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5 from 1 vote
easy vegan plant based recipes
Plant-Based Breakfast Cookies
Prep Time
10 mins
Cook Time
22 mins
 

Easy vegan cookies that take advantage of the oat and cornflake pulp from making a fresh batch of Cereal Oat Milk

Course: Dessert
Cuisine: American
Servings: 12 cookies
Author: Michael Monson
Ingredients
  • Oat and cornflake pulps from 1 batch of Cereal Oat Milk*
  • 1 tablespoon flax meal
  • ½ teaspoon vanilla extract
  • ¼ cup coconut oil (melted but not hot)
  • ½ cup brown sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup corn flakes
  • 1 to 1 ¼ cup trail mix (or various nuts, seeds, coconut, dried fruit, vegan chocolate chips)
  • 1 to 1 ¼ cups all purpose flour
Instructions
  1. Preheat oven to 375 F.
  2. In a large mixing bowl, stir together oat and cornflake pulps* along with flax meal, vanilla extract, coconut oil, and brown sugar. Once combined, add in salt, baking soda, baking powder, corn flakes, and trail mix (or dried fruit and nut mix).
  3. Stir in ¾ cup flour, mixing just until combined. If the mixture still feels too wet and sticky, add more flour, ¼ cup at a time. Stop stirring as soon as no bits of flour remain.
  4. Using a ¼ cup (4 tablespoon) cookie scoop, divide the dough into 12 cookies, and place them evenly on a parchment lined baking sheet. I prefer to bake the cookies in little mounds, buy you can flatten them if you prefer a flatter cookie.
  5. Bake at 375 for 20 to 22 minutes, or until the bottoms are light brown and can be cleanly removed from the parchment paper. Place the cookies on a cooling rack, and allow to cool completely before eating.
  6. Once cooled, store in an airtight container for up to 5 days.
Recipe Notes

* or, use 1 cup oat flour and 1 cup cornflake crumbs, plus 3 tablespoons water