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Vegan Gluten Free Breakfast Cookie Recipe: an easy vegan breakfast cookies recipe for yummy energy cookies! Packed full of healthy ingredients. The best gluten free breakfast recipe! Dairy-Free, Refined Sugar-Free.
Cookies just make every day better don’t they? I mean, obviously cookies are one of the best vegan gluten free breakfast recipes out there…
But still… What would you say if I told you there was a vegan breakfast cookies recipe 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.
Vegan Gluten Free Breakfast: Energy Cookies!
Plate of Good Morning Breakfast Cookies = Good Morning. Like with these Healthy Coconut Oatmeal Breakfast Cookies: good vegan 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. I promise this has something to do with how my vegan gluten free breakfast cookie recipe came about. 😉
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.
Gluten Free Breakfast Cookies Recipe: The Inspiration!
We moved with just four large suitcases and two little ones (carry-on friendly). And ZERO vegan gluten free breakfast cookies. Lol. 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.
Life without a delicious vegan gluten free breakfast was never so far…
Vegan Breakfast Cookies Recipe… So Close!
Worse, we were waaaay past hungry and rushing headfast into hangry. You guys, we didn’t even know where the friggin grocery store was–let alone any vegan breakfast cookies! 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. I mean, it was no bowl of warm vegan gluten free breakfast energy cookies. That’s for sure!
Meanwhile, those days are long-gone (we have not one, but four bowls now—jazz hands!). No more days without a yummy, warm vegan gluten free breakfast. Most of all… no more days with this good morning vegan breakfast cookies recipe. 🙂
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??” How do you like these gluten free breakfast cookies?!
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?
TLDR: Vegan Gluten Free Breakfast Cookie Recipe
Good Morning Breakfast Cookies are:
- scrumdiddlyumptious
- lightly crispy on the outside, soft and moist on the inside
- easy peasy to make
- one of my favorite vegan gluten free breakfast recipes!
- full of the simple, whole ingredients you love to love
- vegan and gluten free
- your soon-to-be favorite vegan breakfast cookies recipe
- bursting with energy-boosting nuts and dried fruit
- not cold cereal
Whatcha waitin’ for? Make these incredible vegan gluten free breakfast energy cookies and have said AWESOME day.
☀︎ Did you make this vegan breakfast cookies recipe? Take a pic & share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! ☀︎
More Breakfast Recipes You’ll Love
- Vegan Breakfast Bars – Gluten Free Oatmeal Bars
- Oil-Free Peanut Butter Oatmeal Breakfast Cookies (Vegan, Gluten-Free)
- Healthy Coconut Oatmeal Breakfast Cookies (Vegan, Gluten-Free) – Easy Homemade Recipe!
- Gluten Free Banana Chocolate Chip Oatmeal Breakfast Bars
- Easy Vegan Peanut Butter Banana Breakfast Cookie
- Almond Butter Breakfast Bars
- The Fluffiest Vegan Buttermilk Pancakes
- and more here: 25+ Healthy Breakfast Cookies and Bars Recipes + More (Vegan, Gluten-Free)
Good Morning Breakfast Cookies (Vegan, Gluten Free)
Equipment
Ingredients
Dry Ingredients
- 1 cup gluten-free rolled oats
- ½ cup gluten-free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- ¾ cup unsweetened shredded coconut, divided
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 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
Add-in Ingredients
- ½ cup almonds, finely chopped
- ¼ cup cashews, finely chopped
- ¾ cup pitted dates, chopped (about 6-8 medjool dates)
Instructions
- 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!
Vegan Gluten Free Breakfast Cookies!
Notes
- *If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create crumbly cookies.
- Store in an airtight container for 1-2 weeks.
- Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 20 servings per recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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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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”! 😉 .
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’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. 🙂
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 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! 🙂
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. 🙂
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. 🙂
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/
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. 🙂
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!