Breakfast Cookies (Vegan, Nut-Free, Soy-Free)


This recipe has been fine-tuned many times over by Kate Ekman, a passionate lover of the natural side of food. After trialing many variations, she highly recommends this pumpkin seed, golden raisin, and cranberry version of her recipe.  However, the seeds and dried fruit can be substituted with the nuts, seeds, and/or fruit of your choice.

Breakfast Cookies


  • 3/4 cup oil (adjusted by Kate per comments below)
  • 1/3 cup packed brown sugar
  • up to 1/4 cup cane sugar
  • 2 teaspoons pure vanilla extract
  • 2T whole flax seeds (grind them and) +  6T water OR 5T preground flax seeds + 6T water
  • 1-1/4 cups flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups oats
  • 1/2 cup unsalted pumpkin seeds
  • 1/2 cup golden raisins
  • 1/2 cup dried cranberries

Preheat oven to 350°F.

In a large mixing bowl, mix oil, brown sugar, sugar, and vanilla until light and fluffy. In a small separate bowl, mix ground flax with water and set aside. In another bowl, combine flour, cinnamon, baking soda, and salt. Add flax mixture to wet mixture until well blended and then gradually add dry mixture until well blended. Stir in oats, dried fruit, and seeds in small batches. On a baking sheet lined with foil or parchment paper (or a nonstick cookie sheet) drop the dough by 1/3 cupfuls and pat down slightly. Bake for 15-17 minutes or until edges begin to brown. Let stand for 3 minutes before removing from baking sheet.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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