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One Bowl Vegan Breakfast Cookies


One Bowl Vegan Breakfast Cookies

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. 

One Bowl Vegan Breakfast Cookies – The Fitchen

One Bowl Vegan Breakfast Cookies – The Fitchen

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!

One Bowl Vegan Breakfast Cookies – The Fitchen

One Bowl Vegan Breakfast Cookies – The Fitchen

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.


One Bowl Vegan Breakfast Cookies

These healthy, soft-in-the-middle, crunchy-on-the-bottom cookies require just one bowl and 20 minutes.

  • Author: Jordan Cord
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 10 1x
  • 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


  1. Preheat the oven to 325º and line two baking sheets with parchment.
  2. 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.
  3. 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.
  4. 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

One Bowl Vegan Breakfast Cookies – The Fitchen

What do you think?

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  • sarah
    April 25, 2017

    YUM! thank you! this is perfect for my hubby who rarely eats breakfast because he’s always running late! I just made them. I love coconut!

    • thefitchen
      April 25, 2017

      Hi Sarah! So glad you like these cookies – I hope your hubby enjoys, too! :)

      • sarah
        April 26, 2017

        Just one thing, after they cooled, a few crumbled, what would you suggest I do? add more peanut butter or coconut milk? I love how these have no sweeteners and hubs loved them so I will definitely be making again, plus we have two toddlers so they are all over anything cookie!

        • thefitchen
          April 30, 2017

          Hmmm… That’s interesting! I would try baking them for a couple minutes less next time. If that doesn’t work, try adding a bit more coconut milk. :) Hope that helps!

  • claire
    March 10, 2017

    can i use coconut oil instead of sunflour seed butter?

    • thefitchen
      March 12, 2017

      Hi Claire – You can certainly try coconut oil instead of sunflower seed butter! I’ve never made them using coco oil. You could also swap peanut or almond butter instead.

  • tish
    May 12, 2015

    Could I leave out the dried banana or does that give moisture and help hold it all together? They look yummy!

    • thefitchen
      May 17, 2015

      Hi Tish –

      Sure, you can leave out the banana! You can sub in an equal amount of other dried fruits or nuts, if desired.

  • Susan
    May 11, 2015

    Hi Jordan. Made your delicious cookies the night before Mother’s Day. I changed the coconut milk out for hemp milk and no banana chips I don’t like so added more raisins. They were very tasty. Will make again! Thanks for the recipes! Cookies for breakfast see them again in the close future!!

    • thefitchen
      May 17, 2015

      Hi Susan –

      I’m so glad you loved the cookies! Thanks for the feedback – there are so many ways to mix it up with these cookies and tons of fun substitutions to try! :)