Healthy Vegan Breakfast Cookies

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These Vegan Breakfast Cookies are healthy enough to eat for breakfast or a post-workout snack! Made with oats, seeds, and almond butter, these cookies are deceptively delicious and are vegan, gluten-free, oil-free, refined sugar-free, and soy-free!
Prep Time: 30 mins
Cook Time: 20 mins
Chill Time 5 mins
Total Time: 55 mins
5 from 83 votes

These vegan breakfast cookies are for all the times you wish you could eat cookies for breakfast and not feel bad about it (which is most of the time for me).

These cookies are made with wholesome ingredients like oats, almond butter, and seeds, and they’re not only vegan but also free of refined sugars, gluten, soy, and added oil! If you love the sound of these cookies, you’re absolutely going to love these similarly wholesome Chewy Chai-Spiced Oatmeal Cookies.

stack of healthy vegan breakfast cookies on dark backdrop

Why you’ll love these vegan breakfast cookies

Delightfully chewy. If you’re like most people, you like chewy cookies. These cookies are incredibly chewy with crunchy bites of seeds and even more chewy bites from the dried fruit.

Wholesome. These are cookies you can feel good about! They’re made with ingredients that are perfectly acceptable for breakfast, which means you can happily eat cookies for breakfast. They’re vegan, gluten-free, refined sugar-free, soy-free, and have no added oil.

PS: if you are looking for more traditional cookies that are not as “healthy” but crazy delicious, definitely try these Chocolate Chunk Pantry Cookies.

Deceptively delicious. Healthy breakfast cookies might sound like they taste meh, but these are cookies you’d actually want to eat.

Versatile. Not only can you eat them for breakfast, but they’re also a great post- or pre-workout snack. My athletic friend Joanne of The Korean Vegan (she runs marathons…yes, multiple marathons) said these cookies fueled her for a long run around Central Park. Oh, and of course, you can also eat them for dessert.

Easy to customize. Feel free to get creative with this recipe and mix and match your favorite ingredients. Customization ideas are in the next section!

flat lay of vegan breakfast cookies ingredients

How to make vegan breakfast cookies (video)

How to customize these breakfast cookies

Not a fan of coconut? Omit the shredded coconut and just add more oats!

Allergic to almonds or don’t have almond butter? Use any nut butter you like, such as cashew butter or peanut butter. Just be sure to use a smooth, not crunchy, variety, as the nut butter is the replacement for oil in this recipe.

For a nut-free version, try tahini. You’ll need to use a smooth, non-bitter variety and stir well. I love Soom Tahini and Seed + Mill, and the Whole Foods 365 brand is pretty decent. Or you could try Sunbutter sunflower seed butter. It will likely tinge your cookies green (that’s what happens when you bake with sunflower seeds) but the taste will be great.

For the dried fruit, you could really use any variety you like. I have used raisins, currants, finely chopped apricots, finely chopped dates, and dried cranberries (use juice-sweetened cranberries to avoid refined sugar).

And if you’re not a fan of dried fruit at all, feel free to substitute with dairy-free chocolate chips. I love the chewiness that dried fruit brings, but you can also never go wrong with chocolate! Many readers have made these with chocolate chips and loved them (my partner also prefers them with chocolate chips, but that’s no surprise since he hates dried fruit lol).

And if you don’t have pumpkin seeds or sunflower seeds, you can use chopped nuts. Finely chopped walnuts, pecans, almonds, pistachios – they all work!

stack of breakfast cookies with dried fruit on parchment paper with milk bottle in background

These vegan breakfast cookies are really easy to make, so there’s not much else you need to know! If you give this recipe a try, be sure to tag me on Instagram with your recreations and please rate and review with your feedback below!

Healthy Vegan Breakfast Cookies

5 from 83 votes
These Vegan Breakfast Cookies are healthy enough to eat for breakfast or a post-workout snack! Made with oats, seeds, and almond butter, these cookies are deceptively delicious and are vegan, gluten-free, oil-free, refined sugar-free, and soy-free!
Prep Time: 30 mins
Cook Time: 20 mins
Chill Time 5 mins
Total Time: 55 mins
Cuisine: Baking
Keyword: breakfast cookies, gluten-free, no added oil, refined sugar free, vegan cookies
Serving size: 24

Ingredients

  • 2 tablespoons ground flaxseed meal
  • 2 cups rolled oats (certified gluten-free, as needed)
  • 1/2 cup unsweetened shredded coconut
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup smooth, creamy variety of almond butter (can sub cashew butter)
  • 1/2 cup pure maple syrup
  • 1 1/2 teaspoons pure vanilla extract

Mix-Ins

  • 1/2 cup dried fruit, such as cranberries, currants, or chopped apricots
  • 1/2 cup (60g) pepitas and/or sunflower seeds, chopped
  • 1/3 cup (50g) hemp seeds (also called hemp hearts)

