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Home » Breakfast and Brunch » Ultimate Breakfast Cookies (vegan, gluten-free + sugar-free!)

Ultimate Breakfast Cookies (vegan, gluten-free + sugar-free!)

Mar 4, 2015 · 20 Comments

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Take your morning coffee treat up a notch with these nutritious ultimate breakfast cookies! This recipe is vegan-friendly, gluten free and refined sugar free.

breakfast cookies on a tray with brown parchment paper.

Just because I take a vested interest in my health and I identify as a vegan, doesn’t mean I don’t want to eat cookies for breakfast like everyone else (and pizza for every other meal, duh!). I mean, I put chocolate in these so they might be a bit indulgent for the early am hours, but I’ve never let that stop me before. They really would be appropriate any old time.

ultimate breakfast cookies via BAKED the blog (vegan, gluten-free + sugar-free)

These ultimate breakfast cookies are loaded with good-for-you, but also super familiar ingredients. They’re also gluten and refined sugar-free! I find the best vegan cookies have some kind of nut or seed butter as a binding component, so I went in with roasted almond butter for these. Some mashed banana and a teeny bit of maple syrup to sweeten them up. Oats, seeds, dried fruit, and cinnamon make them “breakfast-y.” But again, the chocolate. Just go with it if you can feel it, babes.

If you want more inspiration like this, why not try our pumpkin spice breakfast cookies or our chestnut and dark chocolate chip cookies with pecans.

And if you’re looking for a little more almond butter cookie inspiration, check out these incredible flourless almond butter cookies,  these gluten-free almond butter chocolate chip cookies, or these chocolate dipped cashew almond butter cookies with candied sage.

unbaked breakfast cookie balls on a parchment paper lined baking tray

breakfast cookies on a wire cooling rack with a spatula on the side.

overhead image of breakfast cookies on a cooling rack next to a cup of tea

Continue to Content
Yield: 15

Ultimate Breakfast Cookies (vegan, gluten-free + sugar-free!)

ultimate breakfast cookies via BAKED the blog (vegan, gluten-free + sugar-free)

Take your morning coffee treat up a notch with these nutritious ultimate breakfast cookies! This recipe is vegan friendly, gluten free and refined sugar free.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 ¼ cups certified gluten-free rolled oats (not quick cooking)
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ½ cup almond flour
  • ¼ cup brown rice flour
  • ½ cup mashed ripe banana (about 1 small banana)
  • ½ cup smooth almond butter
  • ¼ cup maple syrup
  • 2 tbsp ground flaxseed
  • 3 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 1 scant cup add-ins of your choice (I did a mix of chocolate chunks, pumpkin seeds + dried blueberries)

Instructions

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment and set aside.
  2. In a large bowl, stir together the rolled oats, cinnamon, baking soda, sea salt, almond flour, and brown rice flour until combined.
  3. In the bowl of a food processor, combine the mashed banana, almond butter, maple syrup, ground flaxseed, coconut oil, and vanilla extract. Process on high until you have a smooth mixture.
  4. Scrape the almond butter mixture into the large bowl with the oats and flours. Throw your add-ins into the bowl as well. Stir the mixture together with a spatula until you have a unified and very stiff cookie dough.
  5. Drop 2 tablespoons of dough per cookie onto the prepared baking sheet. Flatten each mound of dough with the palm of your hand. Slide the tray into the oven and bake until lightly golden brown, about 15-17 minutes. Cool cookies completely before storing in a airtight container.

Notes

You can sub the almond butter for any nut/seed butter you like. Same goes for add-ins and spice. It's a pretty forgiving dough!

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 159Total Fat: 10gSaturated Fat: 3gUnsaturated Fat: 6gSodium: 122mgCarbohydrates: 15gFiber: 3gSugar: 5gProtein: 4g

This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.

© Laura Wright
Cuisine: American / Category: Cookies & Bars

 

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Reader Interactions

Comments

  1. movita beaucoup says

    March 04, 2015 at 6:29 am

    Just because I’m a glutton for gluten doesn’t mean I don’t sometimes want a vegan breakfast treat…

    Reply
    • Laura Wright // the first mess says

      March 05, 2015 at 9:58 am

      We’re kinda gluttons for gluten too (blushing emoji face).
      -L

      Reply
  2. Tuulia @ Tuulia Talvio says

    March 04, 2015 at 10:28 am

    Cookies for breakfast? Yes please!

