Vegan Peanut Butter Breakfast Cookies – Easy, Wholesome, and Satisfying

Peanut butter for breakfast feels a little rebellious, and that’s part of the fun. These Vegan Peanut Butter Breakfast Cookies are soft, lightly sweet, and packed with ingredients that keep you full without weighing you down. They’re perfect for busy mornings, school lunches, or that mid-afternoon snack when you want something real.

No fancy equipment, no hard-to-find ingredients—just a bowl, a spoon, and a baking sheet. Make a batch on Sunday and you’re set for the week.

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Vegan Peanut Butter Breakfast Cookies - Easy, Wholesome, and Satisfying

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 12 servings

Ingredients

• 1 cup natural peanut butter (creamy or crunchy; look for just peanuts and salt)
• 2 ripe bananas, mashed (or 1 cup unsweetened applesauce)
• 1/3–1/2 cup maple syrup (start with 1/3 cup; add more for sweeter cookies)
• 2 cups old-fashioned rolled oats (certified gluten-free if needed)
• 1/2 cup oat flour (or almond flour; you can blitz oats in a blender to make oat flour)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional but lovely)
• 1/4–1/2 teaspoon fine sea salt (adjust based on salted vs. unsalted peanut butter)
• 1/2 cup add-ins of choice: dark dairy-free chocolate chips, chopped peanuts, raisins, dried cranberries, pumpkin seeds, or chia seeds
• 2–3 tablespoons plant milk (only if the dough is too thick to scoop)

Instructions

• Preheat and prep: Heat the oven to 350°F (175°C).Line a baking sheet with parchment paper for easy cleanup.
• Mash and mix wet ingredients: In a large bowl, mash the bananas until mostly smooth. Stir in the peanut butter, maple syrup, and vanilla until creamy.
• Combine dry ingredients: In a separate bowl, whisk the oats, oat flour, baking powder, baking soda, cinnamon, and salt.
• Bring it together: Add the dry mixture to the wet mixture. Stir with a spatula until you get a thick, sticky dough.If it feels crumbly, add 1–2 tablespoons plant milk. If it feels too loose, add a spoonful of oat flour.
• Add the extras: Fold in your chosen add-ins. Keep it around 1/2 cup so the cookies hold together well.
• Scoop and shape: Use a cookie scoop or a heaping tablespoon to portion onto the baking sheet.Flatten each mound slightly with damp fingers; these cookies won’t spread much.
• Bake: Bake for 11–14 minutes, until the edges are set and the tops look dry. They should be soft but not wet in the center.
• Cool: Let the cookies rest on the sheet for 5 minutes, then move to a rack to cool completely. They firm up as they cool.
• Taste and adjust next time: If you want them sweeter or softer next round, note your preferences now while it’s fresh.

Why This Recipe Works

• Simple ingredients, big flavor: Peanut butter brings richness, oats add texture, and bananas or applesauce tie it all together with natural sweetness.
• No refined flour or dairy: These cookies are made with oats instead of white flour, making them hearty and naturally gluten-friendly if you use certified gluten-free oats.
• Balanced and filling: Healthy fats, fiber, and plant-based protein help keep hunger steady and energy up.
• Flexible and forgiving: The dough is easy to tweak for sweetness, add-ins, and texture. It’s hard to mess up.
• Batch-friendly: The cookies freeze well and thaw quickly, so you can grab and go anytime.

What You’ll Need

• 1 cup natural peanut butter (creamy or crunchy; look for just peanuts and salt)
• 2 ripe bananas, mashed (or 1 cup unsweetened applesauce)
• 1/3–1/2 cup maple syrup (start with 1/3 cup; add more for sweeter cookies)
• 2 cups old-fashioned rolled oats (certified gluten-free if needed)
• 1/2 cup oat flour (or almond flour; you can blitz oats in a blender to make oat flour)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional but lovely)
• 1/4–1/2 teaspoon fine sea salt (adjust based on salted vs. unsalted peanut butter)
• 1/2 cup add-ins of choice: dark dairy-free chocolate chips, chopped peanuts, raisins, dried cranberries, pumpkin seeds, or chia seeds
• 2–3 tablespoons plant milk (only if the dough is too thick to scoop)

Instructions

1. Preheat and prep: Heat the oven to 350°F (175°C).

   Line a baking sheet with parchment paper for easy cleanup.

2. Mash and mix wet ingredients: In a large bowl, mash the bananas until mostly smooth. Stir in the peanut butter, maple syrup, and vanilla until creamy.
3. Combine dry ingredients: In a separate bowl, whisk the oats, oat flour, baking powder, baking soda, cinnamon, and salt.
4. Bring it together: Add the dry mixture to the wet mixture. Stir with a spatula until you get a thick, sticky dough.

   If it feels crumbly, add 1–2 tablespoons plant milk. If it feels too loose, add a spoonful of oat flour.

5. Add the extras: Fold in your chosen add-ins. Keep it around 1/2 cup so the cookies hold together well.
6. Scoop and shape: Use a cookie scoop or a heaping tablespoon to portion onto the baking sheet.

