These Healthy Breakfast Vegan Cookies Will Change Your Life | Vegan Gluten Free

These Healthy Breakfast vegan cookies are the perfect grab-and-go breakfast or after-school snack. Made with; oatmeal, bananas, almond butter, almond flour, zucchini, dried fruit and chocolate chips these delicious cookies are gluten-free, vegan, and easy to make.
The only challenge with these healthy breakfast cookies is not eating the entire tray! These are perfect for a quick snack that fills you up.
The other great thing about these healthy breakfast cookies is how fast they come together. It's so fast it really will change your life! I know how busy life can get and these cookies won’t make life feel any busier. I hope you enjoy them as much as we do!
Servings: makes 9 cookies (eat 1 is a solid snack, 2 is socially acceptable for a meal, 3 is greedy but I don’t blame you)
RECIPE HERE: pbwithj.ca/recipe/breakfast-c...
Ingredients
2 tsp ground cinnamon, ground
1 extra large ripe banana, mashed
1 cup, Carrot or Zucchini, shredded
1/4 cup Pistachio Nuts
1 tsp Baking Powder
1/4 cup Maple or Date Syrup
1/2 cup Natural Peanut Butter
1/4 tbsp Vegan Chocolate Chips
1/4 cup Dried Cranberries, unsweetened
1 1/4 cup Rolled Oats
3/4 cup Almond Flour or Almond Meal
1/4 cup Ground flax
Directions
Preheat the oven to 350ºF. Line 2 9x13-inch baking sheets with parchment or a silicone baking mat.
Add the peanut butter, maple syrup, and mashed banana together. Stir it up into a beautiful gooey mess.
Add in the shredded zucchini and stir until it’s all mixed together. Add the oats, almond meal, flax, baking powder, and cinnamon and mix until it’s all pretty like. Fold in the chocolate chips, cranberries and pistachios.
Use a 1/3 cup measure to scoop out 4-5 cookies per baking sheet. Use your hands to press those into 1/2 inch thickness.
Bake for 20-25 minutes, rotating the pan halfway through.
Allow the cookies to cool completely on the baking sheet before removing from the pan.
Enjoy these hearty, protein-packed fuckers for breakfast or a snack!
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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.

[@Pat206]

I've just found you, binged on your videos and now SUBSCRIBED. Thank you from Oz

[@pbwithjeremy]

Thanks and welcome Pat!!!!

[@Bonnie-yu3kj]

I'm getting ready to make these again. I've probably made them 3 or 4 times. I know as I write this, I shouldn't do it as I'm addicted to them and eat way too many but I can't help myself. Okay, I can help myself but don't want to. I keep telling myself they are for those days I'm on the go but they never make it that far. I'll continue to kid myself. Thanks so much for this delicious recipe.

[@pbwithjeremy]

My pleasure! Maybe make them smaller?.... maybe they'll last longer? Glad that this is a problem :)

[@Bonnie-yu3kj]

@@pbwithjeremy Fortunately, I'm a normal weight now but I still better watch it:) Funny you said that. When I made them, that occurred to me too and I made them smaller. I would say that has helped a little. I think I'll get better with them as I'm constantly improving my diet so I'm eating better and not wanting to just simply eat stuff arbitrarily. Thanks again!

[@angelinarodriguez4062]

Wow they look amazing I want some.

[@pbwithjeremy]

Make some and let me know what you think!

[@kellyblanco9966]

In trying to make these less calorie dense (trying to lose a few ;) I used oat flour instead of almond flour and added two more ripe bananas in place of the maple syrup. They are super delicious!

[@pbwithjeremy]

Nice! Glad they turned out with those swaps!!!

[@bonniemartin4232]

I made these and they were very good. I LOL'd when you said 1 or 2. I am incapable of eating 1 or 2. Try maybe 5 or 6. Ugh!

[@pbwithjeremy]

Haha :) We make them really big, so 1 or 2 is a lot - but maybe you do to - no judgement :)