Superfood Breakfast Oatmeal Cookies [Vegan + Gluten-Free]

These Superfood Breakfast Oatmeal Cookies [Vegan + Gluten-Free] are a healthy, satisfying and energizing option for the perfect grab-n-go breakfast for the entire family. Made from thickly-cut oats, almond flour and jam-packed with nutrients from superfoods---chia seeds, flaxseeds, + almond butter, as well as raisins, cranberries, pumpkin seeds, and naturally sweetened; these breakfast cookies are super easy to make and can be enjoyed for breakfast, as a snack, or dessert. Vegan + Gluten-Free. Oil-free option.

Cookies for breakfast is perhaps one of the most joyous few words that anyone can say--am I right? Haha. The best part is that these gluten-free cookies are totally appropriate for breakfast (although I don't mind a good Vegan Chocolate Chip Cookie in the early mornings either) and they are jam-packed with nutrients and superfoods for the best indulge. These Superfood Breakfast Oatmeal Cookies [Vegan + Gluten-Free] are the epitome of an easy, grab-n-go morning treat that works for the entire family!

These cookies have good-for-you ingredients, are so chewy, soft, and have the best bite to them on the outside. Plus, you can totally make them oil-free if needed by using a pure almond butter made just from ground almonds and they can be made a meal prep by whipping together a large batch and freezing them. If you're into hearty, tasty breakfast options then you'll love this Healthy Breakfast Apple Crumble Oatmeal Bowl, Banana Peanut Butter Overnight Oats, Easy Peanut Butter Banana Oats Smoothie, and these Chewy Apple Oatmeal Raisin Breakfast Cookies!

What You'll Love these Breakfast Oatmeal Cookies

• They're so delicious and jam-packed with flavor and hearty, healthy ingredients.
• Easy 1-bowl recipe without any fancy equipment!
• SIMPLE & EASY with the ability to customize the flavors and freeze for longer.
• Entirely vegan + gluten-free with no refined sugar and an oil-free option.
• Tons of texture from the soft, chewy inside and slight crunchiness on the outside.
• Ideal for breakfast, snacking or for a sweet treat after dinner for kids + adults alike and works great after a workout (hello, protein!).

How to Make Superfood Breakfast Oatmeal Cookies

These vegan + gluten-free breakfast cookies take just 28 minutes TOTAL to whip up. Everything is mixed together in 1-bowl until combined and the mixture can be easily pressed together with your hands. Then you'll scoop your cookies until the baking sheet, bake, and then let cool slightly before enjoying with your favorite plant-based milk, smoothie, team or coffee. You'll need just a few important ingredients to achieve the thick, chewy texture perfectly.

The Ingredients

• Almond Flour. I use almond flour for the added vitamins and nutrients and it's a great GF option. However, you can substitute with oat flour, other nut flours (walnut + macadamia), GF all-purpose flour or 1-to-1 GF Baking flour.
• Rolled oats. This adds a nice texture to these cookies without compromising the softness and chewiness. For GF, just ensure that oats are certified GF.
• Baking soda + baking powder. To help your cookies rise slightly in the oven and add great texture.
• Flax eggs. Helps to work as a binder in vegan baked goods. You'll need flaxseed meal + warm water to achieve this. You can substitute with applesauce or chia eggs.
• Almond butter. This is a great binder for these cookies, plus it adds a good source of protein. You can also substitute with your fave nut butter like peanut butter, pumpkin seed butter, sunflower butter, tahini, etc.
• Vanilla. To balance the rich flavors.
• Maple syrup. I love using this as a natural sweetener, especially with the benefits of pure maple syrup. However, you can substitute with date syrup, honey (if not restricted to vegan), Agave, etc.
• Dried fruit. This is the secret to extra flavor and a nice bite with every chew. I love mixing an array of cranberries, raisins, etc. as a great combo. However, you can always add other ingredients (I mention more below in this post).
• Seeds. Pumpkin seeds are a good source of protein, magnesium, zinc, etc. while chia seeds are great superfood. But if you'd like to switch things up, you can substitute with sunflower seeds.
• Chocolate. This ingredient is optional! I use 4 oz. or so chocolate bars from Hu Kitchen (vegan-friendly) and chopped them roughly into medium sized pieces. You can also use chocolate chips as well.

