Breakfast Cookie's

Recipe for breakfast cookies that are Vegan and can be made GF

Krissie Weier

11/20/20232 min read

Breakfast Cookie Recipe

PREP TIME 15 minutes
COOK TIME 15 minutes
TOTAL TIME 30 minutes
Servings (cookies) 24
Gluten-Free, Vegan
Freezer Friendly 1 month Good for 3-4 Days

US Customary
2 Tbsp flaxseed meal (to make flax eggs)
5 Tbsp water (to make flax eggs)
1 medium to large ripe banana, mashed (1 banana yields ~1/2 cup mashed)
1/3 cup applesauce
1/2 cup almond butter or peanut butter (I used almond butter)
1 tsp pure vanilla extract
2 Tbsp melted coconut oil
3 Tbsp maple syrup or agave nectar
1/2 tsp baking powder
1/2 tsp baking soda
1 pinch sea salt
2 tbsp coconut sugar (can omit)
1 ½ cups gluten-free rolled oats
1/2 cup almond meal (finely ground from raw almonds)
1/2 cup gluten-free oat flour (finely ground from gluten-free oats)
3 Tbsp chopped walnuts, I also added sliced almonds
1/2 cup dried blueberries (or other dried fruit, I used dried cranberries too)


Preheat oven to 350 degrees F (176 C).

1. In a large bowl, combine flaxseed meal and water and let rest for 5 minutes to achieve “eggy” texture.
2 .
Mash in the bananas until well combined. Then add applesauce and whisk thoroughly to combine.
Add peanut butter or almond butter, vanilla, melted coconut oil, maple syrup or agave nectar, and whisk thoroughly.
Add oats, almond meal, baking powder, baking soda, salt and oat flour and mix well until just combined. The batter will look a little wet and sticky – that’s good!
Add walnuts and dried blueberries and stir until just combined.

6.Refrigerate batter for 5 minutes to harden and lightly grease a baking sheet (because there are 24 cookies, you’ll need to bake in two batches (adjust if altering batch size).
7. Use a small spoon, or cookie scoop to scoop batter onto your baking sheet, then press down slightly with your fingers to spread out a little. They won’t expand much, so you can put the cookies pretty close together. Top with a few more dried blueberries (optional) and press gently to adhere.
8. Bake for 17-18 minutes or until the cookies are slightly golden brown on the edges.
Let rest on baking sheet for 3 minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Will keep in the freezer up to 1 month.
9. Best step of all- ENJOY your cookies with a cup of hot coffee, tea or whatever drink you prefer in the morning!