Vegan Breakfast Cookies
These breakfast cookies are healthy enough to eat for breakfast or just an afternoon snack.
Prep Time10 minutes mins
Cook Time8 minutes mins
Total Time18 minutes mins
Course: Breakfast
Cuisine: American
Servings: 36 small cookies
Calories: 107kcal
- ½ cup applesauce
- ¼ cup earth balance vegan butter soft
- 2 cups oats
- 1 cup white whole wheat flour
- 1 teaspoon cinnamon ground
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup peanut butter
- ½ cup brown sugar
- ¼ cup flax seeds ground
- 8 TB water
- 2 teaspoon vanilla extract
- ¾ 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.
See blog post for recipe Q&A
Serving: 1cookie | Calories: 107kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Sodium: 92mg | Fiber: 2g | Sugar: 7g