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
Print
Stack of bowls filled with Vegan GF Breakfast Cookies
4.85 from 98 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

Ingredients

  • 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

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 (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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  1. Sadie says

    Super tasty, and an amazing texture! Used almond butter, pecans, and a little extra salt. Next time, I’ll add cinnamon and nutmeg as well!

    • 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!

  2. 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!

  3. 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!

  4. 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!

  5. 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!

  6. 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

  7. 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!

  8. 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.

  9. 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!

  10. 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.
    :)

  11. 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.

  12. 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

  13. 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?

      thanks!

  14. 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.

  15. 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!

  16. 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 :)

  17. 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!

  18. 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 😋)

  19. 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”.

  20. 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.

  21. 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!

  22. 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.

  23. 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.

  24. 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!

  25. 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. ??

  26. 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.

  27. 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!

  28. 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!

  29. 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!

  30. 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!

  31. 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!

  32. 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.

  33. 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!

  34. 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.

  35. 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!

  36. Andrea says

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

  37. 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!

  38. 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!

  39. 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!

  40. 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!

  41. Emiliana Dominguez says

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

  42. 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 :-) )

  43. 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!

  44. 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.

  45. 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!!

  46. 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!

  47. 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!

  48. 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.

    Thanks!

  49. 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!

  50. 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!

  51. 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!

  52. 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!

  53. 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!

  54. 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

    Substituted:
    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

  55. 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.

  56. 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,
    Suma

  57. 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.