I have great news. This totally healthy and breakfast-appropriate thing I just made happens to also be a delicious cookie. I don’t think of these as healthy vegan breakfast cookies. I think of them as the universe giving me a special “free pass” to have dessert for breakfast guilt-free.
You’ve got your fruits (banana and raisins), you’ve got your veggie (zucchini), you’ve got your whole grain (oatmeal) and you’ve got your healthy oils (coconut oil) and protein (almond butter).
Sweetened only with honey! And my 15-month-old loves them! And they’re so easy! It’s all happening!
If I hadn’t made them myself I’d think they must be loaded with sugar and butter. But I did make them myself. And, bonus: because there’s no egg in these, you can safely taste-test the dough. And boy did I taste-test the living daylights out of the dough. In fact maybe I’ll make another batch and tomorrow’s breakfast will just be cookie dough.
Brigitte’s Vegan Breakfast Cookies Ingredients:
2 cups old fashioned oats
1/3 cup coconut oil
1 cup shredded zucchini
1/2 cup flour or gluten free flour mix
2 tsp cinnamon
¾ tsp sea salt
1/4 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
½ cup raisins
½ cup mashed banana (1 banana)
¼ cup honey (or agave or maple syrup to keep it truly vegan)
3 tbsp almond butter
1 tsp vanilla
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Add the wet ingredients to the dry ingredients and mix well. Bake at 350 degrees on a parchment paper-lined cookie sheet for about 15 minutes or until they turn golden brown around the edges.
Makes about fifteen 3-inch cookies.