Soft, chewy vegan breakfast cookies packed with oats, nuts, and fruit; gluten-free, dairy-free, refined sugar-free, and perfect for make-ahead snacks or breakfast!
🧡 What You’ll Love About These Breakfast Cookies
What? Cookies for breakfast? Said no kid, ever! But Mom will feel good about these cookies for breakfast.
- Quick and Easy (1 Bowl!): No fancy equipment or long prep time, just one bowl, a spoon, and a few pantry staples. They’re ready for the oven in minutes!
- Naturally Sweetened: These cookies get their sweetness from ripe bananas and a touch of agave (or maple syrup), no refined sugar needed.
- Vegan & Gluten-Free: Made without dairy, eggs, or gluten. Perfect for a variety of dietary needs without sacrificing taste or texture.
- Great for Meal Prep: Bake a batch, freeze some, and enjoy healthy, grab-and-go breakfasts or snacks all week long.
- Kid- and Adult-Approved: Soft, chewy, and just sweet enough; kids love them, and parents love that they’re loaded with wholesome ingredients.
What Are Breakfast Cookies?
Breakfast cookies are soft, hearty cookies made with wholesome ingredients you’d normally find in a healthy breakfast, like oats, bananas, nut butter, and seeds. Unlike regular cookies, they’re naturally sweetened, lower in sugar, and packed with fiber and protein.
They’re a great option for busy mornings, school lunches, or an afternoon pick-me-up. Think of them as a cross between a granola bar and a soft oatmeal cookie, only better for you!
What Makes These Breakfast Cookies Healthy?
These vegan and gluten-free breakfast cookies are made with nutrient-dense ingredients that help you stay full and energized:
- Oats – Rich in fiber to support digestion and keep you feeling satisfied.
- Bananas & Pumpkin – Naturally sweet, packed with vitamins, and add moisture without needing a lot of oil.
- Nut Butter – Provides healthy fats and protein for lasting energy.
There’s no refined sugar here; just real, simple ingredients that taste good and help fuel your day. Whether you’re grabbing one on the go or enjoying it with your morning coffee, these cookies make breakfast feel easy and nourishing.
I got this recipe from a dear friend while we were away for a girls weekend this year, she got it from Minimalist Baker. The original recipe is vegan and not gluten-free, so you can see that this cookie is quite adaptable!
Ingredients in These Healthy Breakfast Cookies
- Bananas – Use ripe, medium to large bananas for natural sweetness and moisture.
- Pumpkin Purée – Use pure pumpkin, not pumpkin pie filling. I used organic.
- Almond Butter – Chunky or creamy, both work. I used chunky since that’s what I had on hand. Or use your favorite nut butter here.
- Oil – Use melted coconut oil or avocado oil, whichever you prefer.
- Sweetener – I used agave nectar, but maple syrup or honey also works
- Pure Vanilla Extract – Just a splash adds great flavor.
- Rolled Oats – Be sure to use certified gluten-free oats if needed.
- Oat Flour – Use gluten-free oat flour or grind your own from oats.
- Almond Flour or Meal – Either works here. Almond flour is finer, while meal has more texture.
- Gluten-Free All-Purpose Flour – I used Bob’s Red Mill gluten-free flour or your favorite gluten-free flour blends. You can skip this and use more oat flour if you prefer. Or replace up to ⅓ cup with a whey protein powder (or your favorite plant-based if keeping dairy-free)
- Baking Powder & Baking Soda – Both help the cookies rise and stay soft.
- Sea Salt – Adjust to taste, especially if your almond butter is salted. I used ¾ teaspoon and sprinkled a little flaky salt on top.
- Nuts – Use your favorite: almonds, pecans, or walnuts. Or skip them altogether.
- Dried Fruit – I used dried cranberries, but raisins, cherries, or blueberries are great options too.
- Chocolate Chips – Semi-sweet or dark chocolate works well. Use dairy-free chips for a vegan option.
- Hemp Hearts – Optional, but they add a nice nutty flavor and a protein boost.
Get the full recipe in the recipe card below.
Customize, Substitute, and Make Them Your Own
These breakfast cookies are super flexible! Here are some easy ways to switch things up based on your preferences or what you have on hand:
Substitution Ideas
- Nut Butter: Try peanut, cashew, or sunflower seed butter for a different flavor, or go nut-free with tahini or sunbutter.
- Sweeteners: Use maple syrup or honey instead of agave (note: honey is not vegan).
- Flours: Replace oat or almond flour with gluten-free all-purpose, or experiment with a combo.
- Oil: Swap coconut oil with avocado oil or light olive oil.
