Vegan Breakfast Cookies

Vegan Breakfast Cookies

5 from 1 reviews

A deliciously healthy and satisfying breakfast cookie.



2 tablespoons ground flaxseeds

6 tablespoons warm water

2 cups old fashioned rolled oats (gluten free if desired)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger (optional)

3/4 cup cashew butter (or almond or peanut butter if you prefer)

1/2 cup of maple OR date syrup

1 teaspoon vanilla extract

1/4 cup pumpkin seeds

1/4 cup hemp seeds

1/2 cup dried fruit (cranberries, raisins, chopped dates or apricots, cherries etc)

1/3 cup almonds or your favorite nut (raw, unsalted)

1/4 cup dark chocolate chips (optional)


  1. Preheat the oven to 350 F. Line a baking sheet with parchment paper or silcone liner.
  2. To make the flax egg, place 2 tablespoons ground flaxseed in a bowl, add 6 tablespoons warm water and whisk. Set aside for at least 10 minutes to the “egg” to thicken.
  3. Place the oats, baking powder, baking soda, ground cinnamon and ground ginger (if using) in a bowl, stir well.
  4. Whisk together the flax egg, maple or date syrup, vanilla extract and cashew butter until smooth.
  5. Add the dry ingredients into the wet. Combine.
  6. Sprinkle in the nuts, seeds, dried fruit and dark chocolate chips if using. Stir well, the mixture will be sticky.
  7. Scoop out the batter, about two tablespoons at a time, roll into a ball and place on the baking tray. Lightly press down to flatten the top.
  8. Bake for approximately 18 minutes or until just firm. Remove from the oven.
  9. Transfer to a baking rack and cool before eating.

Keywords: Vegan Breakfast Cookies

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