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.
Ingredients
Here are the base ingredients for these awesome cookies:
- Gluten-free oats
- Cinnamon
- Baking soda
- Sea salt
- Almond flour
- Brown rice flour
- Banana
- Almond butter
- Maple syrup
- Flaxseed
- 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.
- Bake.
- Serve!
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
- Walnuts
- Pecans
- Almonds
- Pistachios
- 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
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Nutrition and metric information should be considered an estimate.
Amanda Pilcher says
Did a little test run before school starts and these are incredible! Will be a perfect grab and go option. The kiddos loved them. I subbed chia seeds for the flax and was in a rush so I didn’t use my processor, just hand mixed quickly. My add ins were vegan mini chips, dried cranberries and pecan pieces.
veggiesdontbite says
Oh yay!! So happy you liked them! They really are a great grab and go option!
LouAnn Mallon says
I am so glad that you omitted the coconut oil as that is pure saturated fat and should not be used in cooking. (Dr. Caldwell Esselstyn)
Thank you for omitting
veggiesdontbite says
Hi LouAnn, I’m glad you like the cookies! I do use coconut and other oils from time to time, I don’t think they are bad in moderation but I know everyone has a different school of thought on oils. I try to give a little bit of everything since my readers are diverse in what they do with their diet!
Emily Kemp says
I love the look of this cookbook, the photos are just gorgeous! Also totally making these cookies!
Tilson says
So, in this recipe, I am guessing that the banana is your binder in this. Is there an alternative to using bananas? I am not able to do bananas and it seems that a lot of desserts use bananas in them.
veggiesdontbite says
Hi there! This is actually a review on the cookbook by The First Mess and not a recipe I created. However if you can’t eat bananas you can always try subbing with pumpkin or apple sauce!
The Vegan 8 says
I literally just wrote a breakfast cookie recipe last week, hahaha! Totally different than this one though, but I’m in love with how big these are. Those are some hefty cookies and I don’t care what time of day it is, I want cookies! Did I ever tell you my nickname is cookie monster? Yup. So, this post made me very happy! I’m going to have to try out this recipe sometime!
veggiesdontbite says
Well there can never be enough cookie recipes! And yes, breakfast is just a suggestion because I’m with you, give me cookies all day every day!
Alisa Fleming says
This cookbook sounds wonderful, and you can never have too many breakfast cookie recipes. A favorite in our house.
Vanessa @ VeganFamilyRecipes says
I need to get my hands on her cookbook! Those cookies look amazing and your cookie monster is beyond cute 😉
veggiesdontbite says
He is quite a cookie monster! Ha! Thanks Vanessa!
Michelle Catallo says
Oooo, my favorite season to cook? I guess winter because I love cooking big meals ~ gets almost 100°F in my house during the summer :-p
Ann-Marie says
These were delicious – I used mini vegan chocolate chips to make them more of a breakfast treat!
Dreena Burton says
p.s. I LOVE your photos of the cookies!
Heather Rennie says
i think winter – i do like like cooking soups/stews when it’s cold, and of course holiday baking!