Wholesome, and very customizable Vegan Breakfast Cookies packed with oats, flax, dried fruit and coconut. So many feel-good ingredients packed into each cookie, and really easy to make!
Looking for a tasty, grab and go breakfast or snack option? Well it doesn't get better than these easy and customizable Vegan Breakfast Cookies. They are dense, crunchy, chewy, delicious and bursting with wholesome goodness!
Make a batch at the weekend and you can grab one as you run out of the door on the way to work or school. They also make a great lunch box addition, after-school snack, or mid-afternoon pick-me-up. Full of protein, fiber, and healthy fats, they taste great and will keep you feeling satisfied for ages!
Here are the ingredients you need to make these naturally gluten-free and dairy-free Vegan Breakfast Cookies:
These easy breakfast cookies are very customizable. You can use any seed or nut butter such as almond butter, peanut butter, tahini, or sunflower seed butter, and you can use any mix-ins you like. My suggestion of dried cranberries, shredded coconut and chopped nuts is just a guide. Switch them out for anything else you like, just keep the total amount roughly the same at about 1½ cups.
Mix-ins that work particularly well include almond flour/meal, chocolate chips, sunflower seeds, pumpkin seeds, hemp seeds, chopped walnuts, pecans, peanuts, raisins, sultanas, sesame seeds, chia seeds, dried apple, chopped dates, chopped figs, or chopped apricots.
How To Make Vegan Breakfast Cookies
It's so easy! Simply combine the wet ingredients in a large bowl, then add everything else. It takes a bit of elbow grease to mix it all up because it's a very stiff mixture. If you've got a stand mixer that makes the job super easy though. Then scoop onto a baking sheet and bake!
Tips For Storing
Keep vegan breakfast cookies in an airtight container at room temperature for 5 days or in the fridge for up to 2 weeks. They can also be stored in the freezer for up to 3 months. Thaw on the counter or overnight in the fridge. Enjoy at room temperature or microwave for a few seconds to warm before serving.
Breakfast Cookie Recipe FAQs
Use a seed butter like tahini or Sunbutter, and swap the chopped nuts for any other mix-ins of choice. I recommend something crunchy like sunflower seeds or pumpkin seeds for the best texture, but more dried fruit, or chocolate chips will work too.
Use certified gluten-free oats.
More Healthy Snacks
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Vegan Breakfast CookiesAuthor:
- 1 cup (250 grams) nut or seed butter , smooth & creamy not stiff/dry
- ½ cup (120 ml) maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups (200 grams) old fashioned or rolled oats , certified GF if necessary
- 4 tablespoons ground flaxseed
- ½ cup (50 grams) unsweetened shredded coconut
- ½ cup (60 grams) dried cranberries , or any other dried fruit
- ½ cup (65 grams) chopped nuts , or seeds
- a few drops water , if required
- Preheat oven to 350°F (175°C) and line 2 large baking trays with parchment paper or silicone baking mats.
- To a large mixing bowl (or a stand mixer) add the nut/seed butter, maple syrup, vanilla, salt, and cinnamon. Mix until combined and smooth.
- Pour in the oats, flaxseed, coconut, cranberries, and nuts and mix really well to combine everything. It will be difficult to stir but should come together. If it feels a little dry and isn't combining well after mixing for a while, add a tablespoon or two of water and that will help.
- Scoop out about 3 tablespoons of dough per cookie with an ice cream scoop or cookie scoop and place on the prepared baking tray.
- Flatten the top of each cookie a bit with your hand. The cookies won't really spread so you don't need much room between them.
- Bake in the oven for about 20 minutes or until golden brown around the edges and on the bottom.
- Let them cool completely on the tray then store in an airtight container.