Healthy Vegan Breakfast Cookies

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These Vegan Breakfast Cookies are healthy enough to eat for breakfast or a post-workout snack! Made with oats, seeds, and almond butter, these cookies are deceptively delicious and are vegan, gluten-free, oil-free, refined sugar-free, and soy-free!
Prep Time: 30 mins
Cook Time: 20 mins
Chill Time 5 mins
Total Time: 55 mins
4.9 from 33 votes

Do you ever wish you could eat cookies for breakfast and not be judged for it? Well, you have two options. One, you can hide in a closet and eat cookies for breakfast so no one finds out and judges you. Or, two, you can make these Healthy Vegan Breakfast Cookies because, yes, they are healthy enough to eat for breakfast!

They’re made with wholesome ingredients like oats, almond butter, and seeds, and they’re not only vegan but also gluten-free, soy-free, and oil-free! If you love the sound of these cookies, you’re absolutely going to love these similarly wholesome Chewy Chai-Spiced Oatmeal Cookies.

stack of healthy vegan breakfast cookies on dark backdrop

Why you’re going to like these cookies

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.

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. They’re vegan, gluten-free, oil-free, refined sugar-free, and soy-free.

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

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

Easy to customize. Feel free to get creative with this recipe and mix and match your favorite ingredients. Customization ideas are in the next section!

How to Customize these Healthy Vegan Breakfast Cookies

Not a fan of coconut? Omit the shredded coconut and just add more oats!

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

For a nut free version, try tahini – make sure to use a smooth, non-bitter variety like Soom Tahini, Seed + Mill, or the Whole Foods 365 brand, and stir well. 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.

For the dried fruit, you could really use any variety you like. I used cranberries, but if you can’t find juice-sweetened cranberries and want to avoid refined sugar (most store-bought dried cranberries have sugar), use another dried fruit such as raisins, currants, or finely chopped apricots or mango.

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 you can also never go wrong with chocolate!

And if you don’t have pumpkin seeds or sunflower seeds, you can use chopped nuts. Finely chopped walnuts or pecans would be my top choice.

stack of breakfast cookies with dried fruit on parchment paper with milk bottle in background

These vegan breakfast cookies are really easy to make, so there’s not much else you need to know! If you give this recipe a try, be sure to tag me on Instagram with your recreations and please rate and review with your feedback below!

Healthy Vegan Breakfast Cookies (gluten-free, oil-free)

4.9 from 33 votes
These Vegan Breakfast Cookies are healthy enough to eat for breakfast or a post-workout snack! Made with oats, seeds, and almond butter, these cookies are deceptively delicious and are vegan, gluten-free, oil-free, refined sugar-free, and soy-free!
Prep Time: 30 mins
Cook Time: 20 mins
Chill Time 5 mins
Total Time: 55 mins
Course: Dessert
Cuisine: Baking
Keyword: breakfast cookies, gluten-free, no added oil, refined sugar free, vegan cookies
Serving size: 24

Ingredients

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

Mix-Ins

  • 1/2 cup dried fruit, such as cranberries, currants, or chopped apricots
  • 1/2 cup (60g) pepitas and/or sunflower seeds, chopped
  • 1/3 cup (50g) hemp seeds (also called hemp hearts)

Instructions

  • Prepare the flax eggs. Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 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, pumpkin/sunflower 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. 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 or a fork.
  • 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 or resealable bag on the counter for 2-3 days.

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36 comments on Healthy Vegan Breakfast Cookies

  1. Carly

    These breakfast cookies looked very close to one of my favourites from a local coffee shop. After flattening the dough I coated them in cinnamon just like the coffee shop does and YUM YUM! I will definitely be making these again, I love the combination of sweet and nutty in these cookies. Thank you for an awesome recipe!

  2. Yolanda

    This was a delicious way to start the morning. Didn’t have almond butter so I made it with peanut butter and still it was amazing. Also did half the amount of maple syrup and did half monk sugar and it turned out great. Thank you I always love your recipes.

  3. Emily

    These are so simple and absolutely AMAZING! I doubled the batch and they were gone in 2 days. My whole family LOVED them!

  4. LoganX

    For me, cookies are rarely ever worth the effort that goes into making them. This was no exception.

  5. Lori

    The batter barely made it into the oven and I don’t know if there will be any cookies left for breakfast. They are outrageously delicious!!! So easy to put together too! I love how many different variations I can make just by switching up the dried fruit. Thanks for a quick, easy, healthy recipe!

  6. Shereen Dindar

    Hi there! Could I substitute apple sauce or mashed banana for the maple syrup? They are for my baby boy who can’t have any added sugar.

  7. Kari

    I’ve made these cookies almost 10 times now and they are, by far, my favorite cookies I’ve ever made. They taste indulgent, but I feel great after eating them! The almond butter is surprisingly neutral, making the cookies taste like the oatmeal cookies I remember growing up. I personally just use golden raisins instead of other fruit/nut additions, and I like to add a bunch of cinnamon to the recipe. Thank you so much for this amazing recipe!!!

  8. Lorie

    Making these now!! Couldn’t stop eating the batter;) delicious and in our house this is exactly what we want in a cookie

  9. Cara

    Surprised at how good they turned out and tasted!! 10/10, will be making these again. Also added mini chocolate chips in mine, made them taste even better. Highly recommend!

