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

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 servings
Ingredients Method

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)

Method
 

  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.