Gluten-Free Vegan Breakfast Cookies

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Stack of bowls containing Vegan Gluten-Free Breakfast Cookies

I’ve been wanting to experiment more with gluten-free recipes since I have a few friends that eat gluten-free, and I am wanting to shy more away from it myself. These cookies are a result of that desire, and although they were kind of an experiment, they turned out so good I simply could not stop eating them (as in “6 cookies in 1 day” kind of good).

Oats and bananas for making GF Vegan Breakfast Cookies

My ingredients are simple: Peanut butter, banana, coconut oil, agave nectar, almonds, and flaxseed. To keep them gluten-free, I opted for GF oats, oat flour, and almond meal. And what kind of cookie would they be without chocolate chips? That’s what I said…

Ingredients scattered on a counter for making GF Vegan Breakfast Cookies
Bowl with ingredients for making our Gluten-Free Peanut Butter Breakfast Cookies

These cookies have some of the heartiest ingredients I know and love, making them more like a healthy snack than a true cookie. But I’m really not much of a butter-and-brown-sugar type of cookie girl anyway, so these suited my fancy much more.

Measuring spoon filled with flaxseed meal for making Gluten-Free Vegan Breakfast Cookies
Stirring batter for our Gluten-Free Vegan Breakfast Cookies recipe

What you need to know about this recipe:

-It requires just 1 bowl and about 30 minutes
-It’s refined-sugar- and butter-free
-It’s vegan and gluten-free
-It’s makes the perfect take-along breakfast or snack
-They’re seriously addicting… Temember my 6-in-1-day comment?

Yeah, ridiculously tasty.

Pouring chocolate chips into our gluten-free vegan cookie dough batter
Baking sheets and bowl filled with our Gluten-Free Chocolate Chip Cookies

I loved that these cookies were delicious right out of the oven and seemed to become even more delicious after they’d cooled. They became a bit more soft and banana bread-like. Even John had a few, and he’s not much into health food hippie cookies. Success!

Batch of Gluten-Free Vegan Breakfast Cookies on a baking sheet
Bowl of homemade Gluten-Free Chocolate Chip Cookies

If you’re looking for more banana-based, healthy cookie recipes try my Vegan Everything Breakfast Cookies and my Chocolate Chip Banana Bread Bites. They continue to get rave reviews. Enjoy!

Batch of our healthy gluten-free vegan breakfast cookies on a cooling rack
Plate and bowl with a batch of our Gluten-Free Chocolate Chip Breakfast Cookies recipe

Gluten-Free Vegan Breakfast Cookies

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!
Author Minimalist Baker
Stack of bowls filled with Vegan GF Breakfast Cookies
4.85 from 97 votes
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 26 (cookies)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


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


  • 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.


*Nutrition information is a rough estimate.

Nutrition (1 of 26 servings)

Serving: 1 cookies Calories: 119 Carbohydrates: 12.6 g Protein: 2.8 g Fat: 6.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 44 mg Fiber: 2.5 g Sugar: 5.5 g

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laurie, We’d suggest trying 1/3-1/2 cup applesauce in place of the bananas. Let us know how it goes!

  1. Valérie says

    Perfect breakfast cookie! Followed the recipe and they came out delicious, might try improvising a bit next time with the nut butter and the add-ins. Sooo yummy as always!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rai! You could use an egg in place of the flax eggs if you would like! For the bananas, we’d suggest maybe trying 1/3-1/2 cup applesauce for the right sweetness and texture! Let us know how it goes!

  2. Rebecca says

    I’ve made this dozens of times over the course of the past few years, with lots of different changes and it’s always delicious. Notably, I leave out or half the sweetener because the bananas and choc are sweet and they’re still yummy. One thing I would say is that they can be too soft on the inside if you make them too big. Nice and small and you get a crunchy delicious cookie. My favorite go-to recipe when I have an extra banana or two!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Diana! We haven’t tried applesauce in these particular cookies, but we think it would work well! Let us know how it goes if you give it a try!

  3. Jane Johnson says

    I am going to make this recipe but have a question. What does 2 batches flax eggs mean? Is that twice what you have in parenthesis or is the parenthesis already doubled? 10 tbsp water sounds like too much, but the recipe does say 2 batches. Sorry to ask what is probably a dumb question, but I need clarification. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jane! No dumb questions! :)
      One flax egg is 1 Tbsp ground flax + 2.5 Tbsp water, so what’s written in the parentheses is the measurement for 2 flax eggs.
      We hope you love the cookies! xo

      • AJ says

        MB, I find the flax egg portion of the recipe ingredients confusing, even after the explanation, here, and having read what your recipe is for a flax egg. (I have been using 1 Tb. flax w/3 T water for egg substitution in baking for 16 yrs, so am glad I checked your (MB’s) recipe for a flax egg.) I still find something similar to what Tammy R. (10/4/2020) found. When increasing the recipe yield to use up 4 bananas, the “batches” increases, but the part in parentheses doesn’t make sense, considering your recipe for one flax egg. Please help. I could wing it, but perhaps someone else is also still trying to figure this out. Doesn’t ‘x’ # of ‘batches’ = x times your recipe for one flax egg?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi AJ! So sorry for any confusion, increasing the batch size can be tricky for our website to figure out. The note in the parentheses never changes, (unlike the batch number) it’s simply written out for reader’s ease if they are making one batch of cookies. If you are doubling the cookie recipe, you are correct. The original recipe calls for 2 batches flax eggs (that’s 2 Tbsp flax + 5 Tbsp water for TWO batches of flax eggs). If you want to use 4 bananas (doubling the cookie recipe) you would use 4 Tbsp flax and 10 Tbsp water. Hope this helps!

  4. Aimee says

    I love these cookies, I have baked them several times now. I omit the chocolate and walnuts, and reduce the amount of maple, to make them toddler-friendly. My son loves them!

  5. Vani says

    These are the best cookies ever! A staple in our house for the past few years. It’s so hard to find yummy snacks for kids that are not loaded with sugar. Mine will pick these cookies over a packaged granola bar any day! Every time I make them for other people they ask for the recipe. I also like that the recipe is flexible – I can make them with 1 1/2 bananas or sub more almond meal for oat flour if need be. The best!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you and your family enjoy them, Vani! Thank you for sharing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them, Nan! Thank you so much for the lovely review! xo

  6. Laurel says

    Made these last night. My son and husband each ate 3 or 4. They said they couldn’t stop eating them because they were so good. The whole family loves them! The container will be empty soon and I will for sure be making these again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We love to hear this, Laurel. Thanks for the lovely review, we’re so glad everyone enjoys the cookies!

  7. Laura says

    My twin sister loves these cookies. She asks me if I have them all the time and loves stopping by for 1. I definitely prefer this with raw almond butter over peanut butter and sometimes I use pecans along with the walnuts. My son likes them, too.

  8. Diane says

    Hi Dana. I would like to make these for a 10-month old and we don’t want to use any sugars or syrup. Would you increase the banana a bit to compensate, or I saw someone used dates instead, which seems perfect. Would you soften them, or just chop and add to batter? I was thinking of increasing the water to 6 tbsp for the flax (chia) eggs along with the increase in banana to make up the moisture of the syrup.
    What would you recommend?
    Thanks! I made them a bit smaller to accommodate her little hands – so perfect and delish!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Diane, that could work! We’d suggest dates. If the dates are dry/old, we’d recommend soaking and draining first. Let us know if you do some experimenting!

  9. Tenielle says

    I love this recipe so much – a pack a few & it is my lunch at work (easy peasy). I make a quadruple batch and then put in the freezer. I altered a few things to what I had in the house and it turned out great. Cashew meal instead of Almond meal – PB2 + H20 in place of peanut butter – pecans in place of walnuts – raisons in place of chocolate chips. Yum yum yum – thanks for the recipe.

  10. Issy says

    I really enjoyed these cookies. Super tasty and not too sweet. I’m making them again today as I have more bananas!! My only issue was the day I baked them the texture and everything was amazing (crunchy on the outside and soft in the middle) however, by the next day they had lost their crunch and they were completely soft. They still tasted great but I was just wondering if there was a way to keep them crunchy. I’m going to try and dry them out in the oven this time but any other tips would be greatly appreciated. Xx

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them, Issy! It’s likely from the nut butter (it can do that) as it adds more moisture. For a crunchier cookie, you’d likely need to reduce the nut butter and increase the oil. But baking at a lower temp for longer might help.

  11. Alandra says

    I bet the original recipe is also excellent, but we did make a few modifications to make these nut-free and safe to send to school. We used WOW Butter (a soy-based nut free butter) in place of peanut butter, and subbed a gluten free 1-1 flour for the almond flour. They turned out very well! I’ve never posted before, but always love your recipes. They’re simple, and delicious, and some of the best replicas of standard glutenous recipes I’ve tried. Thanks again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Creative modifications, Alandra! We’re so glad you enjoy our recipes. Thanks so much for sharing! xo

  12. Sherry Zitter says

    This recipe is delicious and pretty healthy! It is easy to make a batch with dates and raisins, rather than maple syrup and chocolate chips. The only change I would make would be to preheat the oven at the point where I put the batter in the refrigerator for five minutes to harden, so as not to waste the heat. Yummy!!!

    • Diane says

      Hi Sherry! I want to make these as a snack for a toddler so was also looking for a way to not use any maple syrup. Do you remember how many dates you used? Did you soften them or just chop?


  13. Marina says

    Love this recipe! I have made it in a variety of ways, and I love how customizable this is! I’ve made it with raisins and cinnamon and tahini instead of pb – wow! Just a great, healthy staple for me.

    Thanks as always for a wonderful recipe.

  14. Tammy R. says

    I’ve been making these breakfast cookies for the past several months and my kids LOVE them! In fact, everyone who tries them loves them! They are super yummy!

    I did notice however, that when you increase the amount of cookies (servings) all the ingredients change to accommodate the new amount, except for the flax eggs. It remains at 3 batches flax eggs(2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written) which according to the original recipe for a flax egg should really be 3 times 1 Tbsp flax meal + 2.5 Tbsp water (therefore 3 Tbsp flax + 7.5 Tbsp water) which ends up a bit too watery.

    Am I interpreting this incorrectly? Please advise.

    Thank you! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tammy, we’re so glad everyone has enjoyed them! You are interpreting it correctly- 3 Tbsp flax + 7.5 Tbsp water should be correct. But we haven’t tried making a 1 1/2 batch so perhaps there’s some reason it doesn’t work as well? You could try reducing the water to see if that helps!

  15. NP says

    Thank you for this easy and delicious recipe! I added 1 tbsp chia seeds for extra protein and 1 teaspoon cinnamon. I didn’t use the chocolate chips, but it’s really good without them too. I also used a baking sheet lined with parchment. Q: when you say drop the dough by the spoonfuls, about how many tablespoons is that? I did about 2 tbsp using a 3 tbsp scoop and they look bigger than the pictures. Then I slightly flattened them with a spatula. Just for future reference for when I make them again :)

  16. Lisa says

    Fantastic recipe! Made these with the sub of 2/3c. unsweetened apple sauce in place of banana. A little less stable, as the banana helps bind them together. But I was very happy with the results and so was my husband who can’t eat banana. Win!

  17. Tara says

    Delicious! I didn’t have almonds so I used more oat flour instead. Sadly only had a few chocolate chips so I added raisins and cooked them in my Ninja Foodi. So excited to have these all week! (Since there’s no egg I can also verify the batter pre-bake is delicious 😋)

  18. Cami Petersen says

    I have made these cookies twice a week for a year now. I’m finally leaving a review:) Because I don’t use peanut butter often, I sub it for almond butter every time. We call them freezer cookies, because they taste like they have caramel in them when we eat them frozen. So thank you for inspiring, what we call “Frozen Cookies”.

  19. Debbie says

    I made these today and to be honest the consistency of the mixture didn’t give me much hope – it was vey dense and I was not sure about putting them in the fridge. However I followed the instruction and cooked them for longer as I wanted then darker.

