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Vegan Breakfast Cookies (Gluten-free)

January 25, 2020 By Richa 63 Comments

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These Vegan Breakfast Cookies are satisfying with the oats, nuts, seeds. They are also gluten-free and have no added oil! Soy-free Recipe. Jump to Recipe

Vegan Breakfast Cookies in small white plate

These snack cookies are a perfect quick bite to get you between meals. They also taste so decadent but pack a nutrition punch.

Loaded with nuts, seeds, oats and no oil, these breakfast cookies come together really quickly. Change up the additions and flavors to preference and keep them around on the counter or in the freezer for quick snacking!

Wet ingredients for our breakfast Cookies in a white bowl  Ingredients for these Vegan Breakfast Cookies

  • Wet ingredients: flax seed meal mixed with water, nut butter, maple syrup, vanilla extract
  • Dry Ingredients: almond flour, oats, coconut, seeds or nuts
  • Additional flavors: chocolate chips or chunks, dried fruit such as cranberries, raisins, apricot.
  • Leavening with baking powder

How to make Vegan Breakfast Cookies with Step pictures

Make flax egg in a large bowl by mixing the flax seed meal with warm water and let sit for 2 mins.  Add nut butter, maple, and vanilla and mix well.

Dough for our Vegan Breakfast Cookies in a white bowl Nut Butter mixture in a whit bowl

Mix the baking powder and salt into the almond flour. Add to the bowl. Add oats, coconut, seeds, chocolate Mix everything until well combined. Press and mix to hydrate all the dry evenly. Chill for half an hour.

Dry ingredients for our Breakfast Cookies in a white bowl

Scoop and shape into flat cookies. Press chocolate chips on top. Bake at 340 degrees F for 18 to 20 mins. Cool completely and store.

Vegan Breakfast Cookies on parchment lined baking sheet Vegan Breakfast Cookies on parchment lined baking sheet

More Cookies to try

  • Brownie Cookies GF Grainfree oilfree
  • Classic Chocolate Chip Cookies with coconut oil, no Palm oil GF option
  • Chocolate Tahini Cookies. Grainfree. Nutfree, Oilfreee
  • Cinnamon Roll Cookies. No Oil
  • PB Chickpea Cookie Pie- Can be nut-free. GF
  • Lemon Chia Cookies. GF option
  • Vegan Shortbread, GF option
  • Cardamom Snikerdoodles. GF option
  • Paleo Chocolate Chip Cookies. GF
  • Almond Butter Oatmeal Cookies. GF oil-free
  • Ginger Tahini Cookies GF option
  • Peanut Butter Oatmeal Chocolate chip Cookies. Oilfree

Vegan Breakfast Cookies in small white plate

Vegan Breakfast Cookies in small white plate
Print Recipe
5 from 18 votes

Vegan Breakfast Cookies

These Gluten-free Vegan Breakfast Cookies are satisfying with the oats, nuts, seeds. They are also gluten-free and have no added oil! Soy-free Oil-free Recipe. No Bananas

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Cookie, Snack
Cuisine: American
Keyword: everything cookie, gluten free vegan breakfast cookies
Servings: 18
Calories: 142.9kcal
Author: Vegan Richa

Ingredients

  • 1 flax egg (1 tbsp flax seed meal mixed in 2.5 tbsp water)
  • 1/4 cup (62.5 g) nut butter
  • 1/2 cup (118.29 ml) maple syrup
  • 1/2 to 1 tsp vanilla extract
  • 1 cup (112 g) almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (81 g) old fashioned oats , certified gluten-free if needed. Or omit and add more of the seeds, nuts and coconut
  • 1/4 cup (20 g) coconut
  • 1/3 cup (46.67 g) seeds , sunflower, pumpkin, hemp, sesame, chia or use a mix of seeds and chopped nuts such as pecans, walnuts (toast seeds or nuts before adding for nuttier flavor variation)
  • 3 tbsp chocolate chips plus 1 tbsp for topping or use dried fruit

