Vegan Everything Breakfast Cookies Recipe

Name: Vegan Everything Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 banana, ripe (I melted mine in the microwave); 2 tablespoons pumpkin puree; 1/4 cup almond butter (I used pb just cause I had it); 1/2 teaspoon vanilla extract; 1 1/2 tablespoons agave nectar (optional); 3/4 cup rolled oats; 1/4 cup whole wheat flour; 1/4 cup desiccated coconut (or use almond meal); 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1 pinch salt; 3 tablespoons pecans, chopped (I used peanuts); 1 tablespoon raisins (or cranberries); 1/4 cup semi-sweet chocolate chips (optional) or 1/4 cup dark chocolate chips (optional)

Servings: persons

1 banana, ripe (I melted mine in the microwave)
2 tablespoons pumpkin puree
1/4 cup almond butter (I used pb just cause I had it)
1/2 teaspoon vanilla extract
1 1/2 tablespoons agave nectar (optional)
3/4 cup rolled oats
1/4 cup whole wheat flour
1/4 cup desiccated coconut (or use almond meal)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 pinch salt
3 tablespoons pecans, chopped (I used peanuts)
1 tablespoon raisins (or cranberries)
1/4 cup semi-sweet chocolate chips (optional) or 1/4 cup dark chocolate chips (optional)

1
Preheat oven to 350 degrees and melt banana in microwave at high for 2 1/2 minute.
2
In a large bowl mash the banana then add peanut butter, pumpkin puree, baking powder, baking soda, agave nectar if using, salt, vanilla and stir.
3
Add oats, desiccated coconut and flour and mix well.
4
Add chocolate chips (if using), raisins, pecans (or other nuts) and stir until well combined.
5
Drop cookies by spoonfuls (I used a large ice-cream scoop) onto a paper-lined baking sheet and press down slightly to flatten.
6
Bake for 15-17 minutes or until the cookies are slightly golden brown.
7
Rest on baking sheet for a few minutes before transferring to a cooling rack.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 banana, ripe (I melted mine in the microwave), 2 tablespoons pumpkin puree, 1/4 cup almond butter (I used pb just cause I had it), 1/2 teaspoon vanilla extract, and more.

Yes, Vegan Everything Breakfast Cookies falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Everything Breakfast Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions