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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.
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
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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
  • cup maple syrup
  • 1 ½ teaspoons vanilla extract
  • millet, for sprinkling (optional)

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.

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!