Instructions

  • Make flax egg by mixing 1 tbsp flax seed meal with 2.5 tbsp warm water in a large bowl.
  • Add the nut butter, maple syrup, and vanilla extract and mix well.
  • Mix the baking powder and salt into the almond flour. Add to the bowl.
  • Add oats, coconut, seeds, chocolate. Mix everything until well combined. Press and mix to evenly hydrate the dry ingredients. Chill for half an hour.
  • Preheat the oven to 340 deg F (170 C). Scoop and place on parchment lined baking sheet. Press to shape into flat cookies. Press chocolate chips on top.
  • Bake for 18 to 20 mins. Cool completely then store on the counter in a covered container for the week. Refrigerate for a few weeks. Freeze for upto 2 months.

Notes

Use Chai spice or pumpkin pie spice or gingerbread spice blends for flavor variation.
Nutrition is for 1 cookie

Nutrition

Nutrition Facts
Vegan Breakfast Cookies
Amount Per Serving
Calories 142.9 Calories from Fat 77
% Daily Value*
Fat 8.55g13%
Saturated Fat 1.58g10%
Sodium 36.03mg2%
Potassium 84.54mg2%
Carbohydrates 13.52g5%
Fiber 1.99g8%
Sugar 7.25g8%
Protein 4.11g8%
Vitamin A 24.79IU0%
Calcium 51.48mg5%
Iron 1.16mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Breakfast Recipes, cookie, gluten free, refined oil free, refined sugar free, soy free Tagged With: vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Bev says

    January 25, 2020 at 5:44 am

    I see oil in the recipe ? I thought they were oil free ???

    Reply
    • Richa says

      January 25, 2020 at 11:45 am

      there isnt any, the instructions had an error

      Reply
  2. Jodi says

    January 25, 2020 at 9:31 am

    Hi. This recipe looks awesome and want to make rigbt NOW ! I am little confused. Diections said add oil but I dont see oil in the ingredients. Maybe I am misreading?

    Reply
    • Richa says

      January 25, 2020 at 11:43 am

      there isnt any, the instructions had an error

      Reply
  3. Sue says

    January 25, 2020 at 1:43 pm

    These look delicious Richa. We have been all about breakfast cookies lately. They tend to disappear during the day, too. 🙂

    Reply
  4. Cheryl says

    January 25, 2020 at 4:37 pm

    Which kind of oats should I use?

    Reply
    • Rose says

      January 25, 2020 at 4:53 pm

      Same question here. Large flake oats?? Dying to make these!

      Reply
      • Richa says

        January 25, 2020 at 6:25 pm

        old fashioned. updated

        Reply
  5. Daxa says

    January 25, 2020 at 4:44 pm

    5 stars
    HI Richa,
    Thank you for your wonderful recipes!!!
    This is the part of your recipe that states oil that needs to be recitified.

    HOW TO MAKE VEGAN BREAKFAST COOKIES WITH STEP PICTURES
    Make flax egg in a large bowl by mixing the flax seed meal with warm water and let sit for 2 mins. Add nut butter, maple, oil and vanilla and mix well.

    Reply
    • Richa says

      January 25, 2020 at 6:26 pm

      thanks, updated!

      Reply
  6. Dave Pretzil says

    January 25, 2020 at 10:31 pm

    Oats are not gluten free.

    Reply
    • Richa says

      January 26, 2020 at 11:25 am

      From what my coeliac frieds have told me, some people dont react to oats that are certified gluten-free, ie handled without contamination. most oats get contaminated because of growing and packaging around wheat. So it really depends on the person.

      Reply
  7. Cherie Russell says

    January 25, 2020 at 11:27 pm

    Oats…..coeliacs cannot eat wheat, barley, oats or Rhy.
    If old fashioned oats are in it …ITS NOT GLUTEN FREE

    Reply
    • Richa says

      January 26, 2020 at 11:26 am

      From what my coeliac frieds have told me, some people dont react to oats that are certified gluten-free, ie handled without contamination. most oats get contaminated because of growing and packaging around wheat. So it really depends on the person. i have alternates mentioned, just use more of the seeds and nuts

      Reply
      • Donna says

        January 26, 2020 at 10:40 pm

        Oats do contain gluten, albeit a small amount so anyone with autoimmune disease should not use grains. The starch is also problematic, so find a substitute that works for you.

