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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan breakfast cookies

May 29, 2018 by Ania - 16

easy, gluten-free, healthy, oil-free, refined sugar-free

vegan breakfast cookies box

Hands up who likes to start their day with a cookie or two? I’m not a cookie for breakfast kind of person normally (even though I prefer my breakfasts on the sweet rather than savoury side), but taking an extremely early flight calls for extreme measures, I think. Especially if you are vegan, as airplane food sucks full stop and vegan airplane food even more so!

Heading off to Crete on Sunday morning, having a super early flight and the desire to have something filling and ‘healthy’ on hand in case there are no decent vegan snacks to be had is what inspired today’s recipe.

These vegan breakfast cookies are super easy to throw together (one bowl kind of easy) and if your taste in food is similar to mine (which I am assuming it is πŸ˜‰ ), you probably have all the ingredients lurking in your cupboards already.

Go on, give these chewy on the inside and crispy on the outside cookies a go, you won’t be able to stop snacking on them and that’s a promise!

They go so well with a cup of morning coffee, they are filling and easy to pop into your pocket if you are in a morning rush. Bucking the trend for convenience food, they are full of real, wholesome ingredients, with no refined sugar, flour or oil, yet despite all this they are damn tasty.

PS: If you make my vegan breakfast cookies, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

vegan breakfast cookies making

vegan breakfast cookies shaping

vegan breakfast cookies tray

vegan breakfast cookies close

vegan breakfast cookies cooling

5.00 from 4 votes
Print
  • makes: 9
  • prep: 10 min
  • cooking: 20 min

Ingredients

  • 90 g / 1 cup rolled jumbo oats
  • 1/3 cup almond meal (or any other finely ground nuts)
  • 3 tbsp desiccated coconut or hemp seeds
  • Β½ tsp cinnamon or vanilla essence
  • ΒΌ tsp baking soda
  • 45 ml / 3 tbsp 100% natural nut butter (I used smooth almond butter)
  • 45 ml / 3 tbsp maple syrup or agave syrup
  • 1/3 cup mashed ripe banana (1 medium)
  • fresh or dried berries, to decorate (optional)

Method

  1. Preheat the oven to 160Β° C fan / 320Β° F fan (or 180Β° C / 355Β° F with no fan function) and line a baking tray with a piece of baking paper.
  2. Place all the ingredients (apart from the berries) in a medium bowl.
  3. Mix really well to make sure all the wet ingredients are evenly distributed. It does help if you combine the wet ingredients (nut butter, maple syrup and mashed up banana) in a separate bowl first, but I found that it’s not necessary if you simply mix everything really well afterwards. The mixture should be dense and sticky (if it’s not dense enough, incorporate a few more oats).
  4. Chill the mixture in the freezer for 10-15 minutes.
  5. Grab portions of the dough and roll them into balls between your hands. I weighed the mixture and divided it into 9 equal portions (about 30 g for each cookie). You could also use an ice cream scoop if you have one. Place the cookie balls on the prepared baking tray. Flatten the balls with your hand gently and stick a berry or two in each cookie (if using).
  6. Bake for about 20 minutes (or until quite brown). Allow the cookies to cool down completely before eating. Keep in an airtight container.

Notes

The recipe has been adapted from this recipe.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. jacquie says

    May 30, 2018 at 2:37 am

    the look great and i would love to try them but i very seldom buy banana’s so is there something else i can use? thanks.

    Reply
    • Ania says

      May 30, 2018 at 12:50 pm

      Hi Jacquie,

      A banana is pretty crucial for texture, here, I’m afraid. It MIGHT work with apple sauce, but I haven’t tested it so I’m not 100% sure, it’s just a guess. Hope that helps! Ania

      Reply
  2. Rebecca says

    May 30, 2018 at 2:41 am

    Awesome! I’m about to leave for Hawaii on a red eye flight and was looking for something exactly like this. If I were to add a scope or two of protein powder (it’ll make these babies a great post workout snack while traveling too… Vega’s Coconut Almond flavor will be super tasty I think), would I just need to add more banana for the moisture ratio? Maybe apple sauce? I’ll taste the sweetness before I add maple syrup too since the protein powder is already sweetened. Thank you ahead of time for any tips!

    Reply
    • Ania says

      May 30, 2018 at 12:52 pm

      Hi Rebecca,

      I’m glad to hear that my recipe hit the spot! I’m not sure about this as I have never used protein powder in any context, but my gut feeling is to possibly replace almond meal with it (at least some of it). Adding protein powder to the recipe as is and doubling the amount of banana won’t work as well, I don’t think as all other ratios will be out. Hope that helps! Ania

      Reply
  3. 2pots2cook says

    May 30, 2018 at 11:03 am

    I will give this one to my GF friends ! Thank you so much !

    Reply
    • Ania says

      May 30, 2018 at 12:42 pm

      That’s great and you are very welcome! Ania

      Reply
  4. Sally says

    May 30, 2018 at 1:14 pm

    Happy holidays you two! Hope you have a relaxing, stress free time and nary a thought of food, unless you’re eating it πŸ˜‰

    Reply
    • Ania says

      May 30, 2018 at 1:51 pm

      Ha ha, thanks Sally πŸ™‚ So sweet of you! Ania

      Reply
  5. yasmin says

    May 31, 2018 at 6:16 pm

    I just finished baking them and it’s amazing! Great flavor and texture!

    Reply
    • Ania says

      May 31, 2018 at 6:22 pm

      Yay! I’m so happy to hear that! Thank you! Ania

      Reply
  6. Christina says

    June 1, 2018 at 5:16 pm

    Success! Very filling and tasty. Used fresh blueberries, and they stayed plump and juicy. Mixed in coconut flakes and hemp seeds together. Will add cocao nibs next time. πŸ™‚

    Reply
    • Ania says

      June 1, 2018 at 6:22 pm

      That’s great to hear, Christina! I’m about to make a new batch myself πŸ™‚ Ania

      Reply
  7. Christine says

    June 16, 2018 at 7:23 pm

    Hi! Love all your recipes by the way
    Do you think it would work if I use chia seeds instead of hemp seeds? Thanks!!

    Reply
    • Ania says

      June 18, 2018 at 5:39 pm

      Thanks, Christine! That’s lovely to hear! I think so, although the texture may be affected a little as chia seeds become gelatinous when they come into contact with moisture. I don’t think it’s a problem in this recipe though. Hope that helps! Ania

      Reply
  8. Helen says

    June 27, 2018 at 11:23 am

    Hello! Do you think you could sub almond meal for oat flour? Hope to hear back form you! Thanks πŸ™‚

    Reply
    • Ania says

      June 27, 2018 at 11:43 am

      Hi Helen,

      Yes, I think so but it will make the cookies a little denser. Hope that helps! Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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