Vegan Almond Breakfast Cookies (Gluten-Free)
Delicious vegan almond breakfast cookies. These cookies are made with nutritious ingredients, such as almond flour, oats, almond butter and flax seeds. You also have the option to add chopped almonds and chocolate chips for more crunch and sweetness.
Servings 8
Ingredients
- 1 tablespoon flax seeds, ground
- 2 tablespoons water
- 3/4 cup rolled oats
- 1/2 cup almond flour, spoon and leveled
- 1/4 cup vegan chocolate chips or chunks (optional, but recommended)
- 1/4 cup almonds, chopped or sliced (optional)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup almond butter
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium bowl, add the ground flax seeds and water. Let it sit until it thickens to form your flax "egg".
- In another medium bowl, stir together the oats, almond flour, baking soda, salt, chocolate and almonds. Set aside.
- Add the almond butter, maple syrup, coconut oil and vanilla to your same bowl containing the flax egg. Mix until a thick and smooth mixture forms.
- Transfer the wet mixture to the dry mixture and mix until combined. The cookie batter should be thick.
- Scoop the mixture to the prepared baking sheet, forming 8 cookies. With lightly wet hands, flatten them slightly (see pictures).
- Bake for 15 minutes at 350°F. Remove from the oven and let the cookies cool for at least 10 minutes before eating. They will be delicate when warm.
Notes
You can substitute the chopped almonds with chopped walnuts or pecans. Pumpkin seeds are also good in this recipe.
This recipe uses softened coconut oil. This is coconut oil that’s left at room temperature and that’s easy to scoop and measure, similarly to room temperature butter. If your kitchen is cold and the coconut oil is very solid, you may need to slightly heat it. Make sure not to melt it completely. Heat it just enough to soften. Let it cool down slightly. Don’t use warm or melted coconut oil.
Use vegan chocolate chips to make this recipe vegan. You can also skip the chocolate if preferred.
Use gluten-free certified oats if needed.
I bake mine for 15 minutes using a light baking sheet. A darker baking sheet can bake the cookies faster, so check them after 13 minutes. Each oven can also be slightly different.