Vegan Breakfast Cookies
These Vegan Breakfast Cookies are healthy enough to eat for breakfast or a post-workout snack! Made with oats, seeds, and almond butter, these cookies are deceptively delicious and are vegan, gluten-free, oil-free, refined sugar-free, and soy-free!
- Prep time: 30 minutes
- Cook time: 30 minutes
- Chill time: 5 minutes
- Total time: 65 minutes
Ingredients
Serves 24
| Amount | Ingredient | Comment |
|---|---|---|
| 2 tbs | Ground Flaxseed Meal | |
| 2 cups | Rolled Oats | Certified gluten-free, as needed |
| 0.5 cups | Shredded Coconut | |
| 0.5 tsp | Baking Powder | |
| 0.5 tsp | Baking Soda | |
| 0.5 tsp | Fine Sea Salt | |
| 0.75 cups | Smooth, Creamy Variety of Almond Butter | Can substitute Cashew Butter |
| 0.5 cups | Pure Maple Syrup | |
| 1.5 tsp | Pure Vanilla Extract | |
| 1.5 cups | Dried Fruit (Cranberries, Currants, Chopped Apricots) | |
| 0.5 cups | Pepitas and/or Sunflower Seeds, chopped | |
| 0.33 cups | Hemp Seeds | aka Hemp Hearts |
Steps
- Prepare the flax eggs. Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 15 minutes to gel together. (15 minutes)
- Preheat the oven to 350ºF/175ºC. Line two large baking sheets with parchment paper.
- In a large bowl, mix together the dry ingredients: oats, coconut, baking powder, baking soda, and salt.
- In a medium bowl, mix together the wet ingredients: almond butter, maple syrup, vanilla, and prepared flax eggs. Whisk until smooth and thick.
- Pour the wet mixture into the dry ingredients, using a silicone spatula to mix everything until the mixture resembles a cookie dough. Fold in your desired mix-ins (dried fruit, pumpkin/sunflower seeds, and hemp seeds) using the spatula.
- If the dough is too sticky to handle, refrigerate it for 10-15 minutes to firm up slightly. (10 - 15 minutes)
- Use an ice cream scoop or large spoon to scoop about 3 tablespoons of dough onto the prepared baking sheet, spacing them about 1/2 inch apart. Alternatively, measure out 3 tablespoons and shape the dough into a round using your hands. Lightly flatten the top of each cookie with your hands or a fork.
- Bake the cookies for about 18-20 minutes. (18 - 20 minutes)
- Cool for 5 minutes. Use a spatula to carefully transfer them to a cooling rack. Store leftover cookies in an airtight container on the counter for 5 to 7 days. (5 minutes)