Everything vegan breakfast cookies
Recipe type: Breakfast
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
These everything vegan breakfast cookies are thick, chewy and filled with breakfast friendly add-ins like carrots, coconut and hemp seeds.
  • 1 tbsp ground flax + 3 tbsp water
  • ¼ cup agave
  • ¼ cup applesauce
  • ⅓ cup peanut butter
  • 1½ tsp vanilla
  • ½ cup spelt flour
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt
  • ¾ cup rolled oats
  • ⅓ cup shredded carrots
  • ¼ cup hemp seeds
  • ¼ cup chopped walnuts
  • 2 tbsp chocolate chips
  • 2 tbsp raisins or cranberries
  • 2 tbsp shredded coconut
  1. Combine flax and water in the bottom of a mixing bowl and set aside for 3-5 mins until an egg-like consistency is reached
  2. Add agave, applesauce, peanut butter and vanilla to the flax egg and whisk together until well combined
  3. Add spelt flour, baking powder, baking soda and salt and mix well
  4. Fold in oats and add-ins until just incorporated and place in the freezer for 10 - 15 minutes while the oven preheats*
  5. Preheat oven to 375F, line a baking sheet with parchment paper and set aside
  6. Once oven is preheated, spoon out about 2 tbsp of dough, roll into a ball and place onto the prepared cookie sheet, flattening slightly with your fingertips
  7. Continue until all the dough is gone, being sure to place the cookies about 2 inches apart to allow for spreading
  8. Bake for 10 - 12 minutes or until the edges of the cookies are beginning to brown
  9. Transfer cookies to a wire rack and allow to cool slightly before eating
  10. If saving for later, allow to cool completely before storing in an airtight container in the fridge for up to 5 days
* You can skip the time in the freezer if you want but the cookies will spread while baking and not be as thick
Recipe by Diary of an ExSloth at https://www.exsloth.com/vegan-breakfast-cookies/