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Snickerdoodle Breakfast Cookies

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 15 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american


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



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.


*Preferably NOT super runny.

**You can use coconut sugar instead, but it will dissolve more during baking and give you less of that classic sugar coating.


  • Serving Size: 1 cookie
  • Calories: 131
  • Sugar: 5g
  • Fat: 7g
  • Saturated Fat: 3g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 4g

Keywords: vegan, gluten free, christmas, oil free, easy, snack, cinnamon