These vegan breakfast cookies are so easy to make and so convenient when prepared ahead of time. They’re made with healthier ingredients and can even be enjoyed as a snack or healthier dessert!
Breakfast is my favourite meal of the day. I could happily eat breakfast foods 3 times a day. I love preparing it too too – what I’m going to have for breakfast tends to be the first thing I think of when I open my eyes in the morning (I know I’m not alone in this!). Having said all that, some mornings I wake up and the
That’s why I love breakfasts that you can prepare in advance – either the night before or a couple of days ahead of time. Recipes like these vegan breakfast cookies are perfect when you know you have a busy week or few days ahead. It means you don’t even have to think about breakfast for a few days, which is a bonus on days when you have a million and one other things to think about.
I used oats as the base and added pumpkin seeds and dried cherries for some good fats, fibre and texture! I also used almond butter to keep them moist and to make them heartier without having to use too much oil.
I baked my vegan breakfast cookies in my air fryer for speed and I find it much more convenient, but you can bake it in the oven like you would any other cookie recipe.
Vegan Breakfast Cookies
Makes – 7 cookies
60g rolled oats – use gluten-free oats if necessary
80g ground oats/oat flour
1 tsp cinnamon
1/2 tsp baking powder
Pinch of salt
50g coconut oil, room temperature
2 tbsp almond butter or peanut butter
2 tbsp maple syrup
4 tbsp nuts/seeds and dried fruit of choice (I used pumpkin seeds and dried cherries)
Mix the oats, ground oats, cinnamon, baking powder and salt in a large bowl. Add the coconut oil, almond butter and maple syrup and mix to create a dough, then fold in the nuts and dried fruit of choice.
Divide into 7 and shape into round flat cookie using a spatula or the back of a wooden spoon.
I used my Ninja Foodi MAX Dual Zone Air Fryer to bake – Place 4 cookies in one of your air fryer drawers and the remaining 3 in the other drawer. Choose the bake option for zone 1 and set the temperature to 160C and time for 10 minutes. Click on the ‘match’ button to match zone 2 setting to zone 1. Allow to bake for 10 minutes until golden brown, switching the cookies around half way through.
Alternatively preheat your oven to 180C/160C fan and bake for 10 minutes.
Allow to cool on a cooling rack and enjoy!
Store at room temperature in an air-tight container for 3 days.
Lovely recipe, but I can’t find gf oat’s in my city or too expensive, what can I use instead?
Hi Georgina 🙂 you could try using something like buckwheat flour, although I haven’t tried it for this recipe, so I can’t say for sure that it will work out the same. Let me know if you try it 🙂
Hey, this recipe looks perfect for kids lunch box. What can we replace the nut butter with to make it completely nut-free
Hi Heena 🙂 You can use seed butter like tahini, otherwise you can substitute with another 2 tbsp of coconut oil or butter. Hope that helps.
These look amazing….would it be ok to add some protein powder to it and if so how? Lol many thanks xxx
Hi Kelly 🙂 I love that idea and need to try it myself! I would suggest halving the amount of oats flour to 40g and replacing it would 30-40g of protein powder. Start off with 30g of protein and if the mixture is too wet, add a little more. I’m not sure how the texture will turn out since I haven’t tried it myself, so let me know if you give it a go! I’ll also update you once i’ve had a chance to test it 🙂
I’m vegan & gluten free in nuts I can only have walnuts & a few dates.I also have allergy to baking powder & baking soda I can tolerate only fresh yeast. Can this recipe be altered? Or you have some other recipe.Kindly advise. Thanks
Hi Reema 🙂 I’m sorry to hear about your allergies/intolerances 🙁 You can use anything you like really, doesn’t have to be nuts. Whatever you can tolerate. You can also try making them without the baking powder, they may be a little denser, but will still taste good 🙂 Let me know if you try them and how you get on!
Bonjour, Dans les ingrédients il manque la quantité d’huile de noix de coco, le beurre d’amande et le sirop d’erable 🙁 SVP pouvez vous les ajouter, merci😀
Hi Tomasi 🙂 I had to translate your comment because I don’t speak French 😅 so I hope I got this right…you’re saying the measurements for the maple, almond butter and coconut oil aren’t showing? It’s 50g coconut oil, 2 tbsp maple and 2 tbsp almond butter.