Instructions

  • Prepare the flax eggs. Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 15 minutes to gel together.
  • Preheat the oven to 350ºF/175ºC. Line two large baking sheets with parchment paper.
  • In a large bowl, mix together the dry ingredients: oats, coconut, baking powder, baking soda, and salt.
  • In a medium bowl, mix together the wet ingredients: almond butter, maple syrup, vanilla, and prepared flax eggs. Whisk until smooth and thick.
  • Pour the wet mixture into the dry ingredients, using a silicone spatula to mix everything until the mixture resembles a cookie dough. Fold in your desired mix-ins (dried fruit, pumpkin/sunflower seeds, and hemp seeds) using the spatula.
  • If the dough is too sticky to handle, refrigerate it for 10-15 minutes to firm up slightly.
  • Use an ice cream scoop or large spoon to scoop about 3 tablespoons of dough onto the prepared baking sheet, spacing them about 1/2 inch apart. Alternatively, measure out 3 tablespoons and shape the dough into a round using your hands. Lightly flatten the top of each cookie with your hands or a fork.
  • Bake the cookies for about 18-20 minutes. After 5 minutes, use a spatula to carefully transfer them to a cooling rack. Store leftover cookies in an airtight container on the counter for 5 to 7 days.

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119 comments on Healthy Vegan Breakfast Cookies

  1. Susie

    5 stars
    My third time baking them in two weeks.
    So healthy two of them make my breakfast!
    My grandson ask for them.
    Healthy snack y enjoy giving him.
    Thanks

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Susie! Happy to hear the breakfast cookies are a hit!

  2. Erin

    Are these freezer friendly?

    1. Support @ Rainbow Plant Life

      Hi Erin! Baked cookies will keep in the freezer for up to 3 or 4 weeks. After baking, allow cookies to cool completely. Store them in a freezer-safe zip-top storage bag labeled with the name and date. Hope that helped!

  3. Riya Savla

    5 stars
    I have a sweet tooth and have been looking for recipes I can enjoy often without an adverse effect on my health and these absolutely hit the mark! SO delicious, so wholesome. Thank you <3

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Riya! So glad you loved them :)

  4. Kaydee

    5 stars
    Excellent recipe—easy to make and so delicious and filling!

  5. Kaydee

    I made these today—very good! What a great grab and go breakfast. They are definitely going into rotation. Another winner from Nisha!

    1. Support @ Rainbow Plant Life

      Hi Kaydee, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  6. Tania Allan

    These sound delish Nisha! Can I freeze them? As much as I love cookies I don’t think I can eat all of them (or shouldn’t anyway hahaha) in 5-7 days :)

    Thanks so much!

    1. Support @ Rainbow Plant Life

      Hi Tania! Baked cookies will keep in the freezer for up to 3 or 4 weeks. After baking, allow cookies to cool completely. Store them in a freezer-safe zip-top storage bag labeled with the name and date. Hope that helped!

      1. Allan Tania

        5 stars
        It does, thanks! Although I think I’m gonna be able to eat them all no problem hahah they are delish 😀

  7. Joanna Cassidy

    5 stars
    These are so yummy. Second time making them.

    1. Support @ Rainbow Plant Life

      Awesome, Joanna. Thanks for your comment and for taking the time to review!

  8. Vicki

    5 stars
    I’ve made these cookies a few times. They are amazing… tasty and filling. Thanks Nisha.

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Vicki! So glad you love them :)

  9. Monica

    5 stars
    WOW. this is the first time I have ever commented on a recipe but these are seriously the best breakfast cookie I have ever made and one of the best cookies in general. All other recipes seem to use banana and finally these don’t. Perfectly balanced, perfectly sweet with touch of salt. Can’t get enough and great for my toddler too. Thank you!!!!!!!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Monica!

  10. Emma-Jane Parry

    5 stars
    I’ve done so many variations of these and I can’t get enough!!

    1. Support @ Rainbow Plant Life

      Glad you love them, Emma-Jane!

  11. Sarah Carter

    5 stars
    I love these cookies! Perfect for when I am in a hurry and rushing out the door! Very filling and nutritious!

    1. Support @ Rainbow Plant Life

      Great, Sarah! So glad you love the cookies!

  12. Nicolle

    5 stars
    Absolutely delicious!!!!!! Will make again and again!

    1. Support @ Rainbow Plant Life

      Yay, Nicolle! Thanks for your comment and for taking time to review!

  13. Sheryl

    5 stars
    These cookies are rich and chewy. My husband insisted that is smelled chocolate while the were baking! I think it was the combined scent of oats, maple syrup and sunflower seeds. Dried cranberries added color and a pop of tartness!

    1. Support @ Rainbow Plant Life

      Awesome, Sheryl. Thanks for your comment and for taking the time to review!

  14. Tamara Usatova

    5 stars
    Just made these! They are absolutely amazing!!!

    1. Support @ Rainbow Plant Life

      Tamara, So glad to hear you loved this recipe!

    2. Tamara Usatova

      5 stars
      And by the way if you are not vegan, you can use 1 egg instead or “flax seed egg”. It works perfectly!

  15. Iris

    5 stars
    2nd time making these. They are great to snack on and for breakfast.

    1. Support @ Rainbow Plant Life

      Aren’t they just so tasty?? Thank you for your kind words, Iris!

  16. Becky

    Hi again Nisha,
    Just would like to know what brand almond butter you used in the breakfast cookies recipe. Please let me know, thanks.

    1. Support @ Rainbow Plant Life

      Hey Becky, I don’t think Nisha has a specific brand of almond butter she recommends… she usually just buys the product that’s the best deal she can find. Hope that helped!

      1. Becky

        Okay thanks for letting me know.

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