Make this Easy Vegan Cookie Dough Toast, and you’ll feel like you’re eating dessert for breakfast!
Imagine waking up and sinking your teeth into a slice of crispy toast covered in creamy, cookie dough goodness—only this version is vegan and packed with plant-based protein! The concept of “dessert for breakfast” might sound like a guilty pleasure, but with wholesome ingredients, it becomes a tasty way to start your day without feeling weighed down. My kids love this fun toast on Sunday mornings, and truth be told—I certainly do, too!
This easy vegan cookie dough toast is inspired by the growing trend of turning a simple piece of toast into a canvas for creativity. Dessert-inspired toast is the next evolution, combining that comforting crunch with flavors we typically think of as indulgent. Made with chickpeas, the creamy spread has a mild, subtly sweet taste, making it the perfect base for a wide variety of toppings—from the crunchy cacao nibs suggested below, to sliced bananas and caramelized nuts. Let your imagination guide you!
Is This Easy Vegan Cookie Dough Toast Healthy?
This cookie dough toast recipe is not only delicious, but it’s also surprisingly nutritious. The “cookie dough” is made with chickpeas as a base, offering a healthy dose of fiber and plant-based protein to keep you feeling full all morning. It’s free of refined sugar, and the peanut butter adds a boost of healthy fats. For a natural sweetener, you can opt for date syrup instead of agave, making it a more wholesome choice.
Depending on your bread selection, this toast can fit into gluten-free or low-carb diets, making it versatile for various lifestyles. It’s also an excellent way to incorporate more plant-based foods (such as these healthy legumes!) into your breakfast routine.
The Many Ways to Top Your Toast
Get creative with your vegan cookie dough toast by experimenting with delectably fun toppings. For a nostalgic touch and delicious crunch, try an ‘ants on a log’ variation by alternating rows of cacao nibs or raisins with rows of thinly sliced celery. If you’re a fan of tropical flavors, go for an ‘Almond Joy’ style toast by sprinkling the toast with unsweetened coconut shavings and cacao nibs, recreating the beloved candy bar in a healthier, plant-based way. For something rich and indulgent, leave out the cookie dough and opt for the cream used in these Cookies-And-Cream Paleo Protein Bars as a base. Drizzle it with a rich, chocolate-hazelnut spread and finish with a scattering of crumbled Oreo cookies (most are vegan!).
To balance the sweetness of the cookie dough and add a fresh twist, top your toast with fruit. Sliced bananas are a natural match for the creamy chickpea base, especially when combined with crisp pecans. Red fruits, such as sliced strawberries or raspberries, add a bit of zing that beautifully cuts through the richness. For something unexpected, top with sliced kiwi and a scattering of jewel-like pomegranate seeds!
How to make ahead and store
The cookie dough can be made in advance and stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
Serving Suggestions
While I think this toast is perfect on its own, you can also serve it as part of a delicious breakfast or brunch spread alongside these Vegan Overnight Oats or a sweet bowl of Fruit Soup. A smoothie will always go down well, too. Balance the decadent flavors in the toast with this Fruit Smoothie (use a plant-based Greek yogurt), or try this energizing Coffee Smoothie.
Ingredients
- 1/3 cup reduced-sodium chickpeas drained and rinsed
- 1 tablespoon peanut butter plus additional for drizzling
- 1 tablespoon agave
- 1/2 teaspoon raw vanilla extract
- 1/4 teaspoon cinnamon
- Pinch of salt
- 4 slices of your bread of choice (I used gluten-free)
- 2 teaspoons cacao nibs
Instructions
- In a small food processor (mine is 3 cups) combine the chickpeas, peanut butter, agave, vanilla, cinnamon, and salt until well combined. You will need to stop and scrape down the sides of the food processor quite regularly. Blend for a few minutes to get it nice and smooth.
- Toast the bread and divide the cookie dough on top (about 1 heaping tablespoon per toast), spreading it out thinly.
- Sprinkle the cacao nibs on top of each toast and drizzle with more peanut butter before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment