I have plenty of vegan oatmeal cookie recipes and my favorite ones are my vegan oatmeal raisins cookies. However, if you are after a healthier alternative, refined sugar-free, and using healthier fat like avocado oil, this new cookie recipe is for you.
Why You’ll Love These Cookies
These vegan breakfast cookies are packed with all the nutrients and vitamins you need to start your day. Plus they are naturally:
Nut-free Gluten-free option provided Refined sugar free
And obviously, like all vegan cookies, they are:
Dairy-free Egg-free
Ingredients and Substitutions
All you need to make crispy oat cookies are:
Oat Flour – Check how I make homemade oat flour if needed. It’s a method that consists of blending oats into an ultra-fine powder that looks like flour. Old-Fashioned Oats or quick oats. Depending on the option you choose here, you will need more or less milk in the next steps. In fact, quick oats stick together very well with minimal liquids, while old-fashioned oats require more moisture. Flaxseed Meal – Brown or golden ground flaxseed work, but I prefer golden flax meal. It has a less bitter flavor. Chia Seeds Vanilla Extract Maple Syrup Avocado Oil or light olive oil or melted coconut oil. Sea Salt Cranberries – or other dried fruit Shredded Coconut Pumpkins Seeds or finely chopped roasted nuts like almonds or walnuts if you don’t mind cookies with nuts. You can also use sunflower seeds. Milk of Choice – like soy milk, oat milk, or almond milk.
How To Make Vegan Breakfast Cookies
There are many ways of making delicious breakfast cookies without eggs and dairy. Below are many more ideas using applesauce or mashed banana if you need them. But here’s a simple classic healthy vegan oatmeal cookie recipe ready in less than 30 minutes.
Storage Instructions
These vegan breakfast cookies can be stored for up to 5 days in a sealed cookie jar at room temperature or in the fridge.
Freezing
You can store them in an airtight freezer-friendly box. These oatmeal breakfast cookies to meal prep a week of healthy breakfast. Thaw the breakfast cookie at room temperature the day before serving them.
Breakfast Cookie Flavors
You can play with flavors and create a range of vegan breakfast cookies using this recipe. For example, you can swap some dried fruits, nuts or seeds with the same amount of the ingredients below:
Roasted Nuts – Finely chopped pecans, almonds, or peanuts. Chocolate Chips – Dark or dairy-free milk chocolate chips taste amazing. Dried Dates or apricots finely chopped. Hemp Seeds for a boost of protein.
Allergy Swaps
If you are allergic to any of this recipe’s ingredients, you can try some of the substitutions suggested below.
Gluten-Free – Pick a certified gluten-free oat brand. Oil-Free – I didn’t try oil replacements for this recipe. I suppose that mashed banana or unsweetened applesauce could bind the ingredient together, but the cookies will be pretty soft and not crispy or crunchy. Nut-Free – The recipe is naturally nut-free using coconut milk or soy milk. Sweetener Options – You can use a sugar-free maple-flavored syrup in this recipe, but you will need more milk. The sugar-free syrup is very high in fiber and dries out cookie dough quickly.
Find below my answers to your most common questions about this recipe.
More Breakfast Cookie Recipes
Here’s some more vegan oatmeal cookie recipe for you to try on your next breakfast.
