Gluten-Free Vegan Apple Pie Breakfast Cookies
Wholesome breakfast cookies that capture all the warm spices and apple flavors of classic apple pie in a portable, vegan-friendly format. These hearty cookies combine rolled oats, finely chopped fresh apples, and a blend of cinnamon, nutmeg, ginger, and cloves for an authentic pie-spiced taste. Perfect for busy mornings, lunch boxes, or afternoon snacks, they offer natural sweetness from coconut sugar and maple syrup without refined sugars. The flax egg and vegan butter make them completely plant-based while maintaining a tender, satisfying texture that bridges the gap between healthy and indulgent.
Ingredients
- 1 ¼ cups ap flour or oat flouroat flour1:1gluten-free
grind rolled oats into flour
- 1 cup old-fashioned, rolled oats
- 1 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 5 tablespoons vegan butter or coconut oil, melted
- ¼ cup coconut sugar
- 3 tablespoons pure maple syrup
- 1 flax egg, 1 tablespoon ground flaxseed and 3 tablespoons water, whisked together, set for 10 minsregular egg1:1vegetarianadds eggs
skip the 10-minute wait
- 1 teaspoon pure vanilla extract
- ¾ cup apples, very finely chopped
- ½ cup walnuts or pecans, finely chopped(optional)
Instructions
- 1
Preheat oven to 350°F and line a cookie sheet with parchment paper or greased foil
- 2
Whisk together flour, oats, baking powder, cinnamon, nutmeg, ginger, cloves, and salt in a medium bowl
- 3
Whisk together melted vegan butter, coconut sugar, maple syrup, flax egg, and vanilla in a large bowl
- 4
Pour dry ingredients over wet ingredients and stir with rubber spatula until well mixed with no flour patches
- 5
Fold apples into dough until well incorporated, then fold in walnuts and raisins if using
- 6
Scoop cookie dough balls onto prepared baking sheet using medium cookie scoop
- 7
Flatten each cookie with fork to about 1/3 inch thickness
- 8
Bake for 12-16 minutes
- 9
Cool on baking sheet for 5 minutes, then transfer to cooling rack for 15 minutes
Tips
Make flax eggs ahead by whisking ground flaxseed with water and letting sit for 10 minutes until thickened for best binding properties.
Chop apples very finely to prevent cookies from falling apart and ensure even distribution throughout the dough.
Flatten cookies with a fork before baking to ensure even cooking since the dough is quite thick and hearty.
Good to Know
Store in airtight container at room temperature for up to 5 days or refrigerate for up to 1 week.
Cookie dough can be scooped and frozen on baking sheets, then stored in freezer bags for up to 3 months. Bake directly from frozen, adding 2-3 minutes to bake time.
Serve at room temperature as breakfast cookies, snacks, or with coffee or tea.
Common Mistakes
Chop apples very finely to avoid cookies falling apart during baking.
Let flax egg sit for full 10 minutes to properly thicken and bind ingredients.
Do not overbake as cookies will continue cooking on hot pan after removal from oven.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
skip the 10-minute wait
FAQ
Can I use regular eggs instead of flax eggs?
Yes, substitute 1 regular egg for the flax egg. This will make the cookies vegetarian rather than vegan, and you can skip the 10-minute preparation time.
What if I don't have all the spices listed?
You can use 1 teaspoon of apple pie spice or pumpkin pie spice in place of the individual spices, though the flavor will be slightly different.
How long do these cookies keep fresh?
Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week. They also freeze well for up to 3 months.