        Reply
      • JoAnne says

        February 4, 2020 at 3:25 pm

        I have Coeliacs and can eat Certified Gluten-free Oats in moderation. I prefer the Bob’s Red Mill Brand.

        Reply
  8. Laura says

    January 26, 2020 at 12:28 pm

    Thanks for this wonderful recipee yet in Argentina we cannot get certified glutten free oats, which is terrible because it is a fundamental energy intake!!!! I wouldn ‘t like to replace it. I wish we could buy it here!!!
    Thanks

    Reply
    • Richa says

      January 26, 2020 at 4:05 pm

      just add more of the seeds and nuts and coconut

      Reply
  9. Angela says

    January 26, 2020 at 1:09 pm

    Thank you, Richa 🙂

    Looking forward to making these.

    Reply
  10. Swiggy Coupons says

    January 26, 2020 at 11:56 pm

    5 stars
    omg, the cookies look delicious. Is it important to add egg in the cookies because I am vegetarian?

    Reply
    • Richa says

      January 27, 2020 at 5:04 pm

      flax egg is is an egg substitute, no egg here

      Reply
  11. Jim says

    January 27, 2020 at 5:03 am

    5 stars
    Great recipe! I have a different though related question: I’m a bit new to “vegan-nomics”, so a little advice would be appreciated. I have a terrific pie recipe that calls for 3 eggs, the ONLY ingredient unlawful in the vegan univers as all other ingredients – including the crust – is GF and DF, but not vegan. The “vegan egg” in your cookie recipe – how many should I use for the pie recipe? Is it always a one-to-one exchange? Thanks! (Have been enjoying your recipes for a short time that is going to be a much longer time.)

    Reply
    • Darlene says

      January 31, 2020 at 6:23 am

      While I can’t tell you Jim about using 3 flax eggs in you mentioned pie recipe, I guess experiment a bit. Here’s a link for some helpful baking ideas that I recently found.
      https://www.peta.org/living/food/baking-cheat-sheet/

      Reply
  12. Rose says

    January 27, 2020 at 10:18 am

    5 stars
    Hi Richa! Thanks for the clarification re what kind of oats to use. I just made these and you should have called them Anytime Cookies because they’re too good for just breakfast! Came together beautifully and while I did add chocolate chips, I think I wouldn’t next time because it kinda detracts from the flavour of the nuts and seeds. (I can’t believe I just said I’d leave chocolate out of anything!) I toasted my coconut, pumpkin, sesame, hemp and sunflower seeds before adding to the mix. GREAT cookie and I’ll definitely make again – thank you!!

    Reply
    • Richa says

      January 27, 2020 at 10:39 am

      Awesome! great idea to roast the seeds!

      Reply
  13. Aileen says

    January 27, 2020 at 12:08 pm

    5 stars
    Beyond amazing. The maple syrup is the game changer as it makes them soft and delicious. I have not enjoyed the VGF cookies I’ve made until this recipe.
    Sincere thanks

    Reply
    • Richa says

      January 27, 2020 at 12:33 pm

      awesome!!

      Reply
  14. The Speed Vegan says

    January 28, 2020 at 6:21 am

    5 stars
    I made these last night, I didn’t have any chocolate chips so I substituted chopped walnuts, I used pepitas for the seed, and they were delicious, and chewy and crunchy. Def will add to the rotation.

    Reply
    • Richa says

      January 28, 2020 at 10:27 am

      awesome

      Reply
  15. The Speed Vegan says

    January 28, 2020 at 8:02 am

    5 stars
    I made these last night, they are delicious, chewy and crunchy, not super sweet, full of vegany goodness, I did not have any chocolate chips so I used 3T of chopped English walnuts and I used pepitas for the seeds. I am planning to try with chia seed and sunflower seeds too. This will go in the rotation. <3

    Reply
    • Richa says

      January 28, 2020 at 10:27 am

      great

      Reply
  16. Jeri says

    January 28, 2020 at 8:04 am

    These were delicious! An easy, nutritious breakfast for my kiddo, and makes great snacks, too!

