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+ servings

Spiced Breakfast Cookies (Vegan, Gluten-Free)

Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings: 24 to 28
Calories: 136kcal
Author: Nisha Vora


  • 3/4 cup gluten-free oat flour or almond flour
  • 1 1/4 cups gluten-free rolled oats
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup flaxseed meal
  • 2 tablespoons chia seeds
  • 3 tablespoons raw cacao nibs
  • 1/2 cup raw pumpkin seeds
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon kosher salt
  • 1/3 cup chopped dried apricots
  • 1/2 cup dried cranberries or currants
  • 1/4 cup melted coconut oil*
  • 3/4 cup unsweetened applesauce
  • 1/4 cup pure maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 3 tablespoons creamy almond butter or tahini
  • 1/4 cup almond milk (or other plant-based milk)


  • Preheat the oven to 325ºF. Line two large baking sheets with parchment paper.
  • In a large bowl, stir together the oat flour (or almond flour), oats, coconut, flaxseed meal, chia seeds, cacao nibs, pumpkin seeds, flaxseed meal, ginger, cloves, nutmeg, cinnamon, baking powder, and salt. Fold in the dried apricots and cranberries (or currants).
  • In a medium bowl, whisk together the melted coconut oil, applesauce, maple syrup, vanilla, almond butter, and almond milk until smooth. Pour the wet ingredients over the dry mixture, stirring to combine with a wooden spoon or rubber spatula until the dough sticks together. Allow the dough to rest for 10 minutes – this gives the flaxseed meal a chance to thicken the dough.
  • Scoop about 3 tablespoons of the dough into your hands and shape into a round. Arrange the cookies on the baking sheets, spacing them about 1/2 inch apart (about 12 cookies per sheet). Lightly flatten the tops of the cookies with your hands.
  • Bake the cookies for about 20 minutes, or until they are slightly firm and hold their shape. After 5 minutes, use a spatula to carefully transfer them to a cooling rack.
  • Store leftovers in an airtight container.


*To make these cookies oil-free, use 1/2 of a ripe banana and the flesh of 1/2 of ripe avocado instead of the coconut oil (they might be a bit soft in the middle).