These maple nut breakfast cookies are the best way to eat cookies for breakfast! They're loaded with peanut and maple flavors, and are easy to make vegan.
This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.
All the best breakfasts are basically dessert. Pancakes, waffles, cinnamon rolls - it's true!
What I love about breakfast cookies is that they're actually a pretty healthy breakfast disguised as a cookie. We're talking protein, fiber, and just the right amount of sweetness you crave in the morning.
I guarantee though, you would never guess how wholesome this maple cookie recipe is. The maple is sweet, the peanuts are salty, and it's just the best combination of flavors.
This makes a big batch of cookies. I recommend storing them in the freezer so you'll always have a convenient breakfast for busy mornings.
Ingredients
- Ground flax seeds
- Milk
- All-purpose flour
- Whole wheat flour
- Baking soda
- Salt
- Pure maple syrup
- Vegetable oil
- Chunky peanut butter
- Pure vanilla extract
- Honey-roasted peanuts
How to make breakfast cookies
- 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.
- Drop spoonfuls of dough onto the prepared baking sheet. 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.
Top tips
Where to find ground flaxseeds
Most grocery stores sell ground flaxseed (also known as flaxseed meal) in the natural and organic section. It usually comes in a zip top bag.
You can use either golden or brown flaxseed meal in this recipe. You could also buy whole flaxseeds and grind them yourself using a clean coffee grinder (affiliate link).
How to chop nuts easily
Chopping nuts can be a real pain because they roll all over the place. I love using a nut grinder to make chopping nuts super easy!
How to make vegan breakfast cookies
To make these vegan, simply swap the dairy milk for plain, unsweetened almond or soy milk. You would also need to swap the honey roasted peanuts for regular roasted peanuts, or leave them out entirely.
How to store peanut butter breakfast cookies
These will keep in an airtight container at room temperature for up to 5 days. You can also store them in a zip top freezer bag in the freezer for up to 3 months.
Tips for customizing
- Add ½ teaspoon of cinnamon with the dry ingredients
- Use smooth peanut butter for less nuts
- Swap the chopped peanuts for another mix in like mini chocolate chips, chopped dates, pecans, blueberries, or dried cherries
- Bigger appetites can bake them into bigger cookies, adjusting the bake time as needed
FAQ
Artificial (sugar) syrup is not the same as real maple syrup, and cannot be used as a substitute for maple syrup in this recipe. This recipe does call for a lot of maple syrup, which can get expensive. I recommend purchasing a larger container to cut down on the cost per ounce.
This breakfast cookie recipe calls for a mixture of all-purpose flour and whole wheat flour. If you only want to use all-purpose flour, you may need to use a little more than it calls for since wheat flour absorbs more moisture.
Try adding more flour 1 tablespoon at a time, and check how the dough looks compared to the photo here to make sure you have the right texture.
This cookie dough tastes incredible even before baking, and it's hard not to steal a bite (or two!). Still, it is generally considered unsafe to eat unbaked cookie dough.
This recipe uses a flax egg, so you don't need to worry about getting sick from raw eggs. However, you should also heat treat your flour if you plan to eat the dough without baking just to be safe.
More breakfast recipes
- Five Minute Breakfast Burrito
- Soft Scrambled Eggs
- Scrambled Egg Sandwich
- Scrambled Tofu
- Southwest Veggie Breakfast Skillet
- Bran Granola
- Instant Pot Breakfast Stuffed Sweet Potatoes
- Vanilla Almond Vegan Baked Oatmeal
- Apple Cinnamon Overnight Oats
- Low Carb Breakfast Casserole
- Double Chocolate Banana Muffins
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Pillowy Maple Nut Breakfast Cookies
Ingredients
- 2 tablespoons ground flax seeds
- ¼ cup milk
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup pure maple syrup
- ¼ cup vegetable oil
- ¼ cup chunky peanut butter
- ½ teaspoon pure vanilla extract
- 1 cup honey-roasted peanuts, coarsely chopped
Instructions
- 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.
Papa says
AAHHHH............. cookies for breakfast! I like the way you think.
Love papa 🙂
'
Bridget Oland says
You had me at "pillowy" and the idea of breakfast cookies is right up my alley. I'll try them with a blend of maple syrup and molasses....Thanks.
Lindsay Moe says
Ooo, molasses with breakfast is great. You'll have to let me know how they turn out!