Breakfast Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Cooling Time
5 mins
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Total Time
45 mins
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Servings
22
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Calories
169 kcal
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Course
Dessert, Breakfast, Baked Goods
Breakfast Cookies
Description
The recipe uses rolled oats, unsweetened shredded coconut, baking powder and soda, and sea salt as dry ingredients. Ground flaxseed mixed with water acts as a binder replacing eggs. Smooth almond butter and maple syrup add moisture and sweetness, combined with vanilla extract for flavor. After mixing the wet and dry components, optional mix-ins like dried fruit, nuts, seeds, or mini vegan chocolate chips add variety and texture.
The dough is portioned onto parchment-lined trays and baked until set. The resulting cookies have a tender but chewy texture with nutty and coconut notes. Almond butter type affects dough consistency and final texture; a smooth, runny variety is necessary.
These cookies can be enjoyed as convenient breakfast or snack items providing a combination of grains, healthy fats, and natural sweetness with versatility in flavor additions.
Using smooth almond butter is important to avoid dry or dense texture. To keep the cookies refined sugar-free, choose dried fruits without added sugar. Chopping nuts evenly prevents large pieces. If the dough feels sticky, briefly chilling it helps handle it better before baking.
Ingredients
- 2 tablespoons ground flaxseed meal
- 2 cups (190g) rolled oats (certified gluten-free, as needed)
- Heaping 1/2 cup (50g) coconut unsweetened, shredded
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt 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 vanilla extract pure
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
- Use smooth, runny almond butter (not the thick residue) for proper dough consistency; tahini is a good nut-free alternative.
- Choose naturally sugar-free dried fruits like currants, sultanas, or chopped apricots to keep cookies refined sugar-free.
- Mini vegan chocolate chips add a traditional cookie flavor if desired.
- Chop nuts finely to prevent large pieces that affect texture.
- If dough is too sticky to handle, refrigerate for 10–15 minutes before scooping.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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