Vegan Breakfast Cookies

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These vegan breakfast cookies are my perfect grab and go option for busy mornings. I can make this easy recipe in just 20 minutes and keep them on hand for a quick meal, a wholesome snack, or even a healthier dessert. Mornings can be hectic, so having a ready to eat breakfast makes life much easier.

Packed with wholesome ingredients like oats, nuts, and fruit, these cookies offer a nourishing way to start the day. I love that they are rich in fiber, healthy fats, and protein, which helps keep me energized and satisfied through a busy work or school day.

One of the things I appreciate most is how easy these are to prep ahead of time. I often make a large batch for the week and freeze a few so they stay fresh and ready to grab. This makes them a fantastic option for quick breakfasts or snacks when time is tight. They have become a regular part of my routine, and I like pairing them with other healthy recipes such as my healthy green waffles or my easy easy vegan protein pancakes to keep breakfast varied and enjoyable.

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🥘 Ingredients

With just a few wholesome ingredients, I can make the best homemade breakfast cookies. Here is what I use to make them.

Ground Flaxseeds and Water: When using flaxseed meal, I make sure it is finely ground for the best results. I make a flax egg using 1 tablespoon of flax and 3 tablespoons of water.

Rolled Oats: For a hearty cookie, I use old-fashioned oats.

Oat Flour: I can make my own oat flour by blending oats in a food processor, or I can buy ready-to-go flour at the store.

Chia Seeds: I add extra nutrients with chia seeds. They are a good source of fiber and plant-based protein, with about 2 grams of protein per tablespoon.

Baking Powder and Baking Soda: I use baking powder and baking soda to help these good-morning cookies rise and spread.

Cinnamon and Vanilla Extract: I add cinnamon for a comforting taste that pairs perfectly with oats for the best breakfast cookie. These vegan oatmeal breakfast cookies aren’t complete without a hint of vanilla!

Maple Syrup: For a touch of sweetness, I use maple syrup. I can also use coconut sugar, brown sugar, or date paste.

Peanut Butter: Nut butter gives these gluten-free vegan breakfast cookies a good source of healthy fats and protein.

Dried Cranberries: You can use whatever dried fruit you like, or you can add dark chocolate chips for a boost of antioxidants.

🔪 How To Make

Whether I need a healthy snack or a quick breakfast on the go, this easy to follow recipe always becomes a favorite for me.

Preheat The Oven, Make The Flax Egg: I preheat the oven to 350 degrees F or 180 C. I line a baking sheet with parchment paper and set it aside. The first thing I do is prep my flax egg. I mix together the ground flaxseeds and water in a small bowl and set it aside for 5 minutes to form a gel. It only takes a little while before I start seeing it thicken.

Mix The Dry Ingredients: In a large mixing bowl, I mix together the oats, oat flour, chia seeds, baking powder, baking soda, and cinnamon.

Mix The Wet Ingredients: In a separate bowl, I whisk together the liquid ingredients, flaxseed gel, maple syrup, peanut butter, and vanilla extract, until smooth.

Combine Ingredients: Next, I add the dried cranberries and wet ingredients to the large bowl with the dry ingredients. I mix until everything is well incorporated. I place the mixture in the fridge for 10 minutes to firm up.

Place Cookie Dough On Sheet: Using an ice cream scoop, I scoop out 2 to 3 tablespoons of cookie dough, I shape it into a ball, and place it on a cookie sheet. For big cookies, I use 4 tablespoons of dough per cookie. I repeat this with the remaining mixture. I lightly flatten the tops of each cookie with the back of a fork.

Bake The Cookies and Let Cool: I bake these vegan healthy cookies for 10 to 15 minutes, or until they turn golden brown. Once they are done, I let them cool on the baking tray before transferring them to a wire rack to finish cooling to room temperature.

📖 Variations

I keep coming back to these vegan breakfast cookies, and I love experimenting with different flavors to keep them interesting.

Different mix ins: I often swap the dried cranberries for about 1 half cup of sunflower seeds, pumpkin seeds, hemp seeds, slivered almonds, shredded coconut, sultanas, walnuts, or chopped dried apricots. This is an easy way for me to change the flavor using what I have in my pantry.

Lower sugar option: When I want sugar free or lower sugar cookies, I use monk fruit or skip the sweetener completely. I also make sure my nut butter has no added sugar.

Nut free choice: For a nut free version, I use 1 half cup of tahini or sunflower butter instead of nut butter. Both work well and keep the texture soft and satisfying.

🍽 Serving Suggestions

I have to admit that I enjoy having these vegan breakfast cookies with my strawberry yogurt or my homemade vegan yogurt and a big breakfast fruit salad, especially in warmer weather when I sit on the patio with my kids and enjoy the sunshine.

I also love serving these grab and go breakfast cookies with a hot cup of coffee, or my biscoff latte on busy mornings. They also pair really well with my kale smoothie or a cold glass of almond milk when I want something quick, balanced, and easy to grab on the way out the door.

🧊 Storage Directions

Storing: I store cooled cookies in an airtight container in a cool, dry place for up to 5 days.

Freezing: I let the breakfast cookies cool completely, then transfer them to an airtight, freezer-safe container or a freezer bag. To help them keep even better, I like to wrap each cookie in plastic wrap before placing them in the container or bag. They can stay in the freezer for up to 3 months. When I’m ready to eat them, I either defrost the frozen cookies or warm them in the oven for a few minutes.

Reheating: I reheat these breakfast cookies in the microwave for about 10 to 15 seconds until just warmed through. If I want them a little crisp on the outside, I warm them in a toaster oven or regular oven at a low temperature for a few minutes instead.

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