  10. danielle

    These are sooo yummy!!! I made them with almond butter and mixed in pepitas, mini choc chips, pecans and raisins…soooo yummy! It’s perfectly sweet and kind of like a really good granola bar in cookie form lol. Thanks for this recipe! Can’t wait to make the chai spiced cookies next!

  11. Jo-Ann Albano

    Fantastic. So easy. Great, healthy, tasty recipe. I love that it is oil and gluten-free and it takes so good!!! You are very gifted. We are lucky to have you. :)

  12. Leanna

    Kinda difficult to work the dough into cookies, even after chilling. But these are super yummy!

  13. Vai

    I love how detailed your recipes are! Can this mixture be frozen in case I didn’t want to make 24 cookies at once?

  14. Nicole

    These were delicious! I started serving a few to the kids with some fruit at breakfast, while I ate a few with my coffee while packing lunches up! Quick and convenient and good! I’ll be making more!

  15. Ava

    These cookies are absolutely delicious and wonderfully chewy! Plus, they’re so nutritious and hearty at the same time. I can’t not eat more than one in a single sitting!! Thank you so much, Nisha! :)

  16. Lee Smith

    Best cookie I’ve ever had. I freeze some in small portions and it works for me. I always have some on hand if friends call in for a coffee. Only cookie I have in house. Have just sent recipe to my daughter who now wants to bake them herself, lol. She always heads straight to my supply when she pops in to see me. Thank you so much for this wonderful recipe.

  17. Lisa Lippa

    These cookies are delicious and filling. Great for a mid morning snack on the ski slopes!

  18. Katherine Carroll

    These cookies are the best! I make them for my husband, extremely picky 5 year old son, and as thank you cookies for my kind neighbors who have helped me out several times during the pandemic. Today I didn’t have enough almond butter and added tahini and am delighted they still taste delicious. I add sunflower seeds. Then I mix cranberries into half of the batter and chocolate chips into the other. Yum!

  19. Anna

    These have become our go-to cookie in the house. We are trying to a diversity of plants and the add-ins let us go wild! I’ve been adding walnuts, pumpkin seeds, and hemp seeds. I’ve tried other mixes but this one comes out so wonderfully chewy.

    1. Sarah

      Love them! Great texture. I used chocolate chips, dried cranberries, chopped prunes, raisins, and sunflower seeds as the mix ins. Easy, quick breakfast.

  20. Amanda Heynen

    What is the nutrition value of each cookie?

  21. Valerie

    These are so delicious!! I have been looking for an easy oatmeal cookie and this is perfect. They will become a staple in my home! Thank you :)

  22. Priscila

    I just made the breakfast cookies. OMGoodness, it is the best cookie I have made and eaten in my whole life!!! I used tahine instead of nut butter and add cacao nibs. So DELICIOUS. Thank you so much!!!

  23. Ahmed

    This recipe is sooo good! I am not vegan so I used one egg instead of the flax and used peanut butter/flaked almond/choc chips/coconut/oatmeal/maple syrup…what I love is that it’s not obnoxiously sweet as most peanut cookie recipes or tastes…weird like those premade snack nut bars super easy the coconut/oatmeal makes peanut butter taste not as peanutty to me that’s a win. Anyways thanks keep up the great work!

  24. Lara

    So good! I used sunflower butter instead of nut butter and also put in some goji berries and cranberries. They smell delicious and can’t wait to try them ( the batter tasted great already ;) )

  25. Manal

    I made these for a hike with my friends. We could NOT stop eating these delicious cookies.

  26. Amy

    I just made these and they delicious! I am so excited about having a quick grab breakfast this week! One question though, they were a bit dry when I was molding them to bake. Any suggestions?

  27. Ashley Heninger

    Just made these and they are so delicious! Sprinkled cinnamon, cardamom and coconut sugar on top. Also did a mix of almond butter, peanut butter and cashew butter to use what I had on hand. Taste healthy and delicious.

  28. Jamie Roberts

    I substituted tahini for the nut butter, since that’s what I had and added chocolate chips to the mix-ins. Delicious! They make such generously sized cookies. Can’t wait to enjoy one of these with my coffee tomorrow! Thanks so much for another masterpiece of a recipe.

  29. Paige

    Delicious! I forgot the oats though, but still came out wonderful!

  30. Janet

    These cookies are awesome. I made as directed, but I’ll probably try again with different substitutions. Thanks for sharing.

  31. Sasha

    I literally make these every other week. Sooooo good! Have done a variety of different dried fruits, nuts, and chocolate. This recipe is a definite staple.

  32. Claudia Chang

    I added chocolate chips and they were delicious! They were a perfect snack that was sweet but not too sweet. Thank you for sharing!

  33. Aida

    I just made these. They are wonderful! I added 1/3 c oat bran and cut oats by 1/3 c.Better tasting than Alyssa’s store bought cookies, similar ingredients and, of course, much less expensive. Thank you for another great recipe!

    1. Aida

      Also, I added 1/2 tsp cinnamon. I used 1/4 c raisins and 1/4 c mini vegan chocolate chips, 1/4 c roughly chopped pumpkin seeds and 1/4 c sunflower seeds. I only used 1 tbsp scoop to make smaller cookies, and I cut bake time to 12 minutes. It made 31 cookies.I was a little short on maple syrup so I added about 2 tbsp molasses to make up the 1/2 cup. Really great cookies. I plan to keep some in the freezer to have on hand and I am sure I will make these again.

  34. N

    These look delicious! Could the oats be substituted for something else ? I’m allergic to them . Would love to try these cookies :)

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