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    Home » cookie

    Vegan Breakfast Cookies (Gluten-free)

    Published: Jan 25, 2020 by Richa 81 Comments

    Jump to Recipe   Print Recipe

    These Vegan Breakfast Cookies are satisfying with the oats, nuts, seeds. They are also gluten-free and have no added oil! Soy-free Recipe. Jump to Recipe

    Vegan Breakfast Cookies in small white plate

    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!

    Wet ingredients for our breakfast Cookies in a white bowl  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.

    Dough for our Vegan Breakfast Cookies in a white bowl Nut Butter mixture in a whit bowl


    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.

    Dry ingredients for our Breakfast Cookies in a white bowl

    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.

    Vegan Breakfast Cookies on parchment lined baking sheet Vegan Breakfast Cookies on parchment lined baking sheet

    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 in small white plate

    Vegan Breakfast Cookies in small white plate
    Print Recipe
    5 from 26 votes

    Vegan Breakfast Cookies

    These Gluten-free Vegan Breakfast Cookies are satisfying with the oats, nuts, seeds. They are also gluten-free and have no added oil! Gluten-free flourless, wholesome, Soy-free Oil-free Recipe. No Bananas
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Breakfast, Cookie, Snack
    Cuisine: American
    Keyword: everything cookie, gluten free vegan breakfast cookies
    Servings: 18
    Calories: 142.9kcal
    Author: Vegan Richa

    Ingredients

    • 1 flax egg (1 tbsp flax seed meal mixed in 2.5 tbsp water)
    • 1/4 cup (62.5 g) nut butter
    • 1/2 cup (118.29 ml) maple syrup
    • 1/2 to 1 tsp vanilla extract
    • 1 cup (112 g) almond flour
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 1 cup (81 g) old fashioned oats , certified gluten-free if needed. Or omit and add more of the seeds, nuts and coconut
    • 1/4 cup (20 g) coconut
    • 1/3 cup (46.67 g) 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.

    Notes

    Use Chai spice or pumpkin pie spice or gingerbread spice blends for flavor variation.
    Nutrition is for 1 cookie

    Nutrition

    Nutrition Facts
    Vegan Breakfast Cookies
    Amount Per Serving
    Calories 142.9 Calories from Fat 77
    % Daily Value*
    Fat 8.55g13%
    Saturated Fat 1.58g10%
    Sodium 36.03mg2%
    Potassium 84.54mg2%
    Carbohydrates 13.52g5%
    Fiber 1.99g8%
    Sugar 7.25g8%
    Protein 4.11g8%
    Vitamin A 24.79IU0%
    Calcium 51.48mg5%
    Iron 1.16mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Kath

      October 11, 2022 at 8:40 pm

      Do I need to refergerate ? Making with our daycare kids and on a little time frame.,..thanks Kathy

      Reply
      • Richa

        October 11, 2022 at 11:30 pm

        Hmm, they’ll be a bit sticky when not refrigerated. Add a bit more flour

        Reply
    2. Lalitha

      April 13, 2022 at 8:06 pm

      5 stars
      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! 🙂

      Reply
      • Richa

        April 13, 2022 at 10:51 pm

        That will make them too dry. Just omit the oats and add a bit kore almond flour

        Reply
    3. JJ

      December 29, 2021 at 9:24 am

      5 stars
      Yum! So good. Trying to stop myself at eating two so I can freeze the rest.

      Reply
      • Vegan Richa Support

        December 30, 2021 at 11:14 am

        hope that went as planned!

        Reply
    4. Michelle

      October 20, 2021 at 6:07 am

      Ooo these look amazing and I’d really like to try them but I don’t have any almond flour 🙁 could I use plain flour or buckwheat flour by any chance?

      Reply
      • Richa

        October 20, 2021 at 9:06 am

        Yes use 1/3 cup flour

        Reply
    5. PRIYANKA KOVVALI

      September 21, 2021 at 9:02 pm

      Can I replace flax egg with ground chia seeds?

