These Vegan Breakfast Cookies are easy and yummy, and they come with a video of me making them with Rachael Ray!
That’s how breakfast cookies got their start. I created the first recipe for my cookbook Lose Weight By Eating and then made them on the Rachael Ray show. So I figured it was time to make a vegan version so that everyone can enjoy them!
I added lots of flavorful and healthy add-ins like dried fruits, zero calorie lemon or orange zest, and of course, vegan chocolate chips. This way you can make the breakfast cookies different each time you make them.
Vegan Breakfast Cookies
- Ingredients in Plant Based Breakfast Cookies
- How to Make Breakfast Cookies
- Vegan Breakfast Cookies Recipe
- Nutrition Label for Vegan Breakfast Cookies
Ingredients in Plant Based Breakfast Cookies
If you want to make a vegan version of the famous cookies I made on the Rachael Ray Show, add in the dried cranberries, slivered almonds, and orange zest.
Shopping List for Plant Based Breakfast Cookies:
- Ground flaxseed meal
- Old fashioned oats (or gluten-free)
- Sunflower seeds
- Ground cardamom (or cinnamon)
- Baking powder
- Baking soda
- Salt
- Almond butter (or peanut butter, cashew butter)
- Maple syrup
- Vanilla extract
Optional Add-Ins:
- Shredded coconut
- Dried fruit (cranberries, raisins, blueberries)
- Vegan chocolate chips
- Chopped nuts
- Hemp seeds
- Zest of 1 orange
- Best of 1 lemon
How to Make Breakfast Cookies
I love using parchment paper in baking. Because we don’t add any oil to this recipe, the cookies can stick and make a mess on the baking sheets. But with the help of parchment paper, the clean up is a breeze and the cookies never stick!
If you don’t have parchment paper, oil the baking sheet with coconut oil before adding the cookies.
How to Make Plant Based Breakfast Cookies:
- Combine the ground flaxseed meal and water. Stir and let sit for 10-15 minutes (to make “flax eggs”).
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a large bowl, mix together the oatmeal, sunflower seeds, cardamom, baking powder, baking soda, and salt.
- In a separate bowl, combine the almond butter, maple syrup, vanilla, and prepared flax eggs. Whisk well.
- Pour the wet ingredients into the dry ingredients, and mix until just combined.
- Fold in any add-ins, and then add to the fridge to chill for 15 minutes.
- Use a large cookie, or ice cream scoop to scoop 12 cookies, adding them to the prepared baking sheets as you work.
- Wet your hands and then press down on the cookies a little to flatten them.
- Add the breakfast cookies to the oven and bake for 15-20 minutes.
- Remove from the oven and cool on the baking sheets, then store in the fridge (for one week) or freezer (for one month).
Vegan Breakfast Cookies Recipe
These cookies are BIG and still under 100 calories. So feel free to have 2 or 3, and add all your favorite cookie add-ins. You have lots of calories to work with since these are just 84 calories!
More Vegan Breakfast Recipes:
- Vegan Blueberry Muffins
- Plant Based Protein Shake
- Lemon Blueberry Vegan Oatmeal Recipe
- Sweet Potato Toast
- Vegan Pancakes
The BEST Vegan Breakfast Cookies
Equipment
- Cookie Sheet
- Parchment Paper
- Cookie Scoop or Ice Cream Scoop
Ingredients
- 2 tablespoons ground flaxseed meal
- 5 tablespoons water
- 2 cups old fashioned oats or gluten-free
- ½ cup sunflower seeds
- 1 teaspoon ground cardamom or cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup almond butter or peanut butter, cashew butter
- ½ cup maple syrup
- 1 ½ teaspoons vanilla extract
Optional Add-Ins:
- ½ cup shredded coconut
- ½ cup dried fruit (cranberries, raisins, blueberries)
- ½ cup vegan chocolate chips
- ½ cup chopped nuts
- ⅓ cup hemp seeds
- Zest of 1 orange
- Best of 1 lemon
Instructions
- Combine the ground flaxseed meal and water. Stir and let sit for 10-15 minutes (to make “flax eggs”).
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a large bowl, mix together the oatmeal, sunflower seeds, cardamom, baking powder, baking soda, and salt.
- In a separate bowl, combine the almond butter, maple syrup, vanilla, and prepared flax eggs. Whisk well.
- Pour the wet ingredients into the dry ingredients, and mix until just combined.
- Fold in any add-ins, and then add to the fridge to chill for 15 minutes.
- Use a large cookie, or ice cream scoop to scoop 12 cookies, adding them to the prepared baking sheets as you work.
- Wet your hands and then press down on the cookies a little to flatten them.
- Add the breakfast cookies to the oven and bake for 15-20 minutes.
- Remove from the oven and cool on the baking sheets, then store in the fridge (for one week) or freezer (for one month).
Video
Nutrition Label for Vegan Breakfast Cookies
Share this Plant Based Recipe:
