Close up shot of three vegan breakfast cookies on a small white plate.
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Vegan Breakfast Cookies

Who can say no to cookies for breakfast?! These easy vegan breakfast cookies are a fun, make-ahead vegan breakfast for when you need something fast or you’re on the go. Filled with add-ins you can customize, it’s a gluten-free breakfast recipe that takes little time to prepare. Make these soft breakfast cookies on the weekend for the week ahead.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Keyword: breakfast cookie recipe, gluten free breakfast cookies, recipe for vegan breakfast cookies, vegan breakfast cookies
Servings: 24
Calories: 115.8kcal
Author: Gwen Leron


  • 2 tablespoons ground flax seeds
  • 6 tablespoons water
  • 15 California Prunes (1/2 cup, packed)
  • 2 cups oat flour
  • 1 cup rolled oats (gluten free, if needed)
  • 1 1/4 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup very ripe mashed banana (half of a medium banana)
  • 1/4 cup soft coconut oil (see note below)
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1/3 cup walnut pieces (see notes for nut-free option)
  • 3 tablespoons shredded unsweetened coconut


  • Preheat oven to 350°F (177°C).
  • Prepare your baking sheet(s) by lining with parchment paper.
  • Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
  • Chop California prunes so they're the size of peanuts (see image above). Set aside.
  • In a medium bowl, mix together the oat flour, rolled oats, cinnamon, baking soda, and salt.
  • In a large bowl, mash the banana until it is as smooth as possible and no large chunks remain. Add the flax mixture, soft coconut oil, vanilla extract, coconut sugar, maple syrup, and whisk together.
  • Add dry ingredients to wet ingredients and mix until combined.
  • Add in prunes, walnuts, and shredded coconut. Mix until combined.
  • Using a tablespoon (or a medium sized cookie scoop), scoop equal amounts onto the baking sheet(s). (See image above)
  • Flatten each cookie slightly, cookies will not spread as they bake.
  • Bake for 10 minutes or until golden around the edges. Don't over bake.
  • When done, place cookies on a cooling rack. When cool, store in an airtight container.


  • Please read all of the helpful tips and FAQ above before making this recipe.
  • Calorie count is based on 24 cookies, which is the amount you will get if you use a tablespoon to scoop them out. If you make them with a medium sized cookie scoop, (medium scoops are usually 1.5 tablespoons), you will end up with less cookies. When I make them with a scoop, I get about 20).
  • Cookies can be made larger, you'll just need to add a minute or two to the baking time.
  • Old fashioned rolled oats must be used, NOT quick oats or steel cut oats.
  • Don't buy oat flour, make your own! It's really easy and so much cheaper. Here's how to make your own oat flour.
  • This recipe will NOT work with coconut flour.
  • For this recipe, you want your coconut oil to be soft, not melted.
  • Store leftovers in an airtight container for up to three days, if they last longer, store the container in the refrigerator.
  • Nutrition info listed below is based on one cookie. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.


Serving: 1cookie | Calories: 115.8kcal | Carbohydrates: 15g | Protein: 2.7g | Fat: 5g | Saturated Fat: 2.8g | Sodium: 58.6mg | Potassium: 38.5mg | Fiber: 2.2g | Sugar: 4.2g | Vitamin A: 25.3IU | Calcium: 26mg | Iron: 0.8mg