Vegan Breakfast Cookies: Oatmeal Banana Nut Bliss
Standard breakfast biscuits often rely on butter and eggs for structure and richness. These vegan breakfast cookies replace those animal products with mashed banana and almond butter. Using plant-based fats and natural binders maintains a dense, satisfying texture while removing cholesterol. This change allows you to include flaxseed meal and sunflower seeds without compromising the stability of the dough.
The result is a cookie with a golden-brown edge and a tender, chewy centre. You must mash the banana as far as possible to remove lumps. This ensures the dough remains smooth so the cookies spread evenly on the baking sheet. Bake them at 176°C (350°F) for 15–18 minutes. Pulling the sheet out at exactly 15 minutes creates a chewier texture because the residual heat finishes the baking process while you let them sit for 5 minutes.
Vegan Breakfast Cookies: Oatmeal Banana Nut Bliss
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Preheat your oven to 176°C (350°F). Line a baking sheet with a silicone mat or parchment paper to stop the cookies from sticking to the metal.
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Combine dry ingredients
Whisk the rolled oats, flour, baking powder, baking soda, sea salt and ground cinnamon in a large bowl. Ensure they are evenly distributed so the leavening agents work across the whole batch.
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Mix the wet base
Mash the banana with a fork until smooth to ensure the dough spreads evenly without lumps. Stir in the almond butter, agave syrup, vanilla extract and melted coconut oil until fully blended.
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Combine the mixtures
Pour the wet mixture into the dry ingredients and stir until just combined. Do not over-mix, as this develops too much gluten and makes the cookies tough.
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Fold in additions
Gently fold in the flaxseed meal, sunflower seeds, chocolate chips and walnut halves. Stir until the mixture is uniform and the nuts are evenly spread.
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Portion the dough
Use a tablespoon to drop rounded portions of dough onto the baking sheet. Space them 4 cm apart to allow for spreading during the bake.
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Bake the cookies
Bake for 15–18 minutes. Remove them when the edges are lightly golden and the centres feel set but still soft to the touch.
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Cool and set
Let the cookies sit on the sheet for 5 minutes. This allows the structure to firm up before you transfer them to a wire rack to cool completely.
Mash the banana thoroughly before adding other wet ingredients. If you see large chunks of fruit in the dough, the cookies will bake unevenly and may develop soggy patches. A smooth banana puree ensures a consistent texture and a professional, golden-brown finish across every cookie.
How it differs from the traditional method
Traditional breakfast cookies often rely on butter and eggs for structure. This version uses mashed banana and almond butter to bind the ingredients. The result is a softer, denser texture with a natural sweetness. Use the traditional method if you require a crispier, more structured biscuit.
Storing and reheating
Keep the cookies in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet before transferring them to a freezer bag for up to 3 months. This prevents the cookies from sticking together.
Nutrition per serving
- Calories
- 165
- Protein
- 4.8 g
- Carbs
- 15.2 g
- Fat
- 8.4 g
- Fiber
- 3.1 g
- Sugar
- 6.5 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can I make these without nuts?
Yes. Use sunflower seed butter instead of almond butter and omit the walnut halves. This ensures the recipe remains protein-rich while remaining safe for those with nut allergies.
What should I do if the dough is too wet?
Add a tablespoon of rolled oats at a time until the mixture holds its shape. Banana sizes vary, so you may need extra oats to absorb excess moisture for a consistent bake.
Can I use a different sweetener instead of agave?
Yes. Use 50 g of maple syrup for a similar consistency and sweetness. Maple syrup provides a warm, nutty flavour that complements the cinnamon and walnuts.
