Made with oats and sweetened with dates and a touch of maple syrup, these delicious No Bake Vegan Breakfast Cookies are a quick, healthy breakfast!
I wasn't planning on sharing the recipe for these No Bake Vegan Breakfast Cookies so soon on the blog, but after showing them multiple times on my Instagram feed and stories, I knew I needed I bump them up in my posting schedule. I guess breakfast recipes that are easy to make, full of whole food ingredients and pre-made interest more people than just me!
I whipped together these No Bake Vegan Breakfast Cookies a couple of days before we left Houston to start our travels along the east coast. They have come in so handy, not just for breakfast, but also for late night snacks, afternoon pick-me-ups and even airplane meals when in a bind.
These cookies have all my favorite breakfast ingredients rolled into a cookie-shaped package: whole grain oats, fiber-rich ground flaxseed, healthy fat filled nut butter and decadent chocolate chips. If you aren't big into chocolate for breakfast like I am (don't worry, we can still be friends), than you can swap out the chocolate chips for another kind of add in. You could use raisins, chopped dates, cacao nibs, etc.
While I love how hearty and nutritious these No Bake Vegan Breakfast Cookies are, one doesn't fill me up for breakfast. I'm the kinda girl with a big morning appetite, so I like to have a couple for a meal or pair one with some fruit or yogurt.
I love to know if you give these simple, No Bake Vegan Breakfast Cookies a try! Leave a comment down below or take a photo of the final product and tag @theconscientiouseater on Instagram so I can see your final creation!
- Start by placing the pitted dates in a bowl and covering them with boiling water to soak for about 10 minutes. Make sure you check for pits in your dates, even if you buy them already pitted!
- While the dates soak, stir together the dry ingredients in a large mixing bowl, from the ground flaxseed to the chocolate chips.
- Once the dates are soft, drain the water and place the soft dates in a small food processor with the 2 tablespoons of maple syrup. Process until a smooth paste forms.
- Pour the date paste and ¾ cup of nut butter into the mixing bowl with the dry ingredients and stir well until everything combines and a sticky dough forms.
- Take handfuls of dough and form them into cookie shapes. Pack the dough together well.
- Store in an airtight container in the fridge!
*To make these breakfast cookies gluten free, process certified gluten free oats into quick oats
**Use whatever nut butter you like best! I've made these with natural peanut butter and Abby's Better Date Pecan Butter. Both were delicious!
Nutrition InformationYield 10 Serving Size 1 cookie
Amount Per Serving Calories 173Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 3mgSodium 83mgCarbohydrates 17gNet Carbohydrates 0gFiber 2gSugar 6gSugar Alcohols 0gProtein 5g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.