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Healthy Vegan Breakfast Cookies with Oats, Dried Cranberries, and Nut Butter Recipe

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4.4 from 48 reviews

These healthy breakfast cookies are a perfect grab-and-go morning treat, combining whole grains, natural sweeteners, and nutritious seeds and dried fruits. They're gluten-free, vegan, and made without refined sugar, oil, or butter, making them an excellent wholesome start to your day.

  • Total Time: 40 minutes
  • Yield: 12 cookies

Ingredients

Dry Ingredients

  • 2 cups (170g) quick oats or old-fashioned whole rolled oats
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • optional: 1/4 cup (28g) ground flaxseed

Wet Ingredients

  • 1 cup (250g) almond butter, peanut butter, or sunflower seed butter
  • 1/4 cup (60ml) pure maple syrup (or honey)
  • 1/3 cup (60g) apple butter *
  • 1/2 cup (115g) mashed banana (about 1 large banana)

Add-ins

  • 1/2 cup (75g) dried cranberries
  • 1/2 cup (70g) pepitas (pumpkin seeds)
  • 1/2 cup (75g) raisins

Instructions

  1. Preheat Oven: Set your oven to 325°F (163°C) and prepare two large baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
  2. Mix Ingredients: In a large bowl, combine all dry and wet ingredients using a stand mixer or hand mixer. Blend well until the mixture is thick, heavy, and fully combined.
  3. Form Cookies: Use a 1/4 cup measuring cup to scoop out approximately 70g of dough per cookie and place on the prepared baking sheets. Flatten each mound slightly with the back of a spoon as the cookies will not spread during baking.
  4. Bake: Bake cookies for 16 to 19 minutes, or until the edges are lightly browned, indicating they are done.
  5. Cool: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
  6. Storage: Store any leftover cookies covered at room temperature for up to 5 days or refrigerated for up to 10 days. For longer storage, freeze cooled cookies up to 3 months and thaw before serving.

Notes

  • Freezing Instructions: Freeze cooled cookies for up to 3 months. Thaw at room temperature or in the refrigerator. Warm briefly in the microwave before eating if desired.
  • Special Tools: Baking sheets, silicone baking mats or parchment paper, electric mixer (stand or handheld), 1/4-cup measuring cup, cooling rack are recommended for best results.
  • Frozen Bananas: Use thawed frozen bananas by draining excess liquid before mashing to maintain proper dough consistency.
  • Apple Butter Substitute: Unsweetened applesauce can substitute apple butter without altering the recipe.
  • Double Batch: Easily double all ingredients to make more cookies.
  • Gluten Free: Use certified gluten-free oats to ensure the cookies remain gluten-free.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/healthy-vegan-breakfast-cookies-with-oats-dried-cranberries-and-nut-butter-recipe/