    I used a mixture of crunchy peanut butter and Almond butter. I refuse to purchase Almond meal as it is sells for an exorbitant price and it is not for me an economical purchase so I used ground Almonds. I have no idea if this contributed the density but to be honest I was pleasantly surprised how well they turned out and will definitely make them again and wouldn’t change any of Rh e changes I made

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Debbie, we’re glad they ended up turning out well! Ground almonds could definitely contribute to it being more dense.

  20. Paris says

    I loved this recipe! I wanted some “treats” to eat in the morning before(during) :) my zoom meetings and I love these! I am not a GF eater, so I used 1/2 cup whole wheat flour instead of the 1/2 cup oat flour! I used maple syrup, and in half the batch I added some cinnamon! I used pecans because I think I am slightly allergic to walnuts :) I used avocado oil ! I LOVE all of Minimalist Baker’s vegan recipes!! So thankful !! I have already recommended this recipe to my sister and given some of the cookies away!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenna, we haven’t tried that, so we aren’t certain. But maybe reduce the flour slightly? Let us know how it goes!

  21. Anne says

    This is a nice little cookie but not what I had hoped for as it seemed to be missing a bit of flavor when I substituted almond butter for peanut butter (we have a peanut allergy in the house!). Used honey instead of maple syrup and not sure if that had an effect as well. Definitely cook them until they brown slightly all over. My first batch out of the oven was just brown at the edges and not as pleasing as the second batch.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! Perhaps you preferred these more sweet, so more honey (or maple syrup) would be an easy fix.

  22. Dayna says

    These were exactly what I was looking for! Easy enough that I could throw them together before work this morning :)
    I used 2 cups of whole oats because I didn’t want to break out the food processor — and subbed spelt flour for almond meal. Worked perfectly! Cocoa nibs are also my new “chocolate chip” replacement.
    Don’t skip the walnuts, they really were the best part.

  23. Juliana says

    For some reason it turned out too soft for me, not crunchy at all :( like it needed more flour or longer in the oven, even though I followed the recipe. I did use 1/2 measure of cacao nibs instead of choc chips and almond butter instead of peanut butter.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Juliana, these are a more tender cookie. To make them more crunchy, you could try baking longer at a lower temperature to make them more crunchy! This will allow the cookies time to spread before they firm. It will also help dry out your cookies as well. Additionally, more nuts will make for a crunchier texture! Hope that helps!

  24. Evalata says

    Good stuff and hearty.
    I used a chicken egg and halved the recipe (only had one banana). I got 16 small/medium size cookies.
    I might put a tad bit more honey next time if I want to have them more as a treat rather than breakfast cookie. I used almond butter. Cooking time for me was 12 minutes. ??

  25. Sandra says

    I love this recipe…all items I always have on hand and easy to make. They are delicious with only a few tbsp maple syrup. I used pecans vs walnuts but otherwise stuck to the recipe. Will make often, it’s delicious.

  26. Rebecca says

    This is the PERFECT breakfast cookie! I did swap out 2 Tbsp of sugar for an extra 1/2 of a ripe banana. So good! ( I might try 2 bananas next time to replace all the sugar because I feel criminal when I eat added sugar first thing in the morning.) I also held off on the chocolate chips because… Well… I’m a monster. But they were still so good and perfect with the adaptagenic hot cacao!

  27. Barbs says

    Yum!! These were so quick and easy to make! My (lazy) modifications- I used normal eggs, plain flour, maple syrup, vegetable oil, all baking Soda instead of baking powder, and 3/4-1 cup of ground up nuts instead of almond meal and walnuts. Perfect for brekky or an afternoon snack when you’re feeling peckish, will definitely make again!

  28. Sara says

    This recipe is an absolute hit in my household. A perfect cookie for my very picky breakfast eater. I also feel assured he has started his day with lots of goodness! The sweetness level is just right for breakfast. Thanks for a great recipe!

  29. Josie says

    Oops, I forgot to mention I can’t have peanuts so I used sunflower butter and a smidge of salt instead of peanut butter. Very versatile cookie base! I feel like the topping combinations are endless. Way to go! I don’t know how, but it’s eggless and Soft…win!

  30. Josie says

    I made half the recipe the first time (only had one banana), and were awesome. I didn’t use a black banana just one that was a bit spotted. I don’t like too much sweetness so this was perfect for me. I also had to make a last minute sub (could not turn on the food processor to grind up the oats for pat flour), so used equal amount of arrowroot flour in place of oat flour. Didn’t have chocolate chips either so I used 1 tbsp hemp hearts, 1 tbsp unsweetened shredded coconut, and 1 tbsp walnut pieces to make up for the missing crunch and texture of the chocolate. They turned out beautifully soft and cake-like, but dense enough to be nice and filling. I got 10 cookies out of half the recipe, baked for 17 minutes. They were even better after they fully cooled! Will be making these again (and I did)! I could easy eat 10 cookies in one sitting – that’s how good they are. Tonight I made them for a dinner party and they were loved by my friend too! Next time I think I’ll add dried cranberry and pistachios and hemo hearts. This is the best egg free cookie I’ve ever tried. Thank you so much for sharing your creation!

  31. DJ says

    Turned out great! You’re ingredient list is vegan, but I had to mention per your photo – Tollhouse chocolate hips??? (W/refined sugar and milk – Yikes! ) A little perplexing and off putting with all the vegan jargon to have seen that..

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      DJ We used their semi-sweet morsels, which are dairy-free. Also, they now have chocolate chips made with just 3 ingredients.

  32. Linda Tate says

    This is a truly delicious cookie that doubles as a healthy meal and a treat! I added a half cup of unsweetened coconut flakes and I substituted the peanut butter for almond butter since my 16-year-old grandson is allergic to peanuts. Once I declared that they were “safe,” he hungrily devoured three or four before I urged him to slow down and save some for others.

    I also prefer to mix the dry ingredients and prepare the wet ingredients separately before combining them. However, either way still resulted in amazing cookies!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tiffany, We’d suggest oat flour, cornmeal, or another nut meal or flour. Hope that helps! Let us know if you give it a try!

