Vegan Strawberry Breakfast Cookies

These plant-based breakfast cookies can be whipped up in 20 minutes and are perfect for an on-the-go breakfast, to pack in a school lunch, or to enjoy as an afternoon snack. Recipe by Alex Caspero of Plant-Based Juniors.

Vegan Strawberry Breakfast Cookies

Vegan Strawberry Breakfast Cookies

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 8 Cookies
Calories: 154kcal

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  • food processor


  • 1/3 cup dates
  • 1 Tbsp water
  • 1/3 cup natural peanut butter
  • 1 large ripe banana
  • 1 ¼ cup rolled oats
  • ½ tsp baking soda
  • 1 tsp vanilla extract
  • Pinch of salt
  • ½ cup fresh strawberries chopped


  • Preheat oven to 350°F and lightly grease a baking sheet.
  • In a food processor, combine dates, water, peanut butter, and the banana, and blend until smooth. Transfer the mixture to a large mixing bowl.
  • Add rolled oats, baking soda, vanilla extract, and pinch of salt to the bowl with the peanut butter mixture. Mix well.
  • Fold chopped strawberries into the batter.
  • Scoop batter onto the baking sheet, and bake for 15 minutes, until edges are golden brown.


Serving: 1  Cookie | Calories: 154kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 150mg | Fiber: 3g | Sugar: 7g | Vitamin C: 7mg

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