super healthy vegan breakfast cookies

Super Healthy Vegan Breakfast Cookies

Super Healthy Vegan Breakfast Cookies


  • 2 ripe bananas
  • 1/3 cup apple puree (I use an Ella’s Kitchen baby puree pouch!)
  • 1/2 cup almond butter
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 3 tbsp maple syrup
  • 1.5 cups oats
  • 1/2 cup wholewheat flour
  • 1/2 cup almond flour (ground almonds – you can buy them in the baking aisle of a supermarket or make your own by processing almonds in a food processor / blender)
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • A pinch of salt
  • 3 tbsp lightly crushed walnuts
  • 2 tbsp dried cranberries 
  • 1/2 cup raisins (or chocolate chips if you prefer)


  1. Preheat oven to 170*C.
  2. In a large bowl mash the bananas then add almond butter, apple puree, baking powder, bicarb, coconut oil, maple syrup, salt, vanilla and stir.
  3. Add oats, almond flour and wholewheat flour and mix well.
  4. Add raisins, cranberries, walnuts and stir until well combined.
  5. Drop cookies by the spoonful onto a baking sheet and press down slightly to flatten as they won’t spread much at all.
  6. Bake for 12-16 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.
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