Strawberry breakfast cookies! Vegan breakfast cookies are an easy way to start the day. Naturally sweetened breakfast cookie for plant-based kids.
Breakfast can be a tricky meal for anyone, and with young kids and a busy schedule, it can become even more challenging.
That’s why we love having recipes on hand that aren’t just easy to make, but also nutrient-rich and tasty. Bonus point when they come in a kid-friendly form like cookies.
Case in point: these Strawberry Breakfast Cookies.
Not only are these cookies perfect for a quick and filling breakfast – they’re a great addition to school lunchboxes. You can also pack them for travel, camping, road trips, or other on-the-go activities with kids.
How to make date paste
This recipe calls for date paste. If you haven’t used date paste in recipes before, this is a great (and easy!) replacement for added refined white or brown sugar.
To make date paste, all you have to do is puree pitted dates using a food processor until all the chunks are blended. This will make a thick paste that you can add to batters and cookie doughs, for example.
Just be sure to remove the pit (unless you bought pre-pitted ones), by carefully slicing it lengthwise and finding the pit in the center.
How to make strawberry breakfast cookies
All you need for this recipe is a food processor, a mixing bowl, a fridge, and an oven.
First, you’re going to puree some pitted dates into a thick paste.
To your date paste, add peanut butter and banana, and blend. Note that if you’re a peanut-free household, you can substitute almond butter or sunflower butter instead.
Then, you’ll remove your paste from the food processor and transfer it to a large mixing bowl.
Add oats, baking soda, and salt, and stir your mixture until just combined.
Next, gently fold in chopped strawberries.
Place your mixing bowl in the refrigerator, where your dough will sit for about 10 minutes. This helps it set slightly so that it’s easier to scoop and handle.
Meanwhile, preheat your oven to 350 degrees F.
Once your dough has set in the fridge, remove the bowl and scoop the dough into cookie rounds. Place them on a baking sheet lined with parchment paper or sprayed with non-stick cooking spray.
Place in the oven and bake for 15-17 minutes until the edges are golden brown and the cookies are set.
Remove from the oven and allow your cookies to cool for around 10 minutes before transferring from the baking sheet to a cooling rack.
Find the full recipe below.
Strawberry Breakfast Cookies
- Food processor
- mixing bowl
- 1/4 cup date paste (or ~4-6 dates with 1/4 cup water)
- 1/3 cup natural peanut butter
- 1 ripe banana
- 1 tsp vanilla extract
- 1 1/4 cups rolled oats
- 1/2 tsp baking soda
- pinch salt
- 1/2 cup chopped strawberries
- Place the dates and warm water in the base of a food processor and puree until a thick paste forms
- Add in the peanut butter and banana and puree until a smooth mixture forms.
- Remove and place in a large bowl. Add in the oats, baking soda, salt and stir together. Fold in the chopped strawberries.
- Place in the fridge for ~10 minutes; this will make it easier to scoop.
- Preheat oven to 350F.
- Lightly grease a baking sheet (or line with a silpat baking mat/parchment paper) and scoop cookies out using a cookie scoop.
- Bake for 15-17 minutes until edges are golden brown and cookies are set. Remove from oven and let cool for 10 minutes, before removing and placing on a cooling rack to finish cooling.
If you’ve been looking for a naturally sweetened breakfast cookie or school lunchbox snack for kids, here’s your answer! These strawberry breakfast cookies are easy, healthy, and delicious.
Chime In: Have you made these vegan breakfast cookies or something similar? What did you think?
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