These Pillowy Maple Nut Breakfast Cookies are the very best way to eat cookies for breakfast! They are easy to make vegan and are perfect for keeping in the freezer for busy mornings.
Breakfast is basically dessert, am I right?
You’re looking at cookies sweetened with pure maple syrup and studded with nuts for a little crunch and protein. They’re a little addictive and great for keeping on hand for busy mornings!
Do I have to use real maple syrup?
Yes, pure maple syrup is necessary for this recipe. Do not attempt to use sugar syrup.
I haven’t had fake syrup in the house for years now and I couldn’t be happier about that situation. When I first made the switch to real maple syrup I almost couldn’t taste it.
I didn’t think it was sweet enough because my taste buds were used to the high fructose corn syrup dyed to look like syrup we used to buy. Now that I’m used to it I’m in love.
It has a subtle sweet flavor and you can use it more sparingly than the other stuff. While I was originally shocked by the amount of maple syrup in this recipe, it was totally worth it.
Can these be vegan breakfast cookies?
These maple nut breakfast cookies could easily be made vegan by swapping in almond milk for the dairy milk and using regular peanuts instead of honey-roasted. Even if you make it as is, the lack of egg makes the dough delightfully edible.
The maple makes it slightly sweet and the peanut butter makes it a little salty and the whole thing just keeps calling out to you. Oh, and these maple nut breakfast cookies are intended for breakfast. Breakfast cookies!!!
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Pillowy Maple Nut Breakfast Cookies
- Preheat the oven to 350ºF. Line a large baking sheet with parchment paper or a Silpat. Set aside.
- In a small bowl, whisk together the ground flax seeds and milk and allow to stand for 5 minutes.
- Meanwhile, combine all-purpose flour, whole wheat flour, baking soda, and salt in a large bowl.
- In a medium bowl, combine the maple syrup, vegetable oil, peanut butter, and vanilla. Stir vigorously until thoroughly blended. Add the flax mixture and stir until well combined.
- Pour the wet ingredients into the dry ingredients, add the chopped peanuts, and mix well.
- Using a cookie dough scoop, drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. The cookies will puff slightly but won’t spread too much. Bake them for 13-15 minutes until lightly browned and set in the middle. Allow to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.