Good Morning Breakfast Cookies: an easy recipe for feel-good, energy-boosting cookies made with whole ingredients. Vegan and Gluten Free.
Cookies just make every day better don’t they? ?
Well, what would you say if I told you there was a cookie made especially for starting the day right? Alright, I really DO need to stop asking questions… don’t I? 😉 These awesome blossom Good Morning Breakfast Cookies do exactly what you think they do… based on the name. Ahem.
Plate of Good Morning Breakfast Cookies = Good Morning.
Oooooooh, yeah. But before I get into that, let me tell you all about the thrilling adventures of my super-duper (read: mildly boring, but pleasant) life.
About a year ago, Erik and I moved to Maine. From California. Yup, there needed to be a period in between those two. As you can probably imagine, it was a big shock, culturally and all of the other –allys. I’ll shower you with all of that shocking goodness on another occasion. In any case, we moved across the country and decided it was just time to pretty much purge everything.
Like, EVERYTHING. For reals.
We moved with just four large suitcases and two little ones (carry-on friendly). Imagine the shock of moving from California to Maine, coupled with the shock of having almost no material things. Dude. Right?
But Erik and I are pretty prone to adventurous, bold moves. That probably sounds kind of conceited or something, but what I really mean is that we get The Itch. Anyone feel me?
Sometimes, you just have to do something BIG to start fresh.
Anyway, with said bold move having been completed, we then had to do the Bold Move Follow-up Procedure. Which is basically the What The Frack Did We Just Do? Procedure, and the even more impressive Oh, Crap Procedure.
So imagine, the two of us sitting (on the floor, of course) of our new apartment, surrounded by those four (now not lookin’ so large) “large” suitcases and two teeny-tiny suitcases. Woah. Boldness was never so frightening.
Worse, we were waaaay past hungry and rushing headfast into hangry. You guys, we didn’t even know where the friggin grocery store was. As you can imagine, those early days were filled with the saddest, most pathetic breakfasts there ever was:
Cold cereal. With sink water.
Yes, sink water. I hang my head in shame. Have pity on us, we didn’t even have plates!! Now if you weren’t already judging us for the sink water, you are surely now judging us for the bowl-less cold cereal.
Meanwhile, those days are long-gone (we have not one, but four bowls now—jazz hands!). Nowadays, the kitchen is the most populated room in the apartment because… there just happen to be TWO food-obsessed occupants, and everything’s all good. But not too cramped.
These Good Morning Breakfast Cookies are my way of saying, “What’s up now, Bowl-less Cold Cereal with Sink Water?! What’s up now??”
You see, we not only picked up more things for the apartment, we also gained a stunningly rich and highly-developed sense of maturity.
You ready for this?
Good Morning Breakfast Cookies are:
- scrumdiddlyumptious
- lightly crispy on the outside, soft and moist on the inside
- easy peasy to make
- full of the simple, whole ingredients you love to love
- vegan and gluten free
- bursting with energy-boosting nuts and dried fruit
- not cold cereal
Whatcha waitin’ for? Make these Good Morning Breakfast Cookies and have said awesome day.
☀︎ Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! ☀︎
- 1 cup gluten-free rolled oats
- ½ cup homemade, gluten-free oat flour*
- ¾ cup unsweetened shredded coconut, divided
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 flax eggs (whisk together 2 tablespoons ground flax + 6 tablespoons water, let set for 15 mins)
- ¼ cup melted coconut oil
- ½ cup natural, unsalted almond butter
- ¼ cup pure maple syrup
- ¼ cup coconut sugar
- 1 teaspoon pure vanilla extract
- ½ cup almonds, finely chopped
- ¼ cup cashews, finely chopped
- ¾ cup pitted, chopped dates (about 6-8 medjool dates)
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
- In a large bowl, whisk together all of the dry ingredients: oats, flour, ½ cup coconut, cinnamon, baking powder, baking soda and salt.
- In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, almond butter, maple syrup, coconut sugar and vanilla. Whisk until smooth.
- Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until you get a cohesive cookie dough. Fold in almonds, cashews, dates and remaining ¼ cup coconut.
