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These Vegan Breakfast Cookies are satisfying with the almond flour, oats, nuts, seeds. They are also gluten-free and have no added oil! Soy-free Recipe. Jump to Recipe
These snack cookies are a perfect quick bite to get you between meals. They also taste so decadent but pack a nutrition punch.
Loaded with nuts, seeds, oats and no oil, these breakfast cookies come together really quickly. Change up the additions and flavors to preference and keep them around on the counter or in the freezer for quick snacking!
 Ingredients for these Vegan Breakfast Cookies
- Wet ingredients: flax seed meal mixed with water, nut butter, maple syrup, vanilla extract
- Dry Ingredients: almond flour, oats, coconut, seeds or nuts
- Additional flavors: chocolate chips or chunks, dried fruit such as cranberries, raisins, apricot.
- Leavening with baking powder
How to make Vegan Breakfast Cookies with Step pictures
Make flax egg in a large bowl by mixing the flax seed meal with warm water and let sit for 2 mins. Add nut butter, maple, and vanilla 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 hydrate all the dry evenly. Chill for half an hour.
Scoop and shape into flat cookies. Press chocolate chips on top. Bake at 340 degrees F for 18 to 20 mins. Cool completely and store.
More Cookies to try
- Brownie Cookies GF Grainfree oilfree
- Classic Chocolate Chip Cookies with coconut oil, no Palm oil GF option
- Chocolate Tahini Cookies. Grainfree. Nutfree, Oilfreee
- Cinnamon Roll Cookies. No Oil
- PB Chickpea Cookie Pie- Can be nut-free. GF
- Lemon Chia Cookies. GF option
- Vegan Shortbread, GF option
- Cardamom Snikerdoodles. GF option
- Paleo Chocolate Chip Cookies. GF
- Almond Butter Oatmeal Cookies. GF oil-free
- Ginger Tahini Cookies GF option
- Peanut Butter Oatmeal Chocolate chip Cookies. Oilfree
Vegan Breakfast Cookies
Ingredients Â
- 1 flax egg, (1 tbsp flax seed meal mixed in 2.5 tbsp water)
- 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
InstructionsÂ
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
omg, the cookies look delicious. Is it important to add egg in the cookies because I am vegetarian?
flax egg is is an egg substitute, no egg here
Thank you, Richa 🙂
Looking forward to making these.
Thanks for this wonderful recipee yet in Argentina we cannot get certified glutten free oats, which is terrible because it is a fundamental energy intake!!!! I wouldn ‘t like to replace it. I wish we could buy it here!!!
Thanks
just add more of the seeds and nuts and coconut
Oats…..coeliacs cannot eat wheat, barley, oats or Rhy.
If old fashioned oats are in it …ITS NOT GLUTEN FREE
From what my coeliac frieds have told me, some people dont react to oats that are certified gluten-free, ie handled without contamination. most oats get contaminated because of growing and packaging around wheat. So it really depends on the person. i have alternates mentioned, just use more of the seeds and nuts
Oats do contain gluten, albeit a small amount so anyone with autoimmune disease should not use grains. The starch is also problematic, so find a substitute that works for you.
I have Coeliacs and can eat Certified Gluten-free Oats in moderation. I prefer the Bob’s Red Mill Brand.
Oats are not gluten free.
From what my coeliac frieds have told me, some people dont react to oats that are certified gluten-free, ie handled without contamination. most oats get contaminated because of growing and packaging around wheat. So it really depends on the person.
HI Richa,
Thank you for your wonderful recipes!!!
This is the part of your recipe that states oil that needs to be recitified.
HOW TO MAKE VEGAN BREAKFAST COOKIES WITH STEP PICTURES
Make flax egg in a large bowl by mixing the flax seed meal with warm water and let sit for 2 mins. Add nut butter, maple, oil and vanilla and mix well.
thanks, updated!
Which kind of oats should I use?
Same question here. Large flake oats?? Dying to make these!
old fashioned. updated
These look delicious Richa. We have been all about breakfast cookies lately. They tend to disappear during the day, too. 🙂
Hi. This recipe looks awesome and want to make rigbt NOW ! I am little confused. Diections said add oil but I dont see oil in the ingredients. Maybe I am misreading?
there isnt any, the instructions had an error
I see oil in the recipe ? I thought they were oil free ???
there isnt any, the instructions had an error