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    You are here: Home | Recipes | Breakfast

    Vegan Breakfast Cookies

    Apr 23, 2023 by Faith VanderMolen

    Jump to Recipe Print Recipe

    These easy-to-make, oil-free Vegan Breakfast Cookies are chock full of wholesome nuts, seeds and oats to keep you satisfied all morning long! Have a couple for breakfast or pack some for snacks on the go.

    4 vegan breakfast cookies stacked on top of each other on a baking sheet
    Jump To
    • Also Featured In
    • Ingredients
    • How to Make Breakfast Cookies
    • Storage
    • What to Eat with Breakfast Cookies
    • 📖 Recipe
    • Vegan Breakfast Cookies

    Also Featured In

    This recipe is also featured in the following vegan recipe roundups:

    • Easy Plant Based Breakfast Ideas

    We love cookies in our house.

    Vegan cookies to be precise.

    Whether it's these decadent Bakery-Style Vegan Chocolate Chip Cookies or these more wholesome Whole Wheat Maple Syrup Vegan Chocolate Chip Cookies, we are always down for a cookie!

    What if I told you we also eat cookies for breakfast?!

    And that those breakfast cookies leave us feeling nourished and energized instead of sluggish and tired?

    Well, today's recipe for Vegan Breakfast Cookies will do just that!

    I love these breakfast cookies for so many reasons.

    They are full of heart-healthy nuts and seeds.

    Rolled oats give us lots of whole grains.

    Plus, they are oil-free and sweetened naturally with maple syrup and coconut sugar.

    Um, yes please!

    Let me show you how to make them!

    Ingredients

    ingredients you need to make vegan breakfast cookies laid out on a table

    Thankfully, this vegan breakfast cookie recipe is very adaptable, so if you don't have these specific ingredients on hand, swap them out for what you do have!

    I like to make these breakfast cookies with the following ingredients:

    • Natural peanut butter
    • Maple syrup
    • Coconut sugar
    • Baking soda
    • Sea salt
    • Rolled oats
    • Nuts, chopped or slivered
    • Seeds
    • Dried fruit (and/or dark chocolate chips!)

    Super simple ingredients, right?

    If you are allergic to peanut butter, you can always swap it out for another natural, runny nut or seed butter such as almond butter or tahini.

    Also, if you are gluten-free, simply use certified gluten-free rolled oats!

    For nuts, I love to use slivered almonds or walnut pieces.

    Then for seeds, anything goes! Pumpkin seeds, sunflower seeds, flaxseed...use whatever you have on hand!

    oat, nut and seed breakfast cookies stacked high on a baking sheet

    How to Make Breakfast Cookies

    To make these quick and easy vegan breakfast cookies, simply follow the step-by-step instructions (with pictures!) and you'll soon be enjoying a delicious, wholesome cookie.

    STEP 1: Preheat your oven to 350°F / 175°C and grease two baking sheets with cooking spray or line them with silicone baking mats. Set them aside.

    STEP 2: In a large mixing bowl, whisk together the peanut butter, maple syrup, coconut sugar, baking soda and, if using, sea salt until smooth.

    STEP 3: Add in the rolled oats, nuts, seeds, dried fruit and optional chocolate chips. Stir everything together well until a sticky dough forms.

    breakfast cookie batter stirred together well in a mixing bowl

    STEP 4: Using a greased ¼ cup measurer and slightly damp hands, form the dough into cookie shapes about ½ inch high and 3 inches in diameter. Place them on your greased baking sheet and continue this process until all the dough has been formed into cookies.

    raw breakfast cookie dough formed into the shape of a cookie on a baking sheet before baking

    STEP 5: Bake the cookies for 12-15 minutes or until slightly golden brown. Allow them to cool completely so that they hold their shape.

    a vegan breakfast cookie on a baking sheet just out of the oven

    Storage

    There are 3 ways that you can store vegan breakfast cookies:

    Fridge

    To keep these cookies fresh, we like to store them in an airtight container in the fridge for up to 2 weeks.

    Countertop

    If you know you'll eat through them quickly, then you can also store them in an airtight container on the counter for about 2 days.

    Freezer

    To freeze these breakfast cookies, start by flash freezing them on a baking sheet for about 2 hours. Then transfer the mostly frozen cookies to a freezer-safe container or zip-lock bag and freeze them for up to 2 month.