Tips for the Perfect Breakfast Cookies

Tip #1: ENSURE THAT YOU HAVE A GREAT 'BINDER' INGREDIENT.

Honestly, this was the one thing that I had to learn after several fails with this recipe. When it comes to vegan baking in general, having the best 'binder' ingredient (which acts the same way that eggs do in baking) is super important.

For these breakfast cookies, I added 'flax eggs' (flaxseed meal + water) as well as chia seeds. Both are really great binders and often help to keep things together! In addition, the almond butter works as a really great binder as well.

Tip #2: WORK SMALLER SCOOPS AS OPPOSED TO BIGGER ONES.

Personally, I found that my breakfast cookies baked better (and more in tact) whenever I scooped them small instead of regular sized like traditional cookies. Because the batter is a bit more “soft” (thanks to the oats + almond flour), I find that scooping too large might make them super easy to fall apart. But of course, it all depends on the binders that you chose to use and the amount needed for extra security.

Tip #3: PARCHMENT PAPER AWAY!

I do this for all of my cookie (or baking) recipes, however, in case that you don’t, it’s especially important for breakfast cookies (unless you have a REALLY GREAT NON-STICK PAN like mine from USA Pan)—-use that Parchment Paper or non-stick mat. It’s going to ensure that they don’t stick or became a disaster, especially since I’ve mentioned that the batter tends to be a bit more on the sticky side anyway.

Tip #4: COOL, COOL, + COOL SOME MORE!

Unlike traditional cookies which are often cooled slightly and then moved to a cooling rack to continue cooling, it’s best to FULLY COOL your breakfast cookies directly on the baking sheet or eat them warm, if preferred. These little beauties are super easy to maneuver once cooled. 

Looking for a Healthier Sweetener Option?

The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.

Great Add-ins for Gluten-Free Cookies

If you're looking to switch things up with these vegan + gluten-free breakfast cookies or customize the flavors, you can easily add or mix + match any of the following ingredients:

• Sesame seeds
• Peanuts
• Raw cashews
• Pecans
• Pistachios
• Almonds
• Walnuts
• Sunflower seeds
• Dried apples
• Coconut flakes
• Dates
• Frozen banana (thawed + mashed)
• Nut butters (like peanut butter, cashew butter, sunflower seed butter, etc.)
• Apple butter
• Chocolate chips

Make without Butter or Oil

If you're looking to make these vegan + gluten-free superfood breakfast cookies entirely butter-free + oil-free, no worries at all! In this recipe, I used almond butter form Justin's which has palm oil included as an ingredient. However, you can totally use raw almond butter which is only made by ground almonds and water.

Turn Breakfast Cookies into Lactation Cookies

Turning these healthy breakfast cookies into lactation cookies is so easy and makes for a great addition for new moms. You can simply add 3 Tablespoons of Brewers Yeast, keep the flaxseed in the recipe (it’s an excellent for lactation), and about 2 Tablespoons of plant-based milk (like almond, etc.) to help soak up that brewer’s yeast. Same bake time and everything! SO good and they truly help!

These Cookies are Great for Make Ahead + Freezing

• FREEZE: You can also freeze your vegan + gluten-free cookies so that you can store them longer and bake as needed to warm them through.
• MAKE AHEAD: If you're not going to bake the cookies right away, you can make the dough and refrigerate for up to 2 days. When ready to use, soften at room temp. for a few minutes. 

What Should This Breakfast Cookie Dough Feel Like?

The texture of this breakfast cookie dough should be similar to that of energy bites, look for this -

• Coherent and Holds Shape: The dough should still hold its shape and be cohesive enough to form into balls or scoop onto a baking sheet. It shouldn't be overly wet or runny.
• Easy to Handle: You should be able to handle the dough easily without it sticking too much to your hands. If it feels too sticky, you can refrigerate it for a short while to firm it up.

