Grab & Go Breakfast Cookies (Simple, Easy, Vegan)

Preheat your oven to 170°C (340°F). Line a baking sheet with parchment paper.

In a large mixing bowl, mash the ripe bananas using a fork until smooth.

Add the date syrup, flax meal, vanilla extract, and soy milk to the mashed bananas. Mix well to combine all the wet ingredients thoroughly.

Add the rolled oats, baking powder, salt, pumpkin seeds, sunflower seeds, and cranberries to the wet mixture.

Using a spatula, gently fold and combine all the ingredients until evenly distributed and the mixture holds together.

Using a scoop or about 2 tablespoons of dough, portion out the mixture onto the prepared baking sheet, leaving some space between each cookie.

Flatten each cookie slightly with the back of a spoon or your fingers. If you want chewier cookies, simply leave them as is.

Bake in the preheated oven for 25 to 30 minutes, or until the cookies are lightly golden brown and firm to the touch.

Once baked, remove the cookies from the oven and let them cool on the baking sheet for 10 to 15 minutes.

Transfer the cookies to a wire rack to cool completely.

Equipment Needed

Spice Level:

Dietary