Healthy cookies for breakfast with Vegan Peanut Butter Breakfast Cookies. Peanut butter, banana, honey, oats, whole wheat and dried fruit. Super chewy cookies full of protein, fiber and nutrients. Breakfast has never tasted so good.
Within this recipe post you’ll make easy vegan breakfast cookies that can rival any dessert cookie…and these are healthy and naturally sweetened with no sugars! Pair these with green tea for a decadent breakfast. Plus you’ll learn about baking soda vs baking powder. Let’s go!
I’ve been posting plenty of healthy recipes, plus my fair share of decadent treats and appetizers as well. It’s all about finding that right balance of maintaining a general course, with occasional rewards. It’s even better if your treat is a healthy one.
These Healthy Vegan Peanut Butter Breakfast Cookies are a snack or meal you can enjoy in the mornings, but you’d swear it was a regular chewy dessert cookie.
Looks and tastes can be deceiving as these are about as healthy as you can get, plus vegan with a gluten free option. These Peanut Butter Breakfast Cookies are full of protein, fiber and wholesome nutrients, with no sugars.
The main ingredients are as follows: peanut butter (of course), banana, honey, oats, whole wheat, almond milk and dried fruits. That’s it, no butter, eggs, sugars or oils needed.
You might be asking how these could possibly bake like a cookie without all the standard cookie ingredients. Well they do… they’re moist and chewy and hold together well. The peanut butter and oats are bound with a bit of whole wheat and some baking soda is added to help them rise.
What’s the difference between baking powder and baking soda?
Baking soda has only one ingredient–sodium bicarbonate. It’s a base that reacts when it comes into contact with acids like buttermilk or vinegar. The reaction happens almost instantly to create carbon dioxide (CO2); which bubbles up and leavens breads and baked goods; basically making dough or batter rise.
Baking powder fixes this by delaying the reaction and is double acting It contains sodium acid pyrophosphate or sodium aluminum sulfate, which won’t react with the sodium bicarbonate until the batter is moist (mixed with wet ingredients) and heated (baked in the oven). These two reactions create the leavening effect; giving you plenty of time to prep your batter.
Flavor profiles: Sweetness of banana, honey and dried fruit paired with nutty peanut butter butter.
Texture: Soft, moist and super chewy.
Dietary Options/Substitutions: Not much! These are vegan. You can sub out gluten-free flour if needed, or try oat flour. Try different dried fruits or even add nuts like sliced almonds or sunflower seeds.
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Healthy Vegan Peanut Butter Breakfast Cookies
- 1 cup natural peanut butter
- 1 large ripe banana, mashed
- 1 cup honey, or agave syrup
- 2 teaspoons vanilla
- 4 tablespoons almond milk
- 1 cup whole wheat flour, or gluten-free
- 2 cups old-fashioned oats
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 2 cups dried blueberries, raisins, chopped apricots or other fruit
- Preheat oven to 350º F. In large bowl, stir together peanut butter, banana, honey, vanilla and milk until well combined.
- In separate medium bowl stir together flour, oats, cinnamon, salt and baking soda. Stir oat mixture into peanut butter mixture until combined, then fold in dried fruit.
- Use a ¼-cup measure to scoop and drop dough in mounds onto a parchment lined baking sheet, about 2–3 inches apart. Use a rubber spatula to flatten mounds to an even ½-inch thickness and about 3-inches wide (this is a critical steps as the cookies will not flatten out or reshape while baking).
- Bake for 12–15 minutes or until cookies are browned and slightly firm. Remove and transfer to a wire rack to cool. Makes very large cookies; store extras in a sealed container in refrigerator for up to a week, or freeze for 2–3 months.