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
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 (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.
Bev says
January 25, 2020 at 5:44 amI see oil in the recipe ? I thought they were oil free ???
Richa says
January 25, 2020 at 11:45 amthere isnt any, the instructions had an error
Jodi says
January 25, 2020 at 9:31 amHi. 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?
Richa says
January 25, 2020 at 11:43 amthere isnt any, the instructions had an error
Sue says
January 25, 2020 at 1:43 pmThese look delicious Richa. We have been all about breakfast cookies lately. They tend to disappear during the day, too. 🙂
Cheryl says
January 25, 2020 at 4:37 pmWhich kind of oats should I use?
Rose says
January 25, 2020 at 4:53 pmSame question here. Large flake oats?? Dying to make these!
Richa says
January 25, 2020 at 6:25 pmold fashioned. updated
Daxa says
January 25, 2020 at 4:44 pmHI 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.
Richa says
January 25, 2020 at 6:26 pmthanks, updated!
Dave Pretzil says
January 25, 2020 at 10:31 pmOats are not gluten free.
Richa says
January 26, 2020 at 11:25 amFrom 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.
Cherie Russell says
January 25, 2020 at 11:27 pmOats…..coeliacs cannot eat wheat, barley, oats or Rhy.
If old fashioned oats are in it …ITS NOT GLUTEN FREE
Richa says
January 26, 2020 at 11:26 amFrom 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
Donna says
January 26, 2020 at 10:40 pmOats 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.
JoAnne says
February 4, 2020 at 3:25 pmI have Coeliacs and can eat Certified Gluten-free Oats in moderation. I prefer the Bob’s Red Mill Brand.
Laura says
January 26, 2020 at 12:28 pmThanks 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
Richa says
January 26, 2020 at 4:05 pmjust add more of the seeds and nuts and coconut
Angela says
January 26, 2020 at 1:09 pmThank you, Richa 🙂
Looking forward to making these.
Swiggy Coupons says
January 26, 2020 at 11:56 pmomg, the cookies look delicious. Is it important to add egg in the cookies because I am vegetarian?
Richa says
January 27, 2020 at 5:04 pmflax egg is is an egg substitute, no egg here
Jim says
January 27, 2020 at 5:03 amGreat 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.)
Darlene says
January 31, 2020 at 6:23 amWhile 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/
Rose says
January 27, 2020 at 10:18 amHi 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!!
Richa says
January 27, 2020 at 10:39 amAwesome! great idea to roast the seeds!
Aileen says
January 27, 2020 at 12:08 pmBeyond 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
Richa says
January 27, 2020 at 12:33 pmawesome!!
The Speed Vegan says
January 28, 2020 at 6:21 amI 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.
Richa says
January 28, 2020 at 10:27 amawesome
The Speed Vegan says
January 28, 2020 at 8:02 amI 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
Richa says
January 28, 2020 at 10:27 amgreat
Jeri says
January 28, 2020 at 8:04 amThese were delicious! An easy, nutritious breakfast for my kiddo, and makes great snacks, too!
Brenda says
January 30, 2020 at 1:33 pmI 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!!😍
Richa says
January 30, 2020 at 3:37 pmThanks!
Chris says
February 1, 2020 at 11:46 amMade 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-
Richa says
February 1, 2020 at 2:09 pmis 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.
JoAnne says
February 4, 2020 at 3:22 pmI 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!
Richa says
February 4, 2020 at 3:39 pmawesome
Denise says
February 7, 2020 at 12:48 amHi 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.
tracy says
February 27, 2020 at 2:06 pmI 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.
Chefcap says
March 11, 2020 at 3:28 amYum 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.
scott says
March 13, 2020 at 12:30 pmI take it coconut flour can not be substituted? Tried twice and they fell apart. Crumbled all over.
Richa says
March 15, 2020 at 12:15 pmYes, they will do exactly that. Coconut flour needs 10 times more moisture than almond flour.