I’ve been doing more vegan baking lately and I’ve really liked the results. If you’re not familiar with vegan baking, there are many great vegan blogs, like Post Punk Kitchen, This is Thirty, An Unrefined Vegan and Oh She Glows, where you can discover some fantastic vegan recipes and resources.
I was really intrigued by the recipe for Banana Oatmeal Breakfast Cookies in Post Punk Kitchen’s cookbook Vegan Cookies Invade Your Cookie Jar. Cookies for breakfast = count me in. So this recipe is inspired by that one.
These cookies are a nutritious, easy-to-grab snack. Loaded with flax seed, oats and whole wheat flour, these cookies are hearty and filling. They are very adaptable: add more maple syrup if you want them sweeter, swap dates for the raisins, switch the walnuts with almonds, or try subbing some spelt for the whole wheat flour.
Vegan Breakfast Cookies
- 2 tbsp ground flax
- 4 tbsp water
- 1 medium banana, mashed
- 3 tbsp coconut oil, melted
- 2 tbsp peanut butter
- 2 tbsp maple syrup
- 1 tsp vanilla
- 1 cup oats
- 1 cup wholewheat flour
- 1/2 tsp salt
- 1 tsp cinnamon
- 3/4 tsp baking soda
- 1/2 cup walnuts
- 1/2 cup raisins
1. Preheat oven to 350 F.
2. Combine ground flax seed with water and set aside for about 5-7 minutes, until the mixture becomes thick and gooey.
3. Mix together banana, oil, peanut butter, maple syrup and vanilla in a medium bowl. Add flax seed and stir.
4. Toss the oats, flour, salt, cinnamon and baking soda together in a different bowl and give it a stir.
5. Combine wet and dry ingredients. Fold in the raisins and walnuts.
6. Drop the dough by spoon (about 2 tbsp of dough per cookie) onto cookie sheet and flatten with the back of the spoon.
7. Bake for 10 minutes. After removing the cookies from the oven, keep them on cookie sheet for 5 or so minutes until they firm up a bit, and then transfer them to a wire rack to let them cool completely.
Makes 12-18 cookies.