• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
  • Work With Us
  • Shop
  • Subscribe

My Darling Vegan logo

  • Recipes
  • Vegan Resources
  • eBooks
  • Vegan Starter Guide

Home » Recipes » Gluten Free Vegan Breakfast Cookies

Gluten Free Vegan Breakfast Cookies

by Sarah McMinn / Posted: September 23, 2019 / Updated: August 22, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 30 mins

81.9K shares
  • 1.5K
Start your day off with these superfood-packed gluten-free vegan breakfast cookies. Made in just 30 minutes for a breakfast or snack that will fuel you up all morning long.
Start your day off with these superfood-packed gluten-free vegan breakfast cookies. Made in just 30 minutes for a breakfast or snack that will fuel you up all morning long.

Start your day off with these superfood-packed gluten-free vegan breakfast cookies. Made in just 30 minutes for a breakfast or snack that will fuel you up all morning long.

Vegan breakfast cookies with chocolate and walnuts

Disclosure: This post may contain affiliate links.

The first time I heard of a breakfast cookie was when working as a baker at Whole Foods.

One of our most popular in-house items was the gluten-free vegan breakfast cookie. I guess that should be no surprise. When given the opportunity, who wouldn't choose to eat a cookie for breakfast?

I first published this recipe several years ago when I set out to recreate those sweet superfood-stuffed morning pastries. Since then, these vegan breakfast cookies have become one of the most popular recipes on the blog and, for that reason, I figured it was time to give them a little makeover.

I think you're going to love these cookies. They are filled with healthy fats, lots of protein, some of the best superfoods, and sweet delicious flavor. All in all, not a bad way to start the day.

Stack of finished cookies

Table of Contents show
How to Make Vegan Breakfast Cookies {Video}
Recommended Ingredients & Equipment
How to Make Vegan Breakfast Cookies
Serving and Storing
More Vegan Breakfast Bars
Gluten-Free Vegan Breakfast Cookies

How to Make Vegan Breakfast Cookies {Video}


Recommended Ingredients & Equipment

These cookies are very straight-forward to make and the recipe is highly versatile. So while you will see that there are a lot of ingredients, the mixins, nut butters, and sweeteners can all be swapped out for what you have on hand.

Ingredients & Substitutions

  • Rolled Oats - Make sure to look for gluten-free oats for a gluten-free cookie.
  • Almond Meal - You can replace the almond meal for any other kind of nut meal or ground oats
  • Shredded Coconut - Make sure to look for unsweetened dessicated coconut.
  • Ground Cinnamon
  • Baking Powder & Soda
  • Salt
  • Chia Seeds -Chia seeds mixed with water make a chia egg, which is my binder of choice for these cookies. However, you can replace the chia egg with a flax egg, or ½ cup puréed banana, pumpkin, or applesauce
  • Coconut Oil
  • Peanut Butter - Feel free to sub any nut or seed butter.
  • Maple Syrup
  • Vanilla Extract
  • Superfood Mix-Ins - I like to use a combination of pumpkin seeds, cranberries, walnuts, and chocolate chips. Feel free to mix and match and nuts, seeds, and dried fruit but aim for about 1 cup worth of mix-ins.

Recommended Equipment

For this recipe will need basic cooking equipment including a mixing bowl, mixing spoons, baking sheets, silicone baking mats, and a wire cooling rack. (<<affiliate links)

Check out the full list of my recommended kitchen tools and gadgets.


How to Make Vegan Breakfast Cookies

Step One - Make the Dough

The base of this recipe is made with old fashioned oats, almond flour, and coconut for a gluten-free base. At this point also add baking powder, soda, and salt. Mix them together in a large mixing bowl until they are well combined.

Oats, coconut, and spices in a mixing bowl

Next, we combine our wet ingredients. That's the chia egg, peanut butter, coconut oil, maple syrup, and vanilla extract.

Pro Tip: There are several different egg replacers that would work for these breakfast cookies but, because I wanted to add extra nutrition to these cookies, I decided to go with the chia egg. Chia eggs work perfectly for most baked goods where a little extra texture is an added bonus.

To make a chia egg, whisk together 1 tablespoon of chia seeds with 3 tablespoons of water. Once the chia seeds are fully submerged, they will start to hydrate. As they hydrate, the chia egg will get thick and gelatinous - this takes 3-4 minutes.

