Breakfast Cookies (Vegan)

These oatmeal breakfast cookies are like chewy granola bars in cookie form. Perfect for meal prep or a filling, grab-and-go breakfast.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings serves

Calories 281kcal

2 cups quick oats⅓ or rolled oats; approx. 178g
½ cup dried cranberries approx. 57g
½ cup raisins or currants; approx. 85g if packed
¼ cup pepitas pumpkin seeds; approx. 40g
¼ cup pecans roughly chopped; approx. 28g
¼ cup ground flaxseed approx. 35g
1 teaspoon ground cinnamon
¼ teaspoon salt approx. 1.5g
1 cup natural nut butter I use a mix of almond and peanut butter; approx. 270g total
½ cup banana about 1 large banana; approx. 114g
¼ cup pure maple syrup approx. 78g
⅓ cup unsweetened applesauce approx. 85g

Preheat the oven to 320°F (160°C). Line two large baking sheets with parchment paper.
In a large mixing bowl, combine the dry ingredients: oats, cranberries, raisins, pepitas, pecans, ground flaxseed, cinnamon, and salt.
In a separate bowl, mix the wet ingredients: nut butter, mashed banana, maple syrup, and applesauce. Stir until smooth and well combined.
Pour the wet mixture into the dry mixture and stir thoroughly. The dough will be thick and sticky.
Scoop about 1/4 cup of dough per cookie onto the prepared baking sheets. Flatten each cookie slightly with the back of a spoon or your hand—they won’t spread during baking.
Bake for 17–20 minutes, or until the edges are lightly golden.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.