I love making healthy banana oatmeal cookies for breakfast! These simple vegan oatmeal cookies are packed with nutrients, delicious, and easy to make in just 20 minutes.
Ingredients and Substitutions
All you need to make these vegan pumpkin oatmeal cookies are 4 simple ingredients.
Ripe Mashed Banana – I love to use ripe bananas for baking. Pumpkin Puree – I am using pure canned pumpkin puree, but you can make your own homemade pumpkin puree, peel, chopped fresh pumpkin, and steam until tender. Cool completely at room temperature to steam out and then puree in a food processor. Learn how to make your own pumpkin puree! Maple Syrup – or any other refined sugar-free vegan-friendly syrup like agave syrup, brown rice syrup, or date syrup. Quick Oats – you can also use old-fashioned rolled oats but I found the cookies dry with it. So the finer version of oats known as quick oats works better compared to old-fashioned oats. Peanut Butter – or almond butter Vanilla – for flavor Pumpkin Pie Spices – or just cinnamon.
Optional Ingredients
You can make these pumpkin oatmeal banana cookies with the simple ingredients below. The good part, these pumpkin banana oatmeal cookies are oil-free. If you love vegan oil-free recipes, these are perfect for you, no need for vegan butter or coconut oil here! However, for a boost of flavor, you can add some extra coconut oil, highly recommended for the best fall flavors!
Ground cinnamon or pumpkin pie spice or combine 1/2 teaspoon of allspice with 2 teaspoons of cinnamon and 1/4 teaspoon of nutmeg to make your own mix of pumpkin spices. Semi-sweet chocolate chips – not all chocolate chips are vegan-friendly. Check the ingredient list for no milk or butter. But if you can find some vegan chocolate chips, it is a must-try. This vegan pumpkin cookie recipe tastes 100% better with chocolate chips!
How To Make Healthy Pumpkin Cookies
Let’s see below how to make the best Fall vegan breakfast cookies with pumpkin puree, banana, and Fall spices!
Step-By-Step Video
Cookie Decoration
You can add a few different toppings to your cookies just before baking them or after they cool down. Before baking, you can press crushed walnuts, pecans, or chocolate chips on top of each cookie. After baking, you can drizzle sweet glazing made of 1/4 cup powdered sugar (or powdered erythritol to keep the cookie low in sugar) and mix with 1 tablespoon of almond milk.
More Vegan Breakfast Cookie Recipes
I love to make vegan cookies for breakfast, especially with oatmeal! They are fulfilling, tasty, easy, and so good for you, packed with nutrients, vegan protein, and fibers.
