Name: Vegan Breakfast Cookies (Gluten-free)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 18
Cuisine: American
Ingredients: 1 flax egg ((1 tbsp flax seed meal mixed in 2.5 tbsp water)); 1/4 cup nut butter; 1/2 cup maple syrup; 1/2 to 1 tsp vanilla extract; 1 cup almond flour; 1/2 tsp baking powder; 1/4 tsp salt; 1 cup old fashioned oats (, certified gluten-free if needed. Or omit and add more of the seeds, nuts and coconut); 1/4 cup coconut; 1/3 cup seeds (, sunflower, pumpkin, hemp, sesame, chia or use a mix of seeds and chopped nuts such as pecans, walnuts (toast seeds or nuts before adding for nuttier flavor variation)); 3 tbsp chocolate chips (plus 1 tbsp for topping or use dried fruit)

These snack cookies are a perfect quick bite to get you between meals. They also taste so decadent but pack a nutrition punch.

Loaded with nuts, seeds, oats and no oil, these breakfast cookies come together really quickly. Change up the additions and flavors to preference and keep them around on the counter or in the freezer for quick snacking!

Wet ingredients: flax seed meal mixed with water, nut butter, maple syrup, vanilla extract
Dry Ingredients: almond flour, oats, coconut, seeds or nuts
Additional flavors: chocolate chips or chunks, dried fruit such as cranberries, raisins, apricot.
Leavening with baking powder

How to make Vegan Breakfast Cookies with Step pictures

Make flax egg in a large bowl by mixing the flax seed meal with warm water and let sit for 2 mins. Add nut butter, maple, and vanilla and mix well.

Dough for our Vegan Breakfast Cookies in a white bowl

Mix the baking powder and salt into the almond flour. Add to the bowl. Add oats, coconut, seeds, chocolate Mix everything until well combined. Press and mix to hydrate all the dry evenly. Chill for half an hour.