Vegan Breakfast Cookies

5 from 29 votes

Vegan Breakfast Cookies

These Gluten-free Vegan Breakfast Cookies are satisfying with the oats, nuts, seeds. They are also gluten-free and have no added oil! Gluten-free flourless, wholesome, Soy-free Oil-free Recipe. No Bananas

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Cookie, Snack

Cuisine: American

Keyword: everything cookie, gluten free vegan breakfast cookies

Servings:

Author: Vegan Richa

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

US Customary - Metric

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

Use Chai spice or pumpkin pie spice or gingerbread spice blends for flavor variation.

Nutrition is for 1 cookie

Nutrition

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