Description
Gluten-Free Vegan Breakfast cookies are so easy to make, delicious, and healthy! They’re made with natural wholesome plant-based ingredients and are completely oil-free. These cookies are sure to be a welcome addition to your morning routine.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, mashed
- 1 Tbsp vanilla extract
- 3/4 cup natural almond butter or peanut butter
- 1/4 cup maple syrup
Dry Ingredients
- 2 cups old fashioned oats
- 1/2 cup gluten-free baking flour or oat flour
- 1 Tbsp pumpkin pie spice
- 2 tsp baking powder
- 1/4 teaspoon salt (optional)
Add-Ins
- 1/3 cup shredded coconut
- 1/2 cup nondairy chocolate chips
- 1/2 cup raisins, dried cranberries, or dried cherries
- 3 Tbsp chopped pecans or walnuts
Instructions
- Prepare a cookie sheet with parchment paper and preheat your oven to 350ºF.
- Place the bananas into a large mixing bowl and mash with a fork or potato masher until fairly smooth. Add the almond butter, maple syrup, and vanilla then stir until the mixture has a creamy consistency.
- Add the oats, flour, baking powder, and salt (if using) into a smaller mixing bowl and whisk everything together.
- Pour the dry ingredients to the wet ingredients and stir until everything is well combined. The batter should be slightly sticky.
- Fold in the coconut, chocolate chips, dried fruit, and chopped pecans.
- Place 1-2 heaping tablespoons of batter onto the baking sheet.
- Bake for 10-12 minutes or until the cookies are slightly brown. Remove from the oven and let them rest on the baking sheet for a few minutes.
Equipment
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Notes
To make these cookies nut-free use sunflower butter instead of almond butter and omit the walnuts.
Nutrition
- Serving Size: 1 cookie
- Calories: 154
- Sugar: 8.2 g
- Sodium: 7.3 mg
- Fat: 6.8 g
- Carbohydrates: 20.3 g
- Fiber: 2.7 g
- Protein: 3.9 g
- Cholesterol: 0 mg