Start your day with Vegan Breakfast Cookies, Healthy Oat Cookies that are nutritious enough for breakfast yet tasty enough for dessert. Packed with oats, almond butter, and seeds, these vegan, gluten-free, and refined sugar-free cookies offer 5g protein and 3g fiber per serving. Perfect for meal prep, post-workout snacks, or sweet cravings, Vegan Breakfast Cookies are customizable and ready in 45 minutes. Let’s bake these wholesome treats!
Ingredients for Vegan Breakfast Cookies
Here’s what you’ll need for Vegan Breakfast Cookies (makes about 18 cookies):
For the Cookies:
- 2 cups (180g) old-fashioned rolled oats (certified gluten-free for gluten-free diets)
- ½ cup (40g) shredded coconut
- ½ tsp (3g) salt
- 1 tsp (4g) baking powder
- ½ tsp (2g) baking soda
- ½ cup (120g) smooth almond butter
- ½ cup (120ml) maple syrup
- 1 tsp (5ml) vanilla extract
- 2 tbsp (14g) ground flaxseed meal + 6 tbsp (90ml) water (for flax eggs)
- ¼ cup (30g) chopped nuts or seeds (e.g., pepitas, sunflower seeds)
- ¼ cup (40g) dried fruit (e.g., cranberries, raisins) or vegan chocolate chips
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Silicone spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop or tablespoon
- Cooling rack
Ingredient Tips
- Oats: Use rolled oats for chewy Healthy Oat Cookies; avoid quick oats for best texture.
- Almond Butter: Smooth almond butter replaces oil for rich Vegan Breakfast Cookies.
- Maple Syrup: Adds natural sweetness without refined sugar.
- Flax Eggs: Mix flaxseed meal and water for a vegan binder.
- Mix-Ins: Customize with nuts, seeds, or dried fruit for variety.
Directions for Vegan Breakfast Cookies
Let’s make these Vegan Breakfast Cookies—delicious Healthy Oat Cookies!
Prepare Flax Eggs
In a small bowl, I whisk 2 tbsp ground flaxseed meal with 6 tbsp water and let it sit for 15 minutes to gel for Healthy Oat Cookies.
Mix Dry Ingredients
In a large bowl, I combine 2 cups oats, ½ cup shredded coconut, ½ tsp salt, 1 tsp baking powder, and ½ tsp baking soda, stirring well to blend.
Whisk Wet Ingredients
In a medium bowl, I whisk ½ cup almond butter, ½ cup maple syrup, 1 tsp vanilla, and the prepared flax eggs until smooth and thick.
Combine and Add Mix-Ins
I pour the wet ingredients into the dry, stirring with a spatula until a cookie dough forms. I fold in ¼ cup chopped nuts or seeds and ¼ cup dried fruit or vegan chocolate chips for Vegan Breakfast Cookies.
Scoop and Bake
I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Using a cookie scoop, I scoop 3-tbsp portions of dough, flatten slightly, and place 2 inches apart. I bake for 18–20 minutes until lightly golden on the bottom.
Cool and Serve
I cool the cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 18–20 minutes
- Cooling Time: 5 minutes
- Total Time: 43–45 minutes
- Servings: 18 cookies
- Calories: ~150 kcal per cookie
- Macros per Cookie: 18g carbs, 5g protein, 7g fat, 3g fiber
Variations
- Chocolate Chip Almond: Add ¼ cup vegan chocolate chips and ¼ cup chopped almonds for indulgent Healthy Oat Cookies.
- Cranberry Pecan: Use ¼ cup dried cranberries and ¼ cup chopped pecans for a tart crunch.
- Blueberry Walnut: Swap dried fruit for ¼ cup dried blueberries and add walnuts.
- Nut-Free: Replace almond butter with tahini and use sunflower seeds for nut-free Healthy Oat Cookies.
- Mango Cashew: Mix in ¼ cup chopped dried mango and cashews, inspired by Layla Cooks’ recipes like Raspberry Sugar Cookies.
Serving Ideas:
- Pair with Layla Cooks’ Vanilla Raspberry Iced Latte for a morning boost.
- Serve with Layla Cooks’ Cucumber Blueberry Feta Salad (veganized) for a fresh side.
