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Vegan Gluten-Free Breakfast Cookies

Vegan Gluten-Free Breakfast Cookies Recipe:

These vegan breakfast cookies have been a staple in my house lately! I personally wanted some extra snacks for post runs and they turned into a crowd favorite! I thought I would share them and see if you like them too! 

Vegan Gluten-Free Breakfast Cookies Ingredients:

  • 2 tablespoons ground flaxseed meal / 5tbsp of water

  • 2 cups GF rolled oats

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3/4 cup smooth, creamy variety of almond butter

  • 1/3 cup pure maple syrup

  • 1 1/2 teaspoons pure vanilla extract

  • 1/3 cup roasted sunflower seeds

  • 1/3 cup dried cranberries


  • Prepare the flax eggs. Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 10 minutes. 

  • Preheat the oven to 350ºF. Line two large baking sheets with parchment paper.

  • In a large bowl, mix together the dry ingredients: oats, coconut, baking powder, baking soda, and salt.

  • Add in the wet ingredients: almond butter, maple syrup, vanilla, and prepared flax eggs. Stir until well combined.

  • Fold in sunflower seeds and dried cranberries.

If the dough is too sticky to handle, refrigerate it for 10-15 minutes to firm up slightly.

  • Use an ice cream scoop or large spoon to scoop a heaping 2 tablespoons onto the prepared baking sheet, spacing them about 1/2 an inch apart.

Lightly flatten the top of each cookie with your hands.

  • Bake the cookies for 18-20 minutes. Let cool, and enjoy!!

Store leftover cookies in an airtight container on the counter for 5 to 7 days, or in the freezer for up to 3 months.



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