Vegan Everything Breakfast Cookies

As I write this post I’m sitting in bed nibbling on the last of these cookies. I don’t know whether to savor these few remaining bites and relish in how truly delicious they are or weep over their soon-to-be absence. Yes, these cookies are that good; and they’re healthy.

I’ve made banana-based cookies before and this recipe is based off of that concept. Only this time I added a healthy scoop of pumpkin puree to the batter, as I always seem to have an excess of it lying around in the fall.

I also made them vegan and nearly gluten free thanks to the help of almond meal in place of most the flour (the whole 2 dozen batch has just 1/2 cup whole wheat flour). They also feature pecans and dried cranberries in addition to dark chocolate chips for extra substance. For this reason, I can easily call them breakfast with a clear conscious. But really, they’re so delicious I can eat them morning noon and night (and I do).

These cookies are irresistibly delicious, and unlike other desserts don’t leave you feeling miserable and heavy afterwards. They are insanely moist and slightly dense, pack a healthy serving of protein thanks to both almond butter and almond meal as well as pecans, and are just sweet enough with the addition of agave nectar and dark chocolate chips. You simply can’t have just one – you have to have two or three. Trust me, I tried. Didn’t work out.

Bake these, snack on these, share these, save these all for yourself. But simply don’t pass up making them – they’re too good to miss out on.

4.7 from 11 reviews
Vegan Everything Breakfast Cookies
Prep time
Cook time
Total time
One bowl, vegan everything cookies featuring banana, pumpkin, dried cranberries, almond butter, almond meal, oats pecans and dark chocolate chips. Healthy enough to call breakfast.
Recipe type: Dessert / Breakfast
Cuisine: Cookies
Serves: 18-24 cookies
  • 2 medium ripe bananas
  • 1/3 cup pumpkin puree
  • scant 1/2 cup almond butter*
  • 2 Tbsp refined coconut oil, melted (or canola oil)
  • 1 tsp vanilla extract
  • 3 Tbsp agave nectar
  • 1.5 cups rolled oats
  • 1/2 cup whole wheat flour (pastry flour, if you have it)
  • 1/2 cup almond meal
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • scant 1/2 teaspoon salt (add more or less depending on preference and saltiness of your almond butter)
  • 3 Tbsp lightly crushed pecans
  • 2 Tbsp dried cranberries (more if you prefer)
  • 1/2 cup semisweet or dark chocolate chips (non-dairy for vegan)
  1. Preheat oven to 350 degrees.
  2. In a large bowl mash the bananas then add almond butter, pumpkin puree, baking powder, baking soda, oil, agave nectar, salt, vanilla and stir.
  3. Add oats, almond meal and flour and mix well.
  4. Add chocolate chips, cranberries, pecans (optional) and stir until well combined.
  5. Drop cookies by spoonfuls on a baking sheet and press down slightly to flatten. Make them as uniform in size as possible (generously rounded tablespoons).
  6. Bake for 15-17 minutes or until the cookies are slightly golden brown.
  7. Rest on baking sheet for a few minutes before transferring to a cooling rack. Store in an air-tight container to keep fresh for up to 5 days.
Nutrition Information
Serving size: ~ 22 cookies; per cookie: Calories: 142 Fat: 8 g Saturated fat: 2 g Carbohydrates: 16 g Sugar: 6 g Sodium: 83 mg Fiber: 2 g Protein: 2.6 g

* This is my recipe for almond butter:

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

Get More Deliciousness

Want our latest posts straight to your inbox?
How about our 42-Page Detox Guide?
(It's 100% free and 1000% delicious)

Talk About It

(or jump to leave a comment & review)
      • Jen says

        I have read that AP cannot be used as a substitute for almond flour AND this recipe calls for almond meal not almond flour. I did not think the two were interchangeable… I am so confused.

        • Stephanie says

          I didnt have almond meal either but I used my coffee grinder and whole almonds to grind into a fine powder and I think it worked just fine.

          I also used greek yogurt instead of pumpkin puree because I’m not vegan and did not have pumpkin on hand. Threw in a TBSP of coffee as well :) loved them!!

  1. Belinda says

    Dana! I just made these this morning. AMAZING!! I didn’t have any pecans but used a mix of sunflower and pumpkin seeds instead and omitted the cranberries. So good! These are my new fav cookie recipe. Thank you so much!

