I thought that the world was rich enough in vegan breakfast cookie recipes (heck, I even have one in my cookbook!), but I polled interest on this particular one on Instagram a little while ago and the response was so surprising! I guess a lot of us are in need of grab and go breakfast options these days. Or we all just really love cookies :)

These vegan breakfast cookies were tested and refined quite a bit to get to this point. The first iterations were tasty enough, but unfortunately fell apart quite easily after a couple days. I know that a lot of people prep things like this at the beginning of the week, so I was after a certain level of sturdiness.

I also realized that I didn’t enjoy the dried fruit in them at all, which is strange because I love raisins in cookies generally. But in this one, it was really messing with the texture and making them a lot more wet-seeming than they needed to be.

I truly love how toothsome these are with the right amount of crisp/sturdiness around the edges. It’s like eating a soft-baked big chunk of granola. All the oats, seeds, nuts, and the kiss of maple syrup really bring it home. I add chocolate chips because I simply cannot help myself haha.

If you try these and love them, I have so many more wholesome and tasty vegan breakfast ideas to peruse.

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Nutty Vegan Breakfast Cookies

Nutty vegan breakfast cookies are a delicious and hearty grab-and-go breakfast or snack. Naturally sweetened and gluten-free as well.

4.96 from 44 votes

Print Recipe

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Servings 11 large cookies

Ingredients

• 2 tablespoons ground flaxseed
• 6 tablespoons filtered water
• 1 cup rolled oats (certified GF if necessary)
• ¾ cup almond flour
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon fine sea salt
• ½ teaspoon baking soda
• ¼ cup unsweetened shredded coconut
• ¼ cup pumpkin seeds
• ¼ cup chopped pecans
• ¼ cup dairy-free chocolate chips
• ¼ cup avocado oil, sunflower oil OR melted and cooled coconut oil
• ¼ cup smooth, well-stirred peanut butter
• ⅓ cup maple syrup
• 1 ½ teaspoons vanilla extract
• millet, for sprinkling (optional)

Notes

• If you have a sensitivity, you can replace the rolled oats with either quinoa flakes or buckwheat flakes. These are both pseudograins, so not totally appropriate for those that are avoiding grains. I have not tested a grain-free version of these, so cannot comment on substitutions.
• You can substitute hazelnut meal or a homemade meal of raw sunflower seeds (just grind raw sunflower seeds in a food processor until they resemble almond flour/meal). Be aware that sunflower seed meal combined with baking soda always leads to green-ish tinged baked goods.
• The maple syrup is a key structural and binding component for these. I have not tested the cookies without the presence of any kind of sweetener, so experiment at your own risk.
• If you’re using an alternative nut/seed butter here, it MUST be smooth, well-stirred, and fluid.
• These cookies store best when they are LOOSELY wrapped in either aluminum foil or Beeswrap. A tightly sealed Tupperware-style container will make them too moist/crumbly over time!

Instructions

• Preheat oven to 325°F. Line a large baking sheet with parchment paper or a silicone mat.
• In a small bowl, combine the ground flaxseed and water. Stir to combine and set aside to thicken for 5 minutes.
• In a large bowl, combine the rolled oats, almond flour, cinnamon, salt, baking soda, coconut, pumpkin seeds, pecans, and chocolate chips. Stir to combine.
• In a medium bowl, combine the avocado oil, peanut butter, maple syrup, vanilla, and the thickened flaxseed mixture. Whisk until thoroughly combined and creamy.
• Add the avocado oil mixture to the dry ingredients in the largo bowl. Using a spatula, stir until you have a thick batter and all ingredients are thoroughly combined.
• Using a scant ¼ cup measure, scoop up the batter and bang it out onto the prepared baking sheet. Repeat with the remaining dough.
• Flatten each portion of dough out with your palm while simultaneously shaping the sides of the cookie with your other hand. You want solid edges; not craggy ones. Top each cookie with a sprinkle of millet.
• Bake the vegan breakfast cookies for 28-30 minutes, or until golden brown and slightly firm. Let them cool thoroughly (at least one hour) before storing in a loosely covered container/aluminum foil/Beeswrap setup (see headnote) at room temperature for up to 5 days.

Author: Laura Wright

Course: Breakfast, Snack

Cuisine: Dairy-free, Egg-Free, Gluten-Free, Vegan, Vegetarian

Diet: Gluten Free, Vegan, Vegetarian

Keyword: all seasons, almond flour, chocolate, cinnamon, coconut aminos, flax, maple syrup, oats, peanut butter, pecans, pumpkin seeds, vanilla