Vegan breakfast cookies filled with healthy ingredients and a touch of sweetness. Slightly crisp on the outside and perfectly fluffy in the middle. Slightly crisp on the outside and perfectly fluffy in the middle make these the optimum way to start your day! Why wouldn’t you want cookies for breakfast?
This is a sponsored conversation written by me on behalf of The First Mess Cookbook. The opinions and text are all mine
This post almost didn’t happen. What started as a week free to catch up on some blog stuff turned into me sitting in bed for 36 hours with my 6 year old who was having another migraine attack.
Luckily his migraine left as suddenly as it came on and since these vegan breakfast cookies are super fast to throw together, I was able to snap a few photos and get them up for you all.
And I’m telling you, you want them. They are perfect for the crazy busy pulled in all directions type of person, I’m talking to you moms. You can finally throw a few cookies at your kids and call it a morning.
Warning: These Vegan Breakfast Cookies Are Addictive
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.
The recipes look amazing and I can’t wait to delve in and try more. After I eat my way out of these vegan breakfast cookies that is, because I may have been instructed by the monster mafia to double my second batch (so much for mother’s day and them baking for me).
These cookies remind me a little bit of my Chunky Monkey Cookies I created way back when I first started this blog. They are banana and oat based, plus nut butter for fat (I omitted the coconut oil because I didn’t have any and the nut butter has plenty of fat to keep them moist), and are filled with yummy extras like nuts (I used pecans), dried blueberries and pumpkin seeds.
Laura’s recipes are all like this, 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. Her style is much like mine in that each picture is simple without a lot of extra prop fluff. I love to focus on the food when I shoot and I appreciate that concept when I see it.
Other recipes in The First Mess Cookbook:
- Burrito Stuffed Sweet Potatoes
- Eggplant “Bolognese” Pasta
- Gingered Brussels Sprout and Shiitake Pot Stickers
- Weeknight Root Vegetable Dal
- Meyer Lemon Romanesco Glow Salad
- Vanilla Corn Cake with Roasted Strawberries
- 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 (30 mL) 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 also 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.
Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright