Homemade on the Heights: Hearty and Healthy Vegan Cookies for Breakfast

You can never go wrong with a cookie, especially one this easy to make! Whether you just overslept to grab some oatmeal before 9 a.m. or forgot to replenish your stock of granola bars, these quick and healthy breakfast cookies are always perfect to keep.

With easy substitutes and just a few ingredients, these breakfast cookies can be made at the start of the week and stored in the fridge when you have one. these days. My only warning: don’t leave them out too long or they might mysteriously disappear!


2 medium to large ripe bananas

1 cup rolled oats

¼ cup chopped walnuts of your choice or sunflower seeds

¼ cup raisins (can be substituted with cranberries or chocolate chips!)

¼ cup coconut flakes (if you’re not a fan, this can be replaced with more oats and nuts)

1 tbsp. chia or flax seeds

½ tsp. cinnamon or pumpkin pie spice

Pinch of salt


½ tsp. vanilla extract

Sweetener, such as maple syrup or sugar, to taste

1 tbsp. peanut butter (or any nut butter)

Almond milk or applesauce

*orange zest and a little orange juice go well with cranberries and coconut!


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large bowl, mash the bananas with the back of a fork until there are no more large chunks. If desired, add vanilla extract, nut butter or sweetener, stirring until combined.
  3. Add the salt, cinnamon and half the oats. Stir until combined, then add the second half of the rolled oats, allowing them to be completely coated by the wet ingredients.
  4. Add raisins, coconut, walnuts and chia seeds. Stir until it is evenly distributed in the batter. If the dough is too dry, add a little liquid like almond milk, orange juice or applesauce to loosen it up a bit.
  5. Let stand 10 minutes, letting the chia seeds and oats thicken the batter. (A bit like overnight oats!) The consistency should be a little thicker than muffin batter, but slightly softer than regular cookie dough. Add 1 tbsp. more oats or flour if dough is too loose. Unlike regular cookies, you don’t have to be so precise with this recipe!
  6. Line one or two cookie pans with parchment paper or a silicone baking sheet. Spacing the cookies about an inch apart, scoop out 3 to 4 tbsp. (a little less than ¼ cup) balls of dough on the sheet. Using your fingers, flatten the cookies to the desired thickness, as they will not spread in the oven. Optionally, sprinkle with nuts, cinnamon, sugar or seeds for extra spice!
  7. Bake for 15 to 18 minutes, or until cookies are golden brown. (Note: Due to lack of butter/oil, they do not brown as much as typical cookies!) Remove pan from oven and allow cookies to cool completely. You can remove the scroll from the board, but do not remove them from the sheet until they are cool, they are fragile!
  8. To be enjoyed with peanut butter, Greek yogurt, dipped in milk or on the go!

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