Vegan Breakfast Cookies from The First Mess

I spent the last two weeks the most sick I’ve been in years. Call it stress; call it bad luck; probably call it working at a university full-time where there are lots and lots of germs. One way or another, I got the flu. I even got a flu shot this year, but apparently that’s no match for influenza B.

Anyway, I spent more than a week in bed with lots of fluids but very little food. I spent the latter half of the week fantasizing about all the foods I wanted to eat but couldn’t. At one point, I even ordered Vietnamese takeout in an attempt to appease myself. Note to self: bad idea.

Finally I turned a corner. I got out of bed on Friday and went to get a scone at one of my favorite bakeries in town. Once I held that down, I decided to make these vegan breakfast cookies from The First Mess.

I’m not sure how I feel about plant-based eating as a 24/7 thing. Yes, I believe it’s very good for you, and you can probably see the health benefits after a while. However, I’m a big fan of butter and cheese, so a vegan diet probably won’t happen for me anytime soon.

That doesn’t mean that you can’t throw some plant-based recipes in, though. Especially when you’re sick, eating plant-based can help. The fruits, vegetables, and nuts give you the vitamins and minerals you need to come back strong.

These vegan breakfast cookies couldn’t be easier to make. You basically just mix the ingredients together in a bowl, similar to regular cookies, and then you scoop out about 1/4 cup and slap it on the cookie sheet. Yes; slap. That word is in the original recipe and at first it’s a little off putting, but Laura from The First Mess has a point. The batter is a little wet and sticky, so slapping it onto the sheet is better than trying to scoop and drop like you would regular cookie dough.

My favorite thing about these breakfast cookies is the texture. They’re crumbly yet soft, moist, and filling. They actually dry out faster if you store them in tupperware, so make sure to store them loosely wrapped in foil or plastic wrap.

I ate a few yesterday and then I saved some for my friend LeAnn, who often eats plant-based food. Then my boyfriend came over and I let him try one. I didn’t think he would even like it because plant-based nut cookies aren’t really his thing, but after he ate one, he ended up eating three more. He said the aftertaste is best, and that the cinnamon really comes through.

Here’s a song to get you started on your vegan breakfast cookie journey.

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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