Vegan Breakfast Cookies

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!

Vegan breakfast cookies sit on a plate with a plate of more cookies and a bowl of fresh blueberries in the background.

I love having these vegan breakfast cookies around for a quick breakfast treat. But to be honest, 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!

How to Make Vegan Breakfast Cookies

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  1. Prepare the flax egg and set aside.
    A measuring spoon drizzles a flax egg mixture into a small glass bowl
  2. Stir together dry ingredients in a mixing bowl. 
    A hand holds a bowl of ground cinnamon, pouring it into a bowl with other ingredients like oats and coconut flakes.
  3. Heat up the peanut butter for a few seconds in the microwave, until it’s pourable. Pour it on top of the dry mixture.
    A hand holds a bowl of peanut butter, pouring it into a bowl with an oats mixture.
  4. Add the maple syrup and flax egg.
    Maple syrup is being poured into a bowl with peanut butter and oats.
  5. Add the wet mixture, gradually incorporating the dry mixture.
    A hand holds a spatula, stirring cookie dough together.
  6. Stir in your favorite add-ins, like seeds, dried fruit, and/or chocolate chips.
    A hand holds a bowl of pumpkin seeds, pouring them into a bowl with cookie dough.
  7. Set aside for 10 minutes or so to allow the dough to thicken as the oven finishes preheating.
    Looking down on a bowl of cookie dough with dried blueberries.
  8. Use a large cookie scoop or ¼ cup measuring cup to make large cookies.
    A hand holds a cookie dough scoop full of cookie dough over a baking pan with more cookie dough balls on it. There's a bowl with more dough on the side.
  9. Flatten them slightly with the bottom of a glass. Set them 1 inch apart on the prepared baking sheet.
  10. 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.

Key Ingredients

Ingredients are laid out on a white counter. The labels next to them ready, dried fruit, maple syrup, flax egg, peanut butter, salt, rolled oats, pumpkin seeds, coconut, and ground cinnamon.

Here are the ingredients you’ll need for this recipe:

  • Vegan 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
  • Shredded coconut — Let’s keep it healthy by using unsweetened shrredded coconut.
  • Ground cinnamon — Just a little bit of ground cinnaon 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.
Looking down on breakfast cookies lined up in rows.

Why This Recipe is a Winner

  • EASY — These cookies are made withou only NINE ingredients and the come 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!

Frequently-Asked Questions

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.

Why are they called breakfast cookies?

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!

Serving Suggestions

Serve vegan breakfast cookies with your other breakfast favorites, such as:

Storage Tips

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.

A hand holds a vegan breakfast cookie with a bite taken out.

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!

A breakfast cookie sits on a white counter, with several cookies around it.

Vegan Breakfast Cookies

Creamy peanut butter combined with oats and dried fruit makes these vegan breakfast cookies the best breakfast treat ever! Sweetened naturally with maple syrup, you'll want to make these healthy cookies on repeat!
5 from 2 votes
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 17 minutes
Resting Time: 5 minutes
Total Time: 27 minutes
Servings: 17 cookies
Calories: 163kcal

Ingredients

  • 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)

Instructions

  • 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.
  • Create a well in the middle of the bowl and add peanut butter, flax eggs, and maple syrup. Stir together the wet mixture, gradually incorporating the dry mixture. Stir in your favorite add-ins, like seeds, dried fruit, and/or chocolate chips. Stir until combined. 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 15 to 17 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.
  • ★★★★ Did you make this recipe? Leave a star rating below!  ★★★★★

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Calories: 163kcal | Carbohydrates: 19g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 126mg | Potassium: 165mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

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.

3 Responses to Vegan Breakfast Cookies

  1. Avatar thumbnail image for MarlySusan Madsen Reply

    Sounds yummy! I like that you can freeze for later too.

    • Avatar thumbnail image for MarlyMarly

      Thanks, Susan! ❤️

  2. Avatar thumbnail image for MarlyLizzy Reply

    5 stars
    I love making these cookies as much as I love eating them!

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