Vegetarian Recipes
Breakfast Cookies
The older I get, the more I realize how important breakfast really is to start my day off right. I don’t need an elaborate breakfast, just a quick snack to get me going, like these easy Breakfast Cookies. They’re soft & chewy, not too sweet, and can easily be made in just one bowl. They’re also the perfect grab-and-go breakfast for those busy mornings. A super budget-friendly way to have breakfast ready to go throughout the week…I’m all for it!😉

What Are Breakfast Cookies?
This recipe for breakfast cookies falls somewhere between baked oatmeal and a traditional oatmeal cookie. They’re soft, chewy, and packed with wholesome ingredients that’ll keep you satisfied until lunchtime. I mix old-fashioned rolled oats with mashed bananas, peanut butter, cinnamon, and maple syrup to make a batter that’s loaded with flavor, fiber, and protein. Then, I add in some dried cranberries and chopped pecans for even more texture and sweetness. They bake up in less than 20 minutes and are perfect for meal prepping!
Ingredients
Here’s what you’ll need to make these homemade breakfast cookies:
- Old-Fashioned Rolled Oats: I recommend using old-fashioned rolled oats, not quick-cooking or steel-cut oats. Rolled oats will give your cookies the best texture and chewiness. I also tested this recipe using half-oat flour and half-rolled oats, but I didn’t like the consistency. It tasted chalky to me. Instead, using all rolled oats was the way to go.
- Bananas: I use bananas that are very ripe. The more brown spots, the better! This is where half of the sweetness comes from in this recipe.
- Maple Syrup: Adds some more natural sweetness and keeps this recipe vegan!
- Creamy Peanut Butter: Melt this slightly in the microwave so it mixes more evenly with the other ingredients. It shouldn’t be too hot or liquidy; it should just be melted enough so it pours easily. If you can’t have peanut butter, try almond butter or sunflower seed butter instead.
- Vanilla Extract & Ground Cinnamon: Both of these add a yummy, comforting flavor to your healthy breakfast cookies.
- Salt: The perfect natural flavor enhancer!
- Mix-Ins: Now, this is where you can really have some fun. I’ve shared some different ideas below, but I always use dried cranberries and chopped pecans. I highly recommend this combo!
Variations to Try!
These oat breakfast cookies are so easy to customize by adding your favorite mix-ins or using up nuts, seeds, or dried fruit that you already have in your pantry. Pumpkin seeds, chia seeds, raisins, walnuts, and chocolate chips are all great options. You could also switch out the cinnamon for pumpkin pie spice or apple pie spice for a different flavor. Here are some more variations that I think will be delicious:
- Add a pinch of nutmeg and use chopped walnuts for a banana bread-inspired treat.
- Throw in some dried apricots and coconut flakes for a tropical twist.
- Use almond extract instead of vanilla, and add in sliced almonds and dried cherries for a cherry frangipane flavor.
- Add shredded carrot, ground nutmeg, ground ginger, and golden raisins—just like I use in my carrot cake muffins recipe!
Let me know if you try any of these variations (or come up with your own!) in the comment section below!
Budget-Saving Tip
One of the biggest ways to save money on your shopping bill is to use what you already have on hand. This recipe is also a great way to use up any leftover nuts or candy from the holidays! You can also go for cheaper add-ins that are on sale if you don’t have a specific mix-in in mind. For example, if you can get a good deal on raisins, use those instead of the dried cranberries I use in this recipe.
Recipe Tips & Suggestions
- This breakfast cookie recipe is gluten-free, so long as you use certified gluten-free oats. Not all oats are gluten-free, as they can be cross-contaminated with wheat during processing. If this is a concern for you, be sure to check the label before purchasing.
- Make sure you use ripe bananas! They’ll mash much easier and provide more sweetness and flavor.
- Don’t worry if your cookies still look a little soft when you pull them out of the oven. So long as they’ve turned a nice golden brown color, they’ll firm up as they cool.
- Or are you looking for a great no-bake breakfast option? Try our homemade granola bars! They’re another easy make-ahead breakfast option for those busy mornings.
How to Store
Once cooled, these banana breakfast cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to 3 months. I’d layer them between sheets of parchment paper before storing them in a freezer-safe container or bag. Let them thaw at room temperature before enjoying.