- Offer with Layla Cooks’ Grilled Lemon Herb Chicken (vegan alternative) for a brunch spread.
Storage
I store Vegan Breakfast Cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days. For freezing, I cool the cookies, wrap them in plastic wrap, and store in a freezer-safe bag for up to 3 months. I thaw at room temperature for 15 minutes or microwave for 10–15 seconds.
Serving Tips
- Presentation: Arrange Vegan Breakfast Cookies on a colorful platter with a sprinkle of hemp seeds for vibrant Healthy Oat Cookies.
- Garnish: Dust with cinnamon or drizzle with melted vegan chocolate for flair.
- Pairing: Enjoy with coffee, plant-based milk, or Layla Cooks’ Coconut Cooler for a complete treat.
- Portion Size: 1–2 cookies for a snack; 3 for a breakfast.
- Occasions: Ideal for breakfast, post-workout snacks, or dessert.
FAQs
Can I make these nut-free?
Yes, use tahini or sunflower seed butter instead of almond butter and seeds for nut-free Vegan Breakfast Cookies.
Can I use dried fruit instead of chocolate chips?
Absolutely, swap chocolate chips for dried cranberries or raisins for Healthy Oat Cookies.
Do these cookies spread while baking?
No, they hold their shape if lightly flattened before baking for Vegan Breakfast Cookies.
Can I make the dough ahead of time?
Yes, refrigerate dough for up to 3 days or freeze dough balls for 2 months.
Are these cookies kid-friendly?
Yes, their chewy texture and natural sweetness make Vegan Breakfast Cookies a hit with kids.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Vegan Breakfast Cookies are a wholesome, delicious treat that’s perfect for breakfast, snacks, or dessert. With endless customization options, these Healthy Oat Cookies are nutritious and satisfying. Bake Vegan Breakfast Cookies, share with friends, and enjoy the chewy, flavorful goodness!
Vegan Breakfast Cookies
Ingredients
- 2 cups 180g old-fashioned rolled oats (certified gluten-free for gluten-free diets)
- ½ cup 40g shredded coconut
- ½ tsp 3g salt
- 1 tsp 4g baking powder
- ½ tsp 2g baking soda
- ½ cup 120g smooth almond butter
- ½ cup 120ml maple syrup
- 1 tsp 5ml vanilla extract
- 2 tbsp 14g ground flaxseed meal + 6 tbsp (90ml) water (for flax eggs)
- ¼ cup 30g chopped nuts or seeds (e.g., pepitas, sunflower seeds)
- ¼ cup 40g dried fruit (e.g., cranberries, raisins) or vegan chocolate chips
Instructions
Prepare Flax Eggs
- In a small bowl, I whisk 2 tbsp ground flaxseed meal with 6 tbsp water and let it sit for 15 minutes to gel for Healthy Oat Cookies.
Mix Dry Ingredients
- In a large bowl, I combine 2 cups oats, ½ cup shredded coconut, ½ tsp salt, 1 tsp baking powder, and ½ tsp baking soda, stirring well to blend.
Whisk Wet Ingredients
- In a medium bowl, I whisk ½ cup almond butter, ½ cup maple syrup, 1 tsp vanilla, and the prepared flax eggs until smooth and thick.
Combine and Add Mix-Ins
- I pour the wet ingredients into the dry, stirring with a spatula until a cookie dough forms. I fold in ¼ cup chopped nuts or seeds and ¼ cup dried fruit or vegan chocolate chips for Vegan Breakfast Cookies.
Scoop and Bake
- I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Using a cookie scoop, I scoop 3-tbsp portions of dough, flatten slightly, and place 2 inches apart. I bake for 18–20 minutes until lightly golden on the bottom.
Cool and Serve
- I cool the cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
- It’s important to use a smooth, fairly runny variety of almond butter since there’s no oil in this recipe. Don’t use the crusty bottom of the jar! If nut-free, use tahini.
- If you want to keep these cookies entirely refined sugar-free, use a naturally sugar-free dried fruit like currants, sultanas, or chopped mango or apricots (most varieties of dried cranberries and blueberries have added sugar).
- Nut options we’ve tried: almonds, walnuts, pecans, cashews, macadamia nuts. They all work! Just be sure to chop well so you don’t get big pieces.
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