Chia eggs in measuring cup

Step Two - Add Mix-Ins

To finish off these cookies, I add a variety of mix-ins. You can add mix-ins from the following categories:

  • Dried fruit such as raisins, cranberries, or cherries
  • Nuts such as walnuts, pecans or hazelnuts
  • Seeds such as pumpkin, sunflower, or flax
  • Chocolate Chips

Feel free to mix and match this recipe as you please, but aim for about 2 cups worth of extras. Add them to the dough and mix it all together until they are evenly disbursed.

Cookie dough in a metal bowl

Step Three - Shape and Bake

To bake these cookies, scoop about ¼ cup of dough and place on a parchment-lined pastry sheet. This dough is quite soft so a large cookie scoop works best. Press the cookies down so that they are about ½" tall and about 3" in diameter.

Bake for 12-15 minutes until the cookies are golden brown. Remove from the oven and let the cookies cool 10 minutes before transferring them to a wire cooling rack to cool completely. It's important not to skip this step. When the cookies are still warm, they will likely fall apart.

Finished cookies on a baking sheet

Serving and Storing

Storing - Serve these cookies immediately or store them in an airtight container at room temperature for up to 5 days. You can also place them in the freezer for up to 2 months.

Make in Advance - If you want to freeze them, for best results, scoop the dough onto baking trays. Rather than baking the cookies, place them in the freezer to let the dough freeze completely. Once they are frozen, transfer the frozen cookies to a plastic zip bag. When you are ready to eat, bake a few cookies at a time for fresher results.


More Vegan Breakfast Bars

  • 5-Ingredient Chewy Peanut Butter Granola Bars
  • Grain-Free Granola Bars
  • 4-Ingredient Chocolate Chip Banana Cookies
Vegan and gluten-free breakfast cookies

Gluten-Free Vegan Breakfast Cookies

Start your day off with these superfood-packed gluten free vegan breakfast cookies. Made in just 30 minutes for a breakfast or snack that will fuel you up all morning long.
4.86 from 34 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 cookies
Calories: 235kcal
Author: Sarah McMinn

Ingredients

  • 1 cup gluten-free rolled oats
  • ½ cup almond meal
  • ½ cup unsweetened shredded coconut
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 chia eggs
  • ¼ cup melted coconut oil
  • ⅓ cup natural peanut butter
  • ⅓ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup pumpkin seeds
  • ¼ cup cranberries or raisins
  • ¼ cup chopped walnut
  • ¼ cup mini chocolate chips
US Customary - Metric

Instructions

  • Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
  • To start, make the chia eggs. In a small bowl whisk together 6 tablespoons of water with 2 tablespoons of chia seeds. Set aside for 10 minutes until the mixture becomes thick and gelatinous.
  • In a medium bowl combine oats, almond meal, shredded coconut, cinnamon, baking powder and soda, and salt.
  • In a small bowl combine chia eggs, coconut oil, peanut butter, maple syrup, and vanilla extract. Add the wet ingredients to dry and stir to combine.
  • Fold in pumpkin seeds, cranberries, walnuts, and chia seeds.
  • Round ¼ cup of dough into a ball and place on a baking sheet. Repeat until dough is gone. Press down lightly and bake for 12-15 minutes until lightly browned.
  • Remove from oven and let cookies cool for 10 minutes on a baking sheet before transferring them to a wire rack to cool completely.
  • Store in an airtight container for up to 5 days.

Video

Notes

Serving and Storing - Serve these cookies immediately or store them in an airtight container at room temperature for up to 5 days. You can also place them in the freezer for up to 2 months.
Make in Advance - If you want to freeze them, for best results, scoop the dough onto baking trays. Rather than baking the cookies, place them in the freezer to let the dough freeze completely. Once they are frozen, transfer the frozen cookies to a plastic zip bag. When you are ready to eat, bake a few cookies at a time for fresher results.
Variations
  • Replace almond meal for any other kind of nut meal or ground oats
  • Sub any nut or seed butter for the peanut butter
  • Mix and match the mixins with a variety of nuts, seeds, and dried fruit
  • Replace the chia egg with a flax egg, puréed banana, or applesauce

Nutrition

Calories: 235kcal | Carbohydrates: 18g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Sodium: 180mg | Potassium: 197mg | Fiber: 3g | Sugar: 6g | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 1.2mg
@mydarlingvegan on Instagram
If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!
« 11 Sweet Pumpkin Recipes
Classic Vegan Corn Chowder »

Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. Sonia says

    January 07, 2023 at 2:33 pm

    5 stars
    These cookies have become a favourite at our house they are always delicious and easy to make! The only substitution I make is I replace the oil with an equal amount of apple sauce they taste exactly the same and I find they stay together a little better plus no added oil!