   Flatten each mound slightly with damp fingers; these cookies won’t spread much.

7. Bake: Bake for 11–14 minutes, until the edges are set and the tops look dry. They should be soft but not wet in the center.
8. Cool: Let the cookies rest on the sheet for 5 minutes, then move to a rack to cool completely. They firm up as they cool.
9. Taste and adjust next time: If you want them sweeter or softer next round, note your preferences now while it’s fresh.

How to Store

• Room temperature: Store in an airtight container for up to 3 days.

  Place a small piece of parchment between layers to prevent sticking.

• Refrigerator: Keeps well for up to 1 week. The texture becomes slightly chewier.
• Freezer: Freeze in a zip-top bag with parchment between layers for up to 2 months. Thaw at room temp for 20 minutes or microwave for 10–15 seconds.
• Meal prep tip: Freeze unbaked scoops on a tray, then bag them.

  Bake from frozen at 350°F (175°C) for 13–16 minutes.

Why This is Good for You

• Steady energy: Oats offer complex carbs and fiber, which help prevent energy crashes.
• Plant protein and healthy fats: Peanut butter and seeds provide protein and monounsaturated fats that support satiety and heart health.
• Naturally sweetened: Bananas and maple syrup bring sweetness without refined white sugar.
• Micronutrients: Add-ins like pumpkin seeds add zinc and magnesium; dried fruit offers iron and potassium.
• Vegan and dairy-free: Great for those avoiding dairy or eggs without sacrificing texture or taste.

What Not to Do

• Don’t overbake: These cookies dry out fast if baked too long. Pull them when just set.
• Don’t skip the salt: A pinch sharpens the peanut butter flavor and balances sweetness.
• Don’t use dry, stiff peanut butter without adjusting: If your peanut butter is extra thick, add a splash of plant milk to help the dough come together.
• Don’t overload with add-ins: Too many mix-ins can make the cookies crumble. Stick to around 1/2 cup total.
• Don’t expect a crispy cookie: These are soft breakfast cookies by design.

  For crunch, add chopped nuts on top.

Alternatives

• Nut-free: Use sunflower seed butter or soy nut butter. Note that sunflower butter can turn cookies green due to a reaction with baking soda—harmless and kind of fun.
• Gluten-free: Use certified gluten-free oats and oat flour.
• Lower sugar: Reduce maple syrup to 1/4 cup and rely on extra-ripe bananas for sweetness.
• Higher protein: Swap 1/4 cup oat flour for 1/4 cup unflavored or vanilla plant-based protein powder and add 1–2 tablespoons plant milk if needed.
• Flavor twists: Add orange zest and cranberries for a bright note, or cocoa powder and chocolate chips for a chocolate-peanut butter vibe (reduce oat flour by the same amount of cocoa added).
• Spice it up: Try pumpkin pie spice or a pinch of cardamom for a warm, cozy profile.

FAQ

Can I use quick oats instead of rolled oats?

Yes. Quick oats will make a softer, more uniform cookie.

If using all quick oats, watch the dough moisture and add a spoonful more oat flour if it feels loose.

Will crunchy peanut butter work?

Absolutely. Crunchy peanut butter adds texture. If it’s very thick, you may need a touch of plant milk to help the dough mix smoothly.

Do I need to chill the dough?

No.

This dough is ready to bake right after mixing. If your kitchen is warm and the dough feels sticky, a 10-minute chill can make scooping easier.

How do I make these oil-free?

They’re naturally oil-free if your peanut butter doesn’t include added oil. Just use natural peanut butter and skip any added oils on the baking sheet by using parchment.

Can I replace the bananas with applesauce?

Yes.

Use 1 cup unsweetened applesauce. The cookies will be slightly softer and less sweet, so consider keeping the maple syrup at 1/3–1/2 cup.

Why did my cookies spread?

These typically don’t spread much. If yours did, you likely had extra-wet dough.

Add a bit more oat flour next time or reduce the maple syrup slightly.

How do I make them crispier?

For a firmer edge, bake 1–2 minutes longer and let the cookies cool completely on a rack. You can also toast some oats before mixing for a toastier bite.

Can I use another sweetener?

Maple syrup works best for moisture and flavor. Agave syrup or date syrup also works.

If using coconut sugar, add 1–2 tablespoons plant milk to make up for lost moisture.

Is there a way to add veggies?

Yes. Fold in 1/2 cup finely grated carrot or zucchini (squeezed dry). Add an extra tablespoon of oat flour if the dough gets too wet.

Are these suitable for kids?

Definitely.

Keep add-ins simple (raisins, mini chocolate chips) and be mindful of nut allergies in school settings. For nut-free environments, use sunflower seed butter.

In Conclusion

Vegan Peanut Butter Breakfast Cookies are a smart, satisfying way to start the day. They’re easy to make, easy to customize, and easy to love.

With a batch on hand, you’ve got a wholesome option ready whenever hunger hits. Keep the ingredients simple, avoid overbaking, and make them your own with your favorite add-ins. Breakfast just got a little cozier—and a lot more convenient.