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:
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.
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.
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
These cookies stay fresh for up to a week in the counter top and 2 weeks in the refrigerator.
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.
Replace almond butter with sunflower seed butter
More Cookie Recipes –
Snow Ball Cookies (with out nuts)
If you tried this breakfast cookies, do share your feedback in the comment section below.
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Healthy Vegan Breakfast Cookies
Ingredients
- 1 cup old fashioned rolled oats
- ¼ cup almond flour
- ¼ cup desiccated coconut
- ⅓ cup almond butter
- ½ cup maple syrup
- 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.
Sajida
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
Madhavi
So happy you liked the cookies Sajida. Wondering if the egg made it more runny. But I am glad you added the flax meal.