These vegan breakfast cookies are made with almonds, peanut butter, blueberries, almonds and minimal ingredients. Delicious, nutritious and easy to make.
These cookies are one of my favorite breakfast meal prep. I make them much larger than an average cookie so they are filling, and satisfying. The icing is optional if you'd like to keep them healthy! I have another breakfast cookie recipe similar to this one if you want to use cinnamon and almond butter. That will be linked below in "related recipes"
Why Make These 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 To Make These Breakfast Cookies
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 Breakfast Cookies
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.
Tips and FAQ's For Breakfast Cookies
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 Recipes To Try
- Peanut Butter Banana Muffins
- Cinnamon Banana Breakfast Cookie
- Vegan Baked Carrot Cake Oats
- Blueberry Tahini Breakfast Cake
Vegan Blueberry Almond Breakfast Cookies
- 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
- 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.