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Vegan Breakfast Cookies
5 from 81 votes

Vegan Breakfast Cookies

These Vegan Breakfast Cookies combine oats, almond flour, nut butter, and seeds with a flaxseed egg substitute and maple syrup for natural sweetness. Coconut and chocolate chips add texture and flavor, while a chill before baking helps the dough hold shape. The cookies bake to a soft, chewy consistency making them a filling, plant-based breakfast or snack.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 18
Calories: 1429 kcal
Course: Breakfast, Snacks, Baked Goods
Cuisine: American

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

    Cup of Yum
  1. Make flax egg by mixing 1 tbsp flax seed meal with 2.5 tbsp warm water in a large bowl.
  2. Add the nut butter, maple syrup, and vanilla extract and mix well.
  3. Mix the baking powder and salt into the almond flour. Add to the bowl.
  4. Add oats, coconut, seeds, chocolate. Mix everything until well combined. Press and mix to evenly hydrate the dry ingredients. Chill for half an hour.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 18 Serving

Amount Per Serving

Calories 1429

% 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.