Best Breakfast Cookie Recipe Recipe
These healthy, vegan Breakfast Cookies can be made in under 30 minutes! They are chock-full of flavor and sustenance -filled with oats, seeds, spices and dried fruit they are vegan and deliciously addicting! Perfect for breakfast on the go.
How to Make the Best Best Breakfast Cookie Recipe
These vegan breakfast cookies are the perfect solution for busy mornings when you need something nutritious but don’t have time to sit down for a full meal. Packed with hearty oats, crunchy seeds, and chewy dried fruit, they deliver sustained energy without the sugar crash you’d get from typical breakfast pastries.
What makes these cookies special is the unexpected combination of tahini and orange—the citrus zest brightens all the warm spices while the tahini adds a subtle nutty richness. The olive oil keeps them vegan while creating a satisfyingly tender crumb. They’re not overly sweet, which makes them perfect paired with your morning coffee or tea.
Make a batch on the weekend and you’ll have grab-and-go breakfasts ready for the whole week. They store well at room temperature for several days, or you can freeze them for longer storage. Pop one in your bag for a mid-morning snack or enjoy two for a more substantial breakfast.
Best Breakfast Cookie Recipe
These healthy, vegan Breakfast Cookies can be made in under 30 minutes! They are chock-full of flavor and sustenance -filled with oats, seeds, spices and dried fruit they are vegan and deliciously addicting! Perfect for breakfast on the go.
Ingredients
Dry Ingredients
Mix-ins
Wet Ingredients
Instructions
Prepare the Dough
- Heat oven to 375°F.
- Combine oats, flour, baking soda, salt, cinnamon, allspice, ginger, cloves, nutmeg, sunflower seeds, pumpkin seeds, and dried cranberries in a large bowl.
- In a separate bowl, mix together vanilla, tahini, orange zest and juice, and olive oil.
- Pour the wet ingredients into the dry ingredients and stir until combined. The dough may be a little crumbly.
Shape and Bake
- Using a 1.5 ounce scoop or forming by hand (wet or oil your hands), press cookie dough firmly into a scoop or firmly press together into a ball and place on a parchment-lined baking sheet. You should have 9-10 cookies.
- Press each cookie to flatten so it is a little less than 1/2-inch thick.
- Turn the oven temperature down to 350°F. Bake for 13 minutes, or until just starting to color.
Notes
- Do not use thick-cut oats—quick oats or old-fashioned rolled oats work best.
- You can substitute whole wheat pastry flour or a gluten-free flour blend for the all-purpose flour.
- In a pinch, substitute nut butter for the tahini paste.
- Dried currants or dried cherries can be used instead of cranberries.
