The Best Little Breakfast Cookie

In my previous post, I wrote about going sorta-kinda-mostly vegan. As in, no dairy (except the occasional egg) and no meat (except the occasional seafood). Technically, I guess the term for this is ovo-lacto pescetarian, but nobody ever seems to know what that means. Hence, the “sorta vegan” label.

Though it took me a while to get into the swing of cooking in this new diet, I knew right away that I had to come up with a healthy go-to cookie recipe. Because, you know, cookies.

Through several attempts, I came up with this recipe. It makes chubby, moderate-sugar cookies that pack enough protein to be eaten at breakfast without too much thought of whether your life is going downhill or not. Because of that, I labeled it the best little breakfast cookie.

*Now, this recipe is calls for 2 eggs, but I didn’t specify which kind. I personally used the kind that come in a little fake shell that have a 1:1 ratio with regular eggs, but some of the powder replacements have different directions. So, read the directions on the box and figure out how much you’ll need to make up for 2 eggs.

With that being said, here we go.

Makes 18 Medium, 24 Small Cookies


1 Cup Quick-Cook Oats

1 1/2 Cup All-Purpose Flour

1/2 Teaspoon Salt

1 Mashed Banana

1/2 Cup Vegan Butter, Melted

1/4 Cup Brown Sugar

2 Eggs (See Intro)*

2/3 Cup Dried Dates

1/2 Cup Almond Dream Semi-Sweet Chocolate Chips (or other non-dairy chips)

2 Tablespoons Peanut Butter

1/2 Cup Chopped Walnuts (Optional)


Preheat oven to 350F.

Add oats, flour, and salt into a medium-sized mixing bowl and combine. Stir in the mashed banana.

In a separate small bowl, combine melted butter and brown sugar while butter is still warm. Add to the flour mixture along with the eggs and stir. Toss in dates, chocolate chips, and any chopped nuts, then stir. Add in peanut butter last and stir until you don’t see anymore big chunks of it.

Bake for 15-18 minutes.

In spite of the craziness that this summer has brought for me (a move, a wedding, completely changing my diet, another wedding, a lot of travel, some more weddings…) I’ve been proud of myself for taking on the challenge of learning to cook with new ingredients. So far, I’ve been eating better food than I have all year. There’s been Pad Thai, cowboy caviar, curries, soups, and of course, a lot of fruits and veggies.

Oh, and these cookies.

I hope that wherever you are, you’re living life to the fullest and feeling good.

Until next time, keep the cookies close.


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