Vegan Breakfast Cookies
These vegan breakfast cookies are soft and chewy, and loaded with apples, pecans, and cinnamon. This easy grab-and-go breakfast is naturally sweetened and made with whole-food ingredients, so you can feel good about serving them to your family!
Servings: 8 cookies
Calories: 161kcal
Ingredients
- 1 cup rolled oats
- ¾ cup white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ cup unsweetened applesauce
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup apples peeled, and finely diced
- ¼ cup pecans roughly chopped
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine rolled oats, flour, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together applesauce, maple syrup, and vanilla extract.
- Pour the wet mixture into the dry mixture and stir until just combined. Gently fold in the diced apple and nuts.
- Refrigerate the cookie dough for at least 30 minutes.
- Scoop the dough: Use a large ¼ cup cookie scoop to scoop out dough balls and place them on the baking sheet. Flatten each ball slightly to form a cookie shape, as these cookies won’t spread much during baking.
- Bake for 12-15 minutes or until the edges are golden brown and the cookies are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Video
Notes
Tips for Making Vegan Breakfast Cookies
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- Be sure to spoon your flour into your measuring cup loosely. Never scoop the flour out directly with the cup. This compacts the flour, and you'll use too much.
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- Mix your batter until just combined for the most tender cookies possible.
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- Fold your apples and nuts into the dough rather than mixing it. This helps keep the batter from being overmixed and making tough cookies.
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- Chill the dough for at least 30 minutes. This ensures the fat in the cookies is solidified and helps them bake at the appropriate speed.
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- These cookies won't spread much, so it's important to press them down a bit into a cookie shape.
- Store in an airtight container at room temperature for up to 5 days. Freeze for up to 2 months. Defrost at room temperature overnight.
Nutrition
Calories: 161kcal | Carbohydrates: 31g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 56mg | Potassium: 122mg | Fiber: 3g | Sugar: 14g | Vitamin A: 9IU | Vitamin C: 0.5mg | Calcium: 68mg | Iron: 1mg