These Loaded Vegan Breakfast Cookies are oil-free, packed with whole grains, and minimally sweetened. In other words, they’re a much healthier version of a classic treat that doubles as a weekend breakfast. Move over waffles, Breakfast Cookies are having a moment here.
Rolled oats are whole grains, rich in antioxidants and soluble fiber. They’re a delicious, nutritious base for these loaded breakfast cookies. They also pair well with the coconut, walnuts and (of course) the chocolate chips! And if that weren’t enough, we’ve loaded these cookies up with Flax. So you’ll also get a dose of much needed Omega 3 Fatty Acids plus even more fiber. Who knew we could jam so much healthy stuff into cookies?
How they’re made
Preheat your oven to 350 F and get out your mixing bowl, because these cookies are a breeze to make. Start by sifting your dry ingredients together – the flour, cinnamon, cloves, nutmeg, salt, baking soda, and baking powder. Next, add the oats, coconut, chopped walnuts, and cane sugar to the dry ingredients and stir them together.
Now you’re ready to use a small pot to warm up your peanut butter, maple syrup, and plant-based milk. Heat them up on medium-low, until the whole pot is runny, smooth, and easy to mix. When it’s runny, remove it from the heat and stir in the vanilla, flax eggs, and applesauce. Now you’re ready to pour it over the dry ingredients. Have your spatula handy to fold everything together. Keep folding until you get an even consistency and everything is well mixed.
Make sure it’s cool before folding in your chocolate chips at the very end. If you fold the chocolate chips in when the mixture is too warm, they’ll melt – and no one wants that.
Finally, just scoop them out onto a lined baking sheet, pop them into a preheated oven, and bake for 22-25 minutes. (I know it’s so hard to wait when that delicious aroma starts to flow from the warm cookie filled oven!)
Loaded Vegan Breakfast Cookies are
- Made with whole grains
- Packed with fiber
- Perfectly spiced
- Chocolatey
- Coconutty
- Minimally sweetened
- Loaded with nuts
- Filling & Satisfying
- Delicious!
Here are a few more favorite vegan recipes
- The BEST Vegan Ginger Cookies
- Unreal No Knead Bread
- The BEST Vegan Bagels – seriously, I tested for months to get these right!
- Vegan Chickpea Egg Salad
- 3 Ingredient Healthy Freezer Fudge
- 3 Ingredient Crispy Cereal Bars
📖 Recipe
Loaded Vegan Breakfast Cookies
Ingredients
Dry ingredients
- 2 cups Rolled oats 200g
- 1 cup All purpose flour 120g
- 1 cup Unsweetened shredded coconut 80g
- ⅓ cup Cane or coconut sugar 65g
- 1 tbsp Cinnamon
- 1 tsp Baking powder
- 1 tsp Sea salt
- ½ tsp Nutmeg
- ½ tsp Baking soda
- ¼ tsp Cloves
Wet ingredients
- 2 Prepared flax eggs see notes
- ½ cup Unsweetened applesauce 125g
- ½ cup Natural unsalted peanut butter 120g
- ¼ cup Maple syrup 55g
- ¼ cup Plant based milk 75g
- 1 tsp Pure vanilla extract
Mix ins
- 1 cup Chopped walnuts 112g
- ½ cup Dairy free chocolate chips 120g
Instructions
- Preheat your oven to 350°F
- Prepare your 2 flax eggs (see notes below)
- Sift together the dry ingredients (except the oats, coconut and cane sugar)
- Add oats, coconut, walnuts and cane sugar to the rest of the dry ingredients and stir them in until combined
- In a small pot over medium low heat, melt your peanut butter, milk and maple syrup until it's smooth and runny – don't overheat or you'll just have to wait for it to cool down later
- Remove the pot from the heat, and stir in your applesauce, vanilla and flax eggs
- Pour the wet ingredients over the dry ingredients, and fold together with a spatula until evenly combined
- Check to see if your mixture is hot, and wait for it to cool to room temperature before folding in the chocolate chips (or they'll melt!)
- Once your chocolate chips are folded in, scoop or drop cookies onto a lined baking sheet (you should get about 24 cookies from this recipe)
- Use the back of a fork (or 2 fingers) to press down on each cookie and flatten about halfway – just like you do for peanut butter cookies
- Bake the cookies at 350°F for 22-25 minutes, or until the bottoms are golden brown
- Let cool for ~5 minutes and Enjoy!
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