Vegan Everything Breakfast Cookies
1-bowl vegan everything cookies featuring banana, pumpkin, dried cranberries, almond butter, almond meal, oats, pecans, and dark chocolate chips. Healthy enough to call breakfast.
Servings 22 (cookies)
Ingredients
- 2 medium ripe bananas
- 1/3 cup pumpkin puree
- 1/2 cup almond butter
- 2 Tbsp refined coconut oil (melted // or canola oil)
- 1 tsp vanilla extract
- 3 Tbsp agave nectar
- 1 1/2 cups rolled oats
- 1/2 cup whole-wheat flour (pastry flour // if you have it)
- 1/2 cup almond meal
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt (add more or less depending on preference and saltiness of your almond butter)
- 3 Tbsp lightly crushed pecans
- 2 Tbsp dried cranberries (more if you prefer)
- 1/2 cup dairy-free semisweet or dark chocolate chips
Instructions
- Preheat oven to 350 degrees F (176 C).
- In a large bowl mash the bananas then add almond butter, pumpkin puree, baking powder, baking soda, oil, agave nectar, salt, vanilla and stir.
- Add oats, almond meal and flour and mix well.
- Add chocolate chips, cranberries, pecans (optional) and stir until well combined.
- Drop cookies by spoonfuls on a baking sheet and press down slightly to flatten. Make them as uniform in size as possible (generously rounded tablespoons).
- Bake for 15-17 minutes or until the cookies are slightly golden brown.
- Rest on baking sheet for a few minutes before transferring to a cooling rack. Store in an air-tight container to keep fresh for up to 5 days.
Notes
*Nutrition information is a rough estimate.
Nutrition (1 of 22 servings)
Serving: 1 cookies Calories: 146 Carbohydrates: 16 g Protein: 3.4 g Fat: 9 g Saturated Fat: 2.8 g Polyunsaturated Fat: 1.2 g Monounsaturated Fat: 2.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 94.8 mg Potassium: 136.5 mg Fiber: 2.9 g Sugar: 6.4 g Vitamin A: 355.7 IU Vitamin C: 1.6 mg Calcium: 36.5 mg Iron: 1.7 mg