These vegan breakfast cookies are a great way to start your day or a quick snack. These are portable, delicious, and hearty.
Vegan breakfast cookies? I mean, what more could you want for breakfast. I know some people are more savory for breakfast, and sometimes I am also.
But sometimes, I want a quick and easy, make-ahead no complaining breakfast for my kids. Or really for myself, I get so busy blogging, making recipes, cleaning the house, being a mom, etc, that I forget to feed myself.
That’s where handy vegan breakfast cookie recipes come into play.
I don’t usually talk much about nutrition facts on recipes.
But I’m toting a healthy breakfast cookie with wholesome ingredients. I should probably look into it.
If you use a small cookie scoop, these vegan oatmeal breakfast cookies only have 79 calories, 4 grams of fat (and omega 3’s from the Flax), 1.1 grams of fiber, 2.1 grams of protein, and 2.9 grams of sugar. I don’t call that a bad breakfast at all.
These are great to make at the beginning of the week, then eat them as the week goes on, perfect for busy people.
We have been living off of these for summer camps. They are great fuel to keep them full until their lunches.
I even found the bag in my son’s room for a before-bed snack.
I know some people will come at me saying this isn’t a healthy breakfast cookie recipe because it has vegan butter, brown sugar, and chocolate chips.
However, you can sub out all those things if you prefer.
Like vegan butter for coconut oil, brown sugar for coconut sugar, whole wheat flour for oat flour, I highly suggest you not remove the chocolate chips, but you can for sure.
It’s a very versatile recipe.
This is a vegan breakfast cookie with no banana; it seems like most of the recipes have it.
You can sub out the apple sauce for a mashed banana if you prefer a banana.
Vegan breakfast cookies recipe Q&A-
Can I use different nut butter?
Yes, you can use any you like, here are some suggestions;
- cashew butter
- almond butter
- sunflower seed butter
- whichever your favorite is
Can I make this nut-free?
Yes, you can sub out the peanut butter for sunflower seed butter.
Can I make this oil-free?
You can sub in pumpkin or mashed potatoes for the vegan butter portion. These won’t be as rich, but they will work.
What is some breakfast cookie add ins I can add?
- sunflower seeds
- chia seeds
- hemp seeds
- dried fruit like- raisins, craisins, whatever else
- nuts- walnuts, almonds, pecans, etc
- shredded coconut
- pumpkin seeds
Can I use coconut oil instead of vegan butter?
Yes, you can sub out the vegan butter and use coconut oil, but make sure it’s the same consistency, soft, not melted.
Can I use healthier sugar?
You can use coconut sugar for the brown sugar if you’d prefer. But I like it with brown sugar. It makes it less than 1 tsp a cookie.
However, I understand some people don’t want to use refined sugar, which is fine.
You can use maple syrup, but you will have to adjust some dry ratios. I have not tried it as of yet.
Can I make gluten-free vegan breakfast cookies?
Yes, you can use oat flour instead of wheat flour. Just grind up oats to match the amount of whole wheat flour. You can also use all-purpose gluten-free flour.
What ingredients do you need to make these Vegan Breakfast cookies?
For ingredient amounts, look at the recipe card at the bottom of this post.
- Rolled oats
- whole wheat flour or oat flour
- unsweetened applesauce
- baking powder
- peanut butter
- brown sugar
- vanilla extract
- flax seeds
- vegan butter or coconut oil
- mix ins- chocolate chips, raisins, craisins, nuts, etc.
How do you make these easy vegan breakfast cookies?
This is a dump-and-go recipe, which if you have been around here long, you know they are my favorite.
The only real step you need to do is make the flax eggs. Making a flax egg is super easy.
Here’s how; Grind your flax seeds and put them in a small cup, add 8 TB of water, stir, and let sit while you prepare the rest of your ingredients.
Preheat your oven to 350 degrees.
When baking, I always use my Silpat liners; you can also use parchment paper or grease a baking tray and set it aside.
Take your stand mixer or large bowl and dump all your ingredients (wet ingredients + dry ingredients), except the chocolate chips.
Mix until combined, then mix in the chocolate chips or various mixins.
Then take a cookie scoop of your choice, but I prefer the small scoop.
Scoop them onto your prepared baking sheet and flatten them to your desired thickness.
They don’t move at all when baking. So whatever cookie shapes you want.
Bake for 8-9 minutes. Don’t overbake.
They will have a firmness to them. Let the cookies sit on the cookie sheet for 5- 10 minutes, then move to a wire rack.
Wait until cooled to enjoy; they taste much better cooled a bit.
How do you serve these healthy breakfast cookies?
These are best served by themselves or with a cup of coffee. I often give them to my kids with a side of non-dairy yogurt.
These are a great make ahead breakfast, but they can be enjoyed any time of day.
How do you store breakfast cookies?
These are best stored in an airtight container at room temperature for up to 5 days. They can also be stored in the fridge if you’d prefer.
Can you freeze these?
Yes, these can be froze in a freezer-safe container or freezer-safe bag.
To freeze, you want to flash freeze them to do this;
Take a cookie sheet lined, place cookies in a single file, and freeze them; after they are frozen (an hour or so), place them in the freezer bag and freeze for up to 3 months.
When you’re ready to eat one, take out your frozen cookies, place them out of the bag on the counter, and let them come to room temperature.
Want some other vegan breakfast recipes?
- 1/2 cup applesauce
- 1/4 cup earth balance vegan butter, soft
- 2 cups oats
- 1 cup white whole wheat flour
- 1 tsp cinnamon, ground
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup peanut butter
- 1/2 cup brown sugar
- 1/4 cup flax seeds, ground
- 8 TB water
- 2 tsp vanilla extract
- 3/4 cup chocolate chips
- Any other mix ins you want to add- raisins, craisins
- Preheat your oven to 350 degrees. Line two baking sheets with a Silpat or cooking spray and set aside.
- Make your flax eggs by grinding your flax seeds and mixing them with 8 TB water, stir. Set aside while it thickens.
- Take your stand mixer and place all your cookie ingredients, but the chocolate chips. Stir until combined, don't forget to add the flax eggs if you haven't already. Stir in the chocolate chips and any other mix-ins you desire.
- Take your desired cookie scoop size; I always use a small one. Drop 12 cookie scoops onto the prepared pan. Flatten slightly with your hand; whatever shape you leave them in is the shape they will stay in while baking. Bake for 8-9 minutes. Remove and let cool. These taste best the next day.
Nutrition Information:Yield: 36 Serving Size: 1 cookie
Amount Per Serving: Calories: 107Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 92mgCarbohydrates: 14gFiber: 2gSugar: 7gProtein: 2g
The calories are computer generated and may not be 100% accurate.
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