Name: Vegan Breakfast Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup rolled oats; 0.5 cup chopped walnuts; 0.25 cup chia seeds; 0.5 cup maple syrup; 0.25 cup plant-based milk

Okay, friends, let’s talk breakfast. We all know the morning struggle is real. You want something quick, you want to eat something delicious, and if it’s even remotely healthy, then you’re in luck. How do I win in life?Vegan breakfast cookies are a must!Think of them as a cross between muffins and oatmeal – but way more fun and portable. Is it good for you to make a banana bread? Is it true that you can’t do something I swear, they disappear faster than I can make them. What are some of the easiest banana bread recipes? What are your favorite mix

What is a vegan breakfast cookie?

What are these magical things?Vegan Breakfast Cookies.Is it a hearty, slightly sweet cookie? Is there a natural sweetener? What is oatmeal bowl? What is a good base for making rolled oats? ), which creates a chewy texture that is incredibly satisfying. Is this a dessert cookie? What’s a good way to start the day or fuel an afternoon slump? Plus, being vegan, it skips dairy and eggs, making it perfect for anyone with dietary restrictions. What are some restrictions or preferences?

Why you’ll love this recipe?

Why do I love these guys so much?Vegan breakfast cookies are delicious.What is the taste of these oats? Add a sprinkle of sea salt to your favorite chocolate chips or nuts. To pure deliciousness. Secondly, they are incredibly easy to make. We’re talking one-bowl easy. Minimal cleanup? Yes, please! Plus, it’s surprisingly cost-effective. What are some of the best oats recipes? Breakfast or snacks. What is the best breakfast you’ve ever had on the run? What are some of the best cookies to eat after dinner? What are some of the best ways to impress your friends? Compared to something like overnight oats, which I also love, these cookies are portable and just like oatmeal. I feel more substantial. What are some of the best cookies I’ve ever baked? What I love most is that I can feel good about giving them something that’s not loaded with sugar. What are processed and non-processe

How do I make vegan breakfast cookies?

Quick Overview

Making these Vegan breakfast cookies.Is it surprisingly simple to make a wet recipe? After that, you can mix in your favorite add-ins, drop spoonfuls onto a baking sheet, and bake until golden brown. If you don’t like it, then serve immediately. How do you make cookies without overmixing the dough? If you’re not a baker, you can nail this recipe. It’s practically foolproof!

Ingredients

For the Main Batter: Why?
* 1 1/2 cups rolled oats (not instant – the old-fashioned kind)
* 1 cup all-purpose flour (or gluten-free blend)
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup unsweetened applesauce
* 1/4 cup maple syrup (or agave nectar)
* 2 tablespoons melted coconut oil (or any other neutral oil)
* 1 teaspoon vanilla extract
* 1/2 cup non-dairy milk (almond, soy, or oat milk works great)

For the Filling:
* 1/2 cup vegan chocolate chips
* 1/4 cup chopped nuts (walnuts, pecans or almonds) * 2 tablespoons chopped raisins.
* 1/4 cup dried cranberries (or raisins)

How do I follow step

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This is super important – it prevents cookies from sticking and makes cleanup a breeze. I always do this even if my baking sheet claims to be non-stick. Trust me, it’s worth it!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the rolled oats, flour, baking powder, and salt. Set aside. Make sure everything is well combined. How do you mix baking powder and baking soda in a bowl? I once skipped the whisking step and ended up with cookies that were flat on one side, lesson learned.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the applesauce, maple syrup, melted coconut oil, vanilla extract, and salt. Add to the bowl. Is there a difference between dairy If your coconut oil is solid, just pop it in the microwave for a few seconds until it’s melted. What is applesauce for? Can you use mashed banana to make cookies?

Step 4: Combine

How do you mix wet and dry ingredients? How do I not overmix? Overmixing develops gluten in the flour, which can result in tough cookies. If you want the dough to be slightly lumpy, a few streaks of flour are fine.

Step 5: Prepare Filling

Gently fold in the vegan chocolate chips, chopped nuts, and dried cranberries (or whatever mix-ins you like). What your heart desires? I sometimes add a sprinkle of cinnamon or nutmeg for extra flavor. Get creative! How do I customize cookies? My kids love it when I add mini M&Ms (the vegan kind, of course).

Step 6: Scoop & Bake

Do not overdo the dough. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about an inch or two between each. What is the difference between a cookie Can you use a cookie scoop for uniform cookies? Slightly flatten each cookie with the back of a spoon. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. How long does it take to bake a cake?

Step 7: Cool & Serve

Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. How do you cool a hot water How do you keep a hamster from breaking apart? I love to enjoy my coffee with a glass of cold almond milk.

What should I serve it with?

These Vegan breakfast cookies.are fantastic on their own, but they also pair well with a variety of other things. I love breakfast with fresh fruit and yogurt parfait. The sweetness of the cookies complements the tanginess of yogurt perfectly. What are some good protein shakes to serve with a smoothie? For brunch, you could serve them alongside a platter of vegan cheeses, crackers, and olives. Sweet and savory spread. As a dessert, they’re delicious with ice cream or chocolate sauce. What are some cozy snacks for a chilly evening? My family tradition is to have them every Saturday morning alongside scrambled tofu, but honestly, I don’t have any. Is there endless possibilities?

What are some of the best ways to make vegan breakfast cookies?

What are some of the best tips that I have learned over the years?vegan breakfast cookies even better. For the oats, make sure you’re using rolled oats, not instant oats. Instant oats will make the cookies too mushy. If you want to add a little extra moisture, you can soak the oats in the non-dairy milk for about 10 minutes before mixing in the other ingredients. As for the applesauce, unsweetened is best so you can control the overall sweetness of the cookies. If you only have sweetened applesauce on hand, you might want to reduce the amount of maple syrup. When mixing the wet and dry ingredients, don’t overmix! Overmixing develops the gluten in the flour, which can result in tough cookies. Mix until just combined. For mix-ins, feel free to get creative! Chocolate chips, nuts, dried fruit, seeds, shredded coconut… the possibilities are endless. Just make sure to chop any larger ingredients into smaller pieces so they distribute evenly throughout the dough. If you want to make these cookies even healthier, you can substitute some of the flour with whole wheat flour or oat flour. Just be aware that this will change the texture of the cookies slightly. And finally, baking time can vary depending on your oven, so keep an eye on the cookies and bake until the edges are golden brown and the centers are set. I’ve burned many batches by not paying attention, so now I always set a timer!

Storing and Reheating Tips

These vegan breakfast cookies are best stored in an airtight container at room temperature. They’ll stay fresh for about 3-4 days. If you want to store them for longer, you can keep them in the refrigerator for up to a week. Just be aware that they might become a little bit drier in the fridge. For longer storage, you can freeze the cookies for up to 2-3 months. Wrap them individually in plastic wrap or aluminum foil before placing them in a freezer-safe bag or container. This will prevent them from sticking together and help them stay fresh. When you’re ready to eat them, you can thaw them at room temperature for a few hours or pop them in the microwave for a few seconds. If you want to reheat the cookies, you can warm them in the oven at 350°F (175°C) for a few minutes, or microwave them for a few seconds. I prefer the oven method because it helps to restore some of the crispness to the cookies. As for the glaze, I typically add the glaze just before serving. If you add it too early, it might get sticky during storage. However, if you are freezing the cookies, you can glaze them before freezing. Just make sure the glaze is completely set before wrapping them.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Just substitute the all-purpose flour with a gluten-free blend. I recommend using a blend that contains xanthan gum, as this will help to bind the ingredients together and give the cookies a better texture. You might need to add a little extra liquid (about a tablespoon or two) if the dough seems too dry. Keep in mind that gluten-free cookies can sometimes be a bit more delicate, so handle them with care.

Do I need to peel the zucchini?

Nope! The zucchini skin is perfectly edible and adds a bit of extra fiber and nutrients. Plus, it gives the cookies a nice green fleck, which I think looks pretty. If you’re not a fan of the skin, you can peel it, but I personally don’t think it’s necessary.

Can I make this as muffins instead?

Yes, you definitely can! Just pour the batter into lined muffin tins, filling each cup about two-thirds full. Bake at 350°F (175°C) for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them – muffin tins can bake faster than cookies. This is great if you prefer a softer texture or want to portion them out individually.

How can I adjust the sweetness level?

If you prefer a less sweet cookie, you can reduce the amount of maple syrup or agave nectar. You can also use a sugar substitute like stevia or monk fruit, but be aware that this might affect the texture of the cookies. If you want to make them sweeter, you can add a little extra maple syrup or agave nectar, or sprinkle the tops with a little bit of sugar before baking. I’ve even used date syrup before, which gives it a really rich caramel flavor.

What can I use instead of the glaze?

If you’re not a fan of glaze, you can skip it altogether! The cookies are delicious without it. You could also dust them with a little bit of powdered sugar, or drizzle them with melted chocolate. Another option is to sprinkle them with chopped nuts or seeds before baking. Or, if you’re feeling fancy, you could make a vegan cream cheese frosting.

Final Thoughts

These vegan breakfast cookies are more than just a recipe; they’re a delicious and healthy way to start your day. They’re easy to make, customizable, and perfect for busy mornings or anytime you need a quick and satisfying snack. I’ve been making them for years, and they’re always a hit with my family and friends. The best part is that you can feel good about eating them – they’re packed with wholesome ingredients and free from dairy and eggs. If you’re looking for more delicious and healthy vegan recipes, be sure to check out my other posts. And if you try these cookies, I’d love to hear how they turn out! Leave a comment below and let me know what variations you tried. Happy baking!