  33. Alex Walker says

    Great! They taste like Oatmeal Cookies with chocolate chips instead of raisins. The only changes I made were adding chopped pecans and chopped almonds instead of walnuts, and I added cinnamon.

  34. Robin Katherine Doney says

    These cookies are fabulous! I subbed almond meal for ground cashews and walnuts for pumpkin seeds. Turned out perfectly.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The bananas are pretty central for sweetness and texture. But sweet potatoes would be the next best thing! Or something starchy / sweet.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Erin, We’d suggest oat flour, cornmeal, or another nut meal or flour. Hope that helps! Let us know if you give it a try!

  35. Andrea says

    I think it needs a little bit more agave nectar to make them sweeter. Otherwise they are an excellent breakfast cookie!

  36. Laura says

    Hi! The reviews look wonderful, I can’t wait to make them! Does the recipe work the same if I leave out the peanut butter, but keep everything else the same?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, we don’t think these will work without the peanut butter (or sub another nut or seed butter). They would likely end up dry and/or not hold together. Hope that helps!

  37. Aran says

    Love this recipe. I got a Mother’s Day card from my kindergartener and in it he had to fill in the blank, when asked “what is your mom good at?” He replied, “making breakfast cookies.”

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Linky, Avocado might work for a similar texture! Just compensate with more sweetness. You need something sticky and kinda thick like bananas. Hope that helps! Additionally, check the comments as others had success with zucchini!

  38. Flora says

    These cookies are so delicious!!! I have to make them again. I didn’t have any almond meal, so I used oat flour instead and it worked perfectly! Thanks for your
    amazing cookie recipe!

  39. Reema Farhat says

    You are a great food stylist and I love your recipes. Just made these cookies and my husband and I devoured a lot of them!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sam, we haven’t tried that, but it should work! Let us know if you give it a try!

  40. Emiliana Dominguez says

    So yummy! Nutty and chocolate-y! Love having them with some banana “nice” cream, or on their own as a snack!

  41. Kristin Aberle says

    This has become a regular in our home and mailing to the ‘kids’. Thank you!! ( I freeze them. Most folks think I am crazy, but I think they taste great frozen :-) )

  42. Jenny Harrison says

    I made these with sunflower seed butter and sunflower seeds so they are a little darker than shown in the pic but quite good. If I make them again, I’ll put half raisins and half chocolate chips. I put a little less agave than called for. Overall, a very nice cookie!

  43. Lynn says

    Lots of yummy ingredients, although 14 of them? Minimal, I thought? :) However, they were easy to make and absolutely delicious. All the flavours complimented each other and such a lovely texture. Thanks so much for sharing such a healthy recipe.

  44. Stacy Davis says

    Great recipe! I love this site for the great variety of plant-based recipes for my daughter and myself. I am always looking for easy breakfast recipes for school days. I didn’t have almonds or almond meal on hand so I just used all oat flour and added cacao nibs and pumpkin seeds. Delicious!!

  45. Terri says

    I’m pretty sure I’ve left a review before. These are my go-to breakfast cookie. I always make a double batch and have them in the freezer. Today I used white choc chips and added dried blueberries. FANTASTIC!!! I’ll never not add blueberries ever again – LOL!

  46. Shelicia Bordes says

    I love this recipe and altered it to be a breastmilk booster as I’m currently breastfeeding. I used 1 cup of almond meal instead of 1/2 oat 1/2 almond. I also added 4 tbsp of debittered brewers yeast and used only 1/4 cup of chocolate and cut up dried apricots for the other 1/4 cup for extra sweetness and milk booster. Fantastic! Thank you for your expertise and guidance!

  47. Susan says

    Hello! These look delicious, but I have 10 people in my home, and I’m trying to make enough for a couple breakfasts during the week. Do you think I could double this recipe and make it a half-sheet size pan as a “pan cookie,” then cut them in to bars? And, if so, would you change anything about the prep or bake time?

    Also, do you have any other g/f, vegan recipes, like this one, that would work well as large batches like I described? I’m interested in entree ideas too. I’d love to try them! I get tired of casseroles.


  48. Aubri says

    My kids loooove breakfast cookies! Recently, I have had to start eating gluten free. This recipe has similar flavors to a recipe that I have made for my kids in the past. Everyone in my family loved this recipe! I used blanched almond flour in place of the almond meal, and chopped pecans instead of walnuts. I ground my own oat flour in the blender, which was 45 grams of oats for the 1/2 cup (just in case anyone else was wanting to do it by weight). Thanks very much for a great healthy GF breakfast recipe!

  49. Irina says

    So good! I wanted to make something with overripe bananas and came across this recipe.

    I didn’t have any almond meal and didn’t need the cookies to be GF so I subbed for half spelt flour and half hemp protein – might try increasing the latter next time for an extra protein boost. I didn’t have any nuts on hand but they still came out great! Not too sweet, filling, moist, and delicious!

  50. Sam K says

    I made this and it came out so well! I halved the recipe just to test it first but next time I think I’ll double it…!

    Here are the modifications I made:
    Left out peanut butter entirely, didn’t substitute with anything
    Subbed raisins for chocolate chips
    Subbed the walnuts for roasted and salted pecans

    I also baked them in a muffin tin to make life easier and to get more even sizes and it worked out great. It’s also really easy to experiment and modify things according to your liking (as I did above). I would recommend this!

  51. Megan says

    I made these this morning for the first time, and they are absolutely delicious. I did have to make quite a few substitutions because of allergies: I used Sunbutter instead of peanut butter; I used an unscented olive oil instead of coconut oil; I used more oat flour instead of the almond meal; and I used raw pumpkin seeds instead of the walnuts. Even with all of those substitutions, we ALL loved these, even my picky toddlers. My 3 year old had two. (yay!) I’m going to make another batch this afternoon to freeze. Thanks for yet another fantastic recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Glad to hear your little ones enjoyed the recipe, Megan! Thank you for sharing your substitutions as well!