  2. RisaG says

    Question – my son is allergic to almonds. What can I substitute for the almond butter? Another fat? Coconut oil? Also, I think I will use pumpkin meal (I use pumpkin seeds for all kinds of stuff for him) or hemp meal for the almond meal. Both work well in baking.

    He is also allergic to oats and I substitute flaked barley or flaked kamut for that and that works really well. Can’t tell the difference at all in texture or taste. These look so good. I am going to make a batch for him.

  3. Sherry in Chicago says

    I made these last night, YUM! My sweetie saw the word Vegan in the recipe and commented that I could have them all to myself. Once they came out of the oven, he sampled half a cookie and suddenly I no longer had them all to myself. This morning we both were tucking several into our totes and backpacks as we headed out the door. We love the not too sweet flavor and goodies in them. This was added to my recipe file as a make again.

  4. says

    I just made these this morning with the help of my two-year-old daughter. They are so good! I subbed flax seed meal for the almond meal, subbed honey for the agave, left out the nuts and chocolate, and added more Craisins. Moist, chewy, and delicious!

    • Lauren says

      Same question. I hate bananas and my husband is allergic. I’ve heard avocado is a possible sub but eating lots of avocado with a banana allergy can make allergic reactions worse over time so we try to avoid using excess avocado when possible. Would apple sauce work?

  5. Joyce says

    I made these cookies for my friend’s 2year old twins. They have milk,egg, and peanut allergies so these were perfect. They kept asking for more. Brown rice flour is a nice alternative to whole wheat to make them gluten free. Yum!

  6. Olivia says

    These were delicious! i did make some mods however…better n’ peanut butter instead of almond butter (one of trader joe’s gems), vanilla whey protein powder instead of almond meal, and raw almonds instead of pecans. amazingly addictive! i put a lot of chocolate chips in, so im not sure these counted as a healthy breakfast…but i did eat about two a day for about a week! thanks for this great recipe. ill be using it again and again (and making more fun changes) :)

  7. Casey says

    These are so good! I subbed 1/4c coconut flour and 1/4c GF flour blend for the whole wheat flour and added cinnamon and unsweetened coconut flakes. I also used honey in place of the agave. Delicious! Can’t wait for my kids to wake up and see that we are having cookies for breakfast. Thanks for the recipe!

    • Dana says

      Kendra – good question! That’s just usually what I have on hand because it can withstand higher heat in baking/frying. But you can certainly use unrefined in this recipe. Hope that clarifies/helps!

  8. says

    Hi Dana!

    I stumbled across your site quite recently and am loving your recipes! I made these cookies on Monday, but subbed sweet potato for the pumpkin, as I had left over mash from the night before, and they are absolutely divine. I ate two straight off the tray and have frozen a bunch to have every day at work as my morning tea!

    Thank you for a wonderful recipe!

  9. Sam says

    I just found your recipe recently. I took out the banana and used all pumpkin instead. These are my new favorite cookies! They taste amazing! My only (small) issue is they crumble very easily. Did I do something wrong or is this their texture?

    • Dana Shultz says

      hmm, they shouldn’t be so crumbly. The pumpkin is not as binding as banana so that might’ve been the issue. And next time, maybe scale back a bit on dry ingredients so they are more sticky/wet. Hope that helps!

  10. says

    Hi! Unfortunately, I don’t have rolled oats and I am thinking quick oats won’t do the job. I do have almond meal though, is it possible if I could increase my amount of almond meal? Would that make for rolled oats or is that something that can’t be replaced? :(

  11. Alyson says

    These are awesome. I always have overripe bananas and because of an obsession with baking pumpkins, have lots of homemade pumpkin purée. The subtle sweetness does a great job of quieting my junk food-jones. Breakfast…..lunchtime dessert……afternoon snack……..these should be called the Everything Anytime Cookie!

  12. ASHLEE LYMAN says

    I didn’t have parchment paper and didn’t want to deal with sticking on my cookie sheet so I made them in muffin cups and they turned out great!

  13. Karen B says

    Just made these and they are fantastic! I was out of almond meal, so I used flaxseed meal and it came out perfectly.

Leave a Comment & Review

Your email address will not be published. Required fields are marked *

Rate this recipe: