You won’t be able to say no to these quick and easy vegan breakfast cookies! They’re filled with wholesome ingredients, are gluten-free, dairy-free, egg-free, and naturally sweetened (no refined sugar). They can be customized based on what you (or your kids) prefer and they’ll be ready to devour in under 30 minutes.
⅓cup (35g)walnut pieces(see notes for nut-free option)
3tablespoons (18g)shredded unsweetened coconut
Instructions
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.
In a medium bowl, mix the oat flour, rolled oats, cinnamon, baking soda, and salt together.
In a large bowl, add the banana, maple syrup, coconut oil, vanilla extract, and the flax mixture and whisk together.
Add dry ingredients to wet ingredients and mix until combined.
Add the raisins, walnuts, and shredded coconut. Mix until combined.
Using a medium-sized cookie scoop (or a tablespoon), scoop the cookie dough onto the baking sheet(s).
Flatten each cookie slightly until they are ½" thick, these cookies will not spread as they bake.
Bake for 15 minutes, don't overbake. They will be golden brown when done.
Leave cookies on the cookie sheet to cool for 5 minutes, then carefully transfer them to a cooling rack.
Notes
Please read all of the helpful tips and FAQ above before making this recipe.
The calorie count is based on 1 of 23 cookies, which is the amount you will get if you use a medium-sized cookie scoop (medium scoops are usually 1.5 tablespoons).
Old-fashioned rolled oats must be used, NOT quick oats or steel-cut oats.
To make a nut-free version, replace the walnuts with sunflower seeds or pumpkin seeds.
This recipe will NOT work with coconut flour and has not been tested with any others, only oat flour.
Store leftovers in an airtight container for up to five days.
Freeze cooled cookies in single layers in a freezer bag or a freezer-safe container, with parchment paper separating each layer, for up to 2 months. When you're ready to serve, just place them on a plate and let them thaw at room temperature.
The nutrition info listed below is based on one cookie with the recipe made as written. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.