    Reply
    • Laura Wright // the first mess says

      March 05, 2015 at 9:58 am

      So glad you’re with us on that ;)
      -L

      Reply
  3. Kimberly/TheLittlePlantation says

    March 04, 2015 at 1:24 pm

    These sound delicious.

    Reply
  4. lynsey | lynseylovesfood says

    March 04, 2015 at 4:52 pm

    Is chocolate indulgent for breakfast? i’ll rise to the challenge. breakfast cookie love. xo

    Reply
    • Laura Wright // the first mess says

      March 05, 2015 at 9:58 am

      It takes some serious commitment to rise up to that challenge :) xo
      -L

      Reply
  5. genevieve @ gratitude & greens says

    March 05, 2015 at 9:28 am

    I love how wholesome and hearty the ingredients are. These cookies sound super yummy and I would totally have one (um, ten) for breakfast!

    Reply
    • Laura Wright // the first mess says

      March 05, 2015 at 9:59 am

      I might have had, like, 6 in one sitting *shrugs*
      -L

      Reply
  6. Valentina @Hortus says

    March 06, 2015 at 6:59 am

    I LOVE these! Though I’ve never been a cookie person (!!!) I am still on the quest to find the perfect breakfast cookie (all Italians but me love cookies for breakfast). Pinned these and I’m gonna try them soon :)

    Reply
  7. Elizabeth says

    March 08, 2015 at 4:36 pm

    These really are the ultimate breakfast cookie! I made a batch the day you posted them, and have another in the over right now destined for the freezer! I love the texture – not too dense – and the texture. I also love how love in sugar they are. Most breakfast cookies are too sweet for my liking. These are the best I’ve tried, for sure! Thank you for sharing such a great recipe. And lovely photos, as always.

    Reply
  8. Jodi says

    March 09, 2015 at 2:12 am

    Bananas, almonds, dried blueberries and chocolate? I mean it’s basically a salad in cookie form. And these look too good not to have first thing in the morning! xo

    Reply
  9. Leo Sigh says

    March 31, 2015 at 3:58 am

    I actually just got an oven (a mini one) after 12 years of being without (I’m in Bangkok – most apartments don’t come with ovens as Thai food does not require one), so I’ll be trying these. They look delicious and so easy to make. Just found you from your other blog – both lovely. And gorgeous photos, btw.

    Reply
  10. Victoria says

    April 01, 2015 at 2:11 am

    Can’t wait to try them!!

    Reply
  11. SBO says

    May 14, 2015 at 9:44 pm

    Thank you,I will try to do it.

    I never tired of cookies, These cookies looks awesome!

    Reply
  12. Kathleen Laird says

    May 23, 2015 at 11:43 am

    These are awesome. I’ve made them several times, changing up the add-ins depending on what I have on hand. They are a wonderful treat that gets me through that mid-morning slump with a coffee when my breakfast smoothie is beginning to wear off but it’s too early for lunch :)

    Reply
  13. Erin says

    January 07, 2016 at 9:00 am

    I’ve made these twice and they are delicious! The texture is perfect…not rubbery like some of the healthy breakfast cookies I’ve tried. I didn’t have any brown rice flour so I used Bob’s Red Mill 1-to-1 all-purpose gluten free flour which is a rice flour and starch blend. The second time I used unsweetened applesauce instead of mashed banana and that worked just as well.

    Reply

Trackbacks

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    […] COOKIES FOR BREAKFAST. […]

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    March 30, 2015 at 6:01 am

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  3. 174 | Spices and Spatulas says:
    June 21, 2015 at 10:33 am

    […] Soak the dates in hot water for ten minutes and chia seeds in warm water for five. Combine everything in a blender and really let it rip for a while to break up the dates (unless you’re super lucky and own a Vitamix, in which case the whole thing will take about 20 seconds.) Consume solo or with your favorite breakfast cookies (pictured: Laura Wright‘s Ultimate Breakfast Cookies!) […]

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