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.
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!
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
- 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!
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 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.
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.
There are 3 ways that you can store vegan breakfast cookies:
To keep these cookies fresh, we like to store them in an airtight container in the fridge for up to 2 weeks.
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.
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.
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!
Vegan Breakfast Cookies
- 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
- Preheat your oven to 350 °F and grease two baking sheets with cooking spray or line them with silicone baking mats. Set them aside.
- 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.