Ingredients for Vegan Breakfast Cookies
- Brown Sugar
- Agave Nectar
- Soymilk
- Non Hydrogenated Vegan Margarine
- Silken Tofu
- Vanilla
- Banana
- Whole Wheat Pastry Flour
- Baking Powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Oatmeal
- 1/2 cup chopped apple (such as Honeycrisp or Fuji)
- 1/2 cup grated carrot
- Pecans
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How to Make Vegan Breakfast Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1/2 cup mashed banana, 1/4 cup maple syrup, 1/4 cup applesauce, 1 teaspoon vanilla extract, 1 tablespoon flaxseed meal mixed with 3 tablespoons water (flax egg), and 1/2 teaspoon almond extract until well combined.
- In a separate bowl, whisk together 1 1/2 cups rolled oats, 1/2 cup whole wheat flour, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1/2 cup grated carrot, 1/2 cup chopped walnuts or pecans, and 1/2 cup chopped apple.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 12-14 minutes, or until the edges are lightly golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
11g
Fat
1g
Carbs
3g