Let’s get something out of the way immediately. I love cookies. Always have, always will. I prefer cookies rather than candy or any other sweets really so in a way it’s surprising that it took me so long to make a cookie recipe. This recipe is worth the wait though. The name, vegan breakfast cookies, pretty much say it all, but these cookies are more than just cookies for breakfast (as if that wasn’t enough).
You can bring these if you’re in a hurry to work or school, just prepare them the day before, they hold up really good for a couple of days in the refrigerator. I’ve had them after a workout when I feel that I need to eat something immediately but doesn’t want to cook. They also work great as energy when you are out running.
This recipe is
So it’s good for people who are allergic or intolerant.
Basically what these vegan breakfast cookies are is banana oatmeal in cookie form, but with some added flavours and no liquid.
By this point, I guess that you are eager to know how to make the cookies so let’s get down to it.
How to make vegan breakfast cookies
For this recipe, you will need
Old-Fashioned Rolled Oats
Peanut Butter Powder
Let me talk a little about peanut butter powder before we start. If you haven’t tried this yet I can really recommend that you do. It’s peanut butter that has been pressed dry from almost all fat, leaving only the powder. The good thing about this is that you still get the really nice flavour of peanut butter but it is way lower in calories than normal peanut butter. So if you are reducing caloric intake but still get the peanut butter taste, this is a great product.
Now, mash the bananas in a bowl. It really helps if the bananas are ripe and soft.
When the bananas are mashed, add all the other ingredients and mix it all together with a ladle.
Line a baking tray with non-stick cooking paper and scoop out the dough by the spoonfuls on to the tray. The recipe yields nine cookies. Flatten the cookies out a bit before you pop the tray in the oven.
Bake the cookies for about 20 minutes at 175° C / 350° F / Gas Mark 5/6 or until they have turned golden brown.
Let the cookies cool off a little bit before you eat them. Once they have cooled off completely you can store them in an air-tight container for a couple of days.
That’s it, in less than 30 minutes you can achieve something as glorious as vegan breakfast cookies and you don’t even have to break a sweat. Isn’t life great sometimes?
Now enjoy these, and even better, if you like them, share this recipe with your friends and give me a shout-out in the comments below.
Take care, and be safe.
Perfect vegan breakfast cookies that you can have on the weekend or bring with you on the go if you're in a hurry. One bowl and only 30 minutes.
- 2 1/2 dl (1 cup) old-fashioned rolled oats
- 1 1/4 dl (1/2 cup) peanut butter powder
- 2 bananas
- 7 dates
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 pinch salt
- 1/2 tsp baking powder
- A few drops lime/lemon juice
Pre-heat your oven to 175° C / 350° F / Gas Mark 5/6
In a bowl, mash the bananas with a fork or a stomp.
Cut the dates into small pieces.
Add the rest of the ingredients and mix it well so that everything combines.
Line a baking tray with non-stick cooking paper and start do spoon out the dough. Flatten the cookies a little before you pop the tray in the oven.
Bake for about 20 minutes or until golden brown.
TIP! You can switch the dates for something you like better like raisins, nuts, apples, dried apricots etc.