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.

breakfast cookies with dried cranberries and pepitas on white background

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 on wood board

Ingredients for breakfast cookies

  • Rolled oats
  • GF flour (can substitute with whole wheat or all-purpose)
  • Baking powder
  • Salt
  • Cinnamon
  • Mashed banana
  • Maple syrup
  • Vanilla
  • Almond milk (any plant-based milk will do)
  • Dried cranberries
  • Pepitas

ingredients for breakfast cookies in a mixing bowl

How to make breakfast cookies

  1. Start by whisking all the dry ingredients together (minus the dried cranberries and pepitas)
  2. Add the wet ingredients and mix until combined
  3. Fold in the dried cranberries and pepitas
  4. Use an ice cream scoop to form into cookies
  5. Place on a nonstick baking sheet and bake!

closeup of oatmeal cookies with fruit and nuts on a cooling rack

What can you add to breakfast cookies?

Anything you’d like! Here are some suggestions:

  • Chocolate chips
  • Walnuts
  • Almonds
  • Cashews
  • Pecans
  • Raisins
  • Dried apricots
  • Dried apples
  • Sesame seeds
  • Sunflower seeds
  • Pumpkin seeds

oatmeal cookies with dried cranberries and pepitas on a cooling rack

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.

cookies with bag of flour and oats in the background

If you like this recipe, you’ll LOVE:
Orange Cranberry Quinoa Breakfast Bake
One Bowl Vegan + GF Blueberry Muffins
Gluten-Free Vegan Cinnamon Rolls

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!

breakfast cookies with dried cranberries and pepitas on white background

Healthy Breakfast Cookies

Print Recipe
Pin Recipe
This quick and easy breakfast cookie recipe is vegan AND gf! Breakfast cookies are perfect for a healthy on-the-go breakfast or snack!
Course Breakfast, Snack
Cuisine American, Gluten Free, Vegan
Keyword breakfast on the go recipe, healthy breakfast cookies, healthy make ahead breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 cookies
Calories 147kcal
Author Amanda

Ingredients

  • 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

Instructions

  • 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.

Notes

Leftovers keep in the fridge for about 1 week. Cookies can be stored in the freezer for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 147kcal | Carbohydrates: 20.8g | Protein: 3.9g | Fat: 5.9g | Saturated Fat: 2.3g | Sodium: 38mg | Potassium: 94mg | Fiber: 2.4g | Sugar: 7.7g | Calcium: 23mg | Iron: 1mg
Tried this recipe?Mention @themindfulavocado or tag #mindfulavocado!

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