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stack of three cookies on a plate filled with cranberries, pepitas, coconut, and oats

Vegan Breakfast Cookies

These breakfast cookies are filled with healthy ingredients while being oil-free, gluten-free, vegan, refined sugar-free, and flourless too!
4.67 from 6 votes
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Course: Vegan Cookies + Brownies
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 10 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


Serving: 1cookie | Calories: 176kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 147mg | Potassium: 155mg | Fiber: 3g | Sugar: 13g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!