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.
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.
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.
Ultimate Breakfast Cookies (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.
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
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment and set aside.
- In a large bowl, stir together the rolled oats, cinnamon, baking soda, sea salt, almond flour, and brown rice flour until combined.
- 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.
- 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.
- 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:
15Serving Size:
1Amount 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.
movita beaucoup says
Just because I’m a glutton for gluten doesn’t mean I don’t sometimes want a vegan breakfast treat…
Laura Wright // the first mess says
We’re kinda gluttons for gluten too (blushing emoji face).
-L
Tuulia @ Tuulia Talvio says
Cookies for breakfast? Yes please!
Laura Wright // the first mess says
So glad you’re with us on that ;)
-L
Kimberly/TheLittlePlantation says
These sound delicious.
lynsey | lynseylovesfood says
Is chocolate indulgent for breakfast? i’ll rise to the challenge. breakfast cookie love. xo
Laura Wright // the first mess says
It takes some serious commitment to rise up to that challenge :) xo
-L
genevieve @ gratitude & greens says
I love how wholesome and hearty the ingredients are. These cookies sound super yummy and I would totally have one (um, ten) for breakfast!
Laura Wright // the first mess says
I might have had, like, 6 in one sitting *shrugs*
-L
Valentina @Hortus says
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 :)
Elizabeth says
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.
Jodi says
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
Leo Sigh says
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.
Victoria says
Can’t wait to try them!!
SBO says
Thank you,I will try to do it.
I never tired of cookies, These cookies looks awesome!
Kathleen Laird says
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 :)
Erin says
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.