Breakfast Cookies

Nov 6, 2017

Vegan Breakfast Cookies

(recipe from Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba)

Fall is here and that means the abundance of holiday dinners are coming up! These cookies are not only healthy but scrumptious and are a great way to end your dinners.



  • ½ cup vegan butter
  • ¼ cup aquafaba (the water drained from a can of chickpeas)
  • ¼ cup applesauce
  • ¼ cup maple syrup
  • ½ cup brown sugar
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup ground flax
  • ½ cup whole wheat flour
  • 1 cup white flour
  • 1 ½ cups large flake or steel-cut oats
  • ¼ cup dried cranberries
  • 6 dried apricots, chopped
  • 6 pitted dates, chopped


  1. In the bowl of your stand mixer fitted with the paddle attachment, place the butter, AF, maple syrup, brown sugar, applesauce, and vanilla. Mix well.
  2. Next, add in all the dry ingredients.
  3. Finally, add the dried fruit and mix well.
  4. Preheat the oven to 350 degrees. Drop by tablespoonfuls onto cookie sheets and bake for 12 minutes. Remove from the cookie sheet and allow to cool on wire racks.
  5. These also freeze well, so feel free to freeze them in ziploc bags in the freezer, and just pull out as many as you need for the day.
  6. Makes about 2 dozen.

For more on this recipe, check out the video: Vegan Breakfast Cookies


Recipe by Rebecca Coleman at Cooking By Laptop