Breakfast Cookies
User Reviews
5.0
1,239 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Cooling Time
5 mins
-
Total Time
45 mins
-
Servings
22
-
Calories
169 kcal
-
Course
Dessert, Breakfast, Baked Goods
Breakfast Cookies
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 2 tablespoons ground flaxseed meal
- 2 cups (190g) rolled oats (certified gluten-free, as needed)
- Heaping 1/2 cup (50g) unsweetened shredded coconut
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup (190g) smooth, creamy variety of almond butter (can sub cashew butter) (see Note 1)
- 1/2 cup (160g) pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
Mix-Ins
- 1/2 cup (~75g) dried fruit (or mini vegan chocolate chips) such as cranberries, currants, blueberries (see Note 2)
- 1/2 cup (70g) pepitas, sunflower seeds, or nuts of choice chopped (see Note 3)
- 1/3 cup (48g) hemp seeds (also called hemp hearts)
Instructions
- Prepare the flax eggs. Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 10-15 minutes to gel together.
- Arrange two racks in the top third and bottom third of the oven. Preheat the oven to 350ºF/175ºC. Line two large sheet pans with parchment paper.
- In a large bowl, mix together the dry ingredients: oats, coconut, baking powder, baking soda, and salt.
- In a medium bowl, mix together the wet ingredients: almond butter, maple syrup, vanilla, and prepared flax eggs. Whisk until smooth and thick.
- Pour the wet mixture into the dry ingredients, using a silicone spatula to mix everything until the mixture resembles a cookie dough. Fold in your desired mix-ins (dried fruit, chopped nuts/seeds, and hemp seeds) using the spatula.If the dough is too sticky to handle, refrigerate it for 10-15 minutes to firm up slightly.
- Use an ice cream scoop or large spoon to scoop a heaping 2 tablespoons or scant 3 tablespoons of dough onto the prepared baking sheet, spacing them about 1/2 inch apart, 12 cookies per sheet pan (they don't really spread).I have a 2-tablespoon cookie scoop and do a big heaping scoop of that. It's 35g to 40g of dough per cookie. Alternatively, measure the dough out with a spoon and shape into a round using your hands. Lightly flatten the top of each cookie with your hands.
- Bake the cookies for 18-20 minutes. After 5 minutes, use a spatula to carefully transfer them to a cooling rack. Store leftover cookies in an airtight container on the counter for 5 to 7 days, or in the freezer for up to 3 months.
Notes
- Note 1: It's important to use a smooth, fairly runny variety of almond butter since there's no oil in this recipe. Don't use the crusty bottom of the jar! If nut-free, use tahini.
- Note 2: If you want to keep these cookies entirely refined sugar-free, use a naturally sugar-free dried fruit like currants, sultanas, or chopped mango or apricots (most varieties of dried cranberries and blueberries have added sugar).
- If you want something a little more traditional cookie-like, these are REALLY good with mini vegan chocolate chips (I love the chocolate chips from Enjoy Life).
- Note 3: Nut options we've tried: almonds, walnuts, pecans, cashews, macadamia nuts. They all work! Just be sure to chop well so you don't get big pieces.
Nutrition Information
Show Details
Calories
169kcal
(8%)
Carbohydrates
15g
(5%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
0.001g
Sodium
92mg
(4%)
Potassium
177mg
(5%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
12IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 22Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.001g | 0% |
| Sodium | 92mg | 4% |
| Potassium | 177mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 12IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,239 reviews
Excellent
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