Breakfast Cookies (Vegan)

These hearty vegan breakfast cookies are packed with shredded coconut, nuts, spices, and wholesome ingredients. They’re perfect for a quick, nutritious breakfast or a satisfying snack!

Yield: 12 Cookies

Ingredients

Dry Ingredients:

  • 1 1/2 cups gluten free rolled oats
  • 1/2 cup oat flour
  • 1/2 cup shredded unsweetened coconut
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt

Wet Ingredients & Sugar:

  • 1 flax egg (1 tbs flaxseed meal + 3 tbs water)
  • 1/2 cup almond butter (or any nut/seed butter)
  • 2 tbs coconut oil, melted
  • 2 tbs maple syrup
  • 1/4 cup unsweetened applesauce
  • 1/4 cup brown sugar replacement or coconut sugar (or sweetener of choice)
  • 1 tsp vanilla extract

Optional Add-ins:

  • 1/2 cup chopped nuts (e.g., walnuts, pecans, or almonds)
  • 1/4 cup seeds (e.g., pepitas or sunflower)
  • 1/4 cup dried cranberries, cherries, or chopped dates
  • 2 tbsp vegan chocolate chips (for a touch of sweetness)

Instructions

Step 1: Preheat the Oven

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

Step 2: Make the Flax Egg:

  • In a small bowl combine 1 tablespoon flaxseed meal and 3 tablespoons water. Set aside.

Step 3: Mix the Dry Ingredients

  1. In a large bowl, combine the rolled oats, oat flour, shredded coconut, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir to combine well.

Step 4: Mix the Wet Ingredients

  1. In a separate bowl, whisk together the flax egg, almond butter, melted coconut oil, maple syrup, sugar, applesauce, and vanilla extract until smooth.

Step 5: Combine and Add Mix-ins

  1. Pour the wet ingredients into the dry ingredients and stir until well combined. The mixture will be thick.
  2. Fold in any optional add-ins like chopped nuts, seeds, dried cranberries, dried cherries, or chocolate chips.

Step 6: Shape the Cookies

  1. Scoop about 2 tablespoons of dough for each cookie and shape into a round, slightly flattened shape. Place them on the prepared baking sheet, spacing them about 1 inch apart.

Step 7: Bake

  • Bake for 12–15 minutes, or until the edges are golden and the cookies are firm to the touch. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips:

  • Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
  • Customizable: Swap the nuts, spices, or add-ins to suit your preferences.
  • No Oil Option: Replace coconut oil with additional applesauce for a lower-fat version.

Enjoy these flavorful, filling vegan breakfast cookies—they’re perfect for a grab-and-go start to your day!