Name: Breakfast Cookies {Vegan}
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 16
Ingredients: 65g whole spelt flour (1/2 cup); 100g rolled oats (1 cup); 75g coconut flakes (1 cup); 1 teaspoon cinnamon; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 flax eggs*; 100g peanut butter (1/2 cup); 100g sugar** (1/2 cup); 60ml canola oil (1/4 cup); 1/2 teaspoon vanilla extract; 5 drops almond extract; 2 handfuls cranberries (whole or chopped); 1 handful chopped almonds; 1 handful sunflower seeds; 1 teaspoon chia seeds

Jump to Recipe·Print Recipe

Cookies that are healthy, delicious AND vegan? These babies might seem too good to be true but they are the real deal, I promise!

Three breakfast cookies with cranberries and coconut on a wooden board.

I have had a prejudice against breakfast cookies for the longest time. Maybe that’s because I once ate one that tasted aweful too healthy and I never got over the incident. Or maybe it’s just a notion that healthy cookies taste bland and dry. Now don’t get me wrong, I don’t believe that healthy=gross. I eat a very balanced and healthy diet… but when it comes to cookies my expectations are high.

I am not going to lie, these cookies don’t taste like your normal sugar loaded buttery chocolate chip cookies. I’d rather say they taste different, in a good way. These cookies are soft, chewy, sweet, slightly crunchy on the outside and just darn delicious. And trust me, you won’t miss the chocolate chips, not with all the add-ins these cookies have. Sweet and sour cranberries, crunchy almonds and sunflower seeds and a dash of chia seeds keep you full and satisfied.

A tower of breakfast cookies with cranberries and coconut.

As you can imagine, the recipe development for these cookies was quite interesting. With all those prejudices in the back of my head and the challenges of vegan baking, I did lose my temper quite a bit. My first attempt failed because I used to many add-ins. Big mistake! If you overdo it, the cookies will fall apart during baking because they have too many big chunks in them. The second batch was a bit too oily. Last but not least I tested a third batch and this time it was a total hit.

What may confuse you a little bit when baking these cookies, is the fact that you take them out of the oven when they are still completely soft. The first time I made these cookies I took them out of the oven after 15 minutes of baking and they were still extremely soft. I got so angry at my failed attempt (there’s my short temper again) that I left the kitchen with these cookies cooling on the baking sheet. When I returned to the kitchen later, I saw something magical. The underbaked cookies that had caused me grief had turned into crispy well-baked cookies. Lesson learned: don’t overbake these cookies, waiting for them to become crispy; the magic happens outside the oven.

A cookie jar filled with breakfast cookies.

Lastly I want to mention the add-ins and how you can customize these cookies to your liking. You can substitute the dried cranberries for a different type of dried fruit, just make sure to cut bigger fruit into chunks before adding it. Same goes for the nuts. If you don’t like chia seeds you can simply leave them out. Switching out pumpkin seeds for sunflower seeds would also be delicious.

Happy baking!

Breakfast Cookies {Vegan}

Prep Time: 30
Cook Time: 15
Total Time: 45
Yield: 16 1x

Print Recipe

Description

chewy, sweet, delicious cookies that are actually healthy

Ingredients

Scale

Dry Ingredients

65g whole spelt flour (1/2 cup)
100g rolled oats (1 cup)
75g coconut flakes (1 cup)
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients

2 flax eggs*
100g peanut butter (1/2 cup)
100g sugar** (1/2 cup)
60ml canola oil (1/4 cup)
1/2 teaspoon vanilla extract
5 drops almond extract

Add-ins

2 handfuls cranberries (whole or chopped)
1 handful chopped almonds
1 handful sunflower seeds
1 teaspoon chia seeds

Instructions

Preheat the oven to 180C or 350F and line a baking sheet with parchment paper.
Combine the dry ingredients in a bowl, stirring with a whisk until evenly evenly combined.
In a separate bowl, combine the wet ingredients together, stirring with a whisk until no large clumps remain.
Combine the wet ingredients with the dry and fold together with a rubber spatula until no specs of flour remain.
Add the add-ins and combine until evenly distributed.
To form the cookies, wet your hands (this will prevent the dough from sticking them) and take 2 tablespoons of dough and form into a cookie shape. The cookies do not spread so the shape/size you make them will stay the same when baked. You should be able to fit all cookies onto 1 baking, as you can space them together quite closely.
Bake cookies for 14-15 minutes and let them cool on the baking sheet. (Cookies will be very soft when you take them out but will harden as they cool).

Notes

*To make the flax eggs, combine 2 tablespoons ground flax seeds with 5 tablespoons warm water and let it sit for 10 minutes.
**You can use white granulated sugar, erythrit or coconut sugar
Store cookies in an airtight container for up to 1 week.

SaveSave

Comments

Mona says

16. September 2017 at 22:59

I just love the ingredients you use in these breakfast cookies. I’ve never baked with spelt flour before but I’ve always wanted to try it. Going to start with this recipe!

- Natanja says
  
  23. September 2017 at 10:47
  
  Thanks Mona! Baking with spelt flour is very similar to baking with wheat flour. I usually substitute spelt for wheat, just to make a recipe a bit more healthy. 🙂
  
Jolina says

21. September 2017 at 16:46

LOL I totally get something tasting too healthy 🙂 I do have these favourite breakfast cookies from a local bakeshop but they are dang expensive. I’m so happy I can make some at home now! Can’t wait to try these out!

- Natanja says
  
  23. September 2017 at 10:53
  
  I believe you! Healthy baked goods can be sooo pricey! When we first moved here I wanted to buy bread from a bakery but as soon as I saw the prices I was like “Nevermind, grocery store it is!”.
  
Heidy says

19. February 2018 at 11:58

Great idea, cookies for breakfast? I wouldn’t complain since they look delicious and healthy.

- Natanja says
  
  19. February 2018 at 12:01
  
  I like your kind of thinking 😉
  
Shashi at SavorySpin says

19. February 2018 at 12:44

Haha – Yup, I think I’ve made a few breakfast cookies that might have tasted too healthy – these sound delicious though! Loving the add ins!

- Natanja says
  
  19. February 2018 at 13:17
  
  Thanks Shashi! Too healthy tasting food is really no fun! I think finding a balance is important, especially in baked goods 🙂
  
Linda @ With A Blast says

19. February 2018 at 13:15

Oh yes, definitely count me in ! I am all for cookies for breakfast, especially when they’re healthy too 🙂

- Natanja says
  
  19. February 2018 at 13:59
  
  Welcome to the cookie lover’s breakfast club 🙂
  
Bintu | Recipes From A Pantry says

19. February 2018 at 13:55

I love a tasty healthy cookie! Love that these are vegan and there’s no guilt at having cookies for breakfast!

- Natanja says
  
  19. February 2018 at 14:49
  
  There’s definitely no need for guilt with these cookies 🙂
  
Carlee says

19. February 2018 at 14:04

What a great way to start the day. All of the textures and flavors look great!

- Natanja says
  
  19. February 2018 at 14:50
  
  Thanks Carlee 🙂

Breakfast Cookies {Vegan}