Breakfast Cookies Recipe
Equipment
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Baking Sheet
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Parchment Paper
Ingredients
- 2 ripe bananas $0.40
- ⅓ cup creamy peanut butter, slightly melted $0.49
- ⅓ cup maple syrup $1.50
- 1 ½ tsp vanilla extract $0.50
- 2 cups old-fashioned rolled oats $0.80
- 1 tsp cinnamon $0.10
- ½ tsp salt $0.03
- ½ cup dried cranberries $0.80
- ⅓ cup chopped pecans $0.70
Instructions
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Preheat the oven to 350°F. In a large bowl, mash the bananas well with a fork.
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Add the peanut butter, maple syrup, and vanilla extract to the bowl. Stir together with the mashed bananas until combined.
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Next add the rolled oats, cinnamon, and salt to the bowl. Stir together until combined.
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Now stir in the dried cranberries and chopped pecans into the batter until combined.
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Line a baking sheet with parchment paper. Use a medium cookie scoop or a spoon to scoop the cookie batter into roughly 2 Tbsp portions. Place the cookies on the baking sheet about 2-3 inches apart. Use the back of a spoon to flatten the cookies a little bit since they won’t spread much in the oven.
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Bake the cookies for 15-17 minutes or until golden brown. Remove the cookies from the oven and let them cool slightly on the baking sheet before transferring to a wire rack to cool completely. Repeat with the remaining batter. Enjoy!
See how we calculate recipe costs here.
Nutrition
how to make Breakfast Cookies – step by step photos

Preheat the oven to 350°F. In a large bowl, mash 2 ripe bananas well with a fork.

Add ⅓ cup creamy peanut butter, ⅓ cup maple syrup, and 1 ½ tsp vanilla extract to the bowl. Stir together with the mashed bananas until combined. I melted the peanut butter for just a few seconds in the microwave first so that it mixes smoothly with the rest of the ingredients.

Next, add 2 cups old-fashioned rolled oats, 1 tsp cinnamon, and ½ tsp salt to the bowl. Stir together until combined.

Now stir in ½ cup dried cranberries and ⅓ cup chopped pecans into the batter until combined.

Line a baking sheet with parchment paper. Use a medium cookie scoop or a spoon to scoop the cookie batter into roughly 2 Tbsp portions. Place the cookies on the baking sheet about 2-3 inches apart. Use the back of a spoon to flatten the cookies a little bit since they won’t spread much in the oven.

Bake the cookies for 15-17 minutes or until golden brown. Remove the cookies from the oven and let them cool slightly on the baking sheet before transferring to a wire rack to cool completely. Repeat with the remaining batter. Enjoy!

More Oat Breakfast Recipes
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Vegetarian Recipes
Easy Homemade Falafel
This Easy Homemade Falafel recipe is one of the first recipes I shared on here after getting my food processor 15 years ago, and it’s stood the test of time as a reader favorite. These protein-packed, budget-friendly vegan patties are perfect for a healthy lunch or dinner, and they’re so easy to make at home! Traditionally, they’re deep-fried, which gives them a wonderfully crispy exterior with a soft, warm center. I have an irrational fear of deep-frying, so I shallow-fry my falafels in a skillet. They still turn out crispy and delicious, but with less mess and hassle!

