These healthy Breakfast Cookies are vegan, gluten and refined sugar, and soy-free with no added oil. They are chock full of oats, seeds, and almond butter with nearly 5 grams of protein.


2 tablespoons ground flaxseed meal

2 cups (190g) rolled oats (certified gluten-free, as needed)

1/2 cup (50g) unsweetened shredded coconut

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

3/4 cup (190g) smooth, creamy variety of almond butter (can sub cashew butter)

1/2 cup (160 mL) pure maple syrup

1 1/2 teaspoons pure vanilla extract


1/2 cup dried fruit (or mini vegan chocolate chips) such as cranberries, currants, blueberries*

1/2 cup (60g) pepitas, sunflower seeds, or nuts of choice chopped

1/3 cup (50g) hemp seeds (also called hemp hearts)


In a large bowl, mix the dry ingredients: oats, coconut, baking powder, baking soda, and salt.

In a medium bowl, mix the wet ingredients: almond butter, maple syrup, vanilla, and prepared flax eggs. Whisk until smooth and thick.

Pour the wet mixture into the dry ingredients, using a silicone spatula to mix everything until the mixture resembles cookie dough. Fold in your desired mix-ins (dried fruit, chopped nuts/seeds, and hemp seeds) using the spatula.

If the dough is too sticky to handle, refrigerate it for 10-15 minutes to firm up slightly.

Use an ice cream scoop or large spoon to scoop about 3 tablespoons of dough onto the prepared baking sheet, spacing them about 1/2 inch apart, 12 cookies per sheet pan (they don’t really spread). Alternatively, measure out 3 tablespoons and shape the dough into a round using your hands. Lightly flatten the top of each cookie with your hands.

Bake the cookies for about 18-20 minutes. After 5 minutes, use a spatula to carefully transfer them to a cooling rack. Store leftover cookies in an airtight container on the counter for 5 to 7 days, or in the freezer for up to 3 months.


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