    Reply
  2. Diane says

    September 08, 2022 at 9:09 am

    We are about to take a trip requiring 2 days of long international flights and layovers. I'm making a batch of these to take with us so we can nibble as we go, ensuring we have good food at hand whenever we need it (as we cross time zones, etc). Thank you for all your wonderful recipes and for making them available to us. I love your site.

    Reply
  3. Brett says

    June 25, 2022 at 5:28 am

    5 stars
    Absolutely delicious!! Simple ingredients as well, so we did not have to go out shopping for anything. An instant hit with the family.

    Reply
  4. laura says

    May 03, 2022 at 10:38 am

    5 stars
    always a favorite at office

    Reply
  5. Taylor says

    November 01, 2021 at 8:42 pm

    Has anybody’s cookies turned dark green on the inside? I followed the recipe exactly (added chia seeds). They are delicious but I can’t believe the color turned out green??

    Reply
    • Eryn McAlpine says

      December 11, 2021 at 3:42 pm

      Did you happen to use sunflower seeds or sunflower seed butter?

      Reply
  6. Marnie says

    October 24, 2021 at 9:49 pm

    5 stars
    I absolutely love this recipe and have made it several times. I usually make the recipe as is except for the sweetener - I use coconut syrup instead of maple syrup - and the cookies come out amazing. I have tried changing the mix-ins by adding double the amount of chocolate and double the amount of nuts, usually pecans, then place a whole pecan and sprinkle some millet on the top of each cookie. These, too, come out amazing but less sweet as there is no dried fruit. Thank you so much, Sarah, for such a versatile, healthy recipe. I have brought these into work and everyone loves them! This recipe is one that will be in my regular rotation.

    Reply
  7. Stacey says

    October 04, 2021 at 2:58 pm

    5 stars
    Everyone liked these! Thank you! I made them smaller for smaller hands and substituted sunflower butter because of a peanut allergy.

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

More about me →

As Featured In...

Most Popular

  • The BEST Vegan Blueberry Muffins
  • Vegan Chocolate Peppermint Crinkle Cookies
  • Best-Ever Vegan Zucchini Bread
  • Raw Carrot Cake Bites
  • Vegan Lemon Poppy Seed Muffins
  • Best-Ever Vegan Vanilla Cupcakes

See more recipes →

Healthy Vegan Recipes

  • Thai Quinoa Salad with Sesame Peanut Sauce
  • Wild Rice Mason Jar Salad with Basil Pesto
  • 5-Minute Vegan Russian Dressing
  • Raw Pad Thai with Jalapeño Almond Sauce
  • 5-Minute Thai Peanut Sauce
  • Vegan Caesar Salad with Soy Curls

See more Healthy Vegan Recipes →

Vegan Recipe Roundups

  • 31 Vegan Easter Recipes
  • 12 Vegan Asparagus Recipes
  • 9 Amazing Vegan Taco Recipes
  • 9 Vegan Fish Replacements

View more recipe roundups →

Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

More about me →

As Featured In...

Most Popular

  • Healthy Vegan Cookies - 4 Ingredients!
  • Vegan Pound Cake with Lemon Glaze
  • Vegan Chocolate Chip Muffins
  • Vegan Strawberry Muffins
  • Baked Vegan Apple Cider Donuts
  • Vegan Banana Bread (No Sugar Added!)

See more recipes →

Healthy Vegan Recipes

  • Mediterranean Orzo Salad
  • Vegan Tuna Salad Sandwich
  • ULTIMATE Detox Salad w/ Lemon Ginger Dressing
  • Vegan Quinoa Salad with Asparagus and Peas
  • Ultra Creamy Vegan Potato Salad
  • Vegan Egg Salad Sandwich

See more Healthy Vegan Recipes →

Vegan Recipe Roundups

  • 15 Classic Vegan Sandwich Recipes
  • 30 Vegan Valentine's Day Recipes
  • 11 Delicious Vegan Chinese Recipes
  • 40 Vegan Game Day Recipes

View more recipe roundups →

Footer

↑ back to top

List of places MDV has been featured in.
  • Recipes
  • Shop
  • Work With Us
  • Contact
  • Privacy
  • Press
  • Accessibility Statement






THIS SITE CONTAINS AFFILIATE LINKS     © 2022 My Darling Vegan — All Rights Reserved

×

Wanna learn how to bake like a pro? Check out Vegan Baking for Everyone for recipes, tips, vegan how-to guides, and much more!