• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Live-In Kitchen logo

  • Recipes
  • About
  • Resources
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Resources
  • Contact
  • Work Together
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Vegetarian Breakfast Recipes

    Pillowy Maple Nut Breakfast Cookies

    Lindsay Moe

    136 shares

    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.

    Maple nut breakfast cookies on a plate next to a mug of coffee and a bowl of nuts.
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    Jump to:
    • Ingredients
    • How to make breakfast cookies
    • Top tips
    • FAQ
    • More breakfast recipes
    • Recipe

    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.

    Cookies on a plate next to a mug of coffee with a plant in the background.

    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
    Ingredients used to make maple nut breakfast cookies.

    How to make breakfast cookies

    1. In a small bowl, whisk together the ground flax seeds and milk and allow to stand for 5 minutes.
    2. Meanwhile, combine all-purpose flour, whole wheat flour, baking soda, and salt in a large bowl.
    3. 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.
    4. Pour the wet ingredients into the dry ingredients, add the chopped peanuts, and mix well.
    5. 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.
    A collage of 4 images: dry ingredients, wet ingredients, wet ingredients in dry ingredients, and cookie dough/

    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).

    A collage of flax seeds blooming in water.

    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.

    Cookie dough being scooped.

    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
    A ball of cookie dough on a silpat.

    FAQ

    Can I substitute artificial syrup?

    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.

    Can I use all-purpose flour instead of whole wheat?

    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.

    Is it safe to eat raw cookie dough?

    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.

    A close up of cookies on a plate with one cookie broken in half.

    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
    Maple nut breakfast cookies on a plate next to a mug of coffee and a bowl of nuts.

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    sign up for our newsletter graphic

    Recipe

    Maple nut breakfast cookies on a plate next to a mug of coffee and a bowl of nuts.

    Pillowy Maple Nut Breakfast Cookies

    These cookies are perfect for breakfast with the addition of sweet maple syrup and nuts.
    5 from 1 vote
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 30
    Calories: 115kcal
    Author: Lindsay Moe

    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.

    Notes

    Adapted from The Kitchen is My Playground
     

    Nutrition

    Calories: 115kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Sodium: 88mg | Potassium: 91mg | Fiber: 1g | Sugar: 6g | Vitamin A: 70IU | Calcium: 25mg | Iron: 0.5mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Vegetarian Breakfast Recipes

    • a jar of apple cinnamon overnight oatmeal with apple chunks and a jug of milk.
      Apple Cinnamon Overnight Oats
    • Lemon poppy seed muffins on a speckled plate on a red napkin next to a spoon of poppy seeds and a bowl of glaze.
      Lemon Poppy Seed Muffins
    • Honey vanilla summer fruit salad in a bowl.
      Summer Fruit Salad with Honey and Vanilla
    • A close up of one double chocolate banana muffin on a cake stand.
      Double Chocolate Banana Muffins

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Papa says

      May 14, 2013 at 9:35 am

      AAHHHH…………. cookies for breakfast! I like the way you think.

      Love papa 🙂

      ‘

      Reply
    2. Bridget Oland says

      May 14, 2013 at 9:39 am

      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.

      Reply
      • Lindsay Moe says

        May 14, 2013 at 1:33 pm

        Ooo, molasses with breakfast is great. You’ll have to let me know how they turn out!

        Reply

    Primary Sidebar

    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

    Popular

    • single serving vegan cookie dough on a spoon
      Vegan Cookie Dough for One
    • featured image of two shot glasses with buttery nipple shot
      Buttery Nipple Shot
    • zesty cream cheese stuffed mini peppers close up
      Zesty Cream Cheese Stuffed Mini Peppers
    • single serving lemonade in a glass with lemons
      Single Serving Lemonade

    Footer

    ^ back to top

    About

    • About Lindsay
    • Privacy Policy
    • Accessibility Statement

    Extras

    • Newsletter
    • Resources
    • On the Side

    Contact

    • Contact
    • Work with Me
    • Wild Flour Media

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Live-In Kitchen

    Please read my Privacy Policy.
    136 shares