Vegan Breakfast Cookies

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Cookies for breakfast? Sign me up! Healthy vegan Breakfast Cookies are made with good-for-you ingredients like rolled oats, banana, raisins, and peanut butter. This recipe is from Easy Vegan Home Cooking by Laura Theodore. It’s easy to make, gluten-free and oil-free.  

Vegan Breakfast Cookies with text overlay

Vegan Breakfast Cookies

I’ll admit that I’m not a morning person, though I have kind of forced myself to become one. Each morning I get up around 7:00 to meditate and exercise, but then I just want to sit and quietly drink my tea. I don’t feel like pulling out lots of ingredients to make breakfast. Jokingly, I often stay that I wish I could just open a can of food for my morning meal, the same way I do for the cats.

plate of cookies with tea, strawberries, and mints

Enter the breakfast cookie! I’m not talking over-the-top sugar-bombs here. These vegan banana oatmeal raisin cookies are full of good-for-you ingredients in a handy grab-and-go (or in my case grab-and-sit) package. Think of it as a bowl of oatmeal in hand-held form.

bananas, oats, peanut butter, baking soda, maple syrup, chocolate chips, raisins

How to Make Vegan Breakfast Cookies

This recipe is super easy to make!

  • First you preheat your oven to 350°F and line a baking sheet with parchment paper.
  • Then you whisk together the oats, baking powder, and baking soda in a large bowl.
  • Next you stir together the mashed bananas, peanut butter, and maple syrup in another bowl.
  • Then you add the banana mixture to the oat mixture and stir to combine them. You now fold in the raisins and chocolate chips.
  • You then drop about 3 tablespoons of the dough onto the parchment paper and flatten it slightly. Repeat with your remaining dough.
  • You bake your cookies for 20 to 25 minutes or until the edges are golden brown and cookies are almost set.
  • Then you transfer the cookies to a cooling rack and let them cool for about 8 to 15 minutes.

making cookies spooning cookie dough on baking sheet

Storing your breakfast cookies

Store your cookies in an air-tight container in the fridge. They’ll last for about 3 days.

cookies on cooling rack

Recipe notes

  • Laura says you can use raisins, chocolate chips, or both.
  • I like to use Enjoy Life chocolate chips.
  • Oats are naturally gluten-free, but they can contain gluten from cross contamination. If you are gluten-sensitive, make sure your oats are certified gluten-free. I like Bob’s Red Mill’s rolled oats.

Easy Vegan Home Cooking

Easy Vegan Home Cooking

This recipe is from Laura Theodore’s brand new book Easy Vegan Home Cooking. Like Laura’s previous cookbook books, it’s a companion piece to her TV show Jazzy Vegetarian.

I love Laura’s recipes because they appeal to everyone. Vegans and omnis alike love her meals. There’s nothing that would seem too weird to the non-vegan. We’re talking Spicy Eggplant Rollatini (which is on my menu for dinner this week!), Pumpkin Pie Spiced Butternut Squash Soup (for all you PSL lovers!), Zucchini Lasagna, Laura’s Hearty Vegan Meatloaf, and Lovely Little Chocolate Chip Cookies.

Vegan Breakfast Cookies with spoons and spatula

All of Laura’s dishes are made with ingredients that can be found in just about any grocery store, in any part of the country. They’re all easy to make, too, so you won’t be spending hours on end in the kitchen just to make lunch.

The recipes in Easy Vegan Home Cooking are made with just 8 ingredients or fewer. In addition to being vegan, they’re all gluten-free, too!

Cooking in my hand

Chapters in Easy Vegan Home Cooking include:

  • Breakfast & Quick-Baked Goodies
  • Simple & Satisfying Salads
  • Hearty Soups & Stews
  • Let’s Get Saucy!
  • Casseroles & Sheet Pan Suppers
  • Easy & Enticing Entrées
  • Snazzy Spuds & Great Grains
  • Eat Your Veggies, Please
  • Cookies, Cakes, Crisps & Crumbles
  • Happy Dance Desserts

breakfast cookies

If you’re looking for quick and easy vegan meals or you want to add more healthy plant-based dishes into your diet, Easy Vegan Home Cooking is the book for you!

stack of cookies with tea, almond milk, strawberries and mint

stack of cookies with tea, almond milk, strawberries and mint

Jumbo Peanut Butter-Banana Breakfast Cookies

Laura Theodore
These satisfying cookies make festive, fun, and satisfying breakfast fare. Oh, yes — they function as a healthful snack or delicious dessert, too!
Prep Time 20 mins
Cook Time 25 mins
Course Breakfast
Cuisine American
Servings 12 cookies
Calories 151 kcal


  • cups gluten-free, quick cooking rolled oats
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 scant cup lightly mashed ripe bananas (about 1½ large bananas or 2 medium sized bananas)
  • cup smooth peanut butter
  • ¼ cup maple syrup
  • ¼ cup raisins (see Chef’s Note)
  • ¼ cup vegan dark chocolate chips (see Chef’s Note)


  • Preheat the oven to 350°F. Line a large, rimmed baking sheet with unbleached parchment paper. Put the oats, baking powder, and baking soda into a large bowl and stir with a dry whisk until combined.
  • Put the bananas, peanut butter, and maple syrup into a medium-sized bowl and stir with a large spoon until combined, leaving some chunky bits of banana. Add the banana mixture to the oat mixture and stir to combine. (The dough will be quite stiff and thick.) Fold in the raisins and chocolate chips.
  • Drop about 3 tablespoons of the cookie dough onto the prepared sheet and flatten slightly with a rubber spatula. Continue in this manner with the remaining dough. Bake for 20 to 25 minutes, or until the edges are golden brown and cookies are almost set. Transfer the cookies to a wire rack and let cool for 8 to 15 minutes. Stored in an airtight container in the refrigerator, cookies will keep for about 3 days.


CHEF’S NOTE: You may use just raisins or just chocolate chips in this recipe, if desired.
Recipe from EASY VEGAN HOME COOKING by Laura Theodore ©2021. Published by Hatherleigh Press, February 2022, Reprinted by permission.
Calories: 151kcal | Carbohydrates: 22g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 102mg | Potassium: 170mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Tried this recipe?Tag @diannewenz on Instagram!

cookies with strawberries, mint, chocolate chips, and raisins

More recipes from Laura Theodore Include: 

Laura Theodore's Vegan Ease book with two bowls of mac and pease


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