Healthy Vegan Breakfast Cookies


Prep Time: 14 mins Cook Time: 16 mins Servings: 28 Source:



1/2 cup warm water

4 tablespoons ground flaxseed or ground chia

4 cups quick oats

1 1/2 cups mashed banana

1 cup natural peanut butter (or other nut or seed butter)

1 cup walnuts , chopped (or other nuts)

1 cup dried cranberries

1 cup shelled pumpkin seeds , also called pepitas (or more nuts)

1/2 cup All-purpose, whole wheat, or gluten-free all purpose flour

1/2 cup maple syrup or agave

2 teaspoons cinnamon

2 teaspoons vanilla extract

1/2 teaspoon salt


Preheat your oven to 350F (180C). Line a baking sheet with parchment paper.

In a large bowl, mix together the water and flax and let thicken- about 10 minutes if using flax, or if using chia seeds it should thicken instantly. Now add all the remaining ingredients and mix well.

The cookies don’t change shape when baked, so take about ¼ cup of cookie dough each and form them into cookie shapes, then place them on the baking tray a couple of inches apart. Bake 12 – 16 minutes until set and lightly browned on the bottom. Once cool, store leftovers in an airtight container at room temperature, in the fridge, or freezer. Breakfast to go!


Calories: 203kcal

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