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Vegan Breakfast Cookies

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9 cookies


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


  • 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.