Subtly sweet and soft breakfast cookies are the perfect way to start your day! Loaded with dried fruit, seeds, and a dash of cinnamon make these cookies so delicious and healthy.
This post is sponsored by Bob’s Red Mill. All opinions are my own!
Cookies for breakfast?!
Yupp, you read that right! These cookies taste more like baked oatmeal, just in the shape of a cookie.
The best part about breakfast cookies is you can customize any of the add-ins you’d like. From chocolate chips to walnuts, almonds, raisins, etc.
PLUS, this breakfast cookie recipe is vegan AND gluten-free so that’s something everyone can feel good about.
Ingredients for breakfast cookies
- Rolled oats
- GF flour (can substitute with whole wheat or all-purpose)
- Baking powder
- Mashed banana
- Maple syrup
- Almond milk (any plant-based milk will do)
- Dried cranberries
How to make breakfast cookies
- Start by whisking all the dry ingredients together (minus the dried cranberries and pepitas)
- Add the wet ingredients and mix until combined
- Fold in the dried cranberries and pepitas
- Use an ice cream scoop to form into cookies
- Place on a nonstick baking sheet and bake!
What can you add to breakfast cookies?
Anything you’d like! Here are some suggestions:
- Chocolate chips
- Dried apricots
- Dried apples
- Sesame seeds
- Sunflower seeds
- Pumpkin seeds
Freezing and Storing suggestions:
Can you freeze breakfast cookies?
Yes! Breakfast cookies freeze great. Simply put them in an airtight container or freezer bag. They should keep for 3 months.
Let them defrost before eating.
How do you store breakfast cookies?
They can be kept in an airtight container in the fridge for a week.
If you tried these vegan breakfast cookies, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Healthy Breakfast Cookies
- 2+1/2 cups rolled oats
- 3/4 cup gluten-free flour can substitute with all-purpose or whole wheat
- 1/4 cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 banana mashed
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup almond milk can substitute with any plant-based milk
- 1/2 cup pepitas (pumpkin seeds)
- 1/2 cup dried cranberries
- Preheat the oven to 325 degrees Fahrenheit.
- In a large mixing bowl, whisk oats, flour, coconut sugar, baking powder, cinnamon, and salt.
- Add mashed banana, maple syrup, vanilla, and almond milk. Use a rubber spatula to mix until just combined.
- Fold in pepitas and dried cranberries.
- Use an ice cream scoop to scoop up the cookie dough and form into cookies using your hands. The dough is slightly sticky so having slighty damp hands helps prevent the cookies from sticking to your hands!
- Place cookies on a nonstick baking sheet. Bake for 15-18 minutes. Let cool slightly before transferring to a cooling rack.
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