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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.
Made these this morning with dried apricots, pumpkin, sunflower, chia seeds and chopped almonds. So so good. Made these into bite sized cookies (1Tbs) and baked for 13 min. Made 30 cookies! Love them
Sounds delish! Thank you!
Our family loved these… they stayed crispy and were delicious! Perfect for a healthy afternoon snack.
Awesome
Quick, easy and sooo delicious! I just ate 3 haha
sweet
Could you do the recipe with a chia egg rather than flax egg or would it not work the same? Thanks
I just made these and they are so good, even my no cookie eater husband likes them! We use sunflower and pepitas seeds, and walnuts along with the chocolate chips. I measured and weighted my cups and they seemed to be smaller than yours as 1 cup of almond flour was less than 100 grams for me. Definitely a recipe I will be making for gatherings and work meetings. Thank you!
These look amazing! Can you freeze them? I have no willpower and will eat them all if my kids don’t like them. Thanks!
Never mind! I just read that yes, you can freeze these.
What other kind of flour would you recommend. I cannot eat almonds or almond flour. Will coconut flour work just as well?
Coconut flour needs 4-5 times the moisture so it won’t work. You can use some regular flour (half the amount of almond flour) and a tbsp of coconut flour
I take it coconut flour can not be substituted? Tried twice and they fell apart. Crumbled all over.
Yes, they will do exactly that. Coconut flour needs 10 times more moisture than almond flour.
Yum so delicious, I would love to make recipes as like you. This looks so amazing and delicious also I would love to share this blog with my friends.
I just made a double batch of these cookies and they are delicious, a great substitution for expensive packaged breakfast cookies/bars. I didn’t have almond butter so I had to sub peanut butter. I did double the seeds and used less oats and I added 1/4 cup of chopped dried cranberries. The seeds I used were just what I had on hand chia, peptita, pecan and sunflower (toasted the last three before I added them to the mix) 18 min in the oven worked for me. Thanks for another delicious recipe.