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Home » Breakfast » Vegan Breakfast Cookies (healthy & flourless)

Vegan Breakfast Cookies (healthy & flourless)

Published: Dec 2, 2020

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Healthy Vegan Breakfast Cookies that are so tasty and delicious and are made with wholesome plant based ingredients.

These healthy breakfast cookies are flourless, vegan and sweetened with maple syrup.

You can all call them super food cookies as they are loaded with the goodness of oats, nuts and seeds.

These are the best make ahead breakfast in the form of cookies. Who wouldn’t like that?

You will love these breakfast cookies

  • These cookies are nutty, crunchy and soft in the middle
  • Vegan, flourless and oil free
  • Enjoy for breakfast, snack or as a dessert
  • Easily customizable as per preference

This recipe was adapted from Nisha’s Vegan Breakfast Cookies from her blog Rainbow Plant Life.

Ingredients:

picture of all the ingredients needed to make vegan breakfast cookies

Ingredient notes:

Oats – use old fashioned rolled oats

Dry fruits – any kind of dry fruit will work, I used cranberries

Maple Syrup – use a good quality maple syrup

How to make Vegan Breakfast Cookies
( step by step pics)

1- In a small bowl add the flax meal and water. Mix it well and set a side for 10 minutes to thicken.

2 & 3 – In a bowl combine the oats, coconut, almond flour, salt, baking powder and baking soda.

4 & 5 – In a large bowl add the flax egg, almond butter, maple syrup and vanilla extract. Mix it well till it is smooth and lump free.

6 – Add the dry ingredients to the wet ingredients.

1- flax egg, 2 &3 - dry ingredeints mixed, 4 & 5- wet ingredients mixed, 6 - wet and dry ingredients added together

7 – Mix it well. At this point you can taste the dough for sweetness and if needed add little more maple syrup.

8 – Add the chocolate chips, cranberry and sunflower seeds and gently fold in. If the dough is very sticky, place it in the refrigerator for few minutes.

9 – Using an ice scream scooper, take some of the dough and roll to form a round shape. Repeat with the remaining dough and place the cookie dough about one inch a apart. I got 12 cookies.

10 & 11 – Flatten the cookie dough with the back of a spoon (these cookies will not spread) and bake in the pre heated oven at 350 F for 16-19 minutes. ( mine where ready by 18 minutes)

12 – Remove the cookies and place them on a wire rack to cool completely.

mixed cookie dough rolled in to round shape and flattened slightly and baked till done
healthy breakfast cookies served in a glass jar with some strawberry and coffee

Serving :

Enjoy these healthy cookies for breakfast, snack, post work out or as a dessert.

Substitutions:

Almond Butter can be substituted with smooth peanut butter and cashew butter.

Desiccated Coconut – don’t have it? use more of almond flour

Almond Flour – you can skip it and add more of desiccated coconut

Dry Cranberries can be substituted with raisins

Sunflower seeds can be substituted with pumpkin seeds or chopped cashew, almonds or pistachio.

FAQs

How long do these cookies stay fresh?

These cookies stay fresh for up to a week in the counter top and 2 weeks in the refrigerator.

Can I freeze these cookies?

Freeze them for up to 2 months in a airtight ziplock bag. To thaw leave them overnight in the refrigerator or on the counter top until they reach room temperature.

What can I replace nut butter with?

Replace almond butter with sunflower seed butter

More Cookie Recipes –

Vegan Almond Cookies

3 ingredient Nutella Cookies

Snow Ball Cookies (with out nuts)

Easy & Soft Sugar Cookies

Chocolate Chip Cookies

If you tried this breakfast cookies, do share your feedback in the comment section below.

For more recipes and to see what’s cooking in my kitchen, follow me on  Facebook, Pinterest and Instagram

healthy breakfast cookies served in a glass jar with some strawberry

Healthy Vegan Breakfast Cookies

Healthy Vegan Breakfast Cookies that so tasty and delicious and are made with wholesome plant based ingredients.
5 from 2 votes
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American, International
Prep Time: 15 minutes
Cook Time: 18 minutes
Servings: 12 cookies
Author: Madhavi

Ingredients

  • 1 cup old fashioned rolled oats
  • ¼ cup almond flour
  • ¼ cup desiccated coconut
  • ⅓ cup almond butter
  • ¼ cup maple syrup see the note
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ salt
  • 1 tsp vanilla extract
  • ¼ cup dry cranberry
  • ¼ cup sunflower seeds
  • 2 tbsp vegan chocolate chips (mini chocolate chips works best) ( not vegan, use regular chocolate chips)
  • 1 tbsp flax meal
  • 2 ½ tbsp water

Instructions

Flax Egg –

  • In a small bowl add the flax meal and water. Mix it well and set a side for 10 minutes to thicken.

Dry Ingredients –

  •  In a bowl combine the oats, coconut, almond flour, salt, baking powder and baking soda.

Wet Ingredients –

  • In a large bowl add the flax egg, almond butter, maple syrup and vanilla extract. Mix it well till it is smooth and lump free.

Making the cookie dough –

  • Add the dry ingredients to the wet ingredients. Mix it well. At this point you can taste the dough for sweetness and if needed add little more maple syrup.
  • Add the chocolate chips, cranberry and sunflower seeds and gently fold in. If the dough is very sticky, place it in the refrigerator for few minutes.
  • Using an ice scream scooper, take some of the dough and roll to form a round shape. Repeat with the remaining dough and place the cookie dough about one inch a apart. I got 12 cookies.
  • Flatten the cookie dough with the back of a spoon (these cookies will not spread)

Baking –

  • Bake the cookies in the pre heated oven at 350 F or 175 C for 16-19 minutes. ( mine where ready by 18 minutes)
  • Remove the cookies and place them on a wire rack to cool completely.
  • Enjoy these healthy vegan cookies for breakfast, snack, post work out or as a dessert.

Notes

Not vegan – use 1 egg for the flax meal.
After you mix the cookie dough. taste and check for sweetness. If you like it more sweet, add little more maple syrup.
Just note that dry cranberry have some sugar in them. 
This recipe yields 12 cookies. If you get less or more cookies with these measurements, please do remember that the cooking time will slight vary depending on the size of the cookie. 
Please take a moment to go over the substitutes and FAQs above the recipe card before making the recipe. 
Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!

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Reader Interactions

Comments

  1. pam broiles

    January 13, 2022 at 2:55 pm

    5 stars
    These were great. The easiest cookie I ever made, besides rice krispie treats. Taste is delicious. I will def make these again.i added an egg because I am not totally vegan and only had peanut butter.

    Reply
    • Madhavi

      January 13, 2022 at 3:08 pm

      So glad you enjoyed the cookies.

      Reply
  2. Sajida

    December 03, 2020 at 7:32 pm

    5 stars
    I made these today and they were amazing! I used one egg instead of flaxseed replacement option. I got 18 cookies and baked for 18 minutes but next time will do less time as my cookies were smaller. My batter was very runny and I didn’t have time to refrigerate so I just added a few tablespoons of flaxseed meal and it worked. Thanks for this yummy but healthy recipe

    Reply
    • Madhavi

      December 03, 2020 at 10:37 pm

      So happy you liked the cookies Sajida. Wondering if the egg made it more runny. But I am glad you added the flax meal.

      Reply

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About me

Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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