  52. Valerie says

    I love these cookies! I’ve made them several times. Sometimes I change up the toppings a bit. Instead of walnuts and chocolate chips I’ll add diced dried apples, raisins, nutmeg and cinnamon. Or raisins, walnuts and cinnamon. This recipe is so versatile! I love, love your recipes! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amy! I would try baking these for longer at a lower temperature to make them more crunchy! This will allow the cookies time to spread before they firm. It will also help dry out your cookies as well. Additionally, more nuts will make for a crunchier texture!

  53. Lilia says

    I am not a baker but this worked for me and it is an easy recipe to make substitutions on. Made it mostly for my 14yo daughter with braces who wants a meal replacer on hand when she’s running late in the morning. She liked it! Will be making again but will see how it turns out with all blended oats. Got 13 double sized cookies using a 1/2 c measure, baked 28 minutes.

    Did NOT use: salt, oil or walnuts

    3 TBSP coconut nectar for sweetener
    1/2c raisins vs. chocolate chips
    1/2 c unsweetened applesauce w/cinnamon + 1 med & 1 small banana vs 2 med bananas
    1/2 c raw almond butter for the pb.

    Also I put the flax eggs + bananas + almond butter in the blender because I wanted a smooth consistency before mixing the rest of the ingredients.

    Great blog! Love and gratitude from NoVA – Lilia

  54. Yanic says

    Yummy! Didn’t have enough almond meal so subbed with 1/4 cup of hemp seeds. Also subbed the chocolat for cranberries and raisins. Will make this recipe often. Thank you for an’other great low sugar treat.

  55. Suma says

    I m happy I found your page. Thanks a ton for the recipe, it turned out great. It’s hard to find maple syrup or agave in my city, so I used homemade raisin syrup… tada..! It worked.! ?
    Love from India,

  56. Leah says

    Just coming to say that I make these at least once every two weeks but leave out the flax and the almond meal, sub quick-cook steel cut oats, and add raisins, and everything is perfect. Basically the best post-workout breakfast when you have to get straight to work.

  57. Dee says

    Thank you for a great recipe! I make these often, using almond butter instead of peanut butter. I also leave out the nuts and chocolate chips, but I just found a dairy free chocolate chip, so they will make an appearance in the future! I’m planning on adding some dried blueberries to my next batch. I’m also planning a batch with pumpkin puree and pumpkin pie spice instead of banana. Hopefully it will turn out well.

  58. Giselle says

    I love this recipe. I follow it exactly & have made it a number of times. I love the almost cake-like texture and flavour. So good & worth making!

  59. Lauren Malone says

    My new favourite cookie recipe. Seriously, SO good. My 3.5 year old and 13 month old each devoured 3 in one sitting. I had about 4 haha. You’re the best vegan blogger!

  60. Heidi says

    Hi Dana! Do you have any suggestions for something I could sub the oats and oat flour for? I recently did a food intolerance test with my naturopath, and sadly, oats is one of the things I have to eliminate for a few months. And I’m looking for a healthy breakfast cookie recipe that my toddler can also eat – it’s surprisingly hard to find one that is both gluten-free and doesn’t include oats! Thanks!

  61. Kayy says

    My cookies look really close to your pics. Really good but the flavor is unexpected. I’m not getting much. If I were to try again I’d use spices. I’m also not a fan of the crunchy outside and soft center. Raisins sound tasty.

  62. Joana Rosa Bragança says

    These are really tasty! I used organic chicken eggs and little bits of the only chocolate I had at the moment, which had currants, almonds and hazelnuts inside. The cookies turned out fantastic! :D

  63. Raquel says

    My husband and I recently went (mostly) vegan and I wouldn’t be able to survive without your blog. Everything you make is ridiculously amazing. Like these cookies. Very filling – I could have two or three of these for breakfast with a cup of tee and feel great. And not too sweet!

  64. Alyssa says

    These are ADDICTING! I felt lazy, So I subbed the almond and oat flours with whole wheat pastry and they turned out fantastic.

  65. Becky says

    Are there any health alternatives to bananas? We (unfortunately) have banana allergies in our household. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Avocado maybe work for a similar texture!? Just compensate with more sweetness. You need something sticky and kinda thick like bananas. Hope that helps! Additionally, check the comments as others had success with zucchini!

  66. Anastasia says

    Hello Dana,
    I have a question about the almond meal. I buy raw organic almonds and make my own almond meal, flour and milk. I noticed that once in a while I come across an almond that has gone bad and tastes horribly bitter, I accidentally ate one a few weeks ago and the bitterness was so bad that I couldn’t get the taste out of my mouth the whole day. Now I am kind of afraid of making my own almond products in case one bad almond ruins the whole batch. Is there any way to tell which almonds are bad? Is there some kind of test to separate them?

  67. Adolfo says

    Admiring the time and effort you put into your blog and detailed information you provide.
    It’s awesome to come across a blog every once in a
    while that isn’t the same outdated rehashed information.
    Great read! I’ve saved your site and I’m including your RSS feeds
    to my Google account. latahza

  68. Edi | SunCakeMom says

    Simple and easy recipe. I omit the agave and only use one banana to reduce the unnecessary sugar intake as much as possible and still tastes dealicious!

  69. Alysha says

    These are my absolute favorite cookies! They are currently how I choose to make chocolate chip cookies. I love the mix of banana, peanut butter and maple syrup floavor (I don’t use agave). Yum! Thanks!

  70. Rita Napolitano says

    This recipe and all the other recipes I tried from Minimalist Baker never fail and this is more delicious and healthier than a regular chocolate chip cookie!!

  71. Rebekah says

    Dana! I’m not sure if you remember me, but my husband grew up with the Nuss’s and we all hung out once. ANYWAY, I need your food chemistry advice. Our second son, Everett has a weird auto immune thing called FPIES (food protein induced enterocolitis syndrome). Pretty much it means his body builds up antibodies to the protein in food and his main triggers are oats, rice, banana, soy, dairy, egg, peanuts, legumes, blah blah blah. He’s a strong little boy but is getting so tired of the 6 foods we know are safe (avocado, apple, pear, quinoa, carrot and coconut). I bought him quinoa flakes and he hates them. He begs for any carb that his brother has, but he’s not allowed to have them, so I’d love to make him a cookie or muffin out of quinoa flakes, but I’m not sure how to do it if I can’t use egg or banana. We could trial another food that would be helpful to use if you point me in the right direction. I was thinking flax to make an egg-like substance. Any recipe ideas?? Thanks a ton in advance! F

    • Laura says

      I often substitute pumpkin or sweet potato puree for bananas in muffins or recipes such as this. Dana uses flax eggs here, which is ground flaxmeal mixed with water (1 T flaxmeal+2.5T water). You mix it and let it sit 5 minutes. Ground chia seed meal also works mixed with water instead of egg. I use almond butter instead of peanut butter.

