Who is ready for Christmas?

It is such a busy time of year and honestly as much fun as it is, the holidays can also create a lot of stress. The calendar is jam packed with activities, family obligations, shopping and money literally being spent in abundance – and oh let’s not forget the holiday baking!

I know I tempted to bury my head in the sand but I know that is not realistic. SO I take it one to do list at a time!

But you know what I need to get through this busy season? A good breakfast! Literally fuels the day, am I right?

Vegan Breakfast Ideas

I love breakfast, but I also love routine – like drinking my Vega One smoothie in the morning! So usually breakfast items like these gingerbread breakfast cookies or sweet potato pie baked porridge get eaten for lunch – but that is okay! It means I get breakfast twice!

Are you an occasional breakfast eater or a I must have breakfast now type of person?

I work out in the morning, so skipping breakfast is not an option, I would be so hungry! If you think about it, your body has been resting for (hopefully) 7 – 8 hours…and you probably were not eating right before you fell asleep, so refueling gets that adrenaline and metabolism fired up.

Gingerbread Cookies or Granola Bites?

These technically could be either. They are cookies in that they are round and baked in the oven. BUT as my son pointed out after tasting, “That taste’s like a granola bar, Mom”.

Yes, of course it does, the oats are to thank for that! Add in the baking time and they do get crunchy like a granola bar, but are soft in the middle like a cookie. The chocolate eggnog glaze also helps achieve cookie status – which makes these appropriate for a pick me up snack as well!

Of course, my son after tasting, asked for more chocolate eggnog glaze. I of course rolled my eyes at, BUT could I fault him, I wanted more chocolate eggnog glaze too!

Chocolate Eggnog Glaze

This is optional! But totally worth it.

It’s super easy, all you need is dairy free chocolate chips, unsweetened vanilla almond milk, nutmeg, cinnamon and rum extract.

Rum extract is a bit of an indulgence, so if you can’t find it, or do not know when else you would use it and don’t want to invest the money to buy it, substitute vanilla extract.

These cookies would be great for a vegan breakfast on the go or warmed up and crumbled in some dairy free vanilla yogurt.

Either way, we hope you enjoy these!

If you make these Vegan Gingerbread Cookies with Chocolate Eggnog Glaze, we would love to know! Tag us @badtothebowl so we can enjoy some crunch chewy cookies for breakfast with you!

Print Recipe

No ratings yet

Gingerbread Breakfast Cookies with Chocolate Eggnog Glaze (V, GF)

Healthy ingredients make these a great option for a decadent breakfast!

Course: Breakfast

Servings: servings

Ingredients

Wet Ingredients:
1 flax egg*
1/4 cup unsweetened apple sauce
2 Tblsp pure maple syrup
2 Tblsp molasses
1 tsp pure vanilla extract
Dry Ingredients:
1 1/4 cup old fashioned rolled oats (gluten free if necessary)
3/4 cup baking flour (I used Ryze gluten free flour)
1/2 cup dried fruit** (I used raisins and unsweetened coconut flakes)
1/2 tsp baking powder
3/4 tsp gingerbread spice
1/4 tsp cinnamon
Chocolate Eggnog Glaze:
2 – 3 Tblsp dairy free chocolate chips
1 Tblsp unsweetened vanilla almond milk (or favorite dairy free milk)
pinch of nutmeg and cinnamon
a few drops of rum extract***

Instructions

Preheat oven to 350 degrees and line a large rimmed baking pan with parchment paper.
Mix together your flax egg first, and let it sit while you put together your other ingredients.
In small bowl, combine all your remaining wet ingredients.
In another bowl, combine all your dry ingredients.
Add flax egg to your wet ingredients and stir well.
Add wet ingredients to dry ingredients and stir until well mixed.
Drop by heaping spoonful onto parchment lined baking pan.
Bake for 15 – 20 minutes****.
While baking, combine your chocolate glaze. In small microwave bowl, melt chocolate chips in 15 seconds intervals until smooth. Stir in remaining ingredients. For a thicker glaze, add more chocolate chips. For a thinner glaze, use more almond milk.
Remove breakfast cookies from oven, drizzle glaze on immediately.
Cool on wire rack, store in air tight container.