Vegan Gluten-Free Good Morning Breakfast Cookies
Hearty breakfast cookies packed with wholesome oats, nuts, dates, and coconut for natural sweetness and satisfying texture. These nutritious treats combine the convenience of grab-and-go breakfast with the comfort of homemade cookies. Perfect for busy mornings, afternoon snacks, or lunchbox additions. The blend of almond butter, flax eggs, and coconut oil creates rich flavor while keeping them completely plant-based and gluten-free. Chopped almonds and cashews add delightful crunch, while dates provide natural caramel-like sweetness that pairs beautifully with warm cinnamon.
Ingredients
- 1 cup gluten-free rolled oats
- ½ cup gluten-free oat flour
- ¾ cup unsweetened shredded coconut, divided
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons ground flax, for flax eggschia seeds1:1vegan
same binding properties
- 6 tablespoons water, for flax eggs
- ¼ cup coconut oil, melted
- ½ cup natural unsalted almond butter
- ¼ cup pure maple syrup
- ¼ cup coconut sugar
- 1 teaspoon pure vanilla extract
- ½ cup almonds, finely chopped
- ¼ cup cashews, finely chopped
- ¾ cup pitted dates, chopped
Instructions
- 1
Preheat oven to 350°F and line cookie sheet with parchment paper or greased foil
- 2
Whisk together oats, oat flour, 1/2 cup coconut, cinnamon, baking powder, baking soda and salt in large bowl
- 3
Whisk together flax eggs, melted coconut oil, almond butter, maple syrup, coconut sugar and vanilla in medium bowl until smooth
- 4
Pour wet mixture over dry mixture and fold together with rubber spatula or wooden spoon until cohesive dough forms
- 5
Fold in almonds, cashews, dates and remaining 1/4 cup coconut
- 6
Scoop 3 tablespoons of dough, shape into balls and place evenly apart on prepared sheet
- 7
Flatten cookies with fork
- 8
Bake for 8-11 minutes
- 9
Transfer cookies to cooling rack with spatula and allow to cool before serving
Tips
Let flax eggs set for full 15 minutes to ensure proper binding and texture in the final cookies.
Make sure oat flour is finely ground rather than coarse for best cookie texture and structure.
Store in airtight container for up to one week or freeze for longer storage.
Good to Know
Store in airtight container at room temperature for up to one week
Can be made up to 3 days ahead and stored covered
Serve at room temperature as grab-and-go breakfast or snack
Common Mistakes
Use finely ground oat flour to avoid gritty texture
Let flax eggs set completely to avoid crumbly cookies
Don't overbake to prevent hard, dry cookies
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make these without dates?
Yes, substitute with raisins, dried cranberries, or extra coconut flakes for sweetness and texture.
What if I don't have oat flour?
Grind rolled oats in food processor or blender until very fine powder forms, then measure.
How long do these cookies keep fresh?
Store in airtight container for up to one week at room temperature or freeze for up to 3 months.