Vegan breakfast cookies are a quick grab-and-go morning munchie. Made with oats, dried cranberries, and hemp hearts they’re packed with protein and nutrients. This easy breakfast recipe takes only 1 bowl, 8 ingredients and whips up in less than 15 minutes.
Recently, my daughter has been making chocolate chip cookies as an evening snack, and every morning I find myself enjoying a few for breakfast. I know it’s not the healthiest morning food, but it’s a quick and convenient bite-to-eat!
To continue enjoying cookies for breakfast, I recalled the Cranberry-Oat Breakfast Cookies recipe in Melissa Copeland’s cookbook 30-Minute Frugal Vegan Recipes.
I instantly had to make a batch.
The breakfast cookies came out soft, slightly chewy and not too sweet!
My family and I devoured most of them that night. They were addicting!
Needless to say, I had to make two more batches to last us the week.
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30-minute Frugal Vegan Recipes
Melissa Copeland, the creator of the blog The Stingy Vegan, recently released her new cookbook 30-minute Frugal Vegan Recipes. She was kind enough to let me share her Cranberry-oat breakfast cookies on the blog!
The book is all about creating delicious vegan food while sticking to a budget. There are no pricy mock meats (something you won’t find here anyways) or hard to find ingredients.
Melissa’s cookbook is filled with 75 recipes that transform supermarket staples into amazing and delicious plant-based meals.
Smoky mushroom Fajitas, Quicker-Than-Takeout Chow Mein, Simple Spanish Lentil Stew, Warming Carrot Ginger Soup, Mint and Pea Pesto Pasta, Apple Crumble for One (or More), and Snickerdoodle Hummus just to name a few!
The book is divided into eight chapters:
- Cheap-as-Chips Main Meals
- Quick-Fix Pasta and Noodles
- Speedy Soups and Stews
- Plant-Powered Salads
- Irresistible Vegan Sandwiches, Wraps, and Burgers
- Savory Small Bites
- Quick and easy Morning Munchies
- Snappy Sweet Treats
Visit The Stingy Vegan to learn more about Melissa’s cookbook and where it is sold!
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How to make Vegan Breakfast Cookies
This light morning meal easily comes together in ONE BOWL!
- Add to the dry ingredients to a large bowl.
- Mix everything together.
- Add the wet ingredients to the bowl of dry and mix.
- Form the cookies and bake!
It really is that easy!
Breakfast cookie add-in variations
There are many ways to customize these vegan cookies to your taste or ingredients you have on hand.
Replace the cranberries with:
- fresh raspberries
- chopped apple bits
- chocolate chips
- dried apricot bits
Replace the hemp seeds with:
- pumpkin seeds
- sunflower seeds
- crushed walnuts
- almond slivers
Tips for vegan breakfast cookies
- To stick to the original recipe- replace the coconut oil and hemp hearts with equal amounts of vegan butter and pumpkin seeds.
- Bulk bins are great for a variety of dried fruit- Plus, you only have to buy what you need.
- To make these cookies gluten-free- Replace the flour and oats with a 1:1 ratio GF flour and oats.
- For extra protein- Replace 2 Tablespoons of flour with vegan protein powder. To accurately measure the flour use 1/4 cup + 2 Tablespoons flour along with the protein powder.
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- 1 and 1/2 cups quick oats (120 g)
- 1/2 cup all-purpose flour (63 g)
- 1/2 cup coconut sugar (100 g)
- 1 teaspoon baking powder
- 1/4 teaspoon Himalayan pink salt
- 3/4 cup dried cranberries (90 g)
- 3 Tablespoons hemp hearts (26 g)
- 4 Tablespoons coconut oil, melted (60 ml)
- 1/2 cup non-dairy milk (120 ml)
- Preheat your oven to 375ºF and line a baking sheet with parchment paper.
- In a large bowl combine the dry ingredients.
- Add the wet ingredients to the bowl of dry and mix everything together.
- Form the dough into 10-12 cookie balls. You can use a cookie scoop, spoon, or your hands to collect and shape the dough.
- Place the dough balls onto your prepared baking sheet and gently flatten with your palm.
- Place in the oven and bake for 18-20 minutes.
- Store cookies in an airtight bag or container on the counter for 3-4 days or in the fridge for up to a week.
Reprinted with permission from 30-Minute Frugal Vegan Recipes by Melissa Copeland, Page Street Publishing Co. 2019.
Nutrition Information:Yield: 12 cookies Serving Size: 1
Amount Per Serving: Calories: 151 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 1mg Sodium: 86mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 1g Sugar: 16g Sugar Alcohols: 0g Protein: 2g