Vegan Breakfast Cookies
These vegan breakfast cookies are so easy to make and so convenient when prepared ahead of time. They’re made with healthier ingredients and can even be enjoyed as a snack or healthier dessert! Breakfast is my favourite meal of the day. I could happily eat breakfast foods 3 times a day. I love preparing it too too – what I’m … Read More
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These vegan breakfast cookies are so easy to make and so convenient when prepared ahead of time. They’re made with healthier ingredients and can even be enjoyed as a snack or healthier dessert!
![](https://techdothan.com/wp-content/uploads/2022/05/20220516053741-6281e32511368.jpg)
Breakfast is my favourite meal of the day. I could happily eat breakfast foods 3 times a day. I love preparing it too too – what I’m going to have for breakfast tends to be the first thing I think of when I open my eyes in the morning (I know I’m not alone in this!). Having said all that, some mornings I wake up and the
That’s why I love breakfasts that you can prepare in advance – either the night before or a couple of days ahead of time. Recipes like these vegan breakfast cookies are perfect when you know you have a busy week or few days ahead. It means you don’t even have to think about breakfast for a few days, which is a bonus on days when you have a million and one other things to think about.
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I used oats as the base and added pumpkin seeds and dried cherries for some good fats, fibre and texture! I also used almond butter to keep them moist and to make them heartier without having to use too much oil.
I baked my vegan breakfast cookies in my air fryer for speed and I find it much more convenient, but you can bake it in the oven like you would any other cookie recipe.
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Vegan Breakfast Cookies
Makes – 7 cookies
Ingredients
60g rolled oats – use gluten-free oats if necessary
80g ground oats/oat flour
1 tsp cinnamon
1/2 tsp baking powder
Pinch of salt
50g coconut oil, room temperature
2 tbsp almond butter or peanut butter
2 tbsp maple syrup
4 tbsp nuts/seeds and dried fruit of choice (I used pumpkin seeds and dried cherries)
Method
Mix the oats, ground oats, cinnamon, baking powder and salt in a large bowl. Add the coconut oil, almond butter and maple syrup and mix to create a dough, then fold in the nuts and dried fruit of choice.
Divide into 7 and shape into round flat cookie using a spatula or the back of a wooden spoon.
I used my Ninja Foodi MAX Dual Zone Air Fryer to bake – Place 4 cookies in one of your air fryer drawers and the remaining 3 in the other drawer. Choose the bake option for zone 1 and set the temperature to 160C and time for 10 minutes. Click on the ‘match’ button to match zone 2 setting to zone 1. Allow to bake for 10 minutes until golden brown, switching the cookies around half way through.
Alternatively preheat your oven to 180C/160C fan and bake for 10 minutes.
Allow to cool on a cooling rack and enjoy!
Store at room temperature in an air-tight container for 3 days.
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