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Healthy Vegan Breakfast Cookies

  • Author: Melissa Griffiths - Bless this Mess
  • Total Time: 45 min
  • Yield: 2 dozen cookies 1x


Vegan breakfast cookies that are packed with all kinds of healthy nuts, seeds, whole grains, and healthy fats to keep you full all morning long.


  • 1 large banana
  • 1 cup peanut butter (almond or sunflower seed butter both work too, but peanut butter is preferred)
  • 1/3 cup pure maple syrup
  • 1/2 cup unsweetened applesauce
  • 2 cups quick cooking oats
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup ground flaxseed, optional
  • 1/2 cup dried fruit or chocolate chips
  • 1/2 cup shelled sunflower seeds or other nuts


  1. Preheat the oven to 325 degrees F. and line a baking sheet with parchment or a baking mat.
  2. In a large bowl, mash the banana well with a fork until there are no longer any large chunks.
  3. Add the peanut butter, maple syrup, and applesauce and stir to combine well.
  4. Add the oats, salt, cinnamon, and ground flaxseed (if using). Stir well to combine.
  5. Add the dried fruit and/or chocolate and the sunflower seeds and stir to combine.
  6. Scoop 1/4 cup of the mixture and place it on the cookie sheet. The cookies won't spread at all so press the tops down as needed to your desired size and thickness.
  7. Bake for 14-16 minutes until the centers are set and no longer shiny. Allow the cookies to cool on the baking sheet.
  8. Cookies can be kept at room temperature for 5 days or in the freezer for up to 2 months.


  • Use what you like and have! My kids love the chocolate chips, and I love dried blueberries and pecans. You can make whatever sounds good to you.
  • Feel free to add a teaspoon of cinnamon to this recipe if you like.
  • These store great so make a double batch and stash some in the freezer for later.
  • Prep Time: 15 min
  • Cook Time: 18 min
  • Category: breakfast
  • Method: baking
  • Cuisine: American

Keywords: vegan, healthy, cookie, breakfast, whole grain