Description

These wholesome Breakfast Cookies are perfectly balanced for a nutritious start to your day. Made with rolled oats, almond butter, flaxseed, and a mix of seeds and dried fruit, they offer a delicious blend of flavors and textures. Naturally gluten-free and sweetened with pure maple syrup, these cookies are easy to prepare, vegan-friendly, and great for on-the-go mornings or as a healthy snack.

Ingredients

Scale

Dry Ingredients

2 cups (190g) rolled oats (certified gluten-free, as needed)
Heaping 1/2 cup (50g) unsweetened shredded coconut
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt

Wet Ingredients

2 tablespoons ground flaxseed meal
5 tablespoons water
3/4 cup (190g) smooth, creamy almond butter (can substitute cashew butter)
1/2 cup (160g) pure maple syrup
1 1/2 teaspoons pure vanilla extract

Mix-Ins

1/2 cup (~75g) dried fruit or mini vegan chocolate chips (such as cranberries, currants, blueberries)
1/2 cup (70g) pepitas, sunflower seeds, or nuts of choice (chopped)
1/3 cup (48g) hemp seeds (hemp hearts)

Instructions

Prepare the flax eggs: Combine the ground flaxseed meal with 5 tablespoons of water in a small bowl. Stir well and let the mixture sit for 10 to 15 minutes, allowing it to gel and thicken, mimicking eggs.
Preheat and prepare baking sheets: Arrange two racks in the top third and bottom third positions of your oven. Preheat the oven to 350ºF (175ºC). Line two large sheet pans with parchment paper to prevent sticking.
Mix dry ingredients: In a large mixing bowl, whisk together the rolled oats, shredded coconut, baking powder, baking soda, and fine sea salt until evenly combined.
Mix wet ingredients: In a separate medium bowl, combine the almond butter, pure maple syrup, vanilla extract, and the prepared flax eggs. Whisk them together until the mixture is smooth and thick.
Combine wet and dry mixtures: Pour the wet ingredient mixture into the bowl with dry ingredients. Use a silicone spatula to mix thoroughly until the dough forms a cookie-dough-like consistency. Fold in your chosen mix-ins—dried fruit, chopped nuts or seeds, and hemp seeds—using gentle folding motions. If the dough feels too sticky or loose to handle, refrigerate it for 10 to 15 minutes to firm up slightly.
Portion the dough: Using an ice cream scoop or large spoon, scoop heaping 2 tablespoons (approximately 35 to 40 grams) or just under 3 tablespoons of dough for each cookie. Place the dough balls about half an inch apart on the prepared sheet pans, fitting 12 cookies per sheet. Lightly flatten the tops of each cookie with your hands to ensure even baking.
Bake the cookies: Place the sheet pans in the preheated oven and bake for 18 to 20 minutes. After about 5 minutes of baking, carefully transfer the cookies onto a cooling rack using a spatula to help them cool evenly and prevent sogginess.
Store and enjoy: Once completely cooled, store any leftover cookies in an airtight container at room temperature for 5 to 7 days. For longer storage, freeze them for up to 3 months, thawing as needed before eating.

Notes

Almond butter can be substituted with cashew butter as an alternative nut butter.
Feel free to customize your cookies with your favorite dried fruits or mini vegan chocolate chips for extra sweetness.
Use a variety of nuts or seeds such as pepitas or sunflower seeds to add texture and nutrition.
If the dough is too sticky to handle, refrigerate for 10-15 minutes to help it firm up before scooping.
These cookies do not spread much while baking, so spacing should be about 1/2 inch apart on the sheet pan.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: breakfast cookies, gluten-free, vegan cookies, almond butter cookies, healthy snacks, maple syrup sweets, seed cookies, oat cookies