Who says you can’t eat cookies for breakfast?! These vegan breakfast cookies are loaded with wholesome ingredients like oats, almonds, pumpkin seeds, and coconut and naturally sweetened with maple syrup. Pair one of these with your morning smoothie or coffee for tasty pantry-friendly breakfast treat.
Since a lot of us are sheltering at home for the time being, baking is a perfect way to pass the time. I have been making a batch of these yummy vegan breakfast cookies each weekend to snack on with my morning smoothie or packed in my lunch box as an afternoon treat. For those who are leaning into your pantry staples, this is a great option for you.
Ingredients You’ll Need to Make these Vegan Breakfast Cookies
- Oats – buy the old-fashioned ones not the quick cooking or instant variety.
- Almond flour
- Nut Butter or Tahini – I’ve made these cookies with both peanut butter and tahini and they both work great! Other nut butters will likely work well too, just make sure it is creamy and well-stirred before using.
- Maple Syrup
- Nuts & Seeds – Feel free to adjust these based on what you have in your pantry. I used pumpkin seeds, slivered almonds, and shredded coconut. However, you could also use chopped walnuts/pistachios/peanuts, etc.
- Chocolate chips OR dried fruit – Switch up the flavor of these cookies by using dried fruit instead of chocolate chips. Dried cranberries or raising would be perfect in these cookies. Add a dash of cinnamon and nutmeg with the dried fruit version.
Tips for Making these Vegan Breakfast Cookies
- These cookies can be whipped up in just one bowl! I add the liquid ingredients first and whisk them together. Next, add in all of the dry ingredients (oats, almond flour, nuts, seeds, chips, etc.) and stir well.
- Use a 1/4 cup measuring cup to scoop these cookies onto the pan. I like to make these into big cookies. Smooth the dough into a round disk with the back of the measuring scoop.
- Make sure to line your baking sheet with either a silpat baking mat or parchment paper to prevent these cookies from sticking.
- Leave the cookies on the baking sheet for a couple of minutes after removing them from the oven before transferring to a cooling rack. They will be a little soft when you first remove them from the oven but firm up as they cool.
- These make a chewy cookie that is perfect for dipping in a cup of coffee in the morning.
Looking for more tasty vegan baked goods? Check out these recipes!
- Vegan chocolate swirl banana bread
- No-Bake Chocolate Peanut Butter Oat Bars (Ok, these are no-bake but a tasty, pantry-friendly treat!)
- Vegan banana chocolate chip muffins
- Vegan pumpkin chocolate chip muffins
Vegan Breakfast Cookies
- 2 tablespoons ground flax seed
- 1/4 cup water
- 1/2 cup creamy well-stirred peanut butter OR tahini
- 1/3 cup maple syrup
- 1/4 cup olive oil
- 1 1/4 cups old fashioned oats use gluten-free certified oats to make these gluten-free if desired
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 cup pumpkin seeds
- 1/4 cup slivered almonds
- 1/4 cup unsweetened shredded coconut
- 1/3 cup vegan chocolate chips
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with a silpat baking mat or parchment paper.
- Add ground flax seed and water to a large mixing bowl and whisk to combine. Set aside for 3-5 minutes or until gel forms.
- To the same bowl, add the nut butter, maple syrup, and olive oil. Whisk to combine.
- Add the oats, flour, baking soda, salt, pumpkin seeds, almonds, coconut, and chocolate chips. Stir well with a wooden spoon until wet dough forms.
- Use a 1/4 cup to spoon dough onto baking sheet. Use bottom of measuring cup to flatten dough. Add 6 rounds of dough onto baking sheet at a time.
- Bake for 20-22 minutes or until golden brown. Allow to cool on baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- Store in an airtight container for up to 1 week. Cookies can be frozen after they have cooled for longer storage life.