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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
- 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
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum! So good. Trying to stop myself at eating two so I can freeze the rest.
hope that went as planned!
Ooo these look amazing and I’d really like to try them but I don’t have any almond flour 🙁 could I use plain flour or buckwheat flour by any chance?
Yes use 1/3 cup flour
Can I replace flax egg with ground chia seeds?
Yes
I love these cookies! They have become a staple in my house. Easily adaptable to what I have on hand, full of good stuff and so easy and delicious!
hooray!!
These are so good – thank you for the recipe! I didn’t have coconut, but that was completely fine – I used extra seeds/nuts instead. To those saying oats have gluten, this is 100% false; oats are a gluten-free food. The reason those of us who are gluten intolerant need to be careful of our source of oats is that they can easily come into contact with gluten-containing grains when farmed or when processed.
yes – always read labels carefully . thanks for popping in ♡
Easy and so delicious. Love the crunch. I used a mixture of hemp seeds, sunflower, and chia with peanut butter.
Awesome
Just made these cookies, delicious. Added to my favourites. We like cookies not too sweet so I reduced the maple syrup to 1/4 cup, also only used 3/4 cup oats but increased the seeds/nuts to 1/2 cup, included some chopped dried cranberries with a mix of sunflower seeds, pumpkin, hemp, walnut and pecans. I didn’t add chocolate chips but put a few on top.
Loved this recipe.
Thanks!
I’ve made these 3x at least – always a little different. So great. Question: I’m out of nut butter. I assume tahini would work. Any adjustments you’d consider? Thx!!
totatlly! no adjustments needed
Awesome! I make them every week for a quick weekday breakfast. Thanks!
super – thank you for stopping in
Super healthy, super delicious!! Perfect!!!!
So glad you enjoyed these!
Easy and delicious! Thank you for the recipe!
awesome!! thank you for popping in