Vegan Everything Breakfast Cookies

Name: Kue Sarapan Semuanya Vegan
Total time: 25 min
Yield: 22 servings
Cuisine: Indonesian
Ingredients: 2 medium ripe bananas; 1/3 cup pumpkin puree; 1/2 cup almond butter; 2 Tbsp refined coconut oil ((melted // or canola oil)); 1 tsp vanilla extract; 3 Tbsp agave nectar; 1 1/2 cups rolled oats; 1/2 cup whole-wheat flour ((pastry flour // if you have it)); 1/2 cup almond meal; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt ((add more or less depending on preference and saltiness of your almond butter)); 3 Tbsp lightly crushed pecans; 2 Tbsp dried cranberries ((more if you prefer)); 1/2 cup dairy-free semisweet or dark chocolate chips

1-bowl vegan everything cookies featuring banana, pumpkin, dried cranberries, almond butter, almond meal, oats, pecans, and dark chocolate chips. Healthy enough to call breakfast.

⏱️ 25 min 🔪 Prep: 10 min 🔥 Cook: 15 min 📊 Medium 👁️ 18 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

22 servings

2 medium ripe bananas
1/3 cup pumpkin puree
1/2 cup almond butter
2 Tbsp refined coconut oil ((melted // or canola oil))
1 tsp vanilla extract
3 Tbsp agave nectar
1 1/2 cups rolled oats
1/2 cup whole-wheat flour ((pastry flour // if you have it))
1/2 cup almond meal
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt ((add more or less depending on preference and saltiness of your almond butter))
3 Tbsp lightly crushed pecans
2 Tbsp dried cranberries ((more if you prefer))
1/2 cup dairy-free semisweet or dark chocolate chips

Steps

Preheat oven to 350 degrees F (176 C).
In a large bowl mash the bananas then add almond butter, pumpkin puree, baking powder, baking soda, oil, agave nectar, salt, vanilla and stir.
Add oats, almond meal and flour and mix well.
Add chocolate chips, cranberries, pecans (optional) and stir until well combined.
Drop cookies by spoonfuls on a baking sheet and press down slightly to flatten. Make them as uniform in size as possible (generously rounded tablespoons).
Bake for 15-17 minutes or until the cookies are slightly golden brown.
Rest on baking sheet for a few minutes before transferring to a cooling rack. Store in an air-tight container to keep fresh for up to 5 days.