Three (or four or more) Ingredient Vegan Breakfast Cookies

Yield 6 large or 12 small cookies



  1. Preheat oven to 350 F. Lightly spray a cookie sheet with non-stick spray.
  2. In a medium size bowl combine the oats, mashed banana, coffee (if using), salt and cinnamon. Mix well.
  3. Fold in the chocolate chips and diced apricots.
  4. For six big cookies - Use about 1-2 heaping tablespoons of batter per cookie. (Look at your batter and visually divide into “six cookies”.) Drop the batter (1-2 tablespoons each) onto the cookie sheet and spread, into a cookie shape, using a spoon or fork. Flatten each cookie to about ½ inch thick. Big breakfast cookies should be about 2 – 3 inches in diameter; and smaller cookies should be about 1-2 inches in diameter.
  5. Bake in a 350 F oven. For small cookies, bake 12-15 minutes, for big cookies, bake 14-18 minutes or until desired doneness. Remove from the oven and cool a few minutes on the tray, then move the cookies to a cooling rack and cool completely. Store cookies covered, in the refrigerator, for 3-5 days.


  • This recipe is vegan if you use vegan chocolate chips, and gluten free if you use gluten free chocolate chips and gluten free oats.
  • Nutrition analysis is for one large cookie. 

Nutrition Facts

Amount Per Serving

Calories 135

% Daily Value

Total Fat 3 g


Saturated Fat 1 g


Sodium 52 mg


Total Carbohydrates 26 g


Dietary Fiber 3 g


Protein 3 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Empty Nest Eats at