    Reply
  17. Brenda says

    January 30, 2020 at 1:33 pm

    5 stars
    I just made these and they are delicious!! Will be using them for a treat midday or after dinner.
    The recipe was easy to follow and the cookies are soft with just enough sweetness. Thank you for the recipe. These are definitely a new favorite!!😍

    Reply
    • Richa says

      January 30, 2020 at 3:37 pm

      Thanks!

      Reply
  18. Chris says

    February 1, 2020 at 11:46 am

    5 stars
    Made these last night – gave half of them away, hubby and I ate some right out of the oven, got up this morning and made another batch! These cookies are awesome! Thanks for the recipe.

    By the way, in all my years of making cookies (and I am old), I have never seen a recipe to bake at 340. Why do you suggest 340 and not 350? I am doing them at 350 and they came out fine. Just curious.

    I love your recipes!

    Thanks again.
    Chris-

    Reply
    • Richa says

      February 1, 2020 at 2:09 pm

      is because of almond flour, sometimes depending on the sheet and oven, the almond flour will end up making over toasty bottoms of the cookies. so reduce temp a bitt tot be on the safe side.

      Reply
  19. JoAnne says

    February 4, 2020 at 3:22 pm

    5 stars
    I made your Breakfast Cookies using sunflower seeds, sliced almonds and chopped pecans which I lightly toasted as you suggested. I added one (1) teaspoon of cinnamon and one (1) teaspoon of vanilla. I am Vegan and gluten free and have been for almost twelve years but I do use honey. I used 1/4 cup of honey and 1/4 cup of maple syrup and did use unsweetened, unsulfered coconut. I didn’t think extra chocolate chips were needed after baking. All ingredients were organic. The cookies were very good. I gave them to several friends who also enjoyed them.
    This recipe is a keeper!
    THANKS!

    Reply
    • Richa says

      February 4, 2020 at 3:39 pm

      awesome

      Reply
  20. Denise says

    February 7, 2020 at 12:48 am

    Hi Richa,
    Important info about oats – 40% of the population cannot tolerate oats nor digest them properly. Certain lab testing I did came with the following explanation:
    ” level of IgA antibody to oat proteins was greater or equal to _ units indicative of an immune reaction and hence immunologic sensitivity to oats. It is recommended that oats be removed from your diet. You should avoid all oats even those claiming to be gluten-free. It is estimated that 40-50% of gluten sensitive people are oat sensitive as well. Studies claiming oats are tolerated by all gluten sensitive people and that consequently conclude that oat gluten is non-toxic, by design, inherently select study patients from the 50-60% of gluten sensitive people who can tolerate oats. (This is because if a person could not tolerate oats they could not be in a study asking them to eat oats regularly for long periods of time.) The original research by Dr. Willem Karel Dicke finding that gluten was the cause of celiac disease identified wheat, barley, rye, and oats as the offending grains.”

    I have to substitute another sprouted flour for oat – typically will try buckwheat, quinoa or sorghum. None are ideal for the “stickiness” factor that oats provides, but I’m still trying to experiment with substitutes and it’s better than feeling bad after eating oats.

    Reply
  21. tracy says

    February 27, 2020 at 2:06 pm

    5 stars
    I just made a double batch of these cookies and they are delicious, a great substitution for expensive packaged breakfast cookies/bars. I didn’t have almond butter so I had to sub peanut butter. I did double the seeds and used less oats and I added 1/4 cup of chopped dried cranberries. The seeds I used were just what I had on hand chia, peptita, pecan and sunflower (toasted the last three before I added them to the mix) 18 min in the oven worked for me. Thanks for another delicious recipe.

