This post may contain affiliate links.
These vegan breakfast cookies are made with almonds, peanut butter, blueberries, almonds and minimal ingredients. Delicious, nutritious and easy to make.
Table of contents
Why Make These Vegan Breakfast Cookies
These breakfast cookies are vegan. They have minimal ingredients. These cookies are very easy to make. They are full of fresh blueberries and almonds. You can make these cookies smaller for more of a snack size treat. They are filling and made with wholesome ingredients, the perfect change up from your oatmeal. They travel so well!
Ingredients
Old Fashioned Oats. This is the base of our recipe. You can use Gluten Free oats if needed.
Bananas. Two large, ripe bananas mashed.
Peanut Butter. You may also use almond butter.
Vanilla or Almond Extract. Almond extract is preferred but vanilla is great with this recipe too.
Raw Almond Slices. To give this cookie a protein and fiber boost and more almond flavor.
Salt. Just a little pinch.
Blueberries. You may also use strawberries, raspberries or any berry of choice. Fresh is best.
How To Make This Recipe
Step one. Set oven to 350º Mash your ripe bananas in a large bowl. Next add in the peanut butter, vanilla or almond extract and salt. Then using a spatula, mix in the oats, almonds and blueberries.
Step two. Once the dough is combined, it should be very sticky. If making the large cookies, take 1/3 cup measuring cup and scoop the dough. Roll it into a ball and gently press it down on a parchment lined cookie sheet.
Step three. Optional! Mix 1/3 cup of powdered sugar with 1/2 tsp of almond milk or water to make an icing.
Recipe FAQ’s
Yes, almond butter will be a great substitute.
Yes, you can use a cookie scoop and make them more bite sized for more portion control.
Yes, however the cookie will be slightly more wet from the frozen berries, you may need to adjust your cook time a bit. Keep a close eye on them.
In an air tight container or ziplock, on the counter for 4 days, refrigerator for one week, freezer for about 3 months.
Other Breakfast Recipes To Try
- Peanut Butter Banana Muffins
- Cinnamon Banana Breakfast Cookie
- Vegan Baked Carrot Cake Oats
- Blueberry Tahini Breakfast Cake
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Vegan Blueberry Breakfast Cookies
Ingredients
- 2 large ripe bananas , mashed
- ½ cup peanut butter, *see notes
- ¼ tsp salt
- ½ tsp almond or vanilla extract
- 2 cups rolled oats, * see notes
- ¼ cup fresh blueberry
- ¼ cup shaved almonds, raw
Instructions
- Set oven to 350º Mash your ripe bananas in a large bowl. Next add in the peanut butter, vanilla or almond extract and salt. Then using a spatula, mix in the oats, almonds and blueberries.
- Once the dough is combined, it should be very sticky. If making the large cookies, take 1/3 cup measuring cup and scoop the dough. Roll it into a ball and gently press it down on a parchment lined cookie sheet. They need about 1.5 inch of space. They won't spread too much in the oven.
- If you are making smaller breakfast cookies, use a cookie scoop and give them about 1 inch of space. The calories for smaller cookies are just around 120 kcal. Cook for 12 to 15 minutes. Keep a close eye on them as ovens can vary in temps. Let the cookies cool completely before enjoying. They will crumble a bit if you move them before cooling.
- Optional! Mix 1/3 cup of powdered sugar with 1/2 tsp of almond milk or water to make an icing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
