Comments on: Gluten Free Vegan Breakfast Cookies

By: Eryn McAlpine

Eryn McAlpine — Sat, 11 Dec 2021 22:42:02 +0000

In reply to Taylor. Did you happen to use sunflower seeds or sunflower seed butter?

By: Taylor

Taylor — Tue, 02 Nov 2021 03:42:36 +0000

Has anybody’s cookies turned dark green on the inside? I followed the recipe exactly (added chia seeds). They are delicious but I can’t believe the color turned out green??

By: Marnie

Marnie — Mon, 25 Oct 2021 04:49:59 +0000

I absolutely love this recipe and have made it several times. I usually make the recipe as is except for the sweetener - I use coconut syrup instead of maple syrup - and the cookies come out amazing. I have tried changing the mix-ins by adding double the amount of chocolate and double the amount of nuts, usually pecans, then place a whole pecan and sprinkle some millet on the top of each cookie. These, too, come out amazing but less sweet as there is no dried fruit. Thank you so much, Sarah, for such a versatile, healthy recipe. I have brought these into work and everyone loves them! This recipe is one that will be in my regular rotation.

By: Stacey

Stacey — Mon, 04 Oct 2021 21:58:04 +0000

Everyone liked these! Thank you! I made them smaller for smaller hands and substituted sunflower butter because of a peanut allergy.

By: Mel B

Mel B — Fri, 14 May 2021 13:32:30 +0000

In reply to les. The calories ARE listed in the recipe. Servings: 12 cookies. Calories: 235kcal. If that's not sufficient for you, you can easily enter the recipe into a calorie counting app such as MyFitnessPal. It will calculate macros and nutrients for you.

By: Jenny L

Jenny L — Wed, 12 May 2021 21:05:46 +0000

These. Are. So. Good!! Made as directed except used coconut flour not almond flour and as smaller cookies for my morning/afternoon snack. They are perfect and so tasty! Might become a habit. Thank you!

By: Myra

Myra — Mon, 12 Apr 2021 17:44:03 +0000

Thank you for sharing this recipe. Delicious and healthy. I was searching for a vegan and GF recipe where I could make good use of a rather large tub of hazelnut nut butter and I was so glad when I came across this recipe. It was my first time making cookies and they turned out very well. Thanks.

By: Sophia

Sophia — Tue, 23 Mar 2021 09:29:50 +0000

I am OBSESSED!!! I woke up desiring something different for breakfast. I wanted something healthy, quick, and delicious. I was NOT let down by this recipe. I had everything in my pantry which made it easy so I didn't have to make any swaps. I tasted the dough and was immediately in love -- the flavor of this is immaculate. I would perhaps add a tad more maple syrup next time to make a sweeter cookie, but other than that, I am in heaven. I had the same issue another commenter had with the cookie falling apart, but that was only while it was cooling (and I couldn't help myself). After it cools, it's perfect. It may be the coconut oil that keeps it together so well when it's cooled. Thank you for this recipe! Will definitely be making again!!! <3

By: les

les — Thu, 04 Feb 2021 16:20:32 +0000

I am trying to eat as vegan as I can but also lost weight. For me, it would be helpful to at least have calories listed. I have found this information missing on most of my vegan cookbooks and recipes.

By: Ginny

Ginny — Sun, 31 Jan 2021 17:35:17 +0000

I don't have instagram but wanted you to know these breakfast cookies turned out great, and easy to make. I did leave out coconut. I did use the coconut oil. Thanks for all your recipes

By: Dallas

Dallas — Sat, 30 Jan 2021 05:27:28 +0000

In reply to Tracie Vincent. I also bake without added oils! I plan to try this recipe out without the oil and will use unsweetened apple sauce in replacement. I will post how they turn out!!

By: Dianne Thompson

Dianne Thompson — Sat, 30 Jan 2021 00:46:58 +0000

Thanks for a great recipe! These wonderful cookies were easy to make, quick to bake (although I used my smaller 'cookie' scoop instead of the 1/4 cup size you recommended), and taste delicious!
My only changes were to use pecans instead of walnuts and regular sized dark chocolate chips instead of minis. We love them!

By: Eliana

Eliana — Wed, 27 Jan 2021 09:46:36 +0000

Hello! Can I ask if I can substitute shredded coconut with something else? Or maybe omit it?
Thanks so much! Greetings from Cyprus

By: Marlene

Marlene — Mon, 25 Jan 2021 16:33:15 +0000

I’m allergic to coconut. Is there something else I can use?

By: Tracie Vincent

Tracie Vincent — Mon, 25 Jan 2021 15:47:47 +0000

I try to cook without oil - do you think applesauce would be a good sub for the coconut oil here? These look great!

By: Charlotte

Charlotte — Sun, 20 Dec 2020 22:47:56 +0000

Great recipe. This is my first attempt at making them and I used buckwheat flour, Pecans, pumpkin seeds And semisweet chocolate chips. I live at 7,000 ft elevation. Had to adjust the temperature up to 375 degrees and bake 17 minutes. Crumbly exterior with chewy interior. All the ingredients work in moderation with my SIBO diet! These breakfast cookies are intensely dense and nutritious. I baked four and froze batter for remaining eight cookies to bake when we have a craving for “fresh out of the oven” cookies! Looking forward to trying your spinach and artichoke dip.