These breakfast cookies are for all the times you wish you could eat cookies for breakfast and not feel bad about it (which, for me, is most of the time).
These cookies are made with wholesome ingredients like oats, almond butter, and seeds, and they’re not only vegan but also free of, gluten, soy, added oil, and refined sugars! Each cookie packs 5 grams of protein and 3g of fiber, so they also keep you full and energized.
Even better, they’re infinitely customizable so you can modify them to your heart’s content!
Watch: How to make amazing breakfast cookies
And for more delightful vegan breakfast ideas, check out my vegan breakfast recipe round-up! It’s chock-full of fun plant-based breakfast recipes from me and other vegan recipe developers.
Why you’ll love these breakfast cookies
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.
Deceptively delicious. Wholesome breakfast cookies might sound like they taste meh, but these are cookies you’ll actually want to eat.
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.
Pantry-friendly and easy to customize. You likely already have all the ingredients in your pantry. You can also get creative and mix and match your favorite ingredients. Read more in the “how to customize” section!
For a sweet snack that’s a bit more indulgent, try these seriously good Vegan Banana Muffins!
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) said these cookies fueled her for a long run around Central Park. Oh, and of course, you can also eat them for dessert.
How to make vegan breakfast cookies
Gather your ingredients!
Prepare your flax egg. Whisk together the ground flaxseed meal and water and set aside for 15 minutes to gel up.
In a large bowl, together the dry ingredients: oats, coconut, salt, baking powder, baking soda.
In a medium bowl, whisk together the liquid ingredients until smooth and thick: almond butter, maple syrup, vanilla, and prepared flax eggs.
Pour the wet ingredients over the dry.
Use a silicone spatula to combine the ingredients until it resembles cookie dough.
Add desired mix-ins (chopped nuts or seeds and dried fruit or chocolate chips).
Add hemp seeds.
Stir to evenly incorporate the mix-ins.
Scoop about 3 tablespoons of dough onto parchment paper-lined baking sheets and lightly flatten. Bake at 350ºF for 18-20 minutes, until lightly golden on the bottom. Cool the pans on a wire rack for 5 minutes, then transfer the cookies directly to the wire rack.
How to customize these cookies
Not a fan of coconut or allergic? Omit the shredded coconut and just add more oats. Personally, I think the coconut adds a lovely texture.
Likewise, if you don’t have hemp seeds, you can omit or add more shredded coconut. But you should really get some hemp seeds!
Allergic to almonds or don’t have almond butter? Use any nut butter you like, such as cashew butter or peanut butter (they will taste like peanut butter cookies). Just be sure to use a smooth, not crunchy, variety, as the nut butter is the replacement for oil in this recipe.
For the dried fruit mix-in, 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 the chocolate chip version makes these taste more like a classic cookie (SO good). The chocolate chip version is a favorite in our house.
For the seed and nut mix-in, pepitas, sunflower seeds, or any kind of nut works well. Just chop them up pretty good so you don’t get large pieces.
Some flavor variations that we tried are below. My favorites are anything that contains chocolate chips (no surprise!), dried blueberries, and dried cranberries.
- Mango Cashew: finely chop dried mango + raw unsalted cashews, chopped
- Chocolate Chip Almond: mini vegan chocolate chips + roasted almonds, chopped
- Cranberry Pecan: dried cranberries + pecans, chopped
- Blueberry Walnut: dried blueberries + walnuts, chopped
- Golden Macadamia: dried golden berries + macadamia nuts, chopped
Frequently Asked Questions
Yes, use seeds instead of nuts for your mix-ins and sub the almond butter with tahini.
You’ll need to use a smooth, non-bitter variety and stir well. I love Seed + Mill and Soom Tahini (affiliate link) 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.
Yes, they freeze perfectly! And they take just 15ish minutes to defrost, so you can enjoy them really any time. After baking, allow the cookies to cool completely. Store them in a freezer-safe zip-top bag and label with the name and date. They should be good for about 3 months.
That’s fine! If salted, you can use a scant 1/2 teaspoon salt in the recipe.
