Good Morning Breakfast Cookies - Vegan Gluten Free Breakfast Cookie Recipe (2024)

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Vegan Gluten Free Breakfast Cookie Recipe: an easy vegan breakfast cookies recipe for yummy energy cookies! Packed full of healthy ingredients. The best gluten free breakfast recipe! Dairy-Free, Refined Sugar-Free.

this recipe

Cookies just make every day better don’t they? I mean, obviously cookies are one of the best vegan gluten free breakfast recipes out there…

But still… What would you say if I told you there was a vegan breakfast cookies recipe made especially for starting the day right? Alright, I really DO need to stop asking questions… don’t I? 😉 These awesome blossom Good Morning Breakfast Cookies do exactly what you think they do… based on the name. Ahem.

Vegan Gluten Free Breakfast: Energy Cookies!

Plate of Good Morning Breakfast Cookies = Good Morning. Like with theseHealthy Coconut Oatmeal Breakfast Cookies: good vegan breakfast cookies = good morning! 😉

Oooooooh, yeah. But before I get into that, let me tell you all about the thrilling adventures of my super-duper (read: mildly boring, but pleasant) life. I promise this hassomething to do with how my vegan gluten free breakfast cookie recipe came about. 😉

About a year ago, Erik and I moved to Maine. From California. Yup, there needed to be a period in between those two. As you can probably imagine, it was a big shock, culturally and all of the other –allys. I’ll shower you with all of that shocking goodness on another occasion. In any case, we moved across the country and decided it was just time to pretty much purge everything.

Like, EVERYTHING. For reals.

Good Morning Breakfast Cookies - Vegan Gluten Free Breakfast Cookie Recipe (2)

Gluten Free Breakfast Cookies Recipe: The Inspiration!

We moved with just four large suitcases and two little ones (carry-on friendly). And ZERO vegan gluten free breakfast cookies. Lol. Imagine the shock of moving from California to Maine, coupled with the shock of having almost no material things. Dude. Right?

But Erik and I are pretty prone to adventurous, bold moves. That probably sounds kind of conceited or something, but what I really mean is that we get The Itch. Anyone feel me?

Sometimes, you just have to do something BIGto start fresh.

Anyway, with said bold move having been completed, we then had to do the Bold Move Follow-up Procedure. Which is basically the What The Frack Did We Just Do? Procedure, and the even more impressive Oh, Crap Procedure.

So imagine, the two of us sitting (on the floor, of course) of our new apartment, surrounded by those four (now not lookin’ so large) “large”suitcases and two teeny-tiny suitcases. Woah. Boldness was never so frightening.

Life without a delicious vegan gluten free breakfast was never so far…

Vegan Breakfast Cookies Recipe… So Close!

Worse, we were waaaay past hungry and rushing headfast into hangry. You guys, we didn’t even know where the friggin grocery store was–let alone any vegan breakfast cookies! As you can imagine, those early days were filled with the saddest, most pathetic breakfasts there ever was:

Cold cereal. With sink water.

Yes, sink water. I hang my head in shame. Have pity on us, we didn’t even have plates!! Now if you weren’t already judging us for the sink water, you are surely now judging us for the bowl-less cold cereal. I mean, it was no bowl of warm vegan gluten free breakfast energy cookies. That’s for sure!

Good Morning Breakfast Cookies - Vegan Gluten Free Breakfast Cookie Recipe (3)

Meanwhile, those days are long-gone (we have not one, but four bowls now—jazz hands!). No more days without a yummy, warm vegan gluten free breakfast. Most of all… no more days with this good morning vegan breakfast cookies recipe. 🙂

Nowadays, the kitchen is the most populated room in the apartment because… there just happen to be TWO food-obsessed occupants, and everything’s all good. But not too cramped.

These Good Morning Breakfast Cookies are my way of saying, “What’s up now, Bowl-less Cold Cereal with Sink Water?! What’s up now??” How do you like these gluten free breakfast cookies?!

You see, we not only picked up more things for the apartment, we also gained a stunningly rich and highly-developed sense of maturity.

You ready for this?

