Holiday cookie meets healthier ingredients in these soft-baked sugar-coated Snickerdoodle Breakfast Cookies. Vegan, gluten-free, and easy to make!


  • 1 1/2 cup (150g) rolled oats
  • 1 cup (65g) unsweetened coconut (or nuts of choice)
  • 1/3 cup (45g) hemp seeds (or seeds of choice)
  • 1 tbsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp ground flax + 2 tbsp water
  • 1/4 cup (60g) applesauce
  • 1/4 cup (80g) maple syrup
  • 1/4 cup (65g) nut/seed butter* (I used cashew butter)
  • 1 tsp vanilla extract

Cinnamon Sugar Coating:

  • 2 tbsp cane sugar**
  • 1 tsp cinnamon


  1. Preheat the oven to 350F.
  2. Stir together the ground flax and water. Set aside to thicken.
  3. Add the oats, coconut, hemp seeds, baking powder, cinnamon, and salt to a food processor. Grind to a fine flour consistency.
  4. Add the nut/seed butter, applesauce, maple syrup, flax egg, and vanilla. Process to form a sticky dough.
  5. In a small shallow dish, stir together the cinnamon and sugar.
  6. Form into balls. Roll to coat in cinnamon sugar mixture.
  7. Arrange on a baking sheet lined with parchment paper.
  8. Press to flatten slightly.
  9. Bake for 12-15 minuets at 350F or until golden around the edges.
  10. Cool for 5-10 minutes. Enjoy!
  11. Keep leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage.


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