Vegan Breakfast Cookies
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.
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.