These vegan breakfast cookies have just the right amount of sweetness and wholesome goodness to get your day started right. Add your favorite dried fruit, such as dried blueberries, to add pops of flavor in every bite!
If you love the combination of breakfast and cookies, you should definitely try some Biscoff cookie overnight oats. So cinnamony and delicious!
When it comes to having an actual cookie for breakfast, did you know you can easily make breakfast cookies vegan? It’s true! And I love having these vegan breakfast cookies around for a quick breakfast treat.
The really good news is you don’t have to serve them only at breakfast. They’re delicious all day long!
These cookies are infused with oats, seeds, dried berries, and peanut butter. Not only are they low in sugar, but they’re also gluten-free as well!
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Egg substitute — I use either a flax egg or a chia egg with these cookies.
- Oats — I use rolled oats (otherwise known as old-fashioned oat
- Coconut — Let’s keep it healthy by using unsweetened shrredded coconut.
- Cinnamon — Just a little bit of ground cinnamon does the trick.
- Peanut butter — You can use peanut butter or substitute almond butter.
- Maple syrup — You can substitute substitute agave nectar.
- Sweet add-ins — Consider using dried blueberries, raisins, dried cranberries, or chocolate chips
- Seeds — You can add pumpkin seeds, sunflower seeds, or even hemp seeds.
You can also add a teaspoon of instant coffee to this recipe. if you need proof of how delicious instant coffee when added to cookies, check out these vegan chocolate coffee cookies!
Why This Recipe is a Winner
- EASY — This vegan breakfast cookie recipe uses only NINE ingredients and comes together in around 30 minutes!
- FLEXIBLE — Change up the add-ins to make them different every time.
- FREEZER-FRIENDLY — Make a double batch aand freeze them for quick and easy treats throughout the week!
Can you use instant oats?
I prefer using old-fashioned oats because it makes the cookies chewier. If you want to make these cookies using instant oats, try increasing the quantity by 1/2 cup.
Because they’re made with oats, minimal sugar, peanut butter, and dried fruit, these cookies are similar to granola, another favorite breakfast treat. You can serve them any time of day, but having a cookie for breakfast is always a fun idea!
Serve vegan oatmeal breakfast cookies with your other breakfast favorites, such as:
Store in an airtight container for up to 3 days at room temperature, up to 10 days in the fridge, or up to 2 months in the freezer.
Vegan Breakfast Ideas
If you love these vegan breakfast cookies, you may be looking for more healthy breakfast ideas. These treats will tickle your taste buds while satisfying your craving for good taste, too!
- 1 flax egg
- 2 cups rolled oats
- ½ cup shredded coconut (unsweetened)
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup peanut butter (substitute almond butter)
- ½ cup maple syrup (substitute agave nectar)
- 1 cup dried fruit (blueberries, raisins, cranberries) or chocolate chips
- ½ cup pumpkin seeds (substitute sunflower or hemp seeds)
- Prepare the flax egg and set aside.
- Preheat oven to 350°F/175C. Line a baking sheet with parchment paper.
- Stir together dry ingredients in a mixing bowl.
- Heat up the peanut butter for a few seconds in the microwave, until it’s pourable. Pour it on top of the dry mixture.
- Add the maple syrup and flax egg.
- Add the wet peanut butter mixture to the dry mixture, stirring gently to incorporate.
- Stir in your favorite add-ins, like seeds, dried fruit, and/or chocolate chips.
- Set aside for 10 minutes or so to allow the dough to thicken as the oven finishes preheating.
- Use a large cookie scoop or ¼ cup measuring cup to make large cookies.
- Flatten them slightly with the bottom of a glass. Set them 1 inch apart on the prepared baking sheet.
- Bake for 14 to 16 minutes until golden brown on the edges, but still tender in the middle. Leave the cookies on the pan for up to 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 3 days at room temperature, up to 10 days in the fridge, or up to 2 months in the freezer.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.