TLDR: Vegan Gluten Free Breakfast Cookie Recipe

Good Morning Breakfast Cookies are:

  • scrumdiddlyumptious
  • lightly crispy on the outside, soft and moist on the inside
  • easy peasy to make
  • one of my favorite vegan gluten free breakfast recipes!
  • full of the simple, whole ingredients you love to love
  • vegan andgluten free
  • your soon-to-be favorite vegan breakfast cookies recipe
  • bursting with energy-boosting nuts and dried fruit
  • not cold cereal

Whatcha waitin’ for? Make these incredible vegan gluten free breakfast energy cookies and have said AWESOME day.

Good Morning Breakfast Cookies - Vegan Gluten Free Breakfast Cookie Recipe (4)

☀︎ Did you make this vegan breakfast cookies recipe? Take a pic & share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! ☀︎

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Good Morning Breakfast Cookies - Vegan Gluten Free Breakfast Cookie Recipe (5)

Good Morning Breakfast Cookies (Vegan, Gluten Free)

5 Stars4 Stars3 Stars2 Stars1 Star

5 from 20 reviews

  • Author: Demeter | Beaming Baker
  • Total Time: 30 minutes
  • Yield: 16-20 cookies 1x
Print Recipe

Description

Vegan Gluten Free Breakfast Cookie Recipe: an easy vegan breakfast cookies recipe for yummy energy cookies! Packed full of healthy ingredients- the best gluten free breakfast recipe! Dairy-Free, Refined Sugar-Free.

Ingredients

Scale

Dry Ingredients

  • 1 cup gluten-free rolled oats
  • ½ cup gluten-free oat flourif usinghomemade oat flour, make sure it’s very finely ground (not coarse)*
  • ¾ cup unsweetened shredded coconut, divided
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 2 flax eggs (whisk together 2 tablespoons ground flax + 6 tablespoons water, let set for 15 mins)
  • ¼ cup melted coconut oil
  • ½ cup natural, unsalted almond butter
  • ¼ cup pure maple syrup
  • ¼ cup coconut sugar
  • 1 teaspoon pure vanilla extract

Add-in Ingredients

  • ½ cup almonds, finely chopped
  • ¼ cup cashews, finely chopped
  • ¾ cup pitted dates, chopped (about 68 medjool dates)

Instructions

  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
  2. In a large bowl, whisk together all of the dry ingredients: oats, flour, ½ cup coconut, cinnamon, baking powder, baking soda and salt.
  3. In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, almond butter, maple syrup, coconut sugar and vanilla. Whisk until smooth.
  4. Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until you get a cohesive cookie dough. Fold in almonds, cashews, dates and remaining ¼ cup coconut.
  5. Scoop about 3 tablespoons of cookie dough into your hands. Shape into a ball and place evenly apart on the prepared cookie sheet. Flatten cookies with a fork to keep the texture.
  6. Bake for 8-11 minutes.
  7. Using a spatula, carefully remove cookies from the baking sheet and place onto a cooling rack. Allow to cool, then enjoy!

Vegan Gluten Free Breakfast Cookies!

  • Easy Vegan Peanut Butter Banana Breakfast Cookies
  • Healthy Coconut Oatmeal Breakfast Cookies
  • Oil-Free Peanut Butter Oatmeal Breakfast Cookies

Notes

  • *If usinghomemade oat flour, make sure tosift the flour to remove coarse bits of oats that could create crumbly cookies.
  • Store in an airtight container for 1-2 weeks.
  • Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 20 servings per recipe. Good Morning Breakfast Cookies - Vegan Gluten Free Breakfast Cookie Recipe (11)
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Category: Breakfast, Dessert, Snack
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 166
  • Sugar: 9g
  • Sodium: 62mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Carbohydrates: 17g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

© beamingbaker.com. All content and images are protected by copyright. Please do not use my images without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.

Do you have any zany moving stories?

What’s your perfect breakfast meal?

I can’t wait to hear your responses. ❤️Demeter

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Good Morning Breakfast Cookies - Vegan Gluten Free Breakfast Cookie Recipe (2024)

FAQs

Why are my gluten-free cookies so dry? ›

Gluten-free baked goods have earned the reputation of being dry and gritty. That grit—that evil grit! —is the result of gluten-free flours that are often high in starches and rice flour, which take longer to absorb moisture than regular “gluten” flour.

