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Gluten-Free Vegan Breakfast Cookies

  • Author: Shane Martin
  • 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.



Wet Ingredients

Dry Ingredients

  • 2 cups old fashioned oats
  • 1/2 cup gluten-free baking flour or oat flour
  • 1 Tbsp pumpkin pie spice
  • 2 tsp baking powder
  • 1/4 teaspoon salt (optional)


  • 1/3 cup shredded coconut
  • 1/2 cup nondairy chocolate chips
  • 1/2 cup raisins, dried cranberries, or dried cherries
  • 3 Tbsp chopped pecans or walnuts


  1. Prepare a cookie sheet with parchment paper and preheat your oven to 350ºF.
  2. 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.
  3. Add the oats, flour, baking powder, and salt (if using) into a smaller mixing bowl and whisk everything together.
  4. Pour the dry ingredients to the wet ingredients and stir until everything is well combined. The batter should be slightly sticky.
  5. Fold in the coconut, chocolate chips, dried fruit, and chopped pecans.
  6. Place 1-2 heaping tablespoons of batter onto the baking sheet.
  7. 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