These vegan breakfast cookies are easy to make and so tasty. Super versatile and a perfect family friendly addition to your morning meal!
This is a sponsored conversation written by me on behalf of The First Mess Cookbook. The opinions and text are all mine
This post was originally published on May 15, 2017.
I love mixing it up for breakfast, and these cookies are a for sure winner in our rotation. Easy to eat on the go during those busy mornings makes them a mom fave!
Benefits of Cookies for Breakfast
As a mom, I’m often met with what I call food whine. Meaning it seems like I can never win when it comes to meals. There are a few times that all the kids like something at the same time, so when that happens I’m ecstatic.
The probability goes way up with cookies. So I figure, why not make them something I can serve for breakfast that will give them the energy they need to start the day.
So if you struggle to get your kids to eat breakfast at all, are trying to get them out of a breakfast rut, or maybe just trying to get a little more nutrition in them, then these breakfast cookies are a must try.
These amazing cookies come to you from The First Mess Cookbook by Laura Wright. My first thought when I saw this book was: stunning. The design and photography are so simplistically beautiful, totally my style. I loved flipping through the pages and losing myself in all the photos.
Laura’s recipes are filled with healthy delicious flavors for every season. I love how the book is organized by meal type and how the photos draw you in.
Here are the base ingredients for these awesome cookies:
- Gluten-free oats
- Baking soda
- Sea salt
- Almond flour
- Brown rice flour
- Almond butter
- Maple syrup
- Coconut oil (leave out if oil free)
- Vanilla extract
How to Make Breakfast Cookies
These are fairly simple to put together. Here are the steps:
- Mix the dry ingredients.
- Mix the wet ingredients.
- Add in the wet ingredients to the dry and mix well.
- Put in the add ins.
- Drop into balls on a parchment lined cookie sheet.
Add in ideas
There are so many options when it comes to what you can add to these cookies! Keeping it healthy so that you can serve for breakfast for a great start to the day is one thing to think about, but they can be eaten at any time of day.
- Pumpkin seeds
- Sunflower seeds
- Dried fruit
- Chocolate chips
- Cacao nibs
- Shredded coconut
Other amazing vegan and gluten-free cookie recipes:
- Peanut Butter Banana Chocolate Chip Cookies
- Soft Batch Chocolate Chip Cookies
- Grain Free Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Greek Melomakarona
- Greek Kourabiedes
- Oatmeal Chocolate Chip Cookie Dough Balls
Tips and Tricks
Here are some things to keep in mind as you dive in:
- To make these nut free, try using a seed butter and grinding dry seeds into a fine powder to replace the almond flour.
- You can keep these on the counter for about 5 days, but after that store in an air tight container in the fridge. They are best eaten within a week.
- To freeze, roll the dough into balls and freeze raw. Bring to room temp by placing on the counter then baking.
- To freeze leftover baked cookies, wrap each in plastic wrap then place in a freezer safe air tight container or bag.
- Keep the add ins to 1 cup so that the dough still sticks together well.
Healthy Vegan Breakfast Cookies
- 1¼ cups certified gluten-free rolled oats (not quick-cooking) , 300 mL
- 1 teaspoon ground cinnamon , 5 mL
- ½ teaspoon baking soda , 2 mL
- ½ teaspoon fine sea salt , 2 mL
- ½ cup almond flour , 125 mL
- ¼ cup brown rice flour , 50 mL
- ½ cup mashed ripe banana (about 1 large banana) , 125 mL
- ½ cup smooth almond butter, stirred , 125 mL
- 3 tablespoons pure maple syrup , 45 mL
- 2 tablespoons ground flaxseed , 30 mL
- 3 tablespoons liquid virgin coconut oil , 45 mL (see note)
- 1 teaspoon pure vanilla extract , 5 mL
- 1 cup add-ins of your choice (I like a mix of dried blueberries, pumpkin seeds, and chopped walnuts) , 250 mL
- Preheat the oven to 350°F / 180°C. Line a baking sheet with parchment paper and set aside.
- In a large bowl, stir together the rolled oats, cinnamon, baking soda, sea salt, almond flour, and brown rice flour until combined.
- In the bowl of a food processor, combine the mashed banana, almond butter, maple syrup, ground flaxseed, coconut oil, and vanilla. Process on high until the mixture is smooth.
- Scrape the almond butter mixture into the large bowl with the oats and flour mixture. Throw your add-ins into the large bowl. Stir the mixture with a spatula until you have a unified and very stiff cookie dough.
- Drop 2 tablespoons of dough per cookie onto the prepared baking sheet. Flatten each mound of dough with the palm of your hand. Slide the baking sheet into the oven and bake until lightly golden brown, about 15 to 17 minutes.
- Cool cookies completely before storing in an airtight container. These will last on the counter for 5 days. You can also wrap each cookie individually with plastic wrap and freeze them. I place all the wrapped cookies in a resealable bag and defrost them as needed.
- I tested these as oil free by omitting the coconut oil and they turned out great.
- I used pecans instead of walnuts.
- Nutrition facts do not take the 1 cup of add-ins into account as this would vary depending on what is used.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.