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Vegan breakfast cookies on brown parchment paper on a cookie tray on a wood table surrounded by different ingredients like rolled oats and cinnamon sticks.

Easy One Bowl Breakfast Cookies

Hearty and healthy, these breakfast cookies are vegan and easily gluten free! Made in one bowl with 3 different flavor combos.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 18 cookies
Course: Breakfast
Cuisine: Baked Goods
Calories: 138
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons flax seed
  • 5 tablespoons hot water
  • 1/2 cup brown sugar
  • 1/2 cup applesauce
  • 1/4 cup nut butter or seed butter
  • 1 teaspoon vanilla
  • 2 cups rolled oats
  • 1 cup all purpose flour or gluten free flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup mix-ins of choice see variations below
  • 1 cup powdered sugar optional for icing on top

Equipment

  • Mixing bowls and spoons
  • Measuring cups and spoons
  • parchment paper
  • baking trays
  • Hand mixer or stand mixer recommended but not necessary

Method
 

  1. Preheat the oven to 350°F/180C. Line 2 baking sheets with parchment paper and set aside. Make sure the oven rack is in the middle of the oven.
  2. Mix the wet ingredients. Into the bowl of a stand mixer with the paddle attachment or in a large bowl with a hand mixer, combine the brown sugar, applesauce, nut or seed butter, vanilla, and flax seed eggs. Mix until combined.
  3. Add the dry ingredients. Add the dry ingredients of rolled oats, flour, baking powder, salt, and cinnamon.
  4. Portion and shape. Using a large two tablespoon scoop, arrange 9 cookies per tray. Slightly flatten the tops of each cookie with a back or a spoon or your hand. A light spray of oil can help prevent the dough from sticking. The cookies won’t really spread in the oven, so this gives them their shape.
  5. Bake. Bake for 18 to 22 minutes or until the edges are lightly browned. Cool the cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
  6. Optional cover with icing. Mix together 1 cup of powdered sugar with 1-2 tablespoons water. Drizzle over top of cookies.
  7. Store: Cover leftover cookies and store at room temperature for up to 5 days or in the refrigerator for up to 7 days. Store in the freezer for up to 3 months. Enjoy!

Notes

There are probably endless variations to make with this breakfast cookie. Here are the ones I show in these photos:
  • Cranberry Pumpkin: My favorite! Add 1/2 a cup of dried cranberries and 1/2 a cup of pumpkin seeds to the dough.
  • Mango Coconut: Add 1/2 cup chopped dried mango and a heaping 1/2 cup of shredded coconut to the dough.
  • Blueberry Walnut: Add 1/2 cup frozen blueberries and 1/2 cup of chopped walnuts to the dough.