by Eating cookies for breakfast is something I can definitely get on board with. Convenient, delicious, nutritious- what’s not to love? I developed these vegan breakfast cookies based off of an oatcake, cookie-type-thing I used to love from a small coffee shop in Halifax (Steve-O-Reno’s, I miss you), that aren’t vegan, but definitely are delicious.
You might be wondering what makes a cookie a breakfast cookie. While there are no concrete criteria (anything could probably be a breakfast cookie if you really wanted it to be), these cookies are packed with whole grains, healthy fats, and plant-based protein to start your day off on the right foot. If you’re not much of a breakfast person, these cookies might be the perfect light snack to energize you in the morning. If you love a hearty breakfast in the morning, they pair great alongside some fruit, a smoothie, chia pudding- whatever your heart desires!
Of course, you aren’t limited to only eating these at breakfast time! I love these breakfast cookies as a morning or afternoon snack or as a dessert. But if you’re wanting a more classic cookie recipe, may I suggest my Soft, Chewy, Easy Vegan Snickerdoodle Cookies?!
As a forewarning, the ingredient list looks much longer for this recipe than most of my recipes, but the majority of ingredients are pantry staples that you very likely have on hand. I included a diversity of ingredients to ensure a good balance of protein, carbohydrates, and fat to help keep you feeling energized throughout your day. If you don’t have some of the nuts or seeds on hand, feel free to swap them out with whatever you do have on hand!
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These cookies provide an excellent source of plant-based omega-3 because of the walnuts, chia seeds, and hemp hearts. Omega-3 is an essential fatty acid that we often associate with fish, but we can source it on a plant-based diet through ground flax seeds, chia seeds, hemp seeds, and walnuts, or through an algae-based omega-3 supplement. I have a whole blog post talking about omega-3 if you want to learn more!
I recommend making a big batch of these cookies and freezing them in a freezer-safe container if you don’t think you’ll get through them all! That way, you can pop a few out when the craving strikes and enjoy them at your leisure!
Easy Vegan Breakfast Cookies
Ingredients
- 1 tbsp chia seeds
- 3 tbsp water
- 1.5 cups oats
- 1 cup oat flour, Can sub with whole wheat flour
- 1/4 cup pumpkin seeds
- 1/4 cup walnuts
- 3 tbsp hemp hearts
- 1/4 cup dried cranberries
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp peanut butter
- 2 tbsp plant-based milk, plus more as needed
- 1/3 cup maple syrup
- 3 tbsp coconut oil, melted
- 1 tsp vanilla
- 1/4 cup chocolate chips
Instructions
- Preheat the oven to 350℉. Line a baking sheet with parchment paper or reusable silicon baking pad.
- Combine chia seeds and water in a small bowl and let sit for about 5 minutes, until they form a gel.
- Add oats, oat flour, pumpkin seeds, walnuts, hemp hearts, cranberries, baking powder, cinnamon and salt to a large bowl. Whisk to combine.
- In a separate bowl, whisk together the coconut oil, peanut butter, vanilla, plant-based milk and chia mixture. Add slowly to the dry ingredients and stir to combine, adding an additional splash of plant-based milk if the mixture is too dry. It should create a formed ball of dough.
- Add chocolate chips and stir to combine.
- Roll the dough in heaped tablespoon sized balls and place on baking sheet. Press down to flatten slightly.
- Bake for 15-17 minutes until edges are slightly golden-brown. Let cool completely and enjoy!
These breakfast cookies are so delicious! Perfect for on the go & pairs great with some fruit. My 19m old also loved them which is always a win in my books!
I’m so glad you and your kiddo enjoyed them, Kristin!