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. Jessica Crawford

    5 stars
    Can I sub egg for the flax? I realize it then makes the recipe non vegan but I don’t have flax on hand at the moment and would love to try these! Thank you 🙏

    1. Kaitlin @ Rainbow Plant Life

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

    2. Carole

      I have made these with two eggs instead of the flax and they come out great!

  2. Nour Herro

    5 stars
    These are delicious! i used dried blueberries, pepitas and hemp seed.

    1. Kaitlin @ Rainbow Plant Life

      Thanks for sharing, Nourr! So happy to hear you enjoyed them.

  3. Natasha S

    5 stars
    Delicious and easily adaptable recipe! I used sunflower butter and love the combination of walnuts and dried blueberries. Another Nisha recipe for the win!!

    1. Kaitlin @ Rainbow Plant Life

      Lovely to hear you enjoyed the cookies, Natasha!

  4. Meiji

    5 stars
    I love these cookies not only on breakfast but as dessert and snack as well. Made mine with raisins and pumpkin seeds, without coconut & hemp. Very filling, crunchy and not too sweet.

    1. Kaitlin @ Rainbow Plant Life

      Thanks for the lovely feedback, Meiji!

  5. Kameco

    5 stars
    These are great! I’ve made something similar in the past using peanut butter. I have to say they are way better with almond butter. I most certainly will make these again and again.

    1. Kaitlin @ Rainbow Plant Life

      Lovely, Kameco! Thanks for the awesome review!

  6. Abby

    5 stars
    Ooh girl these are GOOD! I subbed natural, unsalted peanut butter for the almond butter and they turned out great! These are a great way to start your day, or a perfect little bump for a midday slump.

    1. Kaitlin @ Rainbow Plant Life

      We’re so glad you think so, Abby! Thanks for sharing your experience :)

  7. Nessa

    5 stars
    I made several substitutions. I didn’t have shredded coconut so I sub for oat flour. Didn’t have hemp hearts used chia seeds. My mix ins were chia seeds, sunflower seed and vegan chocolate chips. These came out so chewy but tasty. I love cookies!! Thank you for the recipe Nisha

    1. Kaitlin @ Rainbow Plant Life

      Thanks for sharing, Nessa! We’re happy you enjoyed the cookies :)

  8. Christina Smalley

    What can I add if I omit coconut? More oats?

    1. Kaitlin @ Rainbow Plant Life

      Hi Christina, yes more oats work!

  9. John

    5 stars
    I made Chocolate chip and cranberry and chocolate chip and walnuts,both delicious. They will not last long in our house.

    1. Kaitlin @ Rainbow Plant Life

      Thanks for sharing John, so lovely to hear you enjoyed the cookies!

  10. Jean

    5 stars
    Who doesn’t love cookies for breakfast! They are delicious. Looking forward to trying our other combinations

    1. Kaitlin @ Rainbow Plant Life

      Agreed, Jean! We hope you love the other combos :)

  11. Emily Gunn

    5 stars
    The best part about vegan baking is eating the dough and licking the spoon guilt free! These cookies are delicious baked or unbaked.

    1. Kaitlin @ Rainbow Plant Life

      Yes, Emily! We love doing that too! Thanks for the comment :)

  12. Beth S.

    5 stars
    The unsweetened coconut gave the cookies added texture without alerting my husband’s “no-coconut shards” alarm!
    Add-ons: walnuts, hemp seeds and vegan 70% dark chocolate chips

    1. Kaitlin @ Rainbow Plant Life

      Woohoo! Thank you for sharing your experience with us, Beth!

  13. Sacha

    5 stars
    Love these!
    We made ours with sultanas.
    Easy and quick to make, very tasty and pack full of protein 🙌

    1. Kaitlin @ Rainbow Plant Life

      Thanks for the lovely feedback, Sacha!

  14. jacquie

    this is my kind of breakfast! thanks for posting the recipe

    1. Kaitlin @ Rainbow Plant Life

      Yay, we’re happy to hear it Jacquie! You’re welcome and enjoy!

  15. Joan

    5 stars
    These cookies may not last until breakfast. Chewy and delicious!
    I used peanut butter because that’s what I had on hand. I reduced the maple syrup as I do not like foods that are too sweet. These were perfect for my tastes. Next time I will portion the dough for separate add-ins although my walnuts, dried cranraisins and hemp hearts were great together. Must say, it was my first time making a flax egg.

    1. Kaitlin @ Rainbow Plant Life

      We’re so glad you loved the cookies, Joan! Thanks for sharing your experience!

  16. Marjorie Peacock

    5 stars
    These cookies are great! I’m having trouble keeping my 13 year old grandson out of them.

    1. Kaitlin @ Rainbow Plant Life

      Woohoo, thanks for sharing Marjorie!

  17. Cyd

    5 stars
    Hi Nisha,

    Cookies are in the oven – the batter is Delicious. I used a 3 TBSP scoop but I only came up with 15 cookies. It seems I should have had 24. Any suggestions as to what I may have done incorrectly? Did I simply use too large a scoop?
    Thank you so much for all your delicious recipes. They never disappoint!

    1. Kaitlin @ Rainbow Plant Life

      Great, Cyd! And yes the large scoop seems like the most likely scenario! You’re welcome for the recipes, thanks for trying them :)

  18. Simran

    5 stars
    Really good! I added chocolate chips and it turned out great! Definitely recommend! Thanks Nisha!

    1. Kaitlin @ Rainbow Plant Life

      Thanks for the lovely feedback, Simran!

  19. Penny

    If one were to substitute aquafaba for the flax eggs, what would be the appropriate amount?

    1. Kaitlin @ Rainbow Plant Life

      Hi Penny, 6 tablespoons seems like the correct amount according to our research. If you try it, please let us know how that goes!

  20. Barbara R

    5 stars
    Really good, sweet but not too sweet, love the combination of oats and coconut. Will try substitutions for the nut butter, like apple sauce and pumpkin puree.

    1. Kaitlin @ Rainbow Plant Life

      We’re happy you loved the breakfast cookies, Barbara!

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