Common Q + A's for these Vegan + Gluten-Free Superfood Breakfast Oatmeal Cookies

More Vegan Breakfast + Brunch Ideas to Try Next!

• Baked Vegan Apple Cider Donuts
• Fluffy Vegan Banana Pancakes
• Crunchy Vegan Banana Bread
• Best Homemade Cinnamon Rolls
• Jamaican Cornmeal Porridge
• Deconstructed Vegan Sweet Potato Bread Pudding

MADE OUR RECIPE(S)?

If you tried this Superfood Breakfast Oatmeal Cookies [Vegan + Gluten-Free] recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.

Superfood Breakfast Oatmeal Cookies [Vegan + Gluten-Free]

January 24, 2021 •

By Shanika

5 from 14 votes

Make these hearty and healthy Superfood Breakfast Oatmeal Cookies [Vegan + Gluten-Free] which are naturally sweetened, and jam-packed with nutritious ingredients, and makes for the perfect handheld size for a real treat!

Prep Time: 10 minutes mins

Cook Time: 18 minutes mins

Total Time: 28 minutes mins

Serves: 10 cookies

Units:

US Customary|Metric

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Ingredients

COOKIES:

• 2 cups organic rolled oats, gluten-free
• ¼ cup Almond flour (See Notes!)
• 1 tablespoon chia seeds
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon sea salt
• 2 flax 'eggs' (That's 2 Tbsps flaxseed meal + 4 Tbsps WARM water!)
• 2 tsps vanilla extract
• ¾ cup Almond butter, softened (See Notes!)
• ½ cup pure maple syrup
• ⅓ cup organic dried cranberries
• ⅓ cup organic dried raisins
• ¼ cup pumpkin seeds
• ¼ cup chopped vegan chocolate, optional

Instructions

TO MAKE THE FLAX 'EGGS':

• Prep the 'flax eggs' by adding the flaxseed meal and warm water together in a bowl and stir together until combined and paste-like. Let sit for 5-10 minutes.

TO MAKE THE COOKIES:

• Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
• In a large bowl, add in the ingredients: rolled oats, almond flour, chia seeds, baking powder, baking soda, cinnamon, salt, flax eggs, vanilla, softened almond butter, maple syrup, cranberries, raisins, pumpkin seeds, and chopped chocolate (if using), mixing everything together until until combined.
• Using a medium-size scoop, scoop (about 3 Tbsps or so) each cookie dough onto the prepared baking sheet, leaving 1-2 inches between each cookie. 
• Bake for 15 to 18 minutes (checking it after about 12 minutes), or until the edges are golden brown.
• Remove the cookies from the oven and cool cookies onto the baking sheet for a few minutes before enjoying them warm or letting them cool completely.
• Enjoy with your favorite glass of dairy-free milk, tea, smoothie, or coffee.
• Bon Appetit!

Tips & Tricks

• STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
• FREEZE: You can also freeze your cookies so that you can store them longer and bake as needed to warm them through.
• MAKE AHEAD: If you're not going to bake the cookies right away, you can make the dough and refrigerate for up to 2 days. When ready to use, soften at room temp. for a few minutes. 
• OATS: Ensure that your oats are certified GF (Gluten-Free). I used Thick Rolled Oats, but you can also use Old Fashion if preferred.
• LARGER BATCHES: To make more cookies, simply double or triple the amount of ingredients!
• FLOUR: If you don't have almond flour available, you can substitute with oat flour or a 1-to-1 baking GF flour. 
• SWEETENER: You can always use Agave, Honey (if not restricted to vegan), or date syrup, as a substitute. 

Nutrition

Calories: 290kcal | Carbohydrates: 34g | Protein: 8g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Sodium: 140mg | Potassium: 312mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 124mg | Iron: 2mg

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