Normally I wouldn’t encourage you to eat cookies for breakfast. But that was until I created these bad boys! These breakfast cookies contain only the healthiest of ingredients (think oats, fruits & seeds) and are sweetened naturally with honey & cranberries so no sugar is needed! You’ll never get bored with these cookies as you’re able to completely customize them so be sure to experiment with a variety of seeds, nuts and fruits!
Made in a muffin pan yet with the consistency of a cookie, these homemade vegan breakfast cookies are perfect as a quick breakfast on the run, a grab and go snack or even a guilt free dessert option too.
| Servings | cookie |
Ingredients
- 25 g PB2 (powdered peanut butter)
- 1/4 cup Coconut Oil Warmed
- 1/4 cup Honey Warmed
- 1 cup Old-Fashioned Oats
- 1 cup Quick Oats
- 1 ripe Banana Mashed
- 1/2 cup Cranberries or dried fruit of choice
- 1/2 cup Sunflower OR pepita seeds
- 1/2 cup Cashew Nuts crushed
- 1/4 cup Ground Flax
- 1 tsp Ground Cinnamon
Ingredients
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Instructions
- Preheat oven to 325F
- Combine PB2, coconut oil and honey in a large mixing bowl and stir together until smooth
- Pour all other ingredients into the mix and stir until combined and evenly coated
- Using a spoon, scoop mixture into muffin baking trays or baking trays lined with parchment paper, I use the muffin trays so that the cookies are all evenly rounded
- Bake for approximately 15 minutes and until edges are lightly browned
- Allow cookies to cool on a baking sheet before moving to an air-tight storage container
Recipe Notes
Calories 200 | C20g | F10g | P5g
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