Breakfast Cookies

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These Breakfast Cookies are healthy enough to eat for breakfast or a post-workout snack but delicious enough for dessert! Made with oats, seeds, and almond butter, they're vegan, gluten-free, refined sugar-free, soy-free, and have no added oil. Each cookie packs in nearly 5g of protein!
Prep 20 mins
Cook 20 mins
Cooling Time 5 mins
Total 45 mins
5 from 249 votes

These breakfast cookies are for all the times you wish you could eat cookies for breakfast and not feel bad about it (which, for me, is most of the time).

These cookies are made with wholesome ingredients like oats, almond butter, and seeds, and they’re not only vegan but also free of, gluten, soy, added oil, and refined sugars! Each cookie packs nearly 5 grams of protein, so they also keep you full and energized.

Even better, they’re infinitely customizable so you can modify them to your heart’s content!

breakfast cookies lined up with names of cookie flavor variations

Watch: How to make amazing breakfast cookies

And for more delightful vegan breakfast ideas, check out my vegan breakfast recipe round-up! It’s chock-full of fun plant-based breakfast recipes from me and other vegan recipe developers.

Why you’ll love these breakfast cookies

Wholesome. These are cookies you can feel good about! They’re made with ingredients that are perfectly acceptable for breakfast, which means you can happily eat cookies for breakfast.

Deceptively delicious. Wholesome breakfast cookies might sound like they taste meh, but these are cookies you’ll actually want to eat.

Delightfully chewy. If you’re like most people, you like chewy cookies. These cookies are incredibly chewy with crunchy bites of seeds and even more chewy bites from the dried fruit.

Pantry-friendly and easy to customize. You likely already have all the ingredients in your pantry. You can also get creative and mix and match your favorite ingredients. Read more in the “how to customize” section!

For more pantry cookies that are a bit more indulgent, try these Chocolate Chunk Pantry Cookies or for something fancy try my Chewy Chai-Spiced Oatmeal Cookies.

Versatile. Not only can you eat them for breakfast, but they’re also a great post- or pre-workout snack. My athletic friend Joanne of The Korean Vegan (she runs marathons) said these cookies fueled her for a long run around Central Park. Oh, and of course, you can also eat them for dessert.

stack of chewy breakfast cookies

How to make vegan breakfast cookies

Gather your ingredients!

labeled ingredients for breakfast cookies

Prepare your flax egg. Whisk together the ground flaxseed meal and water and set aside for 15 minutes to gel up.

In a large bowl, together the dry ingredients: oats, coconut, salt, baking powder, baking soda.

In a medium bowl, whisk together the liquid ingredients until smooth and thick: almond butter, maple syrup, vanilla, and prepared flax eggs.

Pour the wet ingredients over the dry.

Use a silicone spatula to combine the ingredients until it resembles cookie dough.

Add desired mix-ins (chopped nuts or seeds and dried fruit or chocolate chips).

Add hemp seeds.

Stir to evenly incorporate the mix-ins.

Scoop about 3 tablespoons of dough onto parchment paper-lined baking sheets and lightly flatten. Bake at 350ºF for 18-20 minutes, until lightly golden on the bottom. Cool the pans on a wire rack for 5 minutes, then transfer the cookies directly to the wire rack.

How to customize these cookies

Not a fan of coconut or allergic? Omit the shredded coconut and just add more oats. Personally, I think the coconut adds a lovely texture.

Likewise, if you don’t have hemp seeds, you can omit or add more shredded coconut. But you should really get some hemp seeds!

Allergic to almonds or don’t have almond butter? Use any nut butter you like, such as cashew butter or peanut butter (they will taste like peanut butter cookies). Just be sure to use a smooth, not crunchy, variety, as the nut butter is the replacement for oil in this recipe.

For the dried fruit mix-in, you could really use any variety you like. I have used raisins, currants, finely chopped apricots, finely chopped dates, and dried cranberries (use juice-sweetened cranberries to avoid refined sugar).

And if you’re not a fan of dried fruit at all, feel free to substitute with dairy-free chocolate chips. I love the chewiness that dried fruit brings, but the chocolate chip version makes these taste more like a classic cookie (SO good). The chocolate chip version is a favorite in our house.

For the seed and nut mix-in, pepitas, sunflower seeds, or any kind of nut works well. Just chop them up pretty good so you don’t get large pieces.

mix-ins for breakfast cookies with ingredients labeled

Some flavor variations that we tried are below. My favorites are anything that contains chocolate chips (no surprise!), dried blueberries, and dried cranberries.

  • Mango Cashew: finely chop dried mango + raw unsalted cashews, chopped
  • Chocolate Chip Almond: mini vegan chocolate chips + roasted almonds, chopped
  • Cranberry Pecan: dried cranberries + pecans, chopped
  • Blueberry Walnut: dried blueberries + walnuts, chopped
  • Golden Macadamia: dried golden berries + macadamia nuts, chopped
breakfast cookies with different mixins on a wire rack

Frequently Asked Questions

Can I make these breakfast cookies nut-free?

Yes, use seeds instead of nuts for your mix-ins and sub the almond butter with tahini.