- Scoop about 3 tablespoons of cookie dough into your hands. Shape into a ball and place evenly apart on the prepared cookie sheet. Flatten cookies with a fork to keep the texture.
- Bake for 8-11 minutes.
- Using a spatula, carefully remove cookies from the baking sheet and place onto a cooling rack. Allow to cool, then enjoy!
- Store in an airtight container for 1-2 weeks.
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Instant chocolate bliss. Try my Gluten Free Vegan Brownies (V, GF, Dairy Free).
So you can have MORE cookies for breakfast. Because… these are bars! 😉 Try my Peanut Butter Chocolate Chip Oatmeal Breakfast Bars (Vegan, Gluten Free, Dairy Free).
Another great reason to make cookies!!! Try my Gluten Free Trail Mix Cookies (Vegan, GF, Dairy Free). So. Good.
Questions of the Day
Do you have any zany moving stories?
What’s your perfect breakfast meal?
I can’t wait to hear your responses. ❤️ Demeter
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These cookies look amazing. Much better than cereal with sink water 😉 Gorgeous pics too! Sounds like you have settled nicely into your new Maine surroundings, that’s quite the change coming from California! Enjoy those big bold moves, I sometimes wish we could do the same! Not as easy with kids, though 😉
Thanks so much Gwen. 🙂 Haha… definitely better than cereal with sink water. Aw dang… yeah, everything’s much trickier with the kiddos. Happy to meet you! Hope to see you again soon. 🙂
Demeter, your posts crack me up! You are one courageous woman! I too pulled a bold move about 15 years ago when I moved from Brazil to the US, I was only 19 and had $180 in my pocket hahaha… but somehow, it seems less bold than your move, perhaps because I was super young and worry-free (and I had my airline ticket back to Brazil). Love your stores and recipes. My family will undoubtedly love your Good Morning Cookies, and I can’t wait to make them!
Awesome!!! Best part of the day is when I get to make someone smile. 🙂 Oh no, YOUR move is bold!! Woah. You might’ve been young and worry-free, but at 19, certain things can be especially frightening. Lol. It wasn’t long ago (okay, it was) that I was 19… $180: crazy!! Some day, I’m gonna have to ask you all about that. Can’t wait to hear what you think of these, Silvia! Thank you, my friend. 🙂
I made these and they were delicious but fell apart! They were moist but didn’t stay together after baked – I ate them all up because they tasted great, but any ideas of why they might have crumbled? I used large flake oats and white sugar (no coconut sugar left). I’m about to try another batch with quick oats to see if that makes any difference!
Oh no, I’m sorry to hear that, Meredith! It could be a number of factors, so I’ll just go over a few. 1) Looking over the recipe again, I think it could be caused if the add-in ingredients aren’t chopped finely enough (dates, almonds, cashews). I’m going to add a note in the recipe for that. 🙂
2) It might also be bake time or varying oven temperature. Were the cookies very soft or underbaked when you finished? If this is the case, adding on another few minutes would make the structure of the cookies more firm.
3) Finally, try adding in one more flax egg. That will act like a glue to keep the ingredients together.
I suggest only making one of the above changes when you bake another batch (for example, just chopping the ingredients more finely OR adding in one more flax egg). Then, adjusting as needed. I hope this helps!
I posted too early! My second batch just came out perfectly. I used quick oats instead of large flake, so I’m thinking that was the issue! They are still delicious 🙂 and on the topic of big moves, my husband and I moved from Toronto, Ontario to Whitehorse, Yukon (right beside Alaska) with four suitcases, too! I’d never been here before and was pregnant. It’s been an awesome adventure! We now have two kids and can’t imagine moving back to the big city. Life is amazing in the north!
I’m so glad it worked out! 🙂 Phew. Thanks for letting me know–I was so worried they’d fall apart again. Your move: WOW!! That’s quite far! I can’t even imagine being pregnant, with just four suitcases and moving that distance. So admirable. 🙂 I hear Yukon is just beautiful. Thank you for sharing your adventures with me. <3
OMG ty ty ty for this recipe. I just made these for my breakfast this week to give the oatmeal a break and they are so good I hope I have some left for breakfast in the morning ????.