How to make gluten-free cookies less crumbly? ›

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

How does gluten-free flour affect cookies? ›

They may absorb more liquid, for example, which can result in dry or crumbly cookies. Finally, some people find that gluten-free baked goods lack the flavor and taste of traditional baked goods.

How to add moisture to gluten-free cookies? ›

Honey and agave as a sugar substitute can enhance moisture as well, but be aware that you should cut down slightly on the other liquids you are using in the recipe, as honey and agave are not solid ingredients. Adding an extra egg or oil can also help, but use caution.

What is the secret to moist gluten-free baking? ›

Moisture – for some reason gluten-free cakes tend to get a little dry. Any gluten-free cake will dry out super-fast and get hard on the outside if it's not properly refrigerated and covered. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness.

Why do gluten-free cookies taste weird? ›

Baking with gluten-free flour will produce some slight differences in taste or texture. Millet flour tends to have a mild flavor while buckwheat flour lends itself to a more earthy taste. In addition, quinoa flour has a nutty flavor and bean flour can actually sometimes taste like beans.

What is the trick to baking with gluten-free flour? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

What holds gluten-free cookies together? ›

As with gluten, this could stop a cookie from spreading too much as it bakes. So I've decided to try adding a hydrocolloid to my gluten-free dough. Some grocery stores sell xanthan gum and guar gum, especially if the stores have a gluten-free aisle. Many gluten-free recipes call for xanthan gum.

Why are my vegan cookies so crumbly? ›

If you think vegan baked goods are dry and crumbly, you probably haven't had one that's been made with the right fat (or the right amount of fat), according to Konya. Butter is what makes traditional baked goods so darn tasty—as well as helps keep it all together—so you can't merely eliminate it and hope for the best.

Which gluten-free flour works best in cookies? ›

Almond flour is a grain-free, protein-rich flour that lends well to cookies, cakes, and more! Almond flour is made from blanched almonds, meaning without skins (as opposed to almond meal, which is made from raw almonds with skins). This is why it has a fluffy, light texture and pale golden color.

Which gluten-free flour is best for cookies? ›

What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.

Should I add xanthan gum to gluten-free cookies? ›

Using xanthan gum helps provide some of the stickiness that gluten free goods lack, replacing some elasticity. Xanthan gum mimics some of gluten's most essential properties by sticking to flour and its moisture. This helps create moist goods that hold their shape after being baked.

What is the secret to moist cookies? ›

Cornstarch Is The Secret To Soft And Chewy Cookies.

Why are my gluten-free cookies dry and crumbly? ›

7- If your cookie dough is too dry and crumbly, just add back to the mixing bowl and stir in a couple tablespoons of your favorite milk or an egg. Add more if needed – the dough needs to hold together, but most cookie doughs shouldn't be sticky.

What to avoid for gluten-free baking? ›

All of the following flours have gluten:
  • Enriched flour with added vitamins and minerals.
  • Farina, milled wheat usually used in hot cereals.
  • Graham flour, a course whole-wheat flour.
  • Self-rising flour, also called phosphate flour.
  • Semolina, the part of milled wheat used in pasta and couscous.

Why are gluten free baked goods so dry? ›

Some gluten free flours will produce a cake which is on the dry side. This might be due to the lack of gluten but can be for many other reasons. Lots of gluten free flour is rice based and this can result in a dry and slightly gritty texture.

How do you make gluten-free dough not dry? ›

Mix the Additives in Before the Wet Ingredients

Without it, gluten-free products can be dry and crumbly. There is a way to compensate for this however — use xanthan gum. Some bakers also use gelatin or agar. If you're using additives, mix them thoroughly with the dry ingredients before adding the wet.

How do you fix dry gluten-free dough? ›

Dry, crumbly loaf- you may need more liquid (see above), fat or binder. Gluten free bread dough needs more fat than wheat bread dough whether it's oil, butter or something else. So if your bread is dry, simply add more fat to get a better crumb.

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