      Reply
      • Richa

        September 21, 2021 at 10:06 pm

        Yes

        Reply
      • Aisha

        February 07, 2022 at 8:39 pm

        5 stars
        I love these cookies! They have become a staple in my house. Easily adaptable to what I have on hand, full of good stuff and so easy and delicious!

        Reply
        • Vegan Richa Support

          February 13, 2022 at 6:06 pm

          hooray!!

          Reply
    6. Ollie's mom

      March 27, 2021 at 10:30 am

      5 stars
      These are so good – thank you for the recipe! I didn’t have coconut, but that was completely fine – I used extra seeds/nuts instead. To those saying oats have gluten, this is 100% false; oats are a gluten-free food. The reason those of us who are gluten intolerant need to be careful of our source of oats is that they can easily come into contact with gluten-containing grains when farmed or when processed.

      Reply
      • Vegan Richa Support

        March 29, 2021 at 8:12 pm

        yes – always read labels carefully . thanks for popping in ♡

        Reply
    7. Erin

      February 14, 2021 at 6:49 pm

      5 stars
      Easy and so delicious. Love the crunch. I used a mixture of hemp seeds, sunflower, and chia with peanut butter.

      Reply
      • Vegan Richa Support

        February 15, 2021 at 9:25 am

        Awesome

        Reply
    8. Colleen Reid

      February 11, 2021 at 12:50 pm

      5 stars
      Just made these cookies, delicious. Added to my favourites. We like cookies not too sweet so I reduced the maple syrup to 1/4 cup, also only used 3/4 cup oats but increased the seeds/nuts to 1/2 cup, included some chopped dried cranberries with a mix of sunflower seeds, pumpkin, hemp, walnut and pecans. I didn’t add chocolate chips but put a few on top.
      Loved this recipe.

      Reply
      • Richa

        February 11, 2021 at 11:49 pm

        Thanks!

        Reply
    9. Mewi

      January 04, 2021 at 12:35 pm

      5 stars
      I’ve made these 3x at least – always a little different. So great. Question: I’m out of nut butter. I assume tahini would work. Any adjustments you’d consider? Thx!!

      Reply
      • Vegan Richa Support

        January 04, 2021 at 2:13 pm

        totatlly! no adjustments needed

        Reply
    10. Barbara

      October 06, 2020 at 10:18 am

      5 stars
      Awesome! I make them every week for a quick weekday breakfast. Thanks!

      Reply
      • Vegan Richa Support

        October 09, 2020 at 12:51 pm

        super – thank you for stopping in

        Reply
    11. Sunnie

      August 22, 2020 at 8:12 am

      5 stars
      Super healthy, super delicious!! Perfect!!!!

      Reply
      • Vegan Richa Support

        August 22, 2020 at 6:57 pm

        So glad you enjoyed these!

        Reply
    12. M

      July 11, 2020 at 9:12 am

      5 stars
      Easy and delicious! Thank you for the recipe!

      Reply
      • Vegan Richa Support

        July 11, 2020 at 7:25 pm

        awesome!! thank you for popping in

        Reply
    13. Lori

      June 22, 2020 at 12:13 pm

      5 stars
      Made these this morning with dried apricots, pumpkin, sunflower, chia seeds and chopped almonds. So so good. Made these into bite sized cookies (1Tbs) and baked for 13 min. Made 30 cookies! Love them

      Reply
      • Vegan Richa Support

        June 22, 2020 at 6:51 pm

        Sounds delish! Thank you!

        Reply
    14. Elizabeth Hanson

      June 16, 2020 at 9:06 pm

      5 stars
      Our family loved these… they stayed crispy and were delicious! Perfect for a healthy afternoon snack.

