Dairy-Free & Egg-Free Healthy Breakfast Cookies Highlights
Today I am talking about one of my mommy/wifey weapons for busy mornings: Eggless Oatmeal Breakfast Cookies! As I mentioned before, our morning routine has changed a little. So I knew that I had to come up with some form of breakfast to-go. These Eggless Breakfast Cookies are hearty, full of goodness, and delish. Over here, my family is obsessed with these cookies. My boy even asked: So now we can eat cookies for breakfast? Well…no any cookies, just this kind! LOL. You’ll love them. They’re soft, loaded with nutrients, and have great textures. Not too sweet but sweet enough to help curb that sweet tooth, too! They’re a deliciously healthy way to start off the day. If you are looking for more eggless oatmeal cookie recipes, check out my Easy Eggless Oatmeal Cream Pies and Eggless Oatmeal Cookies recipes.
What You’ll Love About These Breakfast Cookies
Easy one-bowl recipe Hearty, wholesome & satisfying Great textures Loaded with nutrients No refined sugar, oil, or butter They are actually delicious!
Step 3 – Form the cookies
Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared baking sheets. With a small spoon dipped in water, flatten and spread each mound of dough to a 2 1/2-inch round, about 1/2-inch thick.
Oats: This time, I used quick cooking rolled oats, but you can use old-fashioned whole oats too. Flour: I like to use pastry whole wheat flour, but you can use all-purpose flour if desired instead. Apple pie spice: For flavor! If you don’t have apple pie spice, substitute for 1 1/2 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and 1/8 teaspoon of ground allspice. Chia seeds: For an extra nutritional boost! They don’t add any flavor, and you probably won’t even notice them in the cookies. Baking soda: Make sure it’s not expired or too old. Banana: Substitute for the same amount of applesauce, apple butter, or pumpkin puree, if desired. Nut Butter: Instead of cashew butter, try peanut butter, almond butter, or sunflower seed butter for a naturally nut-free option. Honey: You can use maple syrup instead of honey. Milk: For a dairy-free version, use plant-based alternatives. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors, in my opinion. Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! Raisins: Leave them out or replace them with dried cranberries or other chopped dried fruits.
Step 1 – Preheat the oven & prepare the cookie sheets
Preheat the oven to 350º F (180º C). Line two cookie sheets with parchment paper. Set aside.
Step 2 – Combine the ingredients
Stir together, in a large bowl, the mashed banana, cashew butter, honey, milk, and vanilla; until well combined. Mix in oats, flour, apple spices, chia seeds, and baking soda.
Step 4 – Bake
Bake for 15 -18 minutes or until the edges are slightly brown. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Storing & Freezing Instructions
They’re best straight out of the oven but also freeze incredibly well. This means you can bake up a big batch of these Eggless Breakfast Cookies, freeze them, and take them out for a great breakfast on the go! You can also use any nut butter you like, such as peanut butter. I use cashew butter this time because I know it is safe for my daughter, but you can use another type of nut butter or nut-free butter, such as sunflower seed butter or No-Nut butter. Substitute honey for maple syrup for a less sweet version. If you don’t have apple pie spice handy, you can add 1 1/2 teaspoons of ground cinnamon, ¼ teaspoon of ground nutmeg, and 1/8 teaspoon of ground allspice. Add fresh or frozen berries! I love adding blueberries, about a cup (190 g). If using frozen, do not thaw.
Store
Leftover cookies can be stored at room temperature for up to 5 days or in the refrigerator for up to 10 days.
Freeze
Let the baked cookies cool completely. Then, wrap them with plastic wrap, and freeze for up to 2 months. Thaw on the counter or in the refrigerator. Bring to room temperature or warm in the microwave for a few seconds before serving.
More Egg-Free Breakfast Recipes You’ll Love!
Eggless Blueberry Pancake Muffins Eggless Pancakes Easy Eggless Chocolate Chip Pancakes Eggless Waffles BEST Eggless French Toast Easy Eggless Chocolate French Toast Eggless Blueberry Pancake Muffins Eggless Sugar Donut Muffins
Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in February 2017, photos were replaced in September 2022, and post content was edited to add more helpful information, no change to the recipe.