  72. Vittoria says

    These turned out great! Super quick too. I used honey instead of agave. I made them for my husband and toddler – I split the batch. Half with chocolate chip and half with raisins for my daughter. I am enjoying both kinds:) Next time I might use chopped dates instead of raisons, and maybe add a touch more sea salt to the chocolate chip ones. These would also make great lactation cookies or even a great gift for new moms.

  73. Juliann says

    I made a heavily modified version of this to suit my own dietary needs and what I had in he house. I subbed 1 cup of peanut butter powder for oat flour and peanut butter. I used eggs and butter instead of flax and coconut oil (not vegan, and out of coconut oil which was sad), threw in a scoop of protein powder, and used Reese peanut butter chips because I’m allergic to chocolate. I ate 5 in the first day!! These are so yummy! I calculated the nutrition using myfitnesspal and my version had 6 gm of protein per cookie, which I was really happy with!
    Thanks for the inspiration!

  74. Stacy S says

    So I just HAD to make these…they are great! I made some substitutions and additions….used 1 banana (sensitive to too much banana) and 1/2 c unsweetened applesauce, then added cinnamon, raisins and dried cranberries…..VERY DELICIOUS!

    I am still trying to understand “breakfast cookies” I have been finding many recipes by that name…but I will take it…LMBO!

    Thanks for creating a gluten free vegan recipe…new fav!

  75. katya says

    I put chia seeds in it AND THEY WERE AMAZING! I AM 9 years i made with my mom and we loved them
    I give this 5 stars

  76. Afton Hupper says

    These are really tasty. I think they would be even better with a little more salt, cinnamon and more sugar! Next time I plan to add in maybe 1/4 cup coconut sugar. Otherwise totally delicious, and a filling / healthy snack! Thanks for the idea :)

  77. Jennifer says

    Such a wonderful and easy recipe with easy ingredients! I made as directed with the addition of cacao nibs, unsweetened coconut flakes and a tiny bit of agave syrup to the top. Perfectly moist little cookies :D Thank you for all of your awesome vegan recipes!

  78. eliana says

    This cookies are the absolute best! Have been sending the recipe to everyone and anyone!
    Full of the perfect blend of a bunch of flavors– none of them overpowering the others.
    I substituted dried cranberries for walnuts (not such a fan) and they add a little bit more flavour. Love them!

  79. Amber says

    The best! I love your recipes. My kids devoured these, including my 15yr old son who doesn’t like anything “healthy”. Thank you.

  80. Miranda says

    Hi! These look delicious! I’m avoiding peanut butter right now. Do you think it should still work without it? Thanks for the recipe!

  81. Tori M says

    I’m really new to this kind of baking and had to do some subs I thought I’d share! We can’t do tree nuts or peanuts so I used sunflower butter instead of peanut butter and coconut flour instead of almond meal. I used cacao nibs instead of chocolate chips. They came out great!

  82. Jennifer says

    Hi there, I am looking at making a “fruit pizza” with a oatmeal crust, do you think this would work?

  83. Carissa says

    I have made these cookies so many times now and, without fail, have been asked for the recipe every single time! What a score! Super easy to make, healthy, and delicious! I’m seriously in love with these hearty, filling, delicious cookies!

  84. Amy says

    My 4 year old has multiple food allergies and we LOVE these cookies! I’ve made them a couple times following the recipe exactly and they turned out great. I recently discovered that she can’t have oats anymore, so tonight I tried substituting quinoa flakes for the oats (scant 1:1) and millet flour for the oat flour (1:1). We just pulled them out of the oven and they are fantastic! I love finding allergy-friendly recipes that are easily adaptable. Thank you so much for providing this wonderful recipe so my sweet girl can have her cookies!

  85. Julia says

    These are super yum! Another great recipe from you Dana! I think I have now tried about 10 recipes from your site and everyone of them has been ridiculously delicious! Thank you for providing such amazing recipes that make peoples lives better :)

  86. Susan says

    Hi Dana,

    These are really hearty and delicious cookies – thanks for the recipe!

    Just a question for you though…
    I don’t bake/cook with refined coconut oil, so I used my usual – organic, unrefined, cold-pressed, virgin coconut oil – and the texture was really great … so I’m curious why you recommend refined oil or canola – since it’s such a highly GMO oil – any reason?

  87. Liza says

    What could I replace the bananas with? Also could I sub chia for the flax? My son is highly sensitive to both. Thanks, can’t wait to try this!

  88. Cele says

    Just made these and they are terrific! Instead of the Oat Flour I substituted in 2TBS of coconut flour. I also added dried prune pieces. Thank you for a great and easy recipe and also for teaching me about flax eggs! Perfect.

  89. Emily says

    Thanks, these are fabulous! My 4 year old son and I are GF and I’m vegan. Always love a good cookie recipe. My gluten-eating daughter and husband loved them too.

  90. Nabila says

    these are so delicious we cant even wait for them to cool down. they immediately get put in front of the fan. its also nice to give my daughter cookies that are actually Good for her. ha! (she usually doesnt get any). thanks for creating something that all of us at home can enjoy :0)

  91. Ania says

    Smells amazing, tastes wonderful!! Great recipe!
    I substituted chia seeds for flax as I didn’t have any. Worked a treat! :)

  92. Autumn says

    I think you are my favorite baker because you understand me! Haha! You make awesome, hit-out-of-the-ballpark recipes with ingredients that aren’t so crazy that I buy a gallon just to use a teaspoon. It’s stuff I normally just keep in my kitchen, and I love that. Thank you so much for your awesome ideas, and keep going! Your photographs are beautiful also!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks Autumn! That’s what I aim to do! So glad you appreciate our methods and vision. Cheers!

