Vegan Breakfast Cookies
These delightful one-bowl vegan breakfast cookies feature a blend of banana, pumpkin, oats, almond meal, chocolate chips, pecans, and dried cranberries. Perfect for a quick on-the-go breakfast, a satisfying midday snack, or a wholesome dessert.
Price per Serving
Instructions
- 1
Preheat oven to 350 degrees F (176 C).
- 2
In a large bowl, mash the ripe bananas (2 medium). Add pumpkin puree (0.33 cup), almond butter (0.5 cup), baking powder (0.5 tsp), baking soda (0.5 tsp), coconut oil (2 tbsp), agave nectar (3 tbsp), salt (0.5 tsp), and vanilla extract (1 tsp). Stir to combine.
- 3
Add rolled oats (1.5 cups), almond meal (0.5 cup), and whole-wheat flour (0.5 cup). Mix well until just combined.
- 4
Stir in dark chocolate chips (0.5 cup), dried cranberries (2 tbsp), and lightly crushed pecans (3 tbsp).
- 5
Drop spoonfuls of dough onto a baking sheet, pressing slightly to flatten. Ensure cookies are uniform in size.
- 6
Bake for minutes (15) or until slightly golden brown.
- 7
Rest on the baking sheet for a few minutes before transferring to a cooling rack. Store in an airtight container for up to 5 days.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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