      Reply
      • Richa

        June 17, 2020 at 12:44 am

        Awesome

        Reply
    15. Melynda

      June 08, 2020 at 8:37 am

      5 stars
      Quick, easy and sooo delicious! I just ate 3 haha

      Reply
      • Vegan Richa Support

        June 08, 2020 at 7:29 pm

        sweet

        Reply
    16. Chloe

      June 07, 2020 at 10:42 am

      Could you do the recipe with a chia egg rather than flax egg or would it not work the same? Thanks

      Reply
    17. Luciana

      May 10, 2020 at 12:48 pm

      I just made these and they are so good, even my no cookie eater husband likes them! We use sunflower and pepitas seeds, and walnuts along with the chocolate chips. I measured and weighted my cups and they seemed to be smaller than yours as 1 cup of almond flour was less than 100 grams for me. Definitely a recipe I will be making for gatherings and work meetings. Thank you!

      Reply
    18. Luciana

      May 10, 2020 at 8:51 am

      These look amazing! Can you freeze them? I have no willpower and will eat them all if my kids don’t like them. Thanks!

      Reply
      • Luciana

        May 10, 2020 at 10:50 am

        Never mind! I just read that yes, you can freeze these.

        Reply
    19. Mary Lu Campbell

      May 07, 2020 at 9:30 am

      What other kind of flour would you recommend. I cannot eat almonds or almond flour. Will coconut flour work just as well?

      Reply
      • Richa

        May 07, 2020 at 11:40 am

        Coconut flour needs 4-5 times the moisture so it won’t work. You can use some regular flour (half the amount of almond flour) and a tbsp of coconut flour

        Reply
    20. scott

      March 13, 2020 at 12:30 pm

      I take it coconut flour can not be substituted? Tried twice and they fell apart. Crumbled all over.

      Reply
      • Richa

        March 15, 2020 at 12:15 pm

        Yes, they will do exactly that. Coconut flour needs 10 times more moisture than almond flour.

        Reply
    21. Chefcap

      March 11, 2020 at 3:28 am

      Yum so delicious, I would love to make recipes as like you. This looks so amazing and delicious also I would love to share this blog with my friends.

      Reply
    22. tracy

      February 27, 2020 at 2:06 pm

      5 stars
      I just made a double batch of these cookies and they are delicious, a great substitution for expensive packaged breakfast cookies/bars. I didn’t have almond butter so I had to sub peanut butter. I did double the seeds and used less oats and I added 1/4 cup of chopped dried cranberries. The seeds I used were just what I had on hand chia, peptita, pecan and sunflower (toasted the last three before I added them to the mix) 18 min in the oven worked for me. Thanks for another delicious recipe.

      Reply
    23. Denise

      February 07, 2020 at 12:48 am

      Hi Richa,
      Important info about oats – 40% of the population cannot tolerate oats nor digest them properly. Certain lab testing I did came with the following explanation:
      ” level of IgA antibody to oat proteins was greater or equal to _ units indicative of an immune reaction and hence immunologic sensitivity to oats. It is recommended that oats be removed from your diet. You should avoid all oats even those claiming to be gluten-free. It is estimated that 40-50% of gluten sensitive people are oat sensitive as well. Studies claiming oats are tolerated by all gluten sensitive people and that consequently conclude that oat gluten is non-toxic, by design, inherently select study patients from the 50-60% of gluten sensitive people who can tolerate oats. (This is because if a person could not tolerate oats they could not be in a study asking them to eat oats regularly for long periods of time.) The original research by Dr. Willem Karel Dicke finding that gluten was the cause of celiac disease identified wheat, barley, rye, and oats as the offending grains.”

      I have to substitute another sprouted flour for oat – typically will try buckwheat, quinoa or sorghum. None are ideal for the “stickiness” factor that oats provides, but I’m still trying to experiment with substitutes and it’s better than feeling bad after eating oats.

      Reply
    24. JoAnne

      February 04, 2020 at 3:22 pm

      5 stars
      I made your Breakfast Cookies using sunflower seeds, sliced almonds and chopped pecans which I lightly toasted as you suggested. I added one (1) teaspoon of cinnamon and one (1) teaspoon of vanilla. I am Vegan and gluten free and have been for almost twelve years but I do use honey. I used 1/4 cup of honey and 1/4 cup of maple syrup and did use unsweetened, unsulfered coconut. I didn’t think extra chocolate chips were needed after baking. All ingredients were organic. The cookies were very good. I gave them to several friends who also enjoyed them.
      This recipe is a keeper!
      THANKS!

