These vegan breakfast cookies are packed with oats, seeds, spices, tahini, and dried fruit for a wholesome and satisfying start to your day. They are easy to make in less than 30 minutes and can be enjoyed as a snack or on-the-go breakfast. They are also gluten-free adaptable and not too sweet. Watch the video to see how they are made!
These breakfast cookies are inspired by a popular recipe from Mizuna Restaurant, a vegetarian eatery that opened in the mid 90’s in a town where meat and potatoes were the norm. The recipe was created on a whim and soon became a hit with customers and local stores. The secret ingredient is orange zest and juice, which gives the cookies a tangy balance.
Ingredients in Vegan Breakfast Cookies:
- rolled oats (regular cut)
- whole wheat pastry flour
- coconut sugar
- baking soda
- salt
- spices
- sunflower seeds, pumpkin seeds, currants, dried cranberries
- vanilla
- tahini paste
- orange- zest and juice
- olive oil
How to make vegan Breakfast Cookies (in a nutshell):
- Mix dry ingredients together
- Mix wet ingredients together
- Combine
- Scoop
- Bake!
It is a simple process of combining all the dry ingredients together, including the seeds and dried fruit.
Then mix together the vanilla, tahini, orange zest, orange juice, and olive oil.
Add wet ingredients to dry ingredients and mix thoroughly.
Heat oven to 375 F degrees. Scoop out 1/4 cup of dough per cookie and arrange on 2 lined baking sheets. This recipe yields 12 large cookies, so place 6 on each. Slightly flatten the tops of each cookie.
Bake for 15 minutes or until golden around the edges. Let them cool slightly on the baking sheets before transferring to a wire rack.
Enjoy these vegan breakfast cookies with a glass of plant-based milk, coffee, tea, or juice. They are chewy, flavorful, and filling. You can store them in an airtight container at room temperature for up to 3 days or freeze them for longer.