Excellent recipe!!
Donna, your comment totally just made my day! 🙂 Ty ty thank YOU for taking the time to tell me how you enjoyed my recipe! Cookies for breakfast are SO much better than a bowl of oatmeal, that’s for sure. 😉 Hope you have a great week full of these tasty cookies (if they make it that far ????).
These cookies are SO good. This was my first time baking cookies since going vegan and I’am so happy I tried your recipe. I used almonds, walnuts, cranberries & chocolate chips for mix-ins and they are delicious! Definitely going in my recipe book 🙂
Woohoo!! I’m so happy that you enjoyed these, Brinn. 🙂 One of my biggest goals for this blog is to share as many awesome vegan cookies as possible–so I’m over the moon that you tried one of my recipes for you first go! The combo of fruits and nuts that you used are seriously making me drool.???? ???? Let me know if you need any suggestions on what to make next in your vegan baking adventures. xo
This recipe looks great! If I am using real eggs instead of the flax eggs, would I use one or two? Thanks!
Hi Gabriella, thank you! You’d use two. 🙂 My pleasure! Can’t wait to hear how they turn out!
Two minutes of prep time? What kind of time-bending vortex is Maine located in?? No one is going to speed-measure 16 ingredients in 2 minutes — and besides, one of them needs to set for 15 minutes!
The cookies look great though.
Oh goodness! Thanks for catching that, Nina. I’m actually blushing right now… lol.???? ???? Hope you get a chance to try with all the prep time you need. ????
No worries — anyone who has ever baked before would know that number was off. It just really irks me when recipes and tutorials overpromise re: how easy something is. I actually read an article recently that claimed you could do your makeup routine (10 steps) in… 8 minutes. I was like… no. That is not physically possible, at least if you apply everything properly. Stupid clickbait. Anyway, clearly I mistook your innocent typo for more of that nonsense, so sorry for being cranky! And I *am* going to make these, I promise. 🙂
Yep, totally!! I’ve gotten sucked into that trap before too. That’s why I don’t write prep times on my recipes anymore–I used to get so flustered trying to keep up with how quick a recipe was *supposed* to be. Anyway, thank you for pointing that out! Can’t wait to hear what you think. 🙂
Hi! I just found your site and your recipes look yummy. I’m not much of a baker so I’m not too experienced in subbing things out, so wanted to ask just in case you had any ideas. I don’t do oil at all – do you think I could sub applesauce? Or is there another ingredient you think would be a good sub for the coconut oil? Thanks so much! These look delish and I’m excited to give them a try!
Hi Angie! I’m so glad you’re here. 🙂 You can use applesauce, for sure. It would probably make the cookies a bit more cakey (I’ve never tried this sub before). Give them a try and let me know how they turn out! Enjoy. 🙂
So I haven’t made these yet but I made your trail mix cookies with applesauce instead of oil and they were delish! Will be going for these soon nomnomnom
Can’t wait to hear how these turn out! 🙂 Love that the trail mix cookies worked with the applesauce swap. Were these the gluten free vegan trail mix cookies or the dark chocolate trail mix cookies? I’d love to know so I can make a note in the recipe about swaps! 🙂
HOLD THE PHONE. THERE ARE DARK CHOCOLATE TRAIL MIX COOKIES?!?!?!
omg I can’t wait to find the recipe and make them and eat them all in one sitting. Get. In. My. BELLY.
That probably answers your question, but I did the swap on the GF cookies 🙂
YES!!! Lol. Your enthusiasm is SERIOUSLY infectious, Angie! 🙂 Enjoy! Btw, I made a note on gluten free vegan trail mix cookies about the oil sub! 🙂 And here’s the recipe I mentioned: https://beamingbaker.com/dark-chocolate-almond-coconut-trail-mix-cookies-vegan-gluten-free-dairy-free/
These look so yummy! But what would you sub in place of the shredded coconut?
