Gluten-Free Vegan Breakfast Cookies

I added 1/2 cup walnuts and 1/4 cup goji berries and used avocado oil. I didn’t have any almond meal but had an 1:1 almond flour mix from Nature’s Eats that I used. Also left out the egg/flax entirely and they ended up like soft scones with a little crunch on the outside. Scooped it with an ice cream/cookie scoop and left them as 1/2 spheres.

6 years later and these are still my favorite! I’ve made them for others and they still rave about them.

I absolutely love all your recipes that I’ve tried; I’m making these today and i know I’ll love them. But can i make a suggestion? When writing out the ingredients and instructions, could you make the directions match the order of the ingredients? It might seem a small thing, but it’s pretty typical for recipes, and for my adhd brain, it’s a whole other step to put it in order; i suspect I’m not alone in this. Just a thought. Thanks for the many fantastic recipes.

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!

These are delicious! And I even cooked them in my air fryer. Thank you for the recipe!!

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!

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!

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!

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!

Love it !!! Love them! My favourite breakfast!

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!

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.

Loved these!

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.
:)

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!

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!!!

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.

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!

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 😋)

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”.

These are heavenly!!! Adding this to my favorites list!

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

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!

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.

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.

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.

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. ??

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.

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!

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!

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!

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!

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!

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..

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!

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.

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

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

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.”

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!

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!!!

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

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 :-) )

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!

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.

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!!

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!

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!

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!

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!

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!

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!

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!

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

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.

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

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.