These Vegan Breakfast Cookies are filled with healthy ingredients and so flavorful while being gluten-free, nut-free, oil-free, and refined sugar-free too! If you are looking for a flourless oatmeal breakfast cookie, then you will love this easy cookie recipe that can be made in just 30 minutes!
As you may already know, baking vegan cookies is kind of my obsession. However, most of my cookie recipes are pretty decadent and not exactly something I would eat for breakfast.
That's where these breakfast cookies aka trail mix cookies come in. They are filled with nutritious ingredients like pepitas and cranberries while being perfectly filling for an easy on-the-go breakfast option!
How to make breakfast cookies:
While many breakfast cookies are made with nut butter and bananas, I wanted to make a banana-free version that was also great for anyone with nut allergies. Luckily these vegan oatmeal breakfast cookies can be made in one bowl and in 30 minutes or less too!
Mix the wet ingredients
First, make the flax eggs by mixing the ground flaxseed and water together and letting them sit until gelatinous- about 5 minutes.
Then, add the flax eggs, tahini, maple syrup, and vanilla to a bowl and mix together.
Add in the remaining dry ingredients
Since this is a one-bowl recipe, all the dry ingredients can be directly added to the same bowl. This includes oats, oat flour, pepitas, cranberries, coconut, cinnamon, baking powder, and salt.
While the oats, pepitas, and coconut give these cookies a good crunch, the oat flour and flax eggs really hold this cookie together and give it structure.
Chill batter in the fridge & preheat oven
While it's not totally necessary, I like to store the breakfast cookie dough batter in the fridge while the oven is preheating. This makes the cookie dough easier to scoop and allows them to really hold their shape while baking.
Scoop cookies & bake
Then, line a baking tray with parchment paper, use a 3 Tbsp cookie scoop to scoop out 10 cookies. Bake and enjoy right out of the oven!
How to customize breakfast cookies:
These cookies are very customizable, so here are a few substitution ideas to help you make these healthy eggless breakfast cookies:
- Tahini: When it comes to Tahini, I literally only use Soom Foods Tahini- it's just so good and not bitter like other brands. However, you can substitute 1:1 with any nut-butter such as cashew, almond, or keep it nut-free by using sunflower butter. All of these work great in this recipe, but do give it a slightly different flavor.
- Maple Syrup: Can be subbed 1:1 with honey or agave.
- Oat flour: Oat flour is actually just...ground up oats! There isn't a great subsitute for oat flour, but you can actually sub in all-purpose flour 1:1. Keep in mind, almond and coconut flour absorb liquid differently, so they won't work in this recipe.
- Flax egg: A mix of ground flaxseed and water. Sub 1:1 with a chia egg (1 Tbsp chia seeds mixed with 3 Tbsp water) for similar results and the same healthy omega-3s.
- Coconut, Cranberries, and Pepitas: These are all optional ingredients that give the cookies a nice flavor and crunch. They can be substituted for any other ingredients like nuts, sunflower seeds, raisins, hemp seeds, or even chocolate chips for something sweeter!
FAQ & Tips:
Ultimately that's up to you to decide. These cookies are refined sugar-free, oil-free, and dairy-free which makes them healthier than other cookie recipes on SGTO. Because they are full of nutritious ingredients, they are not low in calories, but they do have 4 grams of protein per cookie and are filled with healthy fats!
Cooked breakfast cookies can be stored at room temperature for 4-5 days, in the fridge up to 1 week, or in the freezer for up to 1 month. I prefer storing these cookies at room temperature or in the freezer as I find the fridge can dry them out.
I can't wait for you to make these Vegan Breakfast Cookies! They're perfect when you need an on-the-go breakfast or even as a healthier snack. Enjoy!
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Vegan Breakfast Cookies
- First, make the flax eggs by adding the ground flaxseed and water to a bowl and mixing them together. Then, let sit it sit for 5 minutes until thick and gelatinous.
- Next, add the flax egg, maple syrup, tahini, and vanilla to a mixing bowl and whisk together.
- Then, add in the oats, oat flour, cranberries, pepitas, coconut, cinnamon, baking powder, and salt.
- Mix together until a thick, yet slightly sticky dough forms.
- Add the dough to the fridge, line a baking tray with parchment paper, and preheat the oven to 350F. While placing the dough in the fridge isn't required, it helps make it easier to scoop.
- Once the oven has preheated, remove the breakfast cookie dough from the fridge and use a 3 Tbsp cookie scoop to scoop out 10 evenly sized cookies.
- Before adding to the oven, gently press down the cookies to flatten them slightly.
- Add the tray of cookies to the oven and bake for 14-16 minutes until cooked througout.
- Remove the cookies from the oven and enjoy!
- *2 flax eggs= 2 Tbsp/16 grams ground flaxseed mixed with 6 Tbsp water
- Tahini can be subbed 1:1 for any nut or seed butter like almond, cashew, or sunflower butter. I recommend Soom Foods Tahini for this recipe.
- Maple syrup can be subbed 1:1 for honey or agave
- Dried cranberries, pepitas, and coconut are all optional ingredients to give the cookies a nice flavor and crunch. Feel free to customize these cookies with any other ingredients such as chocolate chips, sunflower seeds, crushed nuts, raisins, hemp seeds, etc.
- Cooked breakfast cookies can be stored at room temperature for 4-5 days, in the fridge up to 1 week, or in the freezer for up to 1 month. I prefer storing these cookies at room temperature or in the freezer as I find the fridge can dry them out.
- I used this 3 Tbsp cookie scoop for these cookies