Gluten-Free Vegan Breakfast Cookies
User Reviews
4.8
Gluten-Free Vegan Breakfast Cookies
Description
This recipe produces gluten-free vegan cookies that rely on flaxseed meal combined with water as a binding agent instead of eggs. Ripe bananas and peanut butter enrich the dough with moisture and natural sweetness. The base is made of gluten-free rolled oats, almond meal, and oat flour, contributing a dense, wholesome texture.
Chocolate chips introduce pockets of semi-sweet flavor, while lightly crushed walnuts lend a gentle crunch and nutty undertone. The dough is chilled briefly before scooping to help maintain shape during baking. Baking at 350°F until edges are lightly golden yields cookies that are tender inside with slight crisping around the edges.
These breakfast cookies provide an easy, portable option for a plant-based diet and gluten sensitivity, balancing softness from bananas and fats with hearty oats and nuts. They can be stored in an airtight container and refrigerated or frozen for longer freshness.
Ingredients
- 2 Tbsp flaxseed meal (to make flax eggs)
- 5 Tbsp water (to make flax eggs)
- 2 medium banana ripe
- 1/2 cup peanut butter crunchy or smooth, natural salted
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 Tbsp refined coconut oil (melted // or avocado oil)
- 3 Tbsp agave nectar or honey if not vegan, or maple syrup
- 1 pinch salt add more or less depending on saltiness of your PB, sea salt
- 1 tsp vanilla extract pure
- 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 chocolate chips dairy-free, semisweet or dark
- 3 Tbsp walnut lightly crushed // or sub other nut, raw
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
- The nutrition information provided is an estimate and may vary based on ingredient brands and substitutions.
- For best shape and texture, refrigerate the dough before baking to help cookies hold their form.
- Store cooled cookies in an airtight container; refrigeration or freezing extend freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26(cookies)
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Serving | 1cookies | |
| Calories | 119 | 6% |
| Carbohydrates | 12.6g | 4% |
| Protein | 2.8g | 6% |
| Fat | 6.5g | 10% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 44mg | 2% |
| Fiber | 2.5g | 10% |
| Sugar | 5.5g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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