What is Falafel?
If you’ve never had falafel before, they’re a classic street food originating from the Middle East. These little fried patties are made of mashed beans (fava or chickpeas/garbanzo) mixed with tons of fresh herbs and spices, like parsley, cilantro, and cumin. They’re browned and crispy on the outside, with a soft center. If you’re veggie, vegan, or trying to reduce your meat intake, homemade falafel is the perfect protein-packed alternative!
My version of this tasty treat is definitely not authentic, as I use canned chickpeas and flour. But if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out this recipe from The Mediterranean Dish.
“These are hands down the best falafels I’ve ever had! They’re easy to make, crunchy on the outside and tender on the inside and taste fantastic! I also made your hummus & Greek yogurt sauce to go with them. Stuffed a pita with falafels, hummus, fresh greens and topped with the sauce, All I can say is Wow! Thank you!!”
MaryBeth
Ingredients
Here’s what you’ll need to make this easy falafel recipe:
- Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
- Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
- Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
- Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
- Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
- Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
- Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
- Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.
Can I Bake Them?
I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.
Recipe Success Tips!
- Process the ingredients in batches if you have a smaller food processor. This recipe makes a fairly big batch of falafel mix, and I don’t want you to overwork your food processor! If you have a smaller one, divide the ingredients and process in batches.
- Avoid big chunks of ingredients. I like my patties to have some texture, but big pieces of onion or chickpeas can cause them to fall apart when frying. Make sure to process the ingredients until a chunky paste forms.
- Don’t skip the flour, and add it in batches. The mixture will hold together without adding flour, but as soon as you cook it, I can almost guarantee the patties will fall apart. You want to add the flour in batches (starting with 2 tablespoons) until the mixture is thick enough to hold its shape when formed into balls.
- Let the mixture rest. This rehydrates the flour, enhances the flavor, and makes it easier to form into patties. Cover and refrigerate for at least an hour before cooking. You can even leave it overnight and fry them the next day.
- Make sure the oil is hot. One reason I prefer pan-frying over deep frying is because I don’t have to check the oil temperature constantly. However, it’s still important to make sure the oil is hot. It should be hot and shimmering but not smoking. The hot oil immediately creates a crispy crust on the patties when they hit the pan (another trick to help them hold their shape).
- Don’t overcrowd the pan. Adding too many patties to the hot oil will cause the temperature to drop and affect the cooking time and texture. I like to cook them in batches, leaving enough space between each one for even cooking.
How to Serve Falafel
I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.
Storage, Freezing, & Reheating
I usually freeze some of the uncooked patties as a grab-and-go option for busy nights. I form the mixture, but instead of frying, I freeze them on a parchment-lined baking sheet until solid and transfer to a freezer bag. Because they’re only small, you can pan-fry them from frozen without thawing.
Any leftovers (after cooking) should be cooled and stored in the fridge for 3-4 days, making them great for meal prep! You can also freeze them for up to 3 months. Reheat in the microwave or oven (best for maintaining the crispy exterior) if desired.


Homemade Falafel Recipe
Equipment
-
Food Processor
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Baking Sheet
-
Parchment Paper
Ingredients
- 2 15 oz. cans chickpeas $1.72
- ¼ red onion $0.26
- 1 handful fresh parsley, about ¼ bunch $0.26
- 1 handful fresh cilantro, about ¼ bunch $0.17
- 4 cloves garlic $0.12
- 1 tsp salt $0.01
- ½ tsp cayenne pepper $0.13
- 1 tsp ground cumin $0.08
- 1 tsp baking powder $0.04
- ½ cup flour* $0.07
- ¼ cup neutral cooking oil for frying $0.22
Instructions
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Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
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Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
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Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
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Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
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If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
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To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.
See how we calculate recipe costs here.
Notes
Nutrition

How to Make Falafel — Step By Step Photos

Gather all your ingredients.

Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.

Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.

Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.

Scoop the mixture into about 2 Tbsp portions and shape into small patties.

If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.

To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.

Let them drain on a paper towel to absorb the excess oil.

And that’s it! If you’re a garlic lover, you’re going to LOOOVE these homemade falafel!
More Easy Chickpea Recipes
The post Easy Homemade Falafel appeared first on Budget Bytes.
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