If you love these breakfast cookies, be sure to tag me on Instagram with your recreations and please rate and review with your feedback below!
Breakfast Cookies
Ingredients
- 2 tablespoons ground flaxseed meal
- 2 cups (190g) rolled oats (certified gluten-free, as needed)
- 1/2 cup (50g) unsweetened shredded coconut
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup (190g) smooth, creamy variety of almond butter (can sub cashew butter) (see Note 1)
- 1/2 cup (160g) pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
Mix-Ins
- 1/2 cup dried fruit (or mini vegan chocolate chips) such as cranberries, currants, blueberries (see Note 2)
- 1/2 cup (65g) pepitas, sunflower seeds, or nuts of choice chopped (see Note 3)
- 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 10-15 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, chopped nuts/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 a heaping 2 tablespoons or scant 3 tablespoons of dough onto the prepared baking sheet, spacing them about 1/2 inch apart, 12 cookies per sheet pan (they don't really spread).I have a 2-tablespoon cookie scoop and do a big heaping scoop of that. It's about 40g dough per cookie. Alternatively, measure the dough out with a spoon and shape into a round using your hands. Lightly flatten the top of each cookie with your hands.
- Bake the cookies for 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, or in the freezer for up to 3 months.
Notes
These were absolutely delicious! I’ve made a fair share of “healthy” cookies, and these might be my favorite. I added a little coconut flour since the dough was a little wet instead of putting up in the fridge and they turned out wonderful. I was looking for a quick breakfast to take on a morning flight and these are perfect, I’ll definitely be making these again!
Great, Natalie! Thank you for taking the time to comment and review!
Such delicious and tasty recipe! My partner is usually skeptical with healthy cookies but he was in awe with this one, thanks!!
Awesome, Dhru. Thanks for your comment and for taking the time to review!
Just made these! They are a dream! Up next the vegan breakfast burrito :)
Hi Dawn, 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!
I made these cookies again today. They are delicious!
I’m making the mushroom stroganoff for dinner (again). My omni sweetie loves this dish. I’ll convert him to 100% vegan soon at this rate.
Love your recipes. Every single one I’ve tried has been really, really good.
Love your YouTube channel. In addition to the recipes you’re just so much fun to watch. Thank you!!!
Thank you for the awesome comment, Donna! We are so glad you two love the recipes and our Youtube channel :)
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
Thanks for sharing, Susie! Happy to hear the breakfast cookies are a hit!
Are these freezer friendly?
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!
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
Thanks for sharing, Riya! So glad you loved them :)
Excellent recipe—easy to make and so delicious and filling!
I made these today—very good! What a great grab and go breakfast. They are definitely going into rotation. Another winner from Nisha!
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!
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!
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!
It does, thanks! Although I think I’m gonna be able to eat them all no problem hahah they are delish 😀
These are so yummy. Second time making them.
Awesome, Joanna. Thanks for your comment and for taking the time to review!
I’ve made these cookies a few times. They are amazing… tasty and filling. Thanks Nisha.
Thanks for sharing, Vicki! So glad you love them :)
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!!!!!!!
Thanks for the lovely feedback, Monica!
I’ve done so many variations of these and I can’t get enough!!
Glad you love them, Emma-Jane!
I love these cookies! Perfect for when I am in a hurry and rushing out the door! Very filling and nutritious!
Great, Sarah! So glad you love the cookies!
Absolutely delicious!!!!!! Will make again and again!
Yay, Nicolle! Thanks for your comment and for taking time to review!
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!
Awesome, Sheryl. Thanks for your comment and for taking the time to review!
Just made these! They are absolutely amazing!!!
Tamara, So glad to hear you loved this recipe!
And by the way if you are not vegan, you can use 1 egg instead or “flax seed egg”. It works perfectly!
2nd time making these. They are great to snack on and for breakfast.
Aren’t they just so tasty?? Thank you for your kind words, Iris!
Hi again Nisha,
Just would like to know what brand almond butter you used in the breakfast cookies recipe. Please let me know, thanks.
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!
Okay thanks for letting me know.