Holiday cookie meets healthier ingredients in these soft-baked sugar-coated Snickerdoodle Breakfast Cookies. Vegan, gluten-free, and easy to make!
Little puffy, sugar crunch-coated bundles of cinnamon-y sweetness that are the perfect mix of holiday cookie meets healthy ingredients.
If I’m being honest, lots of indecision was involved in naming these cookies. Because yes, they are made with wholesome things like oats and hemp seeds and applesauce. But also yes, they are coated in cinnamon sugar because they wouldn’t be snickerdoodles without that. And yes, I have eaten them for breakfast. But I ‘ve also eaten them for an afternoon need-sweet-motivation-to-get-in-a-few-more-hours-of-work snack. And also for dessert at 1 a.m. with friends and ice cream.
So they should be called Snickerdoodle Perfect Always Cookies. But I think Snickerdoodle Breakfast Cookies sounds better, don’t you?
What qualifies a cookie as a “breakfast cookie”?
To me, there are a few key elements:
- Oats. Must be involved.
- Maple syrup. Because it is the most breakfast-y of all the sweeteners.
- Protein of some kind, nothing crazy.
- Fruit in some form.
- EASY. Because, let’s be real, we are lazy in the mornings.
These cookies check all the boxes: yes, yes, hemp seed and cashew butter, applesauce, done in less than 30 minutes and can be prepped ahead of time. See, they earned the title. But still deceptively delicious enough that you could bring them to a holiday cookie swap. Winning. At. Life.
I don’t think you need me to tell you how good cinnamon sugar is. I mean that is why the cookie part of the snickerdoodle exists, right – to transport the cinnamon sugar to your face? Not only is it perfect and sweet and spiced and cozy and perfect, it also makes the cookie extra crispy on the outside. Which makes the soft inside seem even more pillowy. And makes the first bite a straight up cookie-eating EXPERIENCE. So even though we are going with the whole “breakfast cookie” thing, cinnamon sugar is definitely happening too.
Can you use coconut sugar instead of cane sugar? Yes.
Will it dissolve more while baking and give you less of that marvelous crusty sugar coating thing we love so much? Yes.
Will I be a little sad for you to miss out on that? Most definitely. But it’s up to you!
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Holiday cookie meets healthier ingredients in these soft-baked sugar-coated Snickerdoodle Breakfast Cookies. Vegan, gluten-free, and easy to make!
Ingredients
- 1 1/2 cup (150g) rolled oats
- 1 cup (65g) unsweetened coconut (or nuts of choice)
- 1/3 cup (45g) hemp seeds (or seeds of choice)
- 1 tbsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp ground flax + 2 tbsp water
- 1/4 cup (60g) applesauce
- 1/4 cup (80g) maple syrup
- 1/4 cup (65g) nut/seed butter* (I used cashew butter)
- 1 tsp vanilla extract
Cinnamon Sugar Coating:
- 2 tbsp cane sugar**
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350F.
- Stir together the ground flax and water. Set aside to thicken.
- Add the oats, coconut, hemp seeds, baking powder, cinnamon, and salt to a food processor. Grind to a fine flour consistency.
- Add the nut/seed butter, applesauce, maple syrup, flax egg, and vanilla. Process to form a sticky dough.
- In a small shallow dish, stir together the cinnamon and sugar.
- Form into balls. Roll to coat in cinnamon sugar mixture.
- Arrange on a baking sheet lined with parchment paper.
- Press to flatten slightly.
- Bake for 12-15 minuets at 350F or until golden around the edges.
- Cool for 5-10 minutes. Enjoy!
- Keep leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage.
Notes
*Preferably NOT super runny.
**You can use coconut sugar instead, but it will dissolve more during baking and give you less of that classic sugar coating.
Nutrition
- Serving Size: 1 cookie
- Calories: 131
- Sugar: 5g
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
Keywords: vegan, gluten free, christmas, oil free, easy, snack, cinnamon
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