Gluten-Free Vegan Breakfast Cookies are so easy to make, ready in 10 minutes, delicious, and healthy! They’re made with natural wholesome plant-based ingredients and are completely oil-free. These cookies are sure to be a welcome addition to your morning routine.
Do you have a hard time getting your kids to eat breakfast? Do you find yourself running out the door with an empty stomach? Yes, I’m breakfast shaming you. But, it’s only because I love you. So, I think it’s time you tried cookies for breakfast? That’s right, COOKIES! No, not one those oil-filled, chemically cooked store shelf cookies. But, something better.
These Gluten-Free Vegan Breakfast Cookies are chewy, moist, decadent, and insanely delicious. Loaded with wholesome and natural plant-based ingredients, these cookies come together very quickly and pack quite a nutrition punch. So, how ’bout it? Ready?
Well, let’s make some cookies!
Ingredients You’ll Need
These delicious breakfast cookies are simple to make and come together very quickly. And, because they’re packed with protein and fiber you’re sure to stay full and regular. Good times. Here’s all you need…
- Wet Ingredients: bananas, maple syrup, natural almond butter, and vanilla
- Dry Ingredients: old-fashioned oats, gluten-free baking flour, pumpkin pie spice, and baking powder
- Add-Ins: non-dairy chocolate chips, dried cranberries or raisins, shredded coconut, pecans or walnuts
How To Make Vegan Breakfast Cookies
These healthy vegan breakfast cookies come together super quickly. Here’s how you do it.
- Mix your wet ingredients
- In a separate bowl mix your dry ingredients
- Add the dry to the wet and stir well
- Fold in your add-ins
That’s it! Healthy and delicious gluten-free vegan breakfast cookies that are ready in as little as 10 minutes. Wasn’t that easy? These cookies are super versatile so feel free to get creative and try other healthy add-ins like…
- pumpkin seeds
- any dried fruit
- sunflower seeds
FAQ, Tips, & Tricks
- These cookies are good for about a week when left on the counter in an airtight container.
- If you’d like to freeze the dough simply roll it out into separate balls and store until you’re ready to use. Simply let the balls thaw to room temperature then bake.
- Make a batch and freeze them by placing them in a freezer bag or freezer-safe airtight container. They’re perfect for batch cooking.
- To make these cookies completely nut-free replace the almond butter with sunflower butter and omit the nuts.
- New to cooking without oil? Check out Healthy Oil Replacements in Baking to get you going.
More Vegan Cookie Recipes
- 3 Ingredient Peanut Butter Cookies
- Chocolate Peanut Butter Vegan No-Bake Cookies
- Vegan Edible Cookie Dough
If you make this recipe let me know. Be sure and leave a comment below with a star rating. And, share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!Print
Gluten-Free Vegan Breakfast Cookies
- Prep Time: 10 mins.
- Cook Time: 15 mins.
- Total Time: 25 minutes
- Yield: 20 cookies 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Gluten-Free Vegan Breakfast cookies are so easy to make, delicious, and healthy! They’re made with natural wholesome plant-based ingredients and are completely oil-free. These cookies are sure to be a welcome addition to your morning routine.
- 3 ripe bananas, mashed
- 1 Tbsp vanilla extract
- ¾ cup natural almond butter or peanut butter
- ¼ cup maple syrup
- 2 cups old fashioned oats
- ½ cup gluten-free baking flour or oat flour
- 1 Tbsp pumpkin pie spice
- 2 tsp baking powder
- ¼ teaspoon salt (optional)
- ⅓ cup shredded coconut
- ½ cup nondairy chocolate chips
- ½ cup raisins, dried cranberries, or dried cherries
- 3 Tbsp chopped pecans or walnuts
- Prepare a cookie sheet with parchment paper and preheat your oven to 350ºF.
- Place the bananas into a large mixing bowl and mash with a fork or potato masher until fairly smooth. Add the almond butter, maple syrup, and vanilla then stir until the mixture has a creamy consistency.
- Add the oats, flour, baking powder, and salt (if using) into a smaller mixing bowl and whisk everything together.
- Pour the dry ingredients to the wet ingredients and stir until everything is well combined. The batter should be slightly sticky.
- Fold in the coconut, chocolate chips, dried fruit, and chopped pecans.
- Place 1-2 heaping tablespoons of batter onto the baking sheet.
- Bake for 10-12 minutes or until the cookies are slightly brown. Remove from the oven and let them rest on the baking sheet for a few minutes.
To make these cookies nut-free use sunflower butter instead of almond butter and omit the walnuts.
- Serving Size: 1 cookie
- Calories: 154
- Sugar: 8.2 g
- Sodium: 7.3 mg
- Fat: 6.8 g
- Carbohydrates: 20.3 g
- Fiber: 2.7 g
- Protein: 3.9 g
- Cholesterol: 0 mg
For my personal taste I used a homemade gingerbread spice mix instead of the pumpkin spice and pure medjool date syrup instead of the maple syrup. Once the timer went off, I tunrned off the oven but left the cookies in a bit longer to better set and crisp up. Will definitely be a keeper recipe. Thank you!
Definitely had to cook longer. Like 20-25 minutes.
Typically I prefer crunchy cookies, but these were veeery good! I used almond butter, omitted spice, added raisins….. Thanks!
I made these cookies and they are fantastic.. I have made every cookie recipe you have shared and we love them all. Thanks for all you do, Shane. So appreciate it.
Awww, thank you so much! Peace.
Made this as written but left out the coconut. Yummy! Absolutely fantastic
I’m not a fan of pumpkin can you taste it or can I replace it with something else? Thanks
It’s not overwhelming. But, you can just use bananas.
Fast, easy, and so delicious!
Hello, Would I be able to use canned pumpkin instead of almond or peanut butter? I am thinking of a pumpkin spice type thing. I was thinking it might work since I saw you recommended the powdered peanut butter in one of the comments.
Replace the banana with equal amounts of pumpkin and add some pumpkin pie spice. The nut butter helps to hold it all together. Great idea:)
What would you use instead of oats?
You could try an equal amount of ground flax, rice bran, quinoa flakes.
Decided to make these this morning instead of pancakes. Big hit! They are also very filling…they held us over for quite a while before we got hungry again! Thank you!
I made these this morning, with a few adjustments. I used 2 teaspoons vanilla extract instead of 1 tablespoon and 1/2 teaspoon cinnamon instead of the pumpkin pie spice. I did add mini chocolate chips, some raisins and pecans and baked them for 22 minutes. They are delicious! My husband enjoyed them also. Thanks for taking the time to share the recipe!!! Next time I might try the recipe as you shared it. 🙂
These were DELICIOUS! I used homemade date syrup instead of maple syrup, then added walnuts and dried cherries. I also added some ground flax and a couple tablespoons of hemp seeds. My only problem is that I could eat the whole batch— but I didn’t! My husband and I each ate one and now they’re in the freezer where I can take them out one at a time! THANK YOU FOR THE GREAT HEALTHY RE CIPE! ☺️
Healthy, filling, easy, and so delicious.
These look delicious but too much nut butter for me…..not allergic but just so many calories. Anything you could suggest to substitute for part of it?
Try using this low-fat Peanut Butter Powder.
Hope this helps, Elaine!
what could I use instead of bananas? I don’t care for bananas in cookie recipes . I find Cookies made with bananas don’t last as long out of the fridge. And I need these to travel with.
Pumpkin is always a good sub for things like cookies.
Quick question. My husband doesn’t like coconut. Should I just substitute it, or add more oatmeal?
You can leave it out altogether without adding anything extra. It’s merely for flavor.