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Vegan Recipes and Nutrition

  • Vegan Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Snack
    • Appetizer
    • Gluten Free
  • Vegan Nutrition
    • Essential Nutrients
    • Food Groups
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    • Vegan Nutrition Articles
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    • Meet Nicole: A Vegan Dietitian
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Vegan Breakfast Cookies Recipe (Gluten-free)

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Vegan Breakfast Cookie Recipe Gluten Free with Chocolate, Nuts and Seeds

Vegan cookies for breakfast? Yes please!

I can’t think of a better way to start my day than with this delicious vegan breakfast cookies recipe. Loaded with all your favourite goodies, you won’t want to stop eating them. Luckily, they’re quite filling so that shouldn’t be a problem.

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Essentially, all you need for this recipe is banana and oatmeal. It a great way to use ripe bananas or thaw frozen ones to clear space in your freezer.

Even though all you need is the oatmeal and banana, I also recommend adding baking powder. This allows the cookies to rise so they don’t end up too dense.

Every ingredient besides the banana, oatmeal and baking powder is for flavour. You can substitute in or out any of the ingredients below. Dried fruits, nuts, seeds or flavour extracts can work well; just think of all the amazing combinations you could create!

Stack of Vegan Breakfast Cookies with other Gluten-free Cookies in Background

Other Vegan Breakfast Cookie Flavours

Dark chocolate cherry

  • Use: banana, oatmeal, almond flour, coconut, vanilla extract, dried cherries, cocoa powder, dark chocolate chips (and baking powder)

Cinnamon raisin

  • Use: recipe below but substitute the dates for raisins, and leave out the cocoa powder

Trail mix

  • Use: recipe below but sub dates for mixed dried fruit, and sub walnuts for mixed nuts and seeds

Mint chocolate chip

  • Use: banana, oatmeal, almond flour, mint extract, chocolate chips, cocoa powder (and baking powder)

Peanut butter and jam

  • Use: banana, oatmeal, almond flour, powdered peanut butter, dried strawberries (and baking powder)

As you can see the possibilities are endless!

Meal Prep Vegan Breakfast Cookies with Large Batches

These vegan breakfast cookies are perfect to meal prep for the week. They are quick to make and store really well in the fridge. You could just as easily make a double batch and freeze some for later.

On busy days, if I rush out the door, I grab 2-3 cookies out of the fridge/freezer. By the time I get wherever I’m going, the frozen cookies have thawed and are ready to eat. If you’re looking for a warmer breakfast, just pop them into the microwave for a few seconds. You can also microwave them straight from frozen.

These gluten-free breakfast cookies also make a fantastic, energy-boosting snack! Full of whole grains from the oatmeal, you will get a good source of complex carbs and fibre. If you add some type of nuts or seeds to the mix, you’ll also get a good source of plant-based protein and healthy fats to keep you feeling full!

Let me know in the comments below how your cookies turn out!

Vegan Breakfast Cookie Recipe Gluten Free
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Vegan Breakfast Cookies Recipe (Gluten-free)

This healthy breakfast cookie recipe is perfect for a grab-and-go morning meal. Also a delicious snack, prep a batch or two to enjoy all week long. They also freeze perfectly!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Gluten-free Breakfast Cookie, Vegan breakfast cookie
Prep Time 15 minutes
Cook Time 10 minutes
Servings 10 Large cookies
Calories 183kcal

Equipment

  • Large bowl
  • Baking tray
  • Silicone baking mat
  • Cookie scoop

Ingredients

  • 3 large bananas , ripe (some brown spots)
  • ½ tsp vanilla extract
  • 1 ¾ C rolled oats
  • 1/3 C unsweetened shredded coconut
  • ½ C almond flour (aka ground almonds)
  • ½ tsp cinnamon
  • 1 tbsp cacao powder
  • 1 tsp baking powder
  • 1/3 C dried dates , chopped (or any dried fruit)
  • 1/3 C walnuts , chopped (or any nut)

Instructions

  • Mash the bananas in a large bowl and stir in the vanilla.
  • Stir in the remaining ingredients.
  • Spoon heaping tablespoon-sized cookies (using a cookie scoop if you have one) onto a baking tray lined with parchment or a silicone mat. Press cookies down to flatten slightly.
  • Bake at 350 °F for 10 minutes.

Notes

Note: Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Large cookie (1/10 of recipe) | Calories: 183kcal | Carbohydrates: 25g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 52mg | Potassium: 315mg | Fiber: 4g | Sugar: 9g | Vitamin A: 28IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 1mg

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Filed Under: Vegan and Gluten Free Recipes, Vegan Breakfast Recipes, Vegan Recipes Tagged With: Coconut, Comfort food, Dates, Dessert, Fruit, Nuts and seeds, Oats, Snack, Whole grains

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Reader Interactions

Comments

  1. Michelle

    January 7, 2021 at 5:05 pm

    Would unsweetened applesauce work in place of the banana?

    Reply
    • Nicole Stevens

      January 9, 2021 at 4:08 pm

      Hi Michelle, thanks for the question. I’ve never tested this out with applesauce – I would guess it’d probably work however banana has a better “binding” ability compared to applesauce so it may not hold together as well. To make up for that lack of binding, some ground flaxseed would probably work (maybe soak ground flaxseed in the applesauce?). Let me know if you try it out and how it goes!

      Reply

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About Lettuce Veg Out

Vegan registered dietitian Nicole Stevens MScFN

Welcome to Lettuce Veg Out, a vegan recipe and nutrition website created by Nicole Stevens, MSc, RD. As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen. Read More

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