Hi Internet friends! Today we are making Easy Vegan Breakfast Cookies, which are inspired by ‘Vegan Breakfast Bars’ at a coffee shop called Gimme! Coffee.
The last several months have a lot. A lot of change, homesickness, and struggle. But there have also been a couple bright moments in the past couple months.
Notably, a wee micro-chain coffee shop called Gimme! Coffee has brought joy into my life on more than one occasion.
Gimme! has truly excellent iced coffee (strong, but still highly drinkable), as well as a variety of scrumptious vegan baked goods, my favorite being the ‘Vegan Breakfast Bar’.
Basically, the Vegan Breakfast Bar is an oat puck filled with warm spices, dried fruit, and pumpkin seeds. The first time I had it, I started dissecting the ingredients in my brain so I could attempt to make some at home.
More of a cookie or oat puck and less of a four-sized rectangular bar, the original Breakfast Bar is one of those foods that eats both a sweet treat and a wholesome, nourishing snack, aka sweet carby goodness and something I love to have on hand for a mid-morning or mid-afternoon snack.
My at-home version is similar to the original, but uses golden raisins in place of dried cranberries, and walnuts and pecans instead of pumpkin seeds. Feel free to use whatever dried fruits and nuts are your personal favs, or simply, use whatever you have on hand.
I also called them Vegan Breakfast Cookies instead of Breakfast Bars, as the ‘bar’ implies they are rectangular, and these truly look and feel more like round pucks or cookies. But whatever you call them, they are tasty!
Either way, I hope you make these Vegan Breakfast Cookies and I hope you like them! If you do, please let me know how you found them in the comments below, and/or reach out on Instagram, Twitter, or YouTube.
Vegan Breakfast Cookies (Gimme Coffee! Copycat)
Prep Time: 6-10 minutes
Cook Time: 12-18 minutes
Servings: ~10 breakfast cookies
- 2 cups rolled oats
- 1/2 cup almond or oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup apple sauce (can sub mashed bananas)
- 1/4 cup neutral plant oil (melted coconut oil, grapeseed oil, etc)
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoons ground flax
- 1/2 cup chopped dried apples
- 1/4 cup golden (or regular) raisins (or dried cranberries)
- 1/3 cup chopped walnuts (or other nut)
- 1/3 cup chopped pecans (or other nut)
- 1/4 cup shredded coconut or coconut shreds
- Preheat oven to 375 degrees F.
- In a large bowl, combine oats, flour, baking soda, nutmeg, cinnamon, and salt. Mix to combine.
- Add apple sauce, oil, maple syrup, vanilla extract, and ground flax. Mix to combine.
- Add dried apples, raisins, walnuts, pecans, and coconut. Mix to combine.
- Line baking sheet with parchment paper or silicone baking mat.
- Scope cookie dough in 1/3 cup scoops onto baking sheet, leaving at least 1 inch of space between cookies.
- Bake for 12-18 minutes until lightly golden and fragrant. Remove from oven and allow to cool completely (cookies will set as they cool). Enjoy. Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
You may also like:
- Banachos (banana nachos)
- Strawberry Almond Butter Oatmeal Breakfast Bars
- Vegan Gluten-free Blueberry Flax Muffins