Vegan Gluten Free Breakfast Cookies (Soft & Chewy, 1 Bowl)

Jump to Recipe

Vegan Oatmeal Breakfast Cookies Recipe Notes

I developed this recipe because I needed something I could quickly grab to help fuel my work days. I'll often pair a couple of these with a quick fruit and protein powder smoothie and call it breakfast. I love how soft and chewy they are, almost like a dense muffin top. They are gluten free, vegan, and come together in 10 minutes, and in 1 bowl. 

I use dark chocolate chips in my breakfast cookies, and top them with vegan marshmallows. This clearly turns them into a bit of a treat, which I am ok with. (3 tiny marshmallows per cookie seems pretty reasonable to me.) The cookies themselves aren't very sweet, and I also think they look kinda cute squished on top. You could easily swap out the chocolate and marshmallow for dried fruit, or chopped nuts, if you wish.

What is in these cookies? Answer: mostly simple whole food ingredients

• whole rolled oats
• natural peanut butter
• unsweetened apple sauce
• gluten free flour
• baking powder
• ground flax seeds (mixed with water for to make a "flax egg")
• maple syrup
• ​vanilla
• sea salt
• add ins : chocolate chips & mini marshmallows 

Recipe Substitutions and Suggestions

I haven't tried other variations, but here are some suggestions if you're trying to make the recipe work.

• Swap natural peanut butter for almond butter, cashew butter or tahini. 
• Instead of chocolate chips, try dried fruit. I like the idea of dehydrated strawberries, figs, dried apple or dates.
• If you don't have Gluten Free Baking Flour, I have used rice flour in the past. I am sure any kind of gluten free flour would work. Oat, almond etc.
• I can see myself adding warm spices like cinnamon, ground ginger, and or cardamom.
• You could try using mashed over ripe bananas instead of apple sauce. I love banana, but I didn't want these to be "banana-y" this time. 

How to Store Oatmeal Breakfast Cookies

• ​I recommend storing these in the freezer. They can keep at room temperature for awhile, but there's a low sugar content so they will go moldy if left out too long. (I made that mistake) You could definitely keep them in the fridge too, but my preference is the freezer so I don't have to worry about how long they will stay good. 
• You can pull them out of the freezer for something on the go and just let it thaw, or if you want to eat it immediately just toss it in the microwave for 15 seconds. 

How to Make GF Vegan Oatmeal Breakfast Cookies 

1. Simply stir together all ingredients in a large bowl. (except for marshmallows) 

2. Scoop dough onto a parchment lined baking sheet for a total of 12 cookies. It will be thick and sticky. Use your fingers or a spoon to flatten them into round cookie shapes.

3. Press 3-4 mini marshmallows into the tops of each cookie.

4. Bake at 370 F for 15 minutes. Cool and Enjoy!