Breakfast Cookies Recipe Vegan Gluten Free and Delicious

Imagine waking up to the aroma of freshly baked cookies that are not only delicious but also healthy enough to enjoy for breakfast! If you’re searching for a fuss-free morning treat, this vegan gluten free breakfast cookies recipe is about to become your new favorite.

These cookies are chewy, naturally sweetened, packed with wholesome ingredients, and perfect for busy mornings or as a nourishing snack on the go.

Whether you’re following a plant-based diet, sensitive to gluten, or simply aiming to start your day with more wholesome options, these breakfast cookies tick all the boxes. They’re incredibly easy to make, customizable with your favorite add-ins, and kid-approved.

Best of all, you can bake a big batch ahead of time, making your mornings smoother and more enjoyable. Let’s get baking and treat yourself to cookies for breakfast—guilt-free!

Why You’ll Love This Recipe

• Easy to Make: No complicated steps or fancy techniques—just mix, scoop, and bake!
• Healthy & Filling: Packed with fiber, protein, and healthy fats for lasting energy.
• Customizable: Switch up the mix-ins to suit your taste or whatever you have on hand.
• Kid-Friendly: Soft, chewy, and naturally sweet, these cookies are perfect for all ages.
• Freezer-Friendly: Make a batch ahead and store for a quick grab-and-go breakfast.
• Allergy-Friendly: Vegan, gluten-free, dairy-free, and easily nut-free—suitable for most dietary needs.

Ingredients

Equipment

• Mixing bowls (large and medium)
• Measuring cups and spoons
• Fork or potato masher (for bananas)
• Mixing spoon or spatula
• Baking sheet
• Parchment paper or silicone baking mat
• Cookie scoop or large spoon
• Cooling rack (optional but recommended)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
2. Prepare the flax egg: In a small bowl, mix 2 tbsp ground flaxseed with 5 tbsp water. Let sit for 5 minutes to thicken.
3. Mash the bananas: In a large bowl, mash the ripe bananas with a fork or potato masher until mostly smooth with a few small lumps.
4. Combine wet ingredients: Add the thickened flax egg, maple syrup, nut/seed butter, and vanilla extract to the mashed bananas. Mix well.
5. Add dry ingredients: Stir in the rolled oats, almond flour, baking powder, cinnamon, and salt. Mix until a thick dough forms.
6. Add-ins: Fold in any optional add-ins like nuts, dried fruit, or chocolate chips for extra flavor and texture.
7. Scoop the dough: Use a cookie scoop or large spoon to drop mounds of dough (about 2 tbsp each) onto the prepared baking sheet. Slightly flatten each cookie with the back of a spoon—they won’t spread much.
8. Bake: Place in the oven and bake for 14–17 minutes, or until the edges are golden and the tops feel set.
9. Cool: Let cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack to finish cooling.
10. Store: Once completely cool, store cookies in an airtight container at room temperature for up to 3 days, or refrigerate/freezer for longer shelf-life.

Tips & Variations

• Banana Substitute: If you’re not a fan of bananas, try using unsweetened applesauce or pumpkin puree instead (about 1 cup).
• Make it Nut-Free: Use sunflower seed butter and seed flour, and omit nuts.
• Boost the Protein: Add 2 tbsp of your favorite plant-based protein powder. You may need to add a splash of non-dairy milk if the dough gets too thick.
• Switch Up the Flavor: Try adding orange zest, shredded coconut, or spices like nutmeg or ginger.
• Add Veggies: For extra nutrition, fold in 1/3 cup of shredded carrot or zucchini (squeeze out excess moisture first).

“For chewier cookies, slightly underbake them and let them cool completely. For crispier edges, bake a couple of minutes longer.”

Nutrition Facts

Note: Nutrition facts will vary based on exact add-ins and ingredient brands.

Serving Suggestions

• Breakfast On-the-Go: Grab a couple of cookies with your morning coffee or tea for a portable, satisfying meal.
• Yogurt Parfait: Crumble a cookie over a bowl of vegan yogurt and fresh berries for a fun twist.
• Lunchbox Treat: Pack these cookies in your child’s lunchbox for a healthy school snack.
• Pre-Workout Snack: Get a quick energy boost by enjoying a cookie before your workout.
• Dessert: Warm up a cookie and drizzle with a little extra nut butter for a cozy treat.

Conclusion

There’s something magical about starting your day with a cookie—especially when it’s as wholesome and nourishing as these vegan gluten free breakfast cookies. They’re proof that healthy eating doesn’t have to be boring or complicated.

With simple ingredients, easy prep, and endless customization options, you can bake a batch to suit your tastes and nutritional needs.

Give this recipe a try the next time you need a quick breakfast, a satisfying snack, or even a sweet treat that you can feel good about. Don’t be afraid to get creative with the mix-ins—every batch can be a little different!

If you’re looking for more healthy, allergy-friendly treats, check out The Best Vegan Banana Bread Recipe, Easy Gluten-Free Granola Bars, or Healthy Vegan Muffins for Breakfast. Happy baking and happy mornings!

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