      Reply
      • Richa

        February 04, 2020 at 3:39 pm

        awesome

        Reply
    25. Chris

      February 01, 2020 at 11:46 am

      5 stars
      Made these last night – gave half of them away, hubby and I ate some right out of the oven, got up this morning and made another batch! These cookies are awesome! Thanks for the recipe.

      By the way, in all my years of making cookies (and I am old), I have never seen a recipe to bake at 340. Why do you suggest 340 and not 350? I am doing them at 350 and they came out fine. Just curious.

      I love your recipes!

      Thanks again.
      Chris-

      Reply
      • Richa

        February 01, 2020 at 2:09 pm

        is because of almond flour, sometimes depending on the sheet and oven, the almond flour will end up making over toasty bottoms of the cookies. so reduce temp a bitt tot be on the safe side.

        Reply
    26. Brenda

      January 30, 2020 at 1:33 pm

      5 stars
      I just made these and they are delicious!! Will be using them for a treat midday or after dinner.
      The recipe was easy to follow and the cookies are soft with just enough sweetness. Thank you for the recipe. These are definitely a new favorite!!😍

      Reply
      • Richa

        January 30, 2020 at 3:37 pm

        Thanks!

        Reply
    27. Jeri

      January 28, 2020 at 8:04 am

      These were delicious! An easy, nutritious breakfast for my kiddo, and makes great snacks, too!

      Reply
    28. The Speed Vegan

      January 28, 2020 at 8:02 am

      5 stars
      I made these last night, they are delicious, chewy and crunchy, not super sweet, full of vegany goodness, I did not have any chocolate chips so I used 3T of chopped English walnuts and I used pepitas for the seeds. I am planning to try with chia seed and sunflower seeds too. This will go in the rotation. <3

      Reply
      • Richa

        January 28, 2020 at 10:27 am

        great

        Reply
    29. The Speed Vegan

      January 28, 2020 at 6:21 am

      5 stars
      I made these last night, I didn’t have any chocolate chips so I substituted chopped walnuts, I used pepitas for the seed, and they were delicious, and chewy and crunchy. Def will add to the rotation.

      Reply
      • Richa

        January 28, 2020 at 10:27 am

        awesome

        Reply
    30. Aileen

      January 27, 2020 at 12:08 pm

      5 stars
      Beyond amazing. The maple syrup is the game changer as it makes them soft and delicious. I have not enjoyed the VGF cookies I’ve made until this recipe.
      Sincere thanks

      Reply
      • Richa

        January 27, 2020 at 12:33 pm

        awesome!!

        Reply
    31. Rose

      January 27, 2020 at 10:18 am

      5 stars
      Hi Richa! Thanks for the clarification re what kind of oats to use. I just made these and you should have called them Anytime Cookies because they’re too good for just breakfast! Came together beautifully and while I did add chocolate chips, I think I wouldn’t next time because it kinda detracts from the flavour of the nuts and seeds. (I can’t believe I just said I’d leave chocolate out of anything!) I toasted my coconut, pumpkin, sesame, hemp and sunflower seeds before adding to the mix. GREAT cookie and I’ll definitely make again – thank you!!

      Reply
      • Richa

        January 27, 2020 at 10:39 am

        Awesome! great idea to roast the seeds!

        Reply
    32. Jim

      January 27, 2020 at 5:03 am

      5 stars
      Great recipe! I have a different though related question: I’m a bit new to “vegan-nomics”, so a little advice would be appreciated. I have a terrific pie recipe that calls for 3 eggs, the ONLY ingredient unlawful in the vegan univers as all other ingredients – including the crust – is GF and DF, but not vegan. The “vegan egg” in your cookie recipe – how many should I use for the pie recipe? Is it always a one-to-one exchange? Thanks! (Have been enjoying your recipes for a short time that is going to be a much longer time.)

