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These Vegan Breakfast Cookies are satisfying with the almond flour, oats, nuts, seeds. They are also gluten-free and have no added oil! Soy-free Recipe. Jump to Recipe
These snack cookies are a perfect quick bite to get you between meals. They also taste so decadent but pack a nutrition punch.
Loaded with nuts, seeds, oats and no oil, these breakfast cookies come together really quickly. Change up the additions and flavors to preference and keep them around on the counter or in the freezer for quick snacking!
Ingredients for these Vegan Breakfast Cookies
Ingredients for these Vegan Breakfast Cookies- Wet ingredients: flax seed meal mixed with water, nut butter, maple syrup, vanilla extract
- Dry Ingredients: almond flour, oats, coconut, seeds or nuts
- Additional flavors: chocolate chips or chunks, dried fruit such as cranberries, raisins, apricot.
- Leavening with baking powder
How to make Vegan Breakfast Cookies with Step pictures
Make flax egg in a large bowl by mixing the flax seed meal with warm water and let sit for 2 mins. Add nut butter, maple, and vanilla and mix well.
Mix the baking powder and salt into the almond flour. Add to the bowl. Add oats, coconut, seeds, chocolate Mix everything until well combined. Press and mix to hydrate all the dry evenly. Chill for half an hour.
Scoop and shape into flat cookies. Press chocolate chips on top. Bake at 340 degrees F for 18 to 20 mins. Cool completely and store.
More Cookies to try
- Brownie Cookies GF Grainfree oilfree
- Classic Chocolate Chip Cookies with coconut oil, no Palm oil GF option
- Chocolate Tahini Cookies. Grainfree. Nutfree, Oilfreee
- Cinnamon Roll Cookies. No Oil
- PB Chickpea Cookie Pie- Can be nut-free. GF
- Lemon Chia Cookies. GF option
- Vegan Shortbread, GF option
- Cardamom Snikerdoodles. GF option
- Paleo Chocolate Chip Cookies. GF
- Almond Butter Oatmeal Cookies. GF oil-free
- Ginger Tahini Cookies GF option
- Peanut Butter Oatmeal Chocolate chip Cookies. Oilfree
Vegan Breakfast Cookies
Ingredients
- 1 flax egg, (1 tbsp flax seed meal mixed in 2.5 tbsp water)
- 1/4 cup nut butter
- 1/2 cup maple syrup
- 1/2 to 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup old fashioned oats, , certified gluten-free if needed. Or omit and add more of the seeds, nuts and coconut
- 1/4 cup coconut
- 1/3 cup seeds, , sunflower, pumpkin, hemp, sesame, chia or use a mix of seeds and chopped nuts such as pecans, walnuts (toast seeds or nuts before adding for nuttier flavor variation)
- 3 tbsp chocolate chips, plus 1 tbsp for topping or use dried fruit
Instructions
- Make flax egg by mixing 1 tbsp flax seed meal with 2.5 tbsp warm water in a large bowl.
- Add the nut butter, maple syrup, and vanilla extract and mix well.
- Mix the baking powder and salt into the almond flour. Add to the bowl.
- Add oats, coconut, seeds, chocolate. Mix everything until well combined. Press and mix to evenly hydrate the dry ingredients. Chill for half an hour.
- Preheat the oven to 340 deg F (170 C). Scoop and place on parchment lined baking sheet. Press to shape into flat cookies. Press chocolate chips on top.
- Bake for 18 to 20 mins. Cool completely then store on the counter in a covered container for the week. Refrigerate for a few weeks. Freeze for upto 2 months.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do I need to refergerate ? Making with our daycare kids and on a little time frame.,..thanks Kathy
Hmm, they’ll be a bit sticky when not refrigerated. Add a bit more flour
Thank you for such easy recipe with all the pantry staples.Turned out extremely delicious. Just wondering of I can replace the rolled oats with oat flour for my little one to enjoy?
Thank you! 🙂
That will make them too dry. Just omit the oats and add a bit kore almond flour