  93. Alicia says

    I’ve made these cookies like 5 or 6 times now so I figured I should stop by and leave a comment. These cookies are amazing! I took a batch of these to share with my yoga class this morning and they just loved them. Everything I’ve made from your site has been delicious. Thank you for sharing!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Aw, thanks Alicia! I appreciate your review and positive feedback. So glad you’ve been enjoying them!

  94. Jo Ann says

    WOW…I made these on Sunday night and I have about 4 left this morning…soon to be 3! I pack a few for snacks at work during the day. They are guilt free and so tasty!! I forgot to buy almond meal and subbed flaxseed meal instead and they turned out great. I used honey as well and the thick Ghiradelli dark choc. chips. Amazing recipe that I can’t wait to make again!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Right? Aren’t they so addicting? Every time I make them I have to stop myself from eating half the batch straight out of the oven. Glad you enjoyed these, Jo Ann!

  95. Savannah says

    These were so simple to make, yet so delicious! I added a dusting of cinnamon right before baking. I’m not sure I would classify these as cookies, but whatever they are, they’re tasty (; Thanks for the recipe!

  96. Flo says

    Hello!! I’m a big fan of what you do, it’s just so good!! Tasty food is what I love and inspired on you now it can also be healthy. I want to do this cookies but the thing is that where I live, to this day, I have not seen canola oil. Does the recipe change too much if I use vegetable oil?? Thanks for all!! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the sweet words, Flo! Yes, you can sub vegetable oil or melted coconut oil in this recipe. Hope that helps!

      • Flo says

        THESE TASTE LIKE BANANA BREAD!! maybe less than the banana bread bites jajaja but wow great taste!! perfect for snack time and pretty filling. I think I should have baked them a bit more, but next time I’ll do better. Waiting for more recipies and enjoing the current ones!! :)

  97. Patricia Thacker says

    I just made these. My family loved them. Made them exactly as written. Perfect. Thanks so much for sharing.

  98. Eleni says

    These are AWESOME. I ended up using 1/2 cup oat flour, 1/2 cup rolled oats, 1 cup almond meal and 1/2 cup hazelnut meal. so still 2 1/2 cups dry just different proportions. This was due to the fact that I ground my oat flour, realized I only had 1/2 cup more of rolled oats, so I subbed the almond meal for the rest, Ran out of that and used hazelnut meal.
    Still awesome.

  99. Tahr says

    I use rolled buckwheat as I’ve never heard of glutenfree oats. Usually 2 TBSP makes a meal’s worth of porridge and a batch of cookies equates 15 meals. They’re definitely filling, but they’re so irresistible even without choc chips – I wolf down a whole tray every time as soon as they’re cool enough :P

    Going by looks and texture, PB can be replaced with tahini or nut butters, or ground cashews, seeds or nuts (without additional oil or banana but I skipped the setting in the fridge). I omit or replace most of the almond meal because I have to, and have to use rice syrup instead of agave.

  100. Li Shan says

    Made 2 batches today and YUM. I like it’s not too sweet and soft. This recipe is easy for a beginner like me. Thanks!

  101. Ash says

    Just made these, have already eaten 3 of them while they are warm. We are GF and Vegan and after 1.5 years of baking that way this is a new favorite I’ve found today. Thank you!!

  102. Lisa says

    These were so yummy!! I love the banana bread taste and texture.. I have been looking for a healthy breakfast cookie recipe for my kids since we’re always playing beat the clock in the am…We are GF and nut free so I subbed crunchy sunbutter for the peanut butter, flax meal for the almond meal, added 1/2 cup brown sugar(to make sure they would eat them)and as non-vegans I used 2 eggs.

  103. Francesca says

    I’ve recently been diagnosed with celiac disease, which for a lot of people also creates a lactose intolerance so recipes like this are so great to find! Where do you buy your gluten free oats?

  104. Lauren L. @ Newest Obsession says

    Made these today, and they are great! I love how not sweet they are! Only thing is, the instruction on when to add the “flax eggs” is missing. I added it at the end, when I realized I hadn’t added it yet, but I thought I would let you know. Thanks for sharing.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lauren, it’s actually the very first step and then you just add all the other ingredients to it in the large mixing bowl. That’s what makes it a 1 bowl recipe! Sorry if I didn’t communicate that clearly enough :D

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d suggest cornmeal, another nut meal – such as hazelnut, if that works – or additional oat flour. Hope that helps!

  105. Kate says

    Not to b picky but chic chips are not vegan – look at the ingredients – but what harm is a leetle bit of choc going to do?

  106. Denisa says

    Great recipe, tried them subbing one banana for a grated summer fresh zucchini from the CSA harvest box. YUM…. definitely a staple from now on. Thank-you

  107. Sweet says

    I just made a batch of these, and they are DELICIOUS. I subbed g-free corn meal for the oat flour and almond meal because that’s what we happened to have, and I used maple instead of agave for the same reason. Did I mention DELICIOUS? Thank you for th recipe and to Monique at who led me here.

  108. Melody says

    So delicious! I made them exactly as posted with the addition of dried blueberries and dried cranberries. The perfect addition to our breakfast rotation of tried-and-true favorites!

  109. Caitlin says

    I’m allergic to peanuts, but I’d love to sub another type of seed butter and try this recipe! Any suggestions?

    • Tahr says

      I used tahini but measured with a dessertspoon, might’ve been more than 1/2 cup and I could detect the taste. Last time I used ground cashews and sesame, no almond meal and the cookies were better. I think any nuts or seeds, ground, would do, except pumpkin seeds which I can’t imagine in sweet stuff.

