Vegan Breakfast Cookies

I wanted to create a healthy, easy and portable vegan breakfast cookie that wasn’t too sweet and contained a ton of goodness. I’m happy to report, I succeeded with these guys! These are loaded with lots of healthy fats and protein from nuts and seeds and have just the right amount of sweetness. Made with maple syrup and some dark chocolate chunks, they’re the perfect balance of healthy while still tasting somewhat indulgent. Plus, you can whip them up fairly quickly the night before and have them for a quick, running out-the-door breakfast or snack. 

Ingredients:

• Ground flaxseeds (I buy whole and then grind them in a coffee grinder as needed)
• Almond butter
• Maple syrup
• Coconut oil
• Rolled oats (use gluten-free if needed)
• Almond flour
• Pecans
• Pumpkin seeds
• Chia seeds
• Hemp seeds
• Cinnamon
• Dark chocolate chips

How to Make Oatmeal Breakfast Cookies

Making these protein oatmeal cookies are so EASY, which is great because you can enjoy these cookies pretty much any day of the week. Make a batch and keep them in the fridge.

Although I do love having a couple for breakfast, you can also enjoy these any time of the day, they make a great snack too!

First, you’ll preheat your oven and line a baking sheet with parchment paper. In a small bowl, combine the flax seeds and water and let it sit for a few minutes. This will turn into a gel-like substance that acts like an egg to help the cookies stay together. Next, grab a large bowl and mix together the wet ingredients, stir well. Once the flax egg has had a few minutes to gel, add this to the mixture and stir.

Now, add in the dry ingredients and give that a good stir.

Using damp hands, shape the dough into golf-ball sized balls and flatten with your hands on the parchment lined baking sheet. The dough will be sticky, so keep rinsing your hands while forming the balls.

Place in the oven to bake for 12 to 14 minutes, until cooked through, but still soft. Let your breakfast cookies cool for five minutes on the pan before removing with a spatula and setting them on a cooling rack.

Substitutions

• Nut-Free: omit the pecans and use more pumpkin seeds and use oat flour.
• Less sugar: omit the chocolate chips, or use sugar-free chocolate chips, such as these ones from Lily’s.
• No flax seeds: use one egg to replace the flax egg. Of course, then these will no longer be vegan breakfast cookies.

Tips:

• When rolling the cookie dough into balls, make sure you keep rinsing and wetting your hands in between. The dough is sticky, so this is the best method to ensure you can roll them out and flatten them.
• Let them cool completely before removing them from the baking sheet.
• These cookies don’t spread a lot, so you can get them all done on one baking sheet if you have a large one (I like this one a lot). Or use two trays at once in the oven on different racks.

How to Store Your Gluten-Free Breakfast Cookies

Keep these loaded breakfast cookies stored in the fridge once they have had time to cool completely. Usually, after the first day of making them I move them to the fridge.

You can also move some or all to the freezer. When you want one, let it defrost a little at room temperature first (about 15 minutes or so).

Other breakfast recipes to check out:

• Blended Baked Oats (Two Ways!)
• Crispy Mexican style potato nests with eggs
• Gluten-free buckwheat pancakes with peaches
• Instant Pot chocolate steel cut oats (vegan)
• Savoury oatmeal muffins
• Baked oatmeal cups with blueberries (vegan)

Ok, let’s make some cake for vegan breakfast cookies!

If you make these vegan breakfast cookies, please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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