      Reply
      • Darlene

        January 31, 2020 at 6:23 am

        While I can’t tell you Jim about using 3 flax eggs in you mentioned pie recipe, I guess experiment a bit. Here’s a link for some helpful baking ideas that I recently found.
        https://www.peta.org/living/food/baking-cheat-sheet/

        Reply
    33. Swiggy Coupons

      January 26, 2020 at 11:56 pm

      5 stars
      omg, the cookies look delicious. Is it important to add egg in the cookies because I am vegetarian?

      Reply
      • Richa

        January 27, 2020 at 5:04 pm

        flax egg is is an egg substitute, no egg here

        Reply
    34. Angela

      January 26, 2020 at 1:09 pm

      Thank you, Richa 🙂

      Looking forward to making these.

      Reply
    35. Laura

      January 26, 2020 at 12:28 pm

      Thanks for this wonderful recipee yet in Argentina we cannot get certified glutten free oats, which is terrible because it is a fundamental energy intake!!!! I wouldn ‘t like to replace it. I wish we could buy it here!!!
      Thanks

      Reply
      • Richa

        January 26, 2020 at 4:05 pm

        just add more of the seeds and nuts and coconut

        Reply
    36. Cherie Russell

      January 25, 2020 at 11:27 pm

      Oats…..coeliacs cannot eat wheat, barley, oats or Rhy.
      If old fashioned oats are in it …ITS NOT GLUTEN FREE

      Reply
      • Richa

        January 26, 2020 at 11:26 am

        From what my coeliac frieds have told me, some people dont react to oats that are certified gluten-free, ie handled without contamination. most oats get contaminated because of growing and packaging around wheat. So it really depends on the person. i have alternates mentioned, just use more of the seeds and nuts

        Reply
        • Donna

          January 26, 2020 at 10:40 pm

          Oats do contain gluten, albeit a small amount so anyone with autoimmune disease should not use grains. The starch is also problematic, so find a substitute that works for you.

          Reply
        • JoAnne

          February 04, 2020 at 3:25 pm

          I have Coeliacs and can eat Certified Gluten-free Oats in moderation. I prefer the Bob’s Red Mill Brand.

          Reply
    37. Dave Pretzil

      January 25, 2020 at 10:31 pm

      Oats are not gluten free.

      Reply
      • Richa

        January 26, 2020 at 11:25 am

        From what my coeliac frieds have told me, some people dont react to oats that are certified gluten-free, ie handled without contamination. most oats get contaminated because of growing and packaging around wheat. So it really depends on the person.

        Reply
    38. Daxa

      January 25, 2020 at 4:44 pm

      5 stars
      HI Richa,
      Thank you for your wonderful recipes!!!
      This is the part of your recipe that states oil that needs to be recitified.

      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, oil and vanilla and mix well.

      Reply
      • Richa

        January 25, 2020 at 6:26 pm

        thanks, updated!

        Reply
    39. Cheryl

      January 25, 2020 at 4:37 pm

      Which kind of oats should I use?

      Reply
      • Rose

        January 25, 2020 at 4:53 pm

        Same question here. Large flake oats?? Dying to make these!

        Reply
        • Richa

          January 25, 2020 at 6:25 pm

          old fashioned. updated

          Reply
    40. Sue

      January 25, 2020 at 1:43 pm

      These look delicious Richa. We have been all about breakfast cookies lately. They tend to disappear during the day, too. 🙂

      Reply
    41. Jodi

      January 25, 2020 at 9:31 am

      Hi. This recipe looks awesome and want to make rigbt NOW ! I am little confused. Diections said add oil but I dont see oil in the ingredients. Maybe I am misreading?

      Reply
      • Richa

        January 25, 2020 at 11:43 am

        there isnt any, the instructions had an error

        Reply
    42. Bev

      January 25, 2020 at 5:44 am

      I see oil in the recipe ? I thought they were oil free ???

      Reply
      • Richa

        January 25, 2020 at 11:45 am

        there isnt any, the instructions had an error

        Reply

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