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.
Print
Pin
Servings: 12 cookies
Calories: 235kcal
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
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