You’ll need to use a smooth, non-bitter variety and stir well. I love Seed + Mill and Soom Tahini (affiliate link) and the Whole Foods 365 brand is pretty decent.

Or you could try Sunbutter sunflower seed butter. It will likely tinge your cookies green (that’s what happens when you bake with sunflower seeds) but the taste will be great.

Can I freeze these?

Yes, they freeze perfectly! And they take just 15ish minutes to defrost, so you can enjoy them really any time. After baking, allow the cookies to cool completely. Store them in a freezer-safe zip-top bag and label with the name and date. They should be good for about 3 months.

What if my nut/seed mix-ins are roasted and/or salted?

That’s fine! If salted, you can use a scant 1/2 teaspoon salt in the recipe.

brown plate of breakfast cookies with one bitten into and a glass of oat milk

If you love these breakfast cookies, be sure to tag me on Instagram with your recreations and please rate and review with your feedback below!

Breakfast Cookies

5 from 249 votes
These Breakfast Cookies are healthy enough to eat for breakfast or a post-workout snack but delicious enough for dessert! Made with oats, seeds, and almond butter, they're vegan, gluten-free, refined sugar-free, soy-free, and have no added oil. Each cookie packs in nearly 5g of protein!
Prep Time: 20 mins
Cook Time: 20 mins
Cooling Time 5 mins
Total Time: 45 mins
Cuisine: Baking
Diet Vegan
Serving size: 24


  • 2 tablespoons ground flaxseed meal
  • 2 cups (190g) rolled oats (certified gluten-free, as needed)
  • 1/2 cup (50g) unsweetened shredded coconut
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (190g) smooth, creamy variety of almond butter (can sub cashew butter)
  • 1/2 cup (160 mL) pure maple syrup
  • 1 1/2 teaspoons pure vanilla extract


  • 1/2 cup dried fruit (or mini vegan chocolate chips) such as cranberries, currants, blueberries*
  • 1/2 cup (60g) pepitas, sunflower seeds, or nuts of choice chopped**
  • 1/3 cup (50g) hemp seeds (also called hemp hearts)


  • Prepare the flax eggs. Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 10-15 minutes to gel together.
  • Preheat the oven to 350ºF/175ºC. Line two large baking sheets with parchment paper.
  • In a large bowl, mix together the dry ingredients: oats, coconut, baking powder, baking soda, and salt.
  • In a medium bowl, mix together the wet ingredients: almond butter, maple syrup, vanilla, and prepared flax eggs. Whisk until smooth and thick.
  • Pour the wet mixture into the dry ingredients, using a silicone spatula to mix everything until the mixture resembles a cookie dough. Fold in your desired mix-ins (dried fruit, chopped nuts/seeds, and hemp seeds) using the spatula.
    If the dough is too sticky to handle, refrigerate it for 10-15 minutes to firm up slightly.
  • Use an ice cream scoop or large spoon to scoop about 3 tablespoons of dough onto the prepared baking sheet, spacing them about 1/2 inch apart, 12 cookies per sheet pan (they don't really spread). Alternatively, measure out 3 tablespoons and shape the dough into a round using your hands. Lightly flatten the top of each cookie with your hands.
  • Bake the cookies for about 18-20 minutes. After 5 minutes, use a spatula to carefully transfer them to a cooling rack. Store leftover cookies in an airtight container on the counter for 5 to 7 days, or in the freezer for up to 3 months.


* If you want to keep these cookies entirely refined sugar-free, use a naturally sugar-free dried fruit like currants, sultanas, or chopped mango or apricots (most varieties of dried cranberries and blueberries have added sugar).
If you want something a little more traditional cookie-like, these are REALLY good with mini vegan chocolate chips (I love the chocolate chips from Enjoy Life).  
**Nut options we’ve tried: almonds, walnuts, pecans, cashews, macadamia nuts. They all work! Just be sure to chop well so you don’t get big pieces. 

Calories: 147kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 73mg | Potassium: 160mg | Fiber: 3g | Sugar: 6g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

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420 comments on Breakfast Cookies

  1. Heather

    5 stars
    Great with a cup of tea in the morning.

    1. Kaitlin @ Rainbow Plant Life

      Oooh, now that’s a winning combo! Thanks for the review, Heather!

  2. Judy Pratt

    5 stars
    I eat these before and after workouts. Truthfully, I eat them any time. I add some protein powder and oat milk chocolate chips and they are yummy!

  3. Tabitha

    5 stars
    I love these cookies so much! It is so nice to be able to have something so customizable and easy to make. I made a huge batch of these one weekend and have froze them so that I can enjoy a great treat every day!

