Grab-N-Go GF Vegan Breakfast Cookies
I don’t know how mornings manifest in your household, but in ours they can range from easy-peasy to DEFCON 5. On those hectic days of meetings and insanity, we reach into the freezer for healthy, GF Vegan Breakfast Cookies. Here at Flour Farm Central, we have three different kinds ready to grab-n-go: banana, apple and pumpkin. We love them that much! Easy to make, easier to enjoy.
Healthy New Level of Yum
Guilt free, GF, breakfast never tasted so delicious. This recipe is low in sugar, calories, carbohydrates and sodium. Its also cholesterol, oil, and gum free. Bonus – these cookies are vegan! Yes! Best of all, the adaptability makes every member of your family happy. Choose your base. We offer mashed banana, applesauce or pumpkin ideas. Choose your spices, sugar and add-ins. We like to use coconut nectar and honey, (Dave was a vegan bee-keeper.) We prefer mini chocolate chips in our banana cookies and currents in our apple cookies. You decide what’s best!
Share with Flour Farm
Please let us know how your GF Vegan Breakfast Cookies turned out! We love to receive feedback. Please rate this recipe and leave a comment in the section provided below. Thank you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love!– Teri & Dave
Photos by DuPree Productions; Inspiration: Spotted Bananas & FiveHeartHome.com!Print
Hectic mornings require a quick and healthy, grab-n-go option. Whip up a double batch of these delightful gluten free vegan breakfast cookies and share the love!
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 158g (5.6 oz) Gluten Free Quick Oats (1 3/4 C)
- 27g (1 oz) Flour Farm Organic Gluten Free Flour Blend (1/4 C)
- 2 T Ground Golden Flax Seed (14g)
- 1/2 tsp Double Acting, Aluminum Free Baking Powder (2g)
- 1/2 tsp Baking Soda (2.5g)
- 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
- 1/2 tsp Ground Cinnamon (1.5g)
- 1/4 tsp Ground Allspice (.5g)
Fun Part – Choose your favorite ingredients and use the measurements as a guide
- 250g (8.8 oz) Mashed Ripe Banana OR Applesauce OR Pureed Pumpkin (a full, slightly rounded cup)
- 125g (4.4 oz) Nut or Non-Nut Butter (1/2 C)
- 2 T Liquid Sweetener such as Coconut Nectar OR Maple Syrup OR Honey OR Agave (30 ml)
- 1 tsp Pure Vanilla Extract (5 ml)
- 70g (2.5 oz) Chopped Nuts (1/2 C)
- 1/3 C Mini Chips or Dried Fruit, chopped (weight will vary – but about 57g or 2 oz)
Equipment: Digital Scale (preferred), Cookie Sheets, Mixing Bowls (2), Whisk, Sturdy Mixing Spoon, Measuring Spoons & Cups, Cutting Board, Sharp Knife, Unbleached Parchment, Cooling Rack
Before You Dive In – Prep:
- Mash bananas, if using
- Chop nuts to desired size
- Chop dried fruit to desired size, if using
- Line cookie sheets with unbleached parchment
- Move oven rack to center
- Preheat oven to 350 degrees F (177 C)
Step 1: Whisk together dry ingredients in a medium bowl. Set aside.
Step 2: In a separate large bowl, stir together the fun part.
Step 3: Add the dry blend to the fun part and mix with a sturdy spoon until fully integrated.
Step 4: Use a 3/4 oz or #40 scoop to drop cookie dough onto unbleached parchment. Space about 2 inches (5cm) apart. Use damp fingers to gently press the cookies down a bit. Take care not to flatten them like pancakes!
Step 5: Bake in the center of a preheated 350F/177C oven for 13-14 minutes. Longer cooking time or convection setting will create a crunchier bite.
Step 6: Allow cookies to cool on the cookie sheet for a few minutes before transferring to a cooing rack. Cool completely before storing.
To store: If storing on the counter, cover loosely or cookies will become very soft. Eat within two days. We store them in the freezer and take them out as needed. They thaw quickly, and taste great cold!
The nutrition information provide below is for breakfast cookies made with banana, unsalted almond butter, chopped almonds, coconut nectar and mini chocolate chips. Each cookie weighs about 23g or .8 oz.
- Category: cookies
- Method: baking
- Cuisine: breakfast
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 3g
- Sodium: 70mg
- Fat: 4.5g
- Saturated Fat: .5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: gluten free vegan breakfast cookies
For more tasty, gluten free, Flour Farm treats – visit us on our main recipe page. Click here!