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.
Vegan Everything Breakfast Cookies
- 2 medium ripe bananas
- 1/3 cup pumpkin puree
- 1/2 cup almond butter
- 2 Tbsp refined coconut oil (melted // or canola oil)
- 1 tsp vanilla extract
- 3 Tbsp agave nectar
- 1 1/2 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
- 1/2 tsp 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 dairy-free semisweet or dark chocolate chips
- Preheat oven to 350 degrees F (176 C).
- In a large bowl mash the bananas then add almond butter, pumpkin puree, baking powder, baking soda, oil, agave nectar, salt, vanilla and stir.
- Add oats, almond meal and flour and mix well.
- Add chocolate chips, cranberries, pecans (optional) and stir until well combined.
- 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).
- Bake for 15-17 minutes or until the cookies are slightly golden brown.
- 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.