I believe dessert is always appropriate—whether it’s a warm slice of apple pie, a pumpkin-spice scone with frosting, or a generous helping of chocolate cake. I’ve even been known to enjoy cake for breakfast when it’s paired with a hot cup of coffee.
My kids were thrilled when I told them these cookies were breakfast-approved. They aren’t ordinary cookies: they’re low in sugar and essentially portable oatmeal. But that’s the best part—let them think they’re enjoying a big, indulgent oatmeal cookie for breakfast. It feels like a treat and starts the day on a happy note.
The base for these gluten-free, vegan breakfast cookies is oats—some are left whole and some are lightly ground—combined with mashed ripe bananas. A touch of coconut oil and coconut sugar provides moisture and mild sweetness. I used dried cranberries and chopped walnuts, but any mix of dried fruit and nuts will work beautifully. Customize the mix to suit your taste.
These cookies are wonderful fresh from the oven: soft, moist, and full of flavor and texture. They’re also excellent individually wrapped for grab-and-go breakfasts during a busy week. Make a batch ahead of time and simplify your mornings.
Gluten-Free Vegan Breakfast Cookies
Makes 18 cookies
- 3 cups certified gluten-free quick-cooking oats
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3 ripe bananas, mashed
- 1/4 cup unsweetened coconut milk
- 1/4 cup coconut sugar*
- 2 tablespoons pure maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1/2 cup dried cranberries or raisins
- 1/2 cup walnuts or pecans, chopped
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Place 2 cups of the oats in a food processor or high-speed blender and pulse until the oats form a coarse meal (not flour). In a bowl, sift together the ground oats with the remaining 1 cup whole oats, baking powder, and salt. Set aside.
In a large mixing bowl, mash the bananas with a potato masher or fork until no large pieces remain. Stir in the coconut sugar, maple syrup, melted coconut oil, and vanilla extract. Add the oat mixture and mix until combined. Fold in the dried cranberries and chopped nuts. Let the dough rest for 10–15 minutes so it thickens slightly.
Scoop dough onto the prepared baking sheet using a cookie or ice cream scoop. Gently flatten each cookie with your fingers, as these won’t spread much while baking. Bake for 16–18 minutes, or until the edges are golden brown. Transfer cookies to a cooling rack and cool completely before storing in an airtight container.
*If you don’t have coconut sugar, organic brown sugar works well as a substitute.