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A breakfast cookie sits on a white counter, with several cookies around it.
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Vegan Oatmeal Breakfast Cookies

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

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)
Cups - Metric

Instructions

  • Prepare the flax egg and set aside.
    A measuring spoon drizzles a flax egg mixture into a small glass bowl
  • Preheat oven to 350°F/175C. Line a baking sheet with parchment paper.
  • 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.
  • 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.
  • Add the maple syrup and flax egg.
    Maple syrup is being poured into a bowl with peanut butter and oats.
  • Add the wet peanut butter mixture to the dry mixture, stirring gently to incorporate.
    A hand holds a spatula, stirring cookie dough together.
  • 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.
  • 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.
  • 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.
  • Flatten them slightly with the bottom of a glass. Set them 1 inch apart on the prepared baking sheet.
    Looking down on a baking tray with cookie dough balls. It sits next to a bowl with more cookie dough batter.
  • 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.
  • ★★★★★ Did you make this recipe? Leave a star rating below!  ★★★★★

Nutrition

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