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 200 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 200 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

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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326 comments on Breakfast Cookies

  1. Alejandra Quintero

    5 stars
    This came just in time, I was looking for a breakfast cookie recipe that doesn’t include mashed bananas to pack for my food critic 6-year-old who does not like the taste of bananas in vegan baked goods. They were such a big hit in the house, everyone devoured them within a couple of days. Will most definitely be making these again soon. The only thing different that I did was that I put half of the oats in the blender to make oat flour and left the rest as is to make it more appealing to my 6-year-old and they turned out great!

    1. Kaitlin @ Rainbow Plant Life

      LOL, great to learn these cookies passed the food critic test! Thank you for sharing that with us, Alejandra!

  2. Janine Barclay

    5 stars
    This isn’t my first comment. We are crazy for these cookies and i make them all the time. I decided to make a triple batch and I am so grateful you put the weight of things because it made it so much easier to do. I didn’t have to mess up measuring cups for peanut butter etc. These really do freeze well. Trust me I know lol. I always make a double batch this is the first time for a triple. The size I make it made around 90. My only suggestion is wash off the ice cream scooper periodically it gets sticky and it works better if you do this

    1. Kaitlin @ Rainbow Plant Life

      Janine, So glad to hear you love the recipe! Thanks for sharing your experience.

  3. Sonia

    5 stars
    Really love these cookies, my friends & family also, they asked when I will be making them again. Easy, wholesome ingredients. I have to control myself not to eat more than two.
    Thank-you Nisha

    1. Kaitlin @ Rainbow Plant Life

      Thanks for the lovely feedback, Sonia!

  4. Lisa

    Could 1 chicken egg be used in place of the flax eggs? Thank you!!

    1. Support @ Rainbow Plant Life

      Hi Lisa, we’re vegan and don’t cook with chicken eggs, so I’m afraid we cannot advise you about whether it will work in this recipe.

  5. Honesty Medina

    5 stars
    I just want to say I made these a few days ago and my family is still enjoying them! I used cashew butter because that’s what I had on hand, with some chocolate chips. My 2 year old and 10 year old love them! And I don’t feel any guilt letting them indulge when they are being picky with my cooking lol. Lots of nutrition in these yummy cookies! Thank you very much, definitely becoming a stable in my home. Can’t wait to try different variations 💃✨

    1. Support @ Rainbow Plant Life

      Honesty, So glad to hear you loved this recipe!

  6. Tammy

    5 stars
    I’ve made these 3 or 4 times in the past 2 weeks and we love them! They’re like a granola bar cookie.

    1. Hannah @ Rainbow Plant Life

      Hi Tammy, a granola bar cookie is the best way to describe these! So glad they are such a hit.

  7. Leslie Karath

    5 stars
    How often have we heard “these are the best (fill-in the blank)…Well, these really are the BEST breakfast cookies. And, so many variations! I’m making these for Christmas gifts. Thanks!

    1. Hannah @ Rainbow Plant Life

      Leslie, so glad to hear you enjoyed these yummy cookies! Love the idea of making them part of Christmas gifts.

  8. Michelle

    Can I use old fashion oats instead of gluten free oats.

    1. Hannah Hairston

      Hi Michelle,

      The recipe lists gluten free oats only as needed. Old fashioned oats would work great here, enjoy! :)

  9. Alice

    Hi! I make these all the time and find double the recipe = 24 cookies. IE: the recipe as is makes just 12. I am spooning out 3 tbsp of dough per cookie. Why does this keep happening? Am I crazy? More likely, the recipe is wrong, no? In it’s supposed batch size? And I do wonder about nutritional info based on this. Should I double it? IE: each cookie has 10g protein, about 300kcal? It works well as an actual quick breakfast if that is the case.. please help make this clear for me :)

    1. Honesty Medina

      I found this to be true for me as well! Not crazy, I just doubled the nutritional info too which is good for my little ones since they eat so little at times.

  10. Toni

    5 stars
    A friend made these & dropped off my first week postpartum. My husband & I loved them so much that i asked for the recipe & i have now made them in different variations multiple times. Our friends just had their first baby so of course I had to make a batch for them (& doubled it for us too). Our favourite healthy cookies without a doubt!

    1. Support @ Rainbow Plant Life

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

  11. Harry Skura

    5 stars
    Your breakfast cookie recipe is the best! I am playing with ingredients each time hoping to get a little more of a dry crunch to the texture but the basics you have outlined are so ‘on the mark’. Thank you for being so passionate and diligent.👍👍

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Harry!

  12. Schriya

    Hey your Cookies are looking great, I really want to try them out but I have a question, 147 kcal each Cookie or all?

    1. Support @ Rainbow Plant Life

      Hi Schriya, those are the nutrition facts for one cookie! We hope you get a chance to make them :)

  13. Natalie

    5 stars
    I substituted 1/4 cup of unsweetened applesauce for 1/2 of the required maple. syrup. Also added 3 tablespoons of collagen powder. No chocolate chips
    Turned out perfect!
    Loved by everyone!!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Natalie!

  14. Theresa

    5 stars
    Another victory for getting healthy food into my 4 year old! I omitted the coconut (personal preference) and used chocolate chips, hemp seeds, pepitas, and walnuts for the mix-ins. I ground up the pepitas and walnuts in the food processor to hide them from my daughter and it worked. I always make a double batch of these and freeze a bunch of them – it makes for a very convenient breakfast to just grab a couple cookies from the freezer in the morning. Our whole family enjoys these, adult and child alike!

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Theresa!

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