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Vegan Breakfast Cookies (Easy, Gluten-Free)
5 from 24 votes

Vegan Breakfast Cookies (Easy, Gluten-Free)

These vegan breakfast cookies are naturally gluten-free, combining mashed banana, almond butter, oats, almond flour, and dried fruit for a wholesome snack. The batter is enriched with chia seeds, hemp hearts, and warming spices like cinnamon and optional ginger. Baked until set, the cookies develop a soft, chewy texture and subtle sweetness from maple syrup and banana. They work well for morning fuel or a nutritious snack throughout the day.

Prep Time
18 mins
Cook Time
18 mins
Total Time
36 mins
Servings: 7 cookies
Calories: 218 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 large banana should equal ½ cup when mashed, very ripe
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup almond butter Or your favorite nut or seed butter, raw, smooth and unsalted
  • 1 tablespoon non-dairy milk of choice
  • 1 tablespoon chia seeds
  • 1 to 2 tablespoons hemp hearts
  • 1 ½ cups rolled oats old fashioned
  • ¼ cup almond flour These are the two I've tested, but others should work, as well, or oat flour
  • 1 teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger optional
  • ¼ teaspoon salt fine sea salt
  • ½ cup raisins or other dried fruit, optional
Cinnamon-sugar topping, optional:
  • ⅛ teaspoon cinnamon
  • 1 teaspoon granulated sugar of choice such as cane, coconut, maple, or brown sugar

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F, and line a small baking sheet with parchment paper or a silicone baking mat.
  2. In a mixing bowl, mash the banana with a fork. Add the maple syrup, vanilla, almond butter, and milk, and whisk until the almond butter is fully incorporated.
  3. Add the remaining ingredients to the bowl, and mix very well. Let the mixture rest for a few minutes. The chia seeds, oats, flour, and raisins will absorb some of the moisture.
  4. At this point if the batter seems too wet and doesn't stick together, stir in another tablespoon of flour or 1 to 2 tablespoons of oats. Scoop up ⅓ cup batter per cookie, and use your hands to form them into a patty shape (your hands will get pretty messy!). Place cookies on the prepared pan. Mix together the cinnamon-sugar topping, if using, and sprinkle onto the cookies.
  5. Bake for 17 to 19 minutes or until firm and set. Cool completely before storing in an airtight container.

Notes

  • Store cookies in an airtight container in the refrigerator for up to 5 days.
  • Freeze the cookies for 1 to 2 months to prolong shelf life.
  • If the dough feels too wet, add extra flour or oats to improve texture before baking.

Nutrition Information

Calories 218kcal (11%) Carbohydrates 35g (12%) Protein 6g (12%) Fat 7g (11%) Sodium 89mg (4%) Fiber 5g (20%) Sugar 14g (28%)

Nutrition Facts

Serving: 7 cookies

Amount Per Serving

Calories 218

% Daily Value*

Calories 218kcal 11%
Carbohydrates 35g 12%
Protein 6g 12%
Fat 7g 11%
Sodium 89mg 4%
Fiber 5g 20%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.