I’ve been on a mission to recreate a really good trailmix/ breakfast cookie that one of the local cafes in Kelowna has. And I think I came pretty dang close with these vegan breakfast cookies. These cookies are loaded (and I mean loaded) with nuts and seeds. They are basically like the best trail mix cookie. If you are looking for a good reason to eat some cookies for breakfast, I’ve got it right here for you. These are HEALTHY, well as healthy as cookies get without compromising what a cookie should be. These healthy vegan oatmeal cookies are just what your Monday mornings need.
Why You’ll Love These Oatmeal Breakfast Cookies:
- These protein breakfast cookies are loaded with oats, nuts and seeds to keep you full until your next coffee break
- It takes less than 1 hour to make the packed vegan breakfast cookies
- You can really add whatever nuts and seeds you have on hand to these oatmeal breakfast cookies, so if you don’t like the ones I used in the recipe just change them up!
- If you are on the hunt for variety and new plant-based breakfast ideas, I suggest you start right here. I mean who doesn’t want to eat cookies for breaky?!
how to make the best vegan breakfast cookies
I wanted to create a cookie that could still be classified as a cookie but also have some healthy elements to it and not just be all sugar and butter. There is a lot of opportunity with these gluten-free breakfast cookies to add what nuts and seeds you want. I typically have pumpkin seeds, sunflower seeds and pecans on hand, so I went with those. With all the nuts, seeds and nut butter, these healthy vegan oatmeal cookies have become one of the yummiest high protein vegan snacks to have on hand. They don’t just have to be enjoyed at breakfast, they can be enjoyed all day long.
These vegan breakfast cookies take no time to make. Simply, start by preparing the flax eggs, and melting the coconut oil. When those are ready, combine them with maple syrup, cashew butter and vanilla. Then get those dry ingredients mixed together in a separate bowl (leaving the chocolate chips until the end). Next, is where the magic happens. Combine the wet ingredients with the dry, add the chocolate chips and thoroughly mix together. Then using a 1/3 cup, measure out 9 cookies. They will be round but on the thicker side. The texture should be that of a normal cookie. Then bake them at 325F for roughly 25 minutes. They might still be a bit soft when they initially come out of the oven. Therefore, it’s important to let them cool for the baking process to finish.
here are a few reasons why I love these healthy vegan oatmeal cookies, so listen up!
- If you are a lover of trail mix, like me, these JUMBO healthy vegan oatmeal cookies are just for you. Once I start eating trail mix I really can’t stop. These vegan breakfast cookies are perfect because portions are already divided up so you won’t go crazy and the whole batch, like I would with trail mix.
- With these gluten-free breakfast cookies, you can now LITERALLY have cookies at any time of the day. The cookies store nicely as well. So if you are on the go and rushing out of the door in the morning these cookies are the perfect thing to throw in your bag. Loaded with protein, fibre and clean ingredients, these cookies are one of those high protein vegan snacks you want to have on hand.
- This recipe for these oatmeal breakfast cookies uses straightforward ingredients. I chose these ingredients because, for the most part, I always have them in my pantry. The great thing about these healthy vegan oatmeal cookies is that you can choose the type of seeds/ nuts you want to use based on what you have in your pantry. I would stick to the same measurements as the recipe, but this adds a little flexibility.
Needing more plant-based breakfast ideas?
- Simple Margarita Smoothie with Pineapple
- The Best Ever Gluten-Free Cinnamon Rolls
- Crispy Breakfast Potatoes
If you are ever on the hunt for quick plant-based breakfast ideas these cookies should be at the top of your “to-make” list. They make enough to last the week. Have these vegan breakfast cookies for breaky, a quick pick-me-upper in the afternoon, after a workout or to satisfy your sweet tooth after dinner. They are versatile and so DANG good. If you are a cookie lover and cookie monster like me, these vegan breakfast cookies are bound to be your new favourite thing to wake up to in the morning.
Vegan Breakfast Cookies
Ingredients
Dry Ingredients
- 1 cup oats
- 1/2 cup oat flour
- 1/2 cup almond flour
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup pecans
- 1 tbsp chia seeds
- 1/3 cup shredded coconut flakes (unsweetened)
- 1 tsp cinnamon
- pinch of salt
- 1/2 tsp baking soda
- 1/4 cup vegan chocolate chips
Wet Ingredients
- 2 flax eggs (2 tbsp flaxseed meal mixed with 6 tbsp water)
- 1/4 cup coconut oil (melted)
- 1/2 cup maple syrup
- 1/3 cup cashew butter (or nut/seed butter of choice- may alter the taste)
- 1 tsp vanilla
Instructions
- Preheat the oven to 325ºF. Line a baking sheet with a silicone liner or parchment paper.
- Prepare the flax eggs by adding 2 tbsp of flaxseed meal to a bowl with 6 tbsp of water. Mix together and let sit for 5-10 minutes until a yolky consistency has formed. Set aside.
- Melt the coconut oil, then set aside to slightly cool.
- Combine all the dry ingredients together in a large bowl except the chocolate chips (they will be added last)
- Combine the maple syrup, nut butter, coconut oil, flax eggs and vanilla together in a separate bowl and mix until combined.
- Add the wet ingredients to the dry ingredients and thoroughly mix together. Add the chocolate chips.
- Use roughly 1/3 cup per cookie. Place/ mould each cookie on the baking sheet. Flatten the top with the palm of your hand. These cookies should be thick but stick together. They will not spread much during the baking process.
- Bake in the oven for 20-25 minutes. They will be golden brown on the top. Mine were good at 25 minutes. They will be a little soft when they come out of the oven, so it is important to let them cool, to finish the baking process.
- Let cool for at least 15 minutes before diving in. Store cookies in a sealed container on the counter for a week.
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Once again, am in love with this recipe that Robin has made! Any excuse to have a cookie for breakfast and I’m in! Love the bigger size of cookie, they are so fluffy and tastey with the chocolate and cinnamon combo.
EEK!! Thanks Aryn! SO happy you love them :):)