Just say yes to cookies for breakfast! These hearty breakfast cookies from The Vegan 8 cookbook are packed with whole grains, fruit, and nuts to kickstart your day.
If it helps you feel better, think of these breakfast cookies as round granola bars. But I much prefer to tell myself that I’m treating myself to decadent cookies first thing in the morning. We deserve it.
These breakfast cookies are gluten free and oil free, so they really are better than starting your day with an oreo. They’re also loaded with whole grains to fill you up and help you stay full through lunch. Or at least until you decide you deserve another cookie for a mid-morning snack. And you do.
The cookies are crispy on the outside, fudgy on the inside, and packed with crunchy pistachios and chewy dried fruit.
A single breakfast cookie isn’t going to cut it for breakfast, so help yourself to two or even three in the morning. You can also treat them as snacks, if you prefer a more conventional breakfast.
For my nut-free pals: You can still get in on the breakfast cookie goodness! See the recipe notes for a nut-free variation, straight from Brandi’s book.
About The Vegan 8 Cookbook
Like I mentioned, this recipe is from The Vegan 8, a brand new cookbook from my friend Brandi Doming. Brandi’s recipes are all eight ingredients or less, and she focuses on creating healthy, simple versions of comfort classics.
The book has 100 recipes, some of which are featured in reviews from other bloggers. Here are some other recipes from the book for you to peruse:
- Vegan Spinach Artichoke Dip
- Teriyaki Patties
- Chocolate-Peanut Butter Candy Bites
- Easy One Pan Curry with Spinach and Carrots
- Hungarian Red Lentil Soup
- Bed-and-Breakfast Pumpkin Pie Crepes
Doesn’t it all sound fantastical? It was really tough to choose which recipe to feature, but these breakfast cookies ended up really calling my name.
Breakfast Cookies! Pumpkin Spice, Cranberry and Pistachio Morning Cookies
- 1/2 cup roasted creamy almond butter
- 6 tablespoons pure maple syrup
- 1 tablespoon ground flaxseed
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon fine salt
- 1/2 cup gluten-free old-fashioned oats - not instant
- 1/2 cup brown rice crisp cereal
- 1/4 cup dried cranberries or cherries
- 1/4 cup unsalted pistachios
- Preheat the oven to 350F. Line a sheet pan with parchment paper.
- Add the almond butter, syrup, flaxseed, pumpkin pie spice, and salt to a large bowl, and stir. Add the oats, cereal, cranberries, and pistachios, and stir for a couple of minutes until the incorporated batter gets very thick and sticky.
- Using 2 tablespoons worth of batter, roll into tight balls and place them on the prepared pan about 2 inches apart. I fit 9 on one pan. The batter will be very sticky, so wet your fingertips to help, if needed. Do your best to keep the balls pieced together.
- Use a small square piece of parchment paper to flatten each ball to about 1/2 inch thick, pushing any loose pieces together. They are fragile at this step but will firm up beautifully as they bake.
- Bake at 350F for 10 minutes or until golden brown on top. Leave on the pan to cool for 10 minutes, and then transfer to a wire rack to cool completely. Now, taste one and tell me how freaking delicious they are! Store them in a tight container so they stay moist. They will love their crispiness by the next day but will still be chewy and delicious.
- To make these nut free, sub the almond butter with sunflower seed butter if you don't mind a strong sunflower seed butter taste. Leave out the pistachios or replace with pumpkin seeds.