Gluten-Free Vegan Breakfast Cookies

Name: Gluten-Free Vegan Breakfast Cookies
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 26 (cookies)
Ingredients: 2 Tbsp flaxseed meal; 5 Tbsp water; 2 medium ripe bananas; 1/2 cup natural, salted peanut butter; 1/2 tsp baking powder; 1/2 tsp baking soda; 2 Tbsp refined coconut oil; 3 Tbsp agave nectar or maple syrup; 1 pinch sea salt; 1 tsp pure vanilla extract; 1 1/2 cup gluten-free rolled oats; 1/2 cup almond meal; 1/2 cup oat flour (ground from GF oats); 1/2 cup dairy-free semisweet or dark chocolate chips; 3 Tbsp raw walnuts

User Reviews

4.8

312 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
27 mins
Servings
26 (cookies)
Calories
119 kcal
Course
Dessert, Breakfast, Snacks
Cuisine
Vegan

Gluten-Free Vegan Breakfast Cookies

Valerie Marks

Report

Tender, not-too-sweet breakfast cookies made with bananas, flaxseed, oat flour, rolled oats, almond meal, and lots of dark chocolate chips. Gluten-free and vegan!

Share:

I Made This!

234 people made this

Print

63 people printed this

Save this

187 people saved this

Ingredients

Servings

2 Tbsp flaxseed meal (to make flax eggs)
5 Tbsp water (to make flax eggs)
2 medium ripe bananas
1/2 cup natural, salted peanut butter (crunchy or smooth)
1/2 tsp baking powder
1/2 tsp baking soda
2 Tbsp refined coconut oil (melted // or avocado oil)
3 Tbsp agave nectar or maple syrup (or honey if not vegan)
1 pinch sea salt (add more or less depending on saltiness of your PB)
1 tsp pure vanilla extract
1 1/2 cup gluten-free rolled oats
1/2 cup almond meal (ground from raw almonds)
1/2 cup oat flour (ground from GF oats)
1/2 cup dairy-free semisweet or dark chocolate chips
3 Tbsp raw walnuts (lightly crushed // or sub other nut)

Add to Shopping List

Instructions

Preheat oven to 350 degrees F (176 C).
In a large bowl combine flaxseed meal and water and let rest for 5 minutes to achieve "eggy" texture.
Mash in the bananas until well combined, and then add peanut butter, baking powder, baking soda, melted coconut oil, agave nectar, salt, vanilla and stir.
Add oats, almond meal and oat flour and mix well.
Add chocolate chips and walnuts and stir until well combined. Refrigerate for 5 minutes to harden.
Drop cookies by spoonfuls on a lightly greased baking sheet - they won't expand much. Also make them as uniform in size as possible to ensure even baking.
Bake for 15-17 minutes or until the cookies are slightly golden brown.
Let rest on baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Refrigerate or freeze for even longer storage time.

Notes

*Nutrition information is a rough estimate.

Nutrition Information

Show Details

Serving 1cookies Calories 119 (6%) Carbohydrates 12.6g (4%) Protein 2.8g (6%) Fat 6.5g (10%) Trans Fat 0g Cholesterol 0mg (0%) Sodium 44mg (2%) Fiber 2.5g (10%) Sugar 5.5g (11%)