- Protein Boost: Replace up to ⅓ cup of flour with protein powder. I like whey, but for a dairy-free option, use plant-based protein.
Mix-In Ideas
- Dried Fruit: Raisins, chopped dates, or dried cherries work great.
- Seeds: Add chia, flaxseed meal or seeds, or sunflower seeds for extra texture and nutrients.
- Spices: A dash of cinnamon, nutmeg, or pumpkin spice gives a cozy twist.
- Coconut: Unsweetened shredded coconut adds texture and a subtle sweetness.
Flavor Variations
- Carrot Cake: Stir in shredded carrot, raisins, and cinnamon.
- Lemon Blueberry: Add lemon zest and dried blueberries.
- Tropical: Try dried pineapple, coconut flakes, and cashews.
- Banana Bread: Add chopped walnuts and a pinch of nutmeg.
- Chocolate Peanut Butter: Use peanut butter and a spoonful of cocoa powder.
- Cherry Chocolate: Use dried cherries and dark chocolate chunks.
Make a different version every time, or let your kids choose their favorite add-ins!
Turn Them Into Lactation Cookies
To boost milk supply naturally, add:
- 1–2 tablespoons of brewer’s yeast
- Ground flaxseed for extra omega-3s
- Oats already provide a great base for lactation support!
These additions make them a nourishing snack for new moms.
Can I Use Frozen Bananas?
Yes! Thaw your bananas fully and drain any extra liquid before mashing. They work just as well as fresh ripe bananas.
How to Make Your Own Oat Flour
Making oat flour is easy! Just blend rolled oats in a high-speed blender or food processor until they become a fine flour. Store extras in an airtight container.
How to Make Breakfast Cookies
Making these cookies couldn’t be easier:
Mash the bananas and mix in the wet ingredients.
Stir in the dry ingredients until combined.
Scoop onto a baking sheet and flatten slightly. Bake, cool, and enjoy!
(Full recipe below 👇)
Preheat oven to 350°F (175° C) or 375°F for high altitude and line cookie sheets with parchment paper. In the bowl of a mixer or large bowl, mash bananas, then add pumpkin puree, almond butter, baking powder, baking soda, and salt.
Mix in agave, vanilla and coconut oil and mix until smooth. Combine oats, almond flour, oat flour and GF AP Flour.
Add mix-ins. Then, using a tablespoon or a medium cookie scoop, drop cookie dough onto a parchment-lined baking sheet. These cookies won’t spread much; if desired, press down lightly to flatten the tops.
Bake at 350°F for 15-17 minutes for sea level, 375°F (190° C) 13-15 minutes for High Altitude Gluten Free Cookies. Cool on pan for two minutes, then transfer to cooling rack. The cookies will be soft, almost banana bread-like.
High Altitude Adjustments
Increase oven to 375°F (190° C) and bake for 13-15 minutes until tops spring back when you lightly touch them. If above 7,000 feet you may need additional liquid.
Expert Tips for Making the Best Breakfast Cookies
- Use parchment paper to prevent sticking.
- Don’t overbake – they’ll firm up as they cool.
- Taste-test the batter to adjust sweetness or spice.
- Salt matters – taste your nut butter first and adjust accordingly.
Storage tips for gluten-free cookies
These cookies are perfect for make-ahead breakfasts or snacks!
- Room Temp: Store in an airtight container for up to 5 days.
- Fridge: Keep up to 10 days in the fridge; let sit at room temp or warm briefly before eating.
- Freezer (Baked): Freeze in a single layer, then transfer to a bag or container. They’ll keep for up to 3 months.
- Freezer (Dough): Scoop and freeze the dough. Bake straight from frozen, just add 1–2 minutes to the bake time.
Breakfast Cookie FAQs
Yes, as long as you use certified gluten-free oats and flour. Which ultimately depends on the baker and the ingredients used.
Absolutely! Use a seed butter like sunflower or tahini and skip the nuts.
Yes, these are soft, naturally sweet, and toddler-friendly, with larger pieces of nuts and craisins kept in mind for those with allergies. Mince small if planning on feeding to toddlers.
They’ll keep in an airtight container for up to 5 days, or freeze for up to 3 months.
Yes! Just make sure to use two pans or bake in batches.
More gluten-free treats:
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Equipment
Ingredients
- 2 ripe Bananas medium or large size, mashed (frozen may be used, thaw and drain first)
- ⅓ cup Pumpkin puree not pumpkin pie mix. I used organic.
