Vegan Breakfast Cookies

These vegan breakfast cookies are a super easy breakfast to prepare at the beginning of the week. If you use public transport to get to work or go to the gym before work, then these cookies are going to be your best breakfast friend. They are convenient to carry around and are packed with nutrients to get your day off to a great start. Think of them as homemade convenience snacks, without all of the added sugar, flavours and preservatives.

This recipe has been inspired by My Darling Vegan. I slightly modified the original recipe to suit my flavour preferences and the ingredients that I had in my store cupboard – something I do very often. The recipe makes 12 cookies, each of which provides approx. 235 calories. To make the cookies gluten-free, use gluten-free flour and certified gluten-free oats. If you’re looking for other vegan-friendly breakfast options, I suggest you check out my vegan granola.

Hope you enjoy!

Amy x

To make the chia egg:
2 tbsp Chia Bia seeds
6 tbsp water

To make the cookies:
80g oats
55g self-raising flour
45g milled Chia Bia seeds
15g sesame seeds
25g desiccated coconut
15g chopped cashew nuts
15g chopped Brazil nuts
30g dark chocolate chips
1 tsp ground cinnamon
1 tso baking powder
Pinch of salt
55ml coconut oil
86g Meridian peanut butter
2 tbsp honey
1 tsp vanilla essence

Line a baking tray with parchment paper. Preheat the oven to 180C.

Make the chia egg by mixing the milled Chia Bia seeds with the water. Set aside to thicken.

In a mixing bowl, combine all of the dry ingredients.

In a small saucepan, melt together the coconut oil, peanut butter, honey and vanilla.

Make a well in the centre of the dry ingredients, pour in the melted mixture and the chia egg. Mix until combined. If the mixture is too dry, add a tbsp of water.

Using clean hands, roll out 12 cookies and flatten on the baking tray. Bake in the preheated oven for 15 minutes. Allow to cool and firm on a wire rack.