Vegan Breakfast Cookies
Vegan breakfast cookies are the perfect grab and go breakfast option for busy mornings. Make this easy recipe in just 20 minutes and have on hand for a quick meal, wholesome snack, or healthy dessert!
Servings: 9 cookies
Calories: 134kcal
Ingredients
- 1 tbsp ground flaxseeds
- 3 tbsp water
- 1 cup rolled oats
- ¼ cup oat flour
- ½ tbsp chia seeds
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp ground cinnamon
- ¼ cup maple syrup
- ¼ cup peanut butter or any nut butter
- 1 tsp vanilla extract
- ¼ cup dried cranberries
Instructions
- Preheat the oven to 350 degrees F / 180 C. Line a baking sheet with parchment paper and set aside.
- Mix together the ground flaxseeds and water in a small bowl, set aside for 5 minutes to form a gel.
- In a mixing bowl, mix together the oats, oat flour, chia seeds, baking powder, baking soda and cinnamon.
- In a separate bowl, whisk together the flaxseed gel, maple syrup, peanut butter and vanilla extract until smooth.
- Next, add the dried cranberries and wet ingredients to the dry ingredients.
- Mix until well incorporated. Place in the fridge for 10 minutes for the batter to firm up.
- Using an ice cream scoop, scoop out 2-3 tbsp of cookie mixture and shape into a ball and place on prepared tray. Repeat with remaining mixture.
- Lightly flatten the tops of each cookie.
- Bake in the oven for 10-15 minutes.
- Remove and allow to cool on the baking tray before transferring to a cooling rack to cool completely.
- Store cooled cookies in an airtight container in a cool, dry place for up to 5 days.
Notes
- The cookie mixture will be a little sticky, so using your own hands to roll it into balls will be challenging. I recommend using a small ice cream scoop or spoon. Lightly wetting the spoon or scoop with water will help prevent the mixture from sticking to it.
- Using damp hands, gently press the tops of the cookies to slightly flatten them.
- A ripe banana, mashed, can be used instead of the flaxseed if preferred.
- Vegan chocolate chips can be used instead of dried cranberries.
- Use gluten-free oats and oat flour to make these cookies gluten-free.
- Placing the mixture in the fridge allows the dry ingredients to absorb the wet and for the mixture to become firmer.
- Any nut butter can be used such as almond, cashew or peanut butter or even tahini if you’re wanting a nut-free cookie.
- Try adding pumpkin seeds, slivered almonds, currants, sultanas, walnuts or even dried apricots instead of the dried cranberries, to change up the flavor of these cookies.
- These cookies won’t rise or spread much.
- Store cookies in an airtight container in a cool, dry place for up to 5 days.
- Cookies can be stored in the freezer for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 134kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 64mg | Potassium: 129mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 32mg | Iron: 1mg