Healthy Vegan Breakfast Cookies
Healthy Vegan Breakfast Cookies that so tasty and delicious and are made with wholesome plant based ingredients.
Servings: 12 cookies
- 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
Dry Ingredients -
In a bowl combine the oats, coconut, almond flour, salt, baking powder and baking soda.
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)
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.
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.