    To thaw the frozen breakfast cookies, remove them from the freezer the night before you need them and place them in the fridge to thaw.

    a chocolate chip studded vegan breakfast cookie cooling on a baking sheet

    What to Eat with Breakfast Cookies

    For me personally, one breakfast cookie isn't enough for breakfast. So usually I'll enjoy two of these cookies for breakfast or pair one with some fruit and tofu scramble to round out my meal.

    They also taste great crumbled up on yogurt or when paired with a smoothie!

    📖 Recipe

    Vegan Breakfast Cookies

    Faith VanderMolen
    These easy-to-make, oil-free Vegan Breakfast Cookies are chock full of wholesome nuts, seeds and oats to keep you satisfied all morning long!
    4.89 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Breakfast
    Cuisine American
    Servings 15 cookies
    Calories 242 kcal

    Equipment

    • Airtight Food Storage Containers
    • Stainless Steel Mixing Bowls
    • Silicone Baking Mat

    Ingredients
     
     

    • 1 cup natural runny peanut butter
    • ⅔ cup maple syrup
    • 2 tablespoons coconut sugar
    • ½ teaspoon baking soda
    • ½ teaspoon sea salt* omit if using salted peanut butter!
    • 2 cup rolled oats use gluten-free if needed
    • ½ cup chopped or slivered nuts
    • ½ cup seeds
    • ⅔ cup dried fruit or ⅓ cup dried fruit, ⅓ cup chocolate chips, chopped if large

    Instructions 

    • Preheat your oven to 350 °F and grease two baking sheets with cooking spray or line them with silicone baking mats. Set them aside.
    • In a large mixing bowl, whisk together the peanut butter, maple syrup, coconut sugar, baking soda and, if using, sea salt until smooth.
    • Add in the rolled oats, nuts, seeds, dried fruit and optional chocolate chips. Stir everything together well until a sticky dough forms.
    • Using a greased ¼ cup measurer and slightly damp hands, form the dough into cookie shapes about ½ inch high and 3 inches in diameter. Place them on your greased baking sheet and continue this process until all the dough has been formed into cookies.
    • Bake the cookies for 12-15 minutes or until slightly golden brown. Allow them to cool completely so that they hold their shape.
    • Store the cookies in an airtight container in the fridge for up to 2 weeks.

    Notes

    Use gluten-free rolled oats if needed.
    I like to use a combination of dried fruit and dark chocolate chips!
    I haven't tried it, but I'm sure another natural, runny nut or seed butter would work instead of the peanut butter.

    Nutrition

    Calories: 242kcalCarbohydrates: 25gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.001gSodium: 190mgPotassium: 207mgFiber: 3gSugar: 13gVitamin A: 0.2IUVitamin C: 0.02mgCalcium: 42mgIron: 1mg
    Tried this recipe?Let me know how it was!

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    31 All-Time Greatest Eats Cookbook!

    For a limited time, I'm giving away a 68-page cookbook of my reader-favorite recipes called my "31 All-Time Greatest Eats"!

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    Reader Interactions

    Comments

    1. Katharina says

      April 30, 2022 at 4:51 am

      Hi! I'm from Germany and I bought the cups extra to remake your recipes. This breakfast cookie was the first recipe I made an my 3 year old loves them (me, too). They are perfekt to satisfy his and my hunger of chocolate.

      I had just a small amount of peanut butter and made some almond butter on top. I left the coconut sugar and used crandberries and apricots.

      ♥️

      Reply
      • Faith VanderMolen says

        May 05, 2022 at 2:57 am

        I'm so glad to hear you enjoyed these recipes Katharina! Thanks for sharing!

        Reply
    2. Lielle says

      April 29, 2022 at 1:22 am

      A great and healthy snack to quickly pop into your mouth when your hungry. I made this and froze it to have postpartum and it gave me a lot of energy and healthy delicious calories instead of empty calories that are usually quick to grab. Thanks

      Reply
      • Faith VanderMolen says

        May 05, 2022 at 2:57 am

        Yes, these are perfect for postpartum! I'm so glad you enjoyed them!

        Reply
      • Laura says

        June 29, 2022 at 10:13 pm

        Making them now in the oven while my baby sleeps! Smell define! They hopefully will be my new “breastfeeding cookie” . Binge watching your channel as I also have 2 young kids, thanks for the inspiration xx
        Thanks
        Laura

        Reply
        • Faith VanderMolen says

          July 11, 2022 at 10:00 pm

          Oh yay! So glad you found my channel and are making this recipe. I hope you liked them and that they come in handy as you nurse!

    4.89 from 9 votes (9 ratings without comment)

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