Hi Rebecca! I think you might be able to sub the coconut with 1/2 cup and 2 tablespoons oats (since oats tend to absorb liquids quite a bit). Let me know how they turn out. 🙂
Wow these were the best vegan cookies I have ever made! The texture was spot on. Crispy on the outside, soft on the inside! I made these desert like by using cacao chips instead of dates and walnuts instead of cashews and the combination of the two with the coconut shreds made these so delicious. Thank you so much for this recipe 🙂
Woohoo!!! Crispy on the outside, soft on the inside <<< that's MY kind of cookie! 😉 I'm so happy that you enjoyed these, Molly. Cacao chips and walnuts sound like such a good combo. Thanks for taking the time to let me know how these turned out. 🙂
I love the flavor of these – so delicious! However, my cookies did not hold together very well. Any tips?
Hi Rachel, try baking them a few extra minutes and/or chopping up the add-in ingredients more finely. Hope this helps! 🙂
Good morning from Winnipeg, Manitoba, Canada! I am a newbie here and I love your blog! I am so pumped to try your recipes! Thank you so very much for sharing! I am so excited to shake up mornings and try these recipes with my grand kids! When my kids were small, I used two cookbooks, Taming the Candy Monster and Feed Me, I’m Yours. The recipes were healthier alternatives to cold cereal and toast. I loved giving my kids breakfast cookies and bars filled with good stuff! YOUR AMAZING recipes are even healthier and they look so delicious! Many thanks! Marnie
Good morning, Marnie! (From Boston, Massachusetts). 🙂 How could I not have a good morning after reading your delightful comment? 🙂 Your kids were so lucky to have a mom that put so much effort into making tasty, but secretly healthy treats for them. My mom is like that, too. I never forget how much care and thought she put into raising us kids. <3 I can't wait to hear what you think of my recipes. Please let me know if you ever need help finding one! Big hugs, Demeter.
I’m currently watching these bake in the oven. I made a few adjustments, I used a GF flour blend in place of oat flour, I cut the oil down to 3 tbs, used an organic peanut butter, an I used brown sugar instead of coconut sugar! I felt my dough was way too dry so I added about 2tbs of soy milk. My girlfriend ate all our dates, so I nixed those but added golden raisins and walnuts! The dough tasted amazing! Can’t wait to see how they bake off. Congrats on the move! My girlfriend and I moved using only our chevy spark as a u-haul across country and BOY, what a change it was. May I ask what you did with all your belongings?
I hope you enjoyed them! Sounds like you made some super tasty substitutions! 🙂 Our belongings: of the stuff we wouldn’t fit into those few suitcases, we donated. YES, it was a bunch of boxes! We were living pretty minimally anyway, so it wasn’t nearly as bad as it could’ve been. Haha. I hope your move was a fun one. 🙂
Has anyone tried these without coconut sugar? It just made it too sweet for me, do I even need a substitute since there is maple syrup in them already? Could I use honey if so?
I just made them with my girls and these are fantastic cookies!! My 5 yr old earned a prize for reading a certain amount of books and she picked a cookie making party. We used cashew butter/Sunflower seed butter mix in place of almond butter, and used one flax egg and one chia egg just for fun. We mixed up the base dough together and then each of my girls got a bowl of dough to themselves with little cups of add ins so they could customize their own cookies. They picked chopped dried cranberries, chopped hazelnuts, toasted coconut, and enjoy life mini chocolate chips! We left them in the oven about 13-15 minutes, and they are just perfect! Thank you for creating and sharing this wonderful recipe, it’s hard to find gluten-free, dairy-free, and egg-free recipes that actually taste like the “normal cookies” other kids get to eat! <3
What a wonderful story, Sarah. 🙂 It was really great being able to hear how you and your kids enjoyed making my recipe. ???? Btw, a cookie making party sounds like the BEST prize ever! Love that they were each able to customize their cookies to their liking. Thank YOU for taking the time to share your kitchen family adventures. Here’s to more GF, DF, and egg-free recipes that taste even better than “normal cookies”! 😉 ????