  110. meghan says

    These were really good! Thanks for the recipe. I subbed Chia Seeds (same measurements) for the ‘eggy’ flax seed mixture, they came out wonderfully, as the Chia seeds actually turn into a gel! I also subbed the oat flour for a cup of fresh almond meal that came out of making almond milk in my slow juicer! no waste :D

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Um, another nut or seed butter? Or, you could potentially omit it and see how it goes, although I really feel it helps with the texture/flavor. If you end up leaving it out, I’d increase the amount of banana you use so it gives it more moisture…hope that helps!

  111. Amy says

    These cookies look tasty and I want to try them. However I have a son who doesn’t eat bananas or fruit for that matter. What would you substitute for them?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Um…maybe avocado for a similar texture!? Just compensate with more sweetness. You need something sticky and kinda thick like bananas. Hope that helps!

  112. Ellissa says

    Mmmmm these were AMAZING!!!!! I loved how packed they were of good healthy ingredients! Amazing! My all time cookie go-to recipe! Thanks for sharing! :)

    • Paige says

      Agave has become popular, because it’s a natural sweetener, but it’s actually not good for you, because it’s extremely high in fructose. In fact, agave has more fructose than HFCS! Excess fructose is a known contributor to type 2 diabetes and non-alcoholic fatty liver disease. There are many healthier options for natural sweeteners.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Thanks for sharing, Paige! I feel this is relatively new information in the healthy food community. I’m transitioning to maple syrup when possible.

        • Paige says

          Me too! Or honey. I’m excited to try this recipe. I’m making it for my dad as a healthy oatmeal cookie alternative for Christmas, so thanks!! :)

      • Laura says

        I use chopped dates or chopped dried apricots to substitute in approximately equal amounts or a little more to sweeteners such as sugar, coconut sugar, maple syrup, agave, honey, etc, in recipes such as this and in muffin recipes. I used chopped dried apricots here and it was fabulous. I prefer to use dried fruit over liquid sweetener or even coconut sugar. I did find that raisins have an unpleasing texture, not smooth like dates or apricots, so don’t sub well for sugars.
        My preschooler age vegan son adores these cookies and now so does my twin sister, who has asked me for the recipe and whose eyes go huge in delight, mouth stuffed with breakfast cookie, every time she stops by for one. Daily. And she works out, so I reckon it meets her approval on a healthy level.

        • Laura says

          I also wanted to add that I substitute raw, creamy almond butter for the peanut butter to avoid aflatoxins and because I physically feel much better using raw almond butter than even when using roasted almond butter or especially peanut butter, even though I like the taste of peanut butter.

  113. Julia says

    Yum just made these two nights ago! So yum! I am seriously loving your site I have made at least 6 recipes from your website! Thank you for being my new FAVORITE blog!

  114. R says

    Am in need of gf vegan pb cookies–so thank you! Possible to leave out the almond meal? Allergic to almonds.

    Thank you!

  115. A. says

    I halved the recipe and loved these! I used brown rice flour instead of almond flour. Nice and banana bread-y. Thanks!

  116. Bewildered Bug says

    Thanks for this awesome recipe! Do you think you can leave out the oat flour and just double the almond flour? I don’t have a food processor to grind them :s

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so! Although, you may need to add a little more since almond meal isn’t as absorbent. Hope that helps!

  117. Kayla says

    Just made these! Fantastic recipe and you can really play with it and add your own things. I ended up using chia eggs, and instead of chocolate chips, i used dried apricots and cranberries, also added extra walnuts, almonds and sunflower seeds. Yumm! Thank you :)

  118. Izy says

    ooh yay, I’ve been wanting to make some breakfast cookies for a while now (…because, well, who doesn’t want cookies in the morning!?) so I’m TOTALLY going to be making these :)

  119. Tori says

    Hi. These look delicious and I am looking forward to trying them. Would you please clarify the 2nd item on the ingredients list? It says 2 flax eggs. Thanks so much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Tori! That’s just a vegan egg substitute, so you’ll add 5 TBSP water to 2.5 TBSP flaxseed meal (ground flaxseed). Stir the two together, let it set for 5 minutes, and it forms an egg substitute for baking! Hope that helps.

      • Suzanne Ferenczy says

        Dana: please, please change the original recipe to say that the flax seeds are to be the ground type. I imagined soaking flax seeds in water and thought what can that possibly do for them? In your reply to Tori you indicate flax seed *meal*, a big difference from the seed itself, in use and function. See here?:
        Dana says
        March 12, 2013 at 5:17 pm

        Hi Tori! That’s just a vegan egg substitute, so you’ll add 5 TBSP water to 2.5 TBSP flaxseed meal (ground flaxseed). Stir the two together, let it set for 5 minutes, and it forms an egg substitute for baking! Hope that helps.

        • Megan says

          I’m so glad this was mentioned. I literally soaked while go flaxseeds waiting for an egg texture and nothing happened. I used chia seeds instead.

        • Nina says

          I scrolled down here to make the same request. Can’t believe it hasn’t been changed since 2013 — it’s like saying “corn” instead of “cornstarch” or something. Totally inaccurate.

  120. Lindsey says

    what is not to absolutely love about cookies for breakfast! it also doesn’t hurt that they’re gluten free and vegan.

  121. Erika says

    Yes! These are my kind of cookies as well. My roommate and I are already hooked on your banana bread cookies, but we will definitely be trying these out as well :)

  122. Amanda @ Once Upon a Recipe says

    You had me at breakfast cookie! The gluten free and vegan parts are just icing on the cake…er, cookie!

  123. Alexis @ Hummusapien says

    These look like little bites of heaven. Plus they’re gluten free AND vegan? AND delish? Love it!

  124. Natalie Cartwright says

    Will be making these for the upcoming weekend to bring to a friend. Thanks for sharing a gluten free and vegan friendly recipe (:

  125. Ashley says

    Who doesn’t love cookies for breakfast? How about we meet. I’ll bring the blueberry muffin bread pudding, you bring the cookies, John brings the coffee. :)

  126. thelittleloaf says

    I will never tire of new recipes that use up leftover bananas! As for gluten free, an increasing number of my friends can’t eat it so I love having a stash of recipes on hand to surprise them :-)

    • Krismas Vera says

      Loved them! I made them more into muffins as opposed to cookies. What a yummy treat. My 3 kids ate them up!!