Vegan Breakfast Cookies
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!
Servings: 15 cookies
Calories: 242kcal
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: 242kcal | Carbohydrates: 25g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Sodium: 190mg | Potassium: 207mg | Fiber: 3g | Sugar: 13g | Vitamin A: 0.2IU | Vitamin C: 0.02mg | Calcium: 42mg | Iron: 1mg