Healthy, yummy, crunchy nuts & seeds breakfast cookies made with 5 ingredients! They are grain-free, oil-free, vegan, and simple to make in a muffin tin!
5-Ingredient Vegan, Grain-Free Breakfast Cookies
I am ambivalent about sharing this recipe.
Why? Because, based on my own experience, making and eating the results can (swiftly) develop into an obsession.
Then again, it’s an obsession based on deliciousness and great nutrition, coupled with ease and convenience, so I might as well divulge all. So, without further reservation, allow me to introduce you to my Crunchy Nuts & Seeds Breakfast Cookies !
Health Benefits of Crunchy Nuts & Seeds Breakfast Cookies
What immediately sets these apart from other breakfast cookies is they have no oats, no flakes, no puffs, and no cereals of any kind. And there is more. These cookies are:
- Vegan (no eggs, no dairy)
- Low in sugar
- High in fiber
- High in protein (almost 5 g per cookie)
Ingredients for the Breakfast Cookies
In place of grains, the granola-like mixture that comprises these cookies is made from nuts, seeds and coconut. If you like, go 100% nuts (I find that easy to do on any given day :)) or 100% seeds (less expensive and allergy-friendly).
How to Make the Breakfast Cookies
Transforming the nuts, seeds and coconut into granola is as simple as grinding all to the consistently of flakes and grains. Using an assortment render an unevenly mix of bits and pieces, which is exactly what you want.
Now, the tricky part: binding the bits and pieces into a portable snack.
My cursory search for other grain-free cookies and bars delivered two options:
- Bind and bake with eggs; or
- Take the no-bake route and solidify the bars with chilled coconut oil and nut butter.
Both were out. The first is obvious (no eggs for vegan breakfast cookies), but the second option was equally problematic: the bars would be an oily, crumbly mess unless eaten immediately from the refrigerator (or in the middle of a snowstorm).
My solution: bake and bind with a flax “egg.”
What is the Taste & Texture of the Breakfast Cookies?
Binding the granola-like ingredients with a flax egg leads to delicious results: crispy and crunchy, but somewhat chewy towards the middle. The cookies are toasty in flavor, faintly sweet, and decidedly portable (no special handling required).
In short, they are hands down delectable.
Making these cookies in a muffin tin is so easy, too: more even baking and instant portion control, and best of all, no cutting involved post-bake (if they were made in a square pan for bars). If you have ever cut into a pan of granola bars and watched them collapse into crumbles, you know exactly what I mean regarding the last point.
Plus, baking the cookies in a muffin tin means more crispy, toasty-nut edges–a very good thing!
I went with minimalist flavorings here: maple syrup for sweetness and a sprinkle of salt. But feel free to alter these to your heart’s desire: spices, chopped dried fruit, other extracts, chocolate chips, you name it.
More Vegan & Gluten-Free Breakfast Cookies to Try: