These vegan breakfast cookies are full of fibre, healthy fats, and have a fantastic texture! They’re a delightful way to start your day with a cup of tea.
I’m in my era of trying to streamline my mornings with prepared breakfast or lunch items, to make getting Bean ready for school a bit smoother. I like to keep at least some leftover pizza, egg bites, or these breakfast cookies in the freezer. They’re so helpful for days where I’ve barely got time to pack Bean a lunch.
I’ve also been making breakfast cups, something between overnight oats and a chia pudding, for breakfast as well. I’ll post the recipe for that eventually as well, but it’s been something we make several times a week for both Bean and Eddie.
These vegan breakfast cookies are also nut-free if you use pumpkin seed butter. I’ve been trying to find more ways to include plant-based fats for Bean, and these have been great for that purpose! Bean prefers chocolate chip cookies (I get it), but I have really enjoyed these in the morning as I find my appetite is not usually that big first thing. I just need something to go with my morning cup of caffeine. These vegan breakfast cookies have been just perfect for that.
This recipe is adapted from Sally’s Baking Addiction, which were already vegan, however I just didn’t have a lot of the same ingredients on hand. Plus, I really have not been enjoying bananas in baked goods (unless they’re banana bread) lately. So I made a few adjustments to the recipe to suit my pantry and my preferences.
Use certified gluten-free oats if you are baking these for someone gluten-free! This recipe was developed in partnership with One Degree Organics, who has organic and gluten-free oats!
Vegan Breakfast Cookies
Ingredients
- 6 medjool dates, pitted and chopped
- 1/2 cup boiling hot water
- 2 tbsp ground flax seeds
- 1/2 cup nut or seed butter I used pumpkin, but almond, natural peanut, and cashew butter would all be delicious here
- 1/4 cup maple syrup
- 2 cups rolled oats
- 1/2 cup pumpkin seeds salted or unsalted works, i used salted
- 1/2 tsp kosher salt
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 325F.
- Soak the medjool dates with boiling water until softened and they start to make a loose paste, between 2-5 minutes6 medjool dates, pitted and chopped, 1/2 cup boiling hot water
- Add the ground flax meal to the dates and let gel for another minute or so.2 tbsp ground flax seeds
- If you need to loosen up the nut or seed butter in the microwave, heat at 30 second increments into it's homogenous and easy to work with. Then add maple syrup and the date/flax mixture and mix well.1/2 cup nut or seed butter, 1/4 cup maple syrup
- Mix in the rolled oats, pumpkin seeds, kosher salt, and dried cranberries. Mix everything really well until everything is well mixed up.2 cups rolled oats, 1/2 cup pumpkin seeds, 1/2 tsp kosher salt, 1/2 cup dried cranberries
- Spread on a lined baking sheet, and shape into flattened mounds. These cookies won't spread or rise in the oven, so they will remain the same shape you put into the oven. Bake for 15-18 minutes, until you see the edges get browned.
- Remove from the oven and let stand for at least 5 minutes before removing from the tray.
- Transfer to an airtight container and enjoy within 3-4 days. Freeze within a day if you will not eat before then!
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