Kids, I’m going to let you in on a little secret today. The best part about being a grown up isn’t the lack of a curfew or being able to drive yourself wherever you want. Nope. It’s being allowed to eat cookies for breakfast.
Cookies? For breakfast? Yes, yes you can.
These aren’t just any cookie. They are specially designed for breakfasting and for snacking throughout the day. With lots of protein, fiber, and good fats, they’re going to keep you full and energized. As we approach camping season, I’m pretty excited to pack these along in our snack bag. When we go camping, we usually like to make a hearty skillet breakfast over the fire in the morning. But some campgrounds have “check-out” times and we’ve woken up later than planned on more than one occasion. [Who, us?] These don’t need to be refrigerated and they’re not going to melt because there’s no dairy or chocolate!
That’s why I’ll have a bag of these cookies on hand for all future camping excursions. And roadtrips. And plane rides. And short drives across town.
Even if you’re not a big fan of the great outdoors, you’re going to love this recipe because:
A) You love cookies, duh.
B) They’re super easy to make – the title says it all.
C) They’re healthy but they don’t really taste like it.
D) If you have kids, they will love them [especially if they don’t know they’re healthy.]
and E) They stay good for a week and you can freeze them to save for longer.Print
One Bowl Vegan Breakfast Cookies
These healthy, soft-in-the-middle, crunchy-on-the-bottom cookies require just one bowl and 20 minutes.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 10
- Category: Breakfast
- 1 cup gluten free rolled oats
- 1 cup gluten free quick oats
- 1/2 cup pepitas
- 1/2 cup dried cranberries
- 1/2 cup dried banana
- 2 Tablespoons dried coconut flakes
- 1/2 teaspoon sea salt.
- 1/2 cup sunflower seed butter
- 1/4 cup So Delicious brand vanilla coconut milk
- Preheat the oven to 325º and line two baking sheets with parchment.
- Add all dry ingredients to a large bowl and mix to combine. Add sunflower seed butter and coconut milk and mix. You’ll probably have to get your hands involved to thoroughly combine. Mix until it is sticky and easy to shape.
- Use a 1/4 cup to measure out the cookies and arrange on the baking sheets. They don’t spread much during baking. Use you hand to push them down to about 3/4″ thick.
- Bake 13-15 minutes, until the bottoms are golden brown. Allow to cool before eating.
Feel free to use various mix-ins! Raisins, dried apricots or dates, chia, flax, nuts, chocolate chips, etc.
Don’t like coconut? You can leave it out!
- Calories: 207
- Sugar: 5 g
- Sodium: 137 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 7 g