    Reply
  22. Chefcap says

    March 11, 2020 at 3:28 am

    Yum so delicious, I would love to make recipes as like you. This looks so amazing and delicious also I would love to share this blog with my friends.

    Reply
  23. scott says

    March 13, 2020 at 12:30 pm

    I take it coconut flour can not be substituted? Tried twice and they fell apart. Crumbled all over.

    Reply
    • Richa says

      March 15, 2020 at 12:15 pm

      Yes, they will do exactly that. Coconut flour needs 10 times more moisture than almond flour.

      Reply
  24. Mary Lu Campbell says

    May 7, 2020 at 9:30 am

    What other kind of flour would you recommend. I cannot eat almonds or almond flour. Will coconut flour work just as well?

    Reply
    • Richa says

      May 7, 2020 at 11:40 am

      Coconut flour needs 4-5 times the moisture so it won’t work. You can use some regular flour (half the amount of almond flour) and a tbsp of coconut flour

      Reply
  25. Luciana says

    May 10, 2020 at 8:51 am

    These look amazing! Can you freeze them? I have no willpower and will eat them all if my kids don’t like them. Thanks!

    Reply
    • Luciana says

      May 10, 2020 at 10:50 am

      Never mind! I just read that yes, you can freeze these.

      Reply
  26. Luciana says

    May 10, 2020 at 12:48 pm

    I just made these and they are so good, even my no cookie eater husband likes them! We use sunflower and pepitas seeds, and walnuts along with the chocolate chips. I measured and weighted my cups and they seemed to be smaller than yours as 1 cup of almond flour was less than 100 grams for me. Definitely a recipe I will be making for gatherings and work meetings. Thank you!

    Reply
  27. Chloe says

    June 7, 2020 at 10:42 am

    Could you do the recipe with a chia egg rather than flax egg or would it not work the same? Thanks

    Reply
  28. Melynda says

    June 8, 2020 at 8:37 am

    5 stars
    Quick, easy and sooo delicious! I just ate 3 haha

    Reply
    • Vegan Richa Support says

      June 8, 2020 at 7:29 pm

      sweet

      Reply
  29. Elizabeth Hanson says

    June 16, 2020 at 9:06 pm

    5 stars
    Our family loved these… they stayed crispy and were delicious! Perfect for a healthy afternoon snack.

    Reply
    • Richa says

      June 17, 2020 at 12:44 am

      Awesome

      Reply
  30. Lori says

    June 22, 2020 at 12:13 pm

    5 stars
    Made these this morning with dried apricots, pumpkin, sunflower, chia seeds and chopped almonds. So so good. Made these into bite sized cookies (1Tbs) and baked for 13 min. Made 30 cookies! Love them

    Reply
    • Vegan Richa Support says

      June 22, 2020 at 6:51 pm

      Sounds delish! Thank you!

      Reply
  31. M says

    July 11, 2020 at 9:12 am

    5 stars
    Easy and delicious! Thank you for the recipe!

    Reply
    • Vegan Richa Support says

      July 11, 2020 at 7:25 pm

      awesome!! thank you for popping in

      Reply
  32. Sunnie says

    August 22, 2020 at 8:12 am

    5 stars
    Super healthy, super delicious!! Perfect!!!!

    Reply
    • Vegan Richa Support says

      August 22, 2020 at 6:57 pm

      So glad you enjoyed these!

      Reply
  33. Barbara says

    October 6, 2020 at 10:18 am

    5 stars
    Awesome! I make them every week for a quick weekday breakfast. Thanks!

    Reply
    • Vegan Richa Support says

      October 9, 2020 at 12:51 pm

      super – thank you for stopping in

      Reply
  34. Mewi says

    January 4, 2021 at 12:35 pm

    5 stars
    I’ve made these 3x at least – always a little different. So great. Question: I’m out of nut butter. I assume tahini would work. Any adjustments you’d consider? Thx!!

    Reply
    • Vegan Richa Support says

      January 4, 2021 at 2:13 pm

      totatlly! no adjustments needed

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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