    1. Hannah @ Rainbow Plant Life

      Hi Tabitha, thank you again for another lovely review! These cookies are a staple for so many people, we love that they’re so versatile. Enjoy! :)

  4. Ribkah

    5 stars
    Love love love these breakfast cookies! So delicious and versatile. Thank you Nisha

    1. Hannah @ Rainbow Plant Life

      Hi Ribkah, we’re so happy you enjoyed these versatile cookies! :)

  5. Amy S

    I LOVE these cookies! This recipe is so versatile. Each time I make them I change up the add-in. Always fantastic. I eat these as an evening dessert. So good. Thank you for this amazing recipe :)

    1. Hannah @ Rainbow Plant Life

      Hi Amy, so glad you’re enjoying these versatile cookies! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  6. Rita D

    5 stars
    Ok so honestly I’ve made this so so many times… My oldest son loves them so much had to make him 2 batches lol, i make them just about every week. I find them perfect as the “on the run breakfast”. I estimated one recipe makes 24 cookies that turn to be 75 calories each

    1. Kaitlin @ Rainbow Plant Life

      We’re delighted this recipe is a staple for you, Rita! :)

  7. Lauren

    5 stars
    These are delicious and filling! Two kept me full for 4-5 hours. Next time I will probably decrease the sweetness slightly. Also note, I have 2T and 3T cookie scoops…there was no way I was getting 24 cookies using the 3T. I used slightly heaping 2T scoop and got 24.

    1. Kaitlin @ Rainbow Plant Life

      Awesome to hear you enjoy the cookies, Lauren. Thanks for your comment and for taking the time to review!

  8. RDL

    5 stars
    I’ve been making these weekly for months without hemp hearts and they were great – but I finally picked up some hemp hearts recently and now they’re FANTASTIC. I love these as a snack for bust days!!!

    1. Kaitlin @ Rainbow Plant Life

      RDL, So glad to hear you loved this recipe!

  9. Aud

    5 stars
    Just made this for breakfast. My fillers were dried apricot and almonds…this was so good. My family loved it. I’ll definitely do it again.

    1. Kaitlin @ Rainbow Plant Life

      We’re thrilled you and the family loved the breakfast cookies, Aud!

  10. Janet A

    5 stars
    A super easy and delicious breakfast!

    1. Kaitlin @ Rainbow Plant Life

      So happy you think so, Janet!

  11. Ro

    5 stars
    These were so delicious and filling. My family loved them, even my daughters picky eater friend . I did a combo of chocolate and golden raisins

    1. Kaitlin @ Rainbow Plant Life

      Thanks for sharing, Ro!

  12. Shea

    5 stars
    I make these frequently. Maybe a bit too frequently, haha, but they are more wholesome than they taste! Such a forgiving recipe too — you can modify it easily to what you have on hand. Nisha also has a similar chai-spiced cookie recipe that you should try if you make this recipe and like it.

    1. Kaitlin @ Rainbow Plant Life

      Thanks for sharing, Shea! :)

  13. Shivana Toolsie sanchez

    5 stars
    This is an incredibly delicious cookie

    1. Kaitlin @ Rainbow Plant Life

      We’re so happy you think so, Shivana!

  14. Nancy

    I made these breakfast cookies for our busy week but they were so good we had them for dessert and now I find myself making a second batch. They were chewy, sweet, and I can’t get over the healthy part. No guilt eating more than one! Can’t wait to try out other of your homemade vegan desserts, Nisha.

    1. Kaitlin @ Rainbow Plant Life

      That’s so great to hear, Nancy! :) Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  15. Meliss

    Could you substitute syrup with apple sauce or banana

    1. RDL

      5 stars
      I have made these with banana instead of syrup but they’re a lot softer. I use much less syrup than the recipe calls for and they’re still very good.

    2. Kaitlin @ Rainbow Plant Life

      Hi Meliss, we haven’t tried it ourselves and aren’t sure. If you try it yourself, let us know how it goes.

  16. Kim Brann

    5 stars
    Had to make them again! Even better the second time.🌻

    1. Kaitlin @ Rainbow Plant Life

      Kim, So glad to hear you loved this recipe!

  17. Joan

    5 stars
    Loved these so much last week that I made them again today. Yum!

    1. Kaitlin @ Rainbow Plant Life

      Awesome, Joan. Thanks for your comment and for taking the time to review!

  18. Carol K

    5 stars
    Love these! They came together so easily. Perfect for breakfast on the run, or a healthy snack when craving a treat. My add ins were craisins, sunflower seeds and hemp hearts. Love that unlike granola, there is no added oil. Thanks!

    1. Kaitlin @ Rainbow Plant Life

      Thanks for sharing, Carol!

  19. Vicki

    5 stars
    Omg! I was so skeptical about these…I really hate “healthy” tasting cookies, but these were the opposite! So freaking delicious! I’m trying to not eat a whole tray for breakfast! Thank you Nisha, for another amazing go to recipe! I used dried blueberries, chopped almonds and few chocolate chips. So YUM!

    1. Kaitlin @ Rainbow Plant Life

      Thanks for the lovely feedback, Vicki! You’re welcome for the recipe :)

  20. Analia F

    5 stars
    They’re delicious!! I used natural peanut butter since I did not have any almond butter on hand and my add-ins were mini chocolate chips, finely diced walnuts and roughly chopped sunflower seeds. 10 out of 10…..highly recommend 😉!!

    1. Kaitlin @ Rainbow Plant Life

      Awesome, Analia. Thanks for your comment and for taking the time to review!

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