Who can say no to cookies for breakfast?! These easy vegan breakfast cookies are a fun, make-ahead vegan breakfast for when you need something fast or you’re on the go. Filled with add-ins you can customize, it’s a gluten-free breakfast recipe that takes little time to prepare. Make these soft breakfast cookies on the weekend for the week ahead.
1/3cupwalnut pieces(see notes for nut-free option)
3tablespoonsshredded unsweetened coconut
Preheat oven to 350°F (177°C).
Prepare your baking sheet(s) by lining with parchment paper.
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
Chop California prunes so they're the size of peanuts (see image above). Set aside.
In a medium bowl, mix together the oat flour, rolled oats, cinnamon, baking soda, and salt.
In a large bowl, mash the banana until it is as smooth as possible and no large chunks remain. Add the flax mixture, soft coconut oil, vanilla extract, coconut sugar, maple syrup, and whisk together.
Add dry ingredients to wet ingredients and mix until combined.
Add in prunes, walnuts, and shredded coconut. Mix until combined.
Using a tablespoon (or a medium sized cookie scoop), scoop equal amounts onto the baking sheet(s). (See image above)
Flatten each cookie slightly, cookies will not spread as they bake.
Bake for 10 minutes or until golden around the edges. Don't over bake.
When done, place cookies on a cooling rack. When cool, store in an airtight container.
Please read all of the helpful tips and FAQ above before making this recipe.
Calorie count is based on 24 cookies, which is the amount you will get if you use a tablespoon to scoop them out. If you make them with a medium sized cookie scoop, (medium scoops are usually 1.5 tablespoons), you will end up with less cookies. When I make them with a scoop, I get about 20).
Cookies can be made larger, you'll just need to add a minute or two to the baking time.
Old fashioned rolled oats must be used, NOT quick oats or steel cut oats.