Vegan Breakfast Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
18
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Calories
1429 kcal
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Course
Breakfast, Snacks, Baked Goods
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Cuisine
American
Vegan Breakfast Cookies
Description
The recipe begins with the flaxseed mixture as an egg substitute, which acts as a binder alongside nut butter and maple syrup. Almond flour and baking powder provide structure and lightness, while oats, coconut, and a mix of seeds and nuts add chewiness and crunch. Chocolate chips or dried fruit are pressed on top before baking at 340°F until lightly golden.
The resulting cookies have a varied texture from the mix of dry and moist ingredients, flavored with vanilla and optionally spiced with chai or pumpkin spice variations noted in the tips. They can be stored at room temperature for about a week or kept refrigerated or frozen for longer storage.
These cookies offer a portable breakfast option with diverse textures and flavors, combining wholesome ingredients with a vegan-friendly profile.
Ingredients
- 1 Flaxseed 1 tbsp flax seed meal mixed in 2.5 tbsp water, used as egg substitute
- 1/4 cup nut butter
- 1/2 cup maple syrup
- 1/2 to 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup old fashioned oats , certified gluten-free if needed. Or omit and add more of the seeds, nuts and coconut
- 1/4 cup coconut
- 1/3 cup seeds , sunflower, pumpkin, hemp, sesame, chia or use a mix of seeds and chopped nuts such as pecans, walnuts (toast seeds or nuts before adding for nuttier flavor variation)
- 3 tbsp chocolate chips plus 1 tbsp for topping or use dried fruit
Instructions
- Make flax egg by mixing 1 tbsp flax seed meal with 2.5 tbsp warm water in a large bowl.
- Add the nut butter, maple syrup, and vanilla extract and mix well.
- Mix the baking powder and salt into the almond flour. Add to the bowl.
- Add oats, coconut, seeds, chocolate. Mix everything until well combined. Press and mix to evenly hydrate the dry ingredients. Chill for half an hour.
- Preheat the oven to 340 deg F (170 C). Scoop and place on parchment lined baking sheet. Press to shape into flat cookies. Press chocolate chips on top.
- Bake for 18 to 20 mins. Cool completely then store on the counter in a covered container for the week. Refrigerate for a few weeks. Freeze for upto 2 months.
Notes
- Try adding chai, pumpkin pie, or gingerbread spice blends for flavor variety.
- Store cooled cookies in a covered container at room temperature for up to a week.
- Refrigerate to keep fresh for a few weeks or freeze for up to two months.
- Nutrition estimates are per cookie and can vary based on ingredient substitutions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 1429 kcal
% Daily Value*
| Calories | 142.9kcal | 7% |
| Carbohydrates | 13.52g | 5% |
| Protein | 4.11g | 8% |
| Fat | 8.55g | 13% |
| Saturated Fat | 1.58g | 8% |
| Sodium | 36.03mg | 2% |
| Potassium | 84.54mg | 2% |
| Fiber | 1.99g | 8% |
| Sugar | 7.25g | 15% |
| Vitamin A | 24.79IU | 0% |
| Calcium | 51.48mg | 5% |
| Iron | 1.16mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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