Vegan Cookies ‘N Cream Breakfast Toast Recipe

Name: Vegan Cookies ‘N Cream Breakfast Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Almond Flour; 1 Tablespoon Coconut Sugar; 1/2 Tablespoons Coconut Flour; 1/2 Tablespoons Cocoa Powder; Pinch Of Salt; 3/4 teaspoons Coconut Oil, Melted; 1 teaspoon Unsweetened Apple Sauce; 1/4 cups Vegan Cream Cheese (or Regular If Not Vegan); 2 teaspoons Agave; 1/4 teaspoons Raw Vanilla Extract; 4 slices Bread Of Choice (I Used Gluten Free); 2 Tablespoons Chocolate Hazelnut Spread

Servings: persons

2 Tablespoons Almond Flour
1 Tablespoon Coconut Sugar
1/2 Tablespoons Coconut Flour
1/2 Tablespoons Cocoa Powder
Pinch Of Salt
3/4 teaspoons Coconut Oil, Melted
1 teaspoon Unsweetened Apple Sauce
1/4 cups Vegan Cream Cheese (or Regular If Not Vegan)
2 teaspoons Agave
1/4 teaspoons Raw Vanilla Extract
4 slices Bread Of Choice (I Used Gluten Free)
2 Tablespoons Chocolate Hazelnut Spread

1
In a small bowl, mix almond flour, coconut sugar, coconut flour, cocoa and salt. Add melted oil and apple sauce and use your hands to mix until it forms a cookie-dough-like ball.
2
Line a large, microwave-safe plate with parchment paper and press the cookie dough out into a very thin (1/10 inch) circle. I find using another piece of parchment to press it out makes it easier! Microwave the cookie until edges darken and the top feels a little bit crispy, about 1 minute to 1 minute and 15 seconds. I recommend checking it after a minute to make sure it doesn't burn. Place into the refrigerator for 15-20 minutes to let the cookie get crunchy.
3
While the cookie chills, microwave cream cheese for 3-4 seconds, just until soft. Mix with agave and vanilla.
4
Toast the bread and then divide the cream cheese mixture on each, spreading out thinly. Drizzle the hazelnut butter over top. Crumble the now-crispy cookie and sprinkle the crumbles over the bread. Devour.
5
Note: Cookie stays crispy in the refrigerator for a few days, so you can totally make the full batch and only eat one toast at a time!

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tablespoons Almond Flour, 1 Tablespoon Coconut Sugar, 1/2 Tablespoons Coconut Flour, 1/2 Tablespoons Cocoa Powder, and more.

Yes, Vegan Cookies ‘N Cream Breakfast Toast falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Cookies ‘N Cream Breakfast Toast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions