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!
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.
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