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 Time: 20 mins
Cook Time: 20 mins
Cooling Time 5 mins
Total Time: 45 mins
5 from 177 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 177 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
Keyword: breakfast cookies, gluten-free, no added oil, refined sugar free, vegan cookies
Serving size: 24

Ingredients

  • 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

Mix-Ins

  • 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)

Instructions

  • 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.

Notes

* 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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280 comments on Breakfast Cookies

  1. Shelley.

    5 stars
    The print button above the recipe doesn’t work! I love this recipe, but want it in a hard copy for my recipe collection. Please fix! Love your recipes, too!

    1. Support @ Rainbow Plant Life

      Hi Shelley, it’s working on our end! It pops up in another tab so it not showing up may have something to do with your browser’s settings!

  2. Lisa

    Hello! If I don’t have flaxseed meal and I don’t mind using a non-vegan egg, how many eggs would I use for this recipe? Thanks so much in advance!

    1. Support @ Rainbow Plant Life

      Hi there Lisa, one tablespoon of flaxseed mixed with water = one egg. So this recipe calls for two vegan eggs, which would be the equivalent of 6 tablespoons of JUST egg. We hope you love the recipe!

      1. Amy

        So 2 regular eggs? I’m confused. If I’m not using a boxed egg mixture then how many chicken eggs does this recipe call for?

  3. Alice Toth

    5 stars
    These turned out fantastic even with my modifications. This recipe is very forgiving and super customizable! I only had “natural” no stir peanut butter spread and it worked just fine. I used pecans, dried cranberries and mini chocolate chips but I also added chia seeds.

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Alice!

  4. Nicole

    5 stars
    I was so happy to come across this recipe while looking for new breakfast ideas. Yesterday I had made a batch of your muesli, but my children didn’t care for it. I can’t eat oats, and was sad that the muesli may go to waste. So I was very happy to find this breakfast cookie recipe that has a very similar ingredients list. I just had to mix in all of the wet ingredients to my already prepared muesli. The children say the cookies are a hit! Thank you!

    1. Kimmie

      My son can’t have oats either so I’ve found a good substitute for the oats to be quinoa flakes. I haven’t made these yet but have made a similar version and look forward to making this one! Yummy!! 😋

      1. Support @ Rainbow Plant Life

        Interesting, thanks for sharing Kimmie!

    2. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Nicole! So glad you were able to repurpose the muesli!

  5. Kiran Kaur

    5 stars
    These turned out delicious! Great suggestion to freeze them so always had a delicious snack on hand for the week!

    1. Support @ Rainbow Plant Life

      Kiran, So glad to hear you loved this recipe!

  6. Michelle

    5 stars
    So delicious!! I always have some in my freezer for a mid morning snack or a treat at night. We love pecan and chocolate chip the best! My whole family loves them and they have no idea they are vegan cookies.

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Michelle!

  7. Sue Gaglardi

    5 stars
    Thanks Nisha for posting the nutritional info!

    1. Support @ Rainbow Plant Life

      You’re welcome, Sue!

  8. Paulien

    5 stars
    Hi Nisha,

    Can I just thank you for putting metric measurements in your recipes? I have had your cookbook for a while now. The first day I got it, I went over every page and converted everything. There’s lots of notes in there (thanks for not using glossy paper!).

    I hadn’t checked your website for a while now. And now I see all those lovely newer recipes have the metric measurements in them already! Thank you so so much (probably on behalf of all non-American people on your website)
    <3 <3 <3

    1. Support @ Rainbow Plant Life

      You’re welcome, Paulien! Thanks for making the recipes :)

  9. Eva

    5 stars
    Greetings from Sweden! These cookies turned out YUMMY! Used what I had at home, so substituted almond butter for peanut butter, and added chopped dried melon and cashew nuts for the mix ins. Will definetely use this recipe again, and try other mix ins.

    1. Support @ Rainbow Plant Life

      Eva, So glad to hear you loved this recipe! Thanks for sharing :)

  10. Sue

    Amazing cookies! My husband asked for them every week! They are a hit. I cannot get the nutritional info to show up – can you post please??

    1. Support @ Rainbow Plant Life

      So great to hear you love the cookies, Sue! Nutrition facts have been updated. 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!

  11. Nicole

    5 stars
    I loved these! One question, I used 1/2 the maple syrup as I like things less sweet. It made the cookies a little hard to shape. I’d love a suggestion for a sub for a little more moisture. Would a splash of almond milk work?

    1. Dee

      Sometimes I use half the sweetener required also. But I use half the maple syrup called for and the other half water. That way you keep the amount of liquid needed for that specific recipe without getting the total sweetness. It works for me!!!!

    2. Support @ Rainbow Plant Life

      Hi Nicole, I think a splash of almond milk or applesauce would work (although applesauce will add in some sweetness). If you’re not opposed to using oil, a tablespoon or so of that would also help.

      1. Shan Kaur

        5 stars
        Hi Nisha, is there a replacement for the maplesyrup? It’s about 9 euros (10dollars) a bottle here and I’d rather not go broke after baking a batch of cookies… Thanks!

        1. Support @ Rainbow Plant Life

          Hi Shan, you can use agave instead!

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