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Nutty Vegan Breakfast Cookies

4.98 from 34 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 11 large cookies
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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)

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.

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