- ½ cup Almond Butter Crunchy or creamy
- 2 tablespoons Coconut oil Or Avocado oil; melted if solid
- 1 teaspoon Vanilla extract
- 3 tablespoons Agave Nectar replace with maple syrup or honey
- 1 ½ cups Rolled Oats Use gluten free if sensitive
- ¼ cup Oat Flour Use gluten free if sensitive
- ½ cup Almond Flour Or Almond Meal, see difference below
- ¼ cup Gluten Free AP Flour may omit and increase oat flour to ½ cup.
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¾-1 teaspoon Sea Salt I used ¾ teaspoon and sprinkled flaky sea salt on tops of cookies
- 3 tablespoons Almonds chopped, slivered or sliced (may substitute other nuts or omit)
- 2-4 tablespoons Dried Cranberries raisins, dried cherries or dried blueberries too
- ½ cup Semi-sweet or dark chocolate chips If vegan make sure they are dairy free
- 4 – 6 tablespoons Hemp Hearts Optional but adds a lovely flavor as well as protein
Instructions
- In the bowl of a mixer or large bowl, mash bananas, then add pumpkin puree, almond butter, baking powder, baking soda, and salt. Add agave, vanilla and coconut oil and mix until smooth.2 ripe Bananas, ⅓ cup Pumpkin puree, ½ cup Almond Butter, 2 tablespoons Coconut oil, 1 teaspoon Vanilla extract, 3 tablespoons Agave Nectar, ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ¾-1 teaspoon Sea Salt
- Add oats, almond flour, oat flour and GF AP Flour, mixing until combined.
- Add in chopped almonds, dried cranberries, chocolate chips and if desired hemp hearts.3 tablespoons Almonds, 2-4 tablespoons Dried Cranberries, ½ cup Semi-sweet or dark chocolate chips, 4 – 6 tablespoons Hemp Hearts
- Using a tablespoon or a medium cookie scoop drop cookies onto parchment lined baking sheet. These cookies won't spread much, if desired, press down lightly to flatten tops.
- Bake at 350°F (175° C) for 15-17 minutes for sea level, 375°F (190° C) 13-15 minutes for High Altitude, until cookies spring back when lightly pressed and have a slight golden color.
- Cool on cooling rack and store in air-tight container on counter up to 5 days, in fridge up to 7 days and may be frozen up to 6 months.
Notes
High Altitude Adjustments: Increase the heat to 375° F and bake for 13-15 minutes until the tops spring back when you lightly touch them.
Vegan Breakfast Cookies: If following a strict vegan diet; make sure you use agave nectar or maple syrup and dairy-free chocolate chips.
Substitutions
- Use maple syrup or honey in equal amounts in place of agave
- Try peanut butter, cashew butter, tahini, or sun butter for a nut-free version!
- If not gluten-free, replace oat and AP flour with whole-wheat flour or all oat flour
- Almond Meal | if nut-free, replace with oat flour
- Try chopped pecans, walnuts, peanuts or other nut or omit completely.
- Use any dried fruit desired, may increase if desired or may omit entirely
- Instead of Hemp hearts, replace with flax seeds or flax meal
- Protein Boost: Replace up to ⅓ cup of one of the flours with a high-protein protein powder; I would use a whey-based powder, but that would negate being dairy-free.
Nutrition
Mary Mele
I will likely just experiment…but in case you’ve already done so….how much protein powder can I use n place of (how much) of the other flours. need waaaay more protein to call this a breakfast treat.
I have not tried that as of yet Mary — here are some tips from my research: You can typically replace up to 1/4 to 1/3 of the flour with protein powder:
Just be sure to: Increase liquid slightly, since protein powder absorbs more moisture, add a binder like an egg or a bit of flaxseed meal, use a fine-textured protein powder like whey isolate or plant-based blends for smoother results.
Amy Nash
These cookies for breakfast have allllll the things and I’m hear for it! Seriously, they were really delicious and a great mid-morning treat after my workout. I used hemp hearts for the extra protein.
So glad you enjoyed them and that you used the hemp hearts too! They are my new favorite add-in!
Julie Menghini
This recipe is amazing and so easy to put together with you detailed instructions. I made a batch and took them on a bike ride with the hubby. They were amazing when we took a break. I’ll definitely make a bigger batch next time!
Annie
I am allergic to bananas. Is there a substitution you could recommend for the healthy breakfast cookie recipe?
I would suggest replacing the bananas with applesauce, ½ cup per banana, but start with just ¾ of a cup if you think it can handle more moisture, then add the additional ¼ cup. You could also replace it with an egg white or whole egg, the cookies will come out more cakey like though. Let me know how it goes!