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+ servings

Breakfast Cookies

Prep Time20 mins
Cook Time20 mins
Cooling Time5 mins
Total Time45 mins
Servings: 24
Calories: 147kcal
Author: Nisha Vora

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)
  • 1/2 cup (160 mL) 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*
  • 1/2 cup (60g) pepitas, sunflower seeds, or nuts of choice 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 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 about 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). 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.
  • 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, or in the freezer for up to 3 months.

Video

Notes

* If you want to keep these cookies entirely refined sugar-free, use a naturally sugar-free dried fruit like currants, sultanas, or chopped mango or apricots (most varieties of dried cranberries and blueberries have added sugar).
If you want something a little more traditional cookie-like, these are REALLY good with mini vegan chocolate chips (I love the chocolate chips from Enjoy Life).  
**Nut options we've tried: almonds, walnuts, pecans, cashews, macadamia nuts. They all work! Just be sure to chop well so you don't get big pieces.