Delicious vegan almond breakfast cookies. These cookies are made with nutritious ingredients, such as almond flour, oats, almond butter and flax seeds. You also have the option to add chopped almonds and chocolate chips for more crunch and sweetness.

These cookies have been my FAVORITE way to start the day this past month.

For almost a year now, I’ve been struggling with breakfast. Nothing sounds appetizing in the mornings and that’s coming from someone that would have happily ate breakfast for lunch and dinner over the years. Breakfast used to be my favorite part of the day, but that changed this year.

So, I’ve been trying to find easy breakfast options that are quick, delicious and packed with nutrition. Because as much as I don’t have much appetite in the mornings, I do know that skipping breakfast will make me feel terrible all day. Anyone else?

These cookies are made with nutritious ingredients and are packed with protein, fiber and healthy fats. Plus, there’s chocolate involved, which makes everything better.

What you’ll find in these cookies:

• Almond Flour: Adds protein, healthy fats and fiber to promote satiety.
• Almond Butter: Adds more protein, healthy fats and fiber.
• Rolled Oats: A fiber-rich grain and breakfast favorite.
• Flax Seeds: To form a flax egg, plus they add a bit of healthy fats and fiber.
• Maple Syrup: Just 3 tablespoons for a little sweetness!
• Chocolate: For extra deliciousness.

Notes on the recipe:

• I tried to make this recipe nut-free, but unfortunately couldn’t find an option that I was satisfied with. DO NOT try using sunflower seed butter or you’ll end up with green cookies. That’s what happens when the chlorophyll in sunflower seeds are mixed with baking soda or baking powder in baking.
• For a gluten-free option, use certified gluten-free oats.
• The chocolate is highly recommended, but you can skip it if preferred.
• You can skip the chopped almonds or use other chopped nuts.
• This recipe uses softened coconut oil. This is coconut oil that’s left at room temperature and that’s easy to scoop and measure, similarly to room temperature butter. If your kitchen is cold and the coconut oil is very solid, you may need to slightly heat it. Don’t use warm or melted coconut oil.

These cookies are inspired by my vegan oatmeal chocolate chip cookies. I slightly reduced the amount of maple syrup, added extra almond butter for more protein and skipped the tapioca starch to simplify the ingredients (since it’s not an ingredient that everyone keeps on hand!). You can also add chopped almonds or other nuts for a little crunch.

The result? A delicious, lightly sweet and nutritious cookie! Yes, they’re called breakfast cookies, but they’re great any time of the day. Enjoy!

Watch How to Make the Recipe:

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5 from 2 votes

Vegan Almond Breakfast Cookies (Gluten-Free)

Delicious vegan almond breakfast cookies. These cookies are made with nutritious ingredients, such as almond flour, oats, almond butter and flax seeds. You also have the option to add chopped almonds and chocolate chips for more crunch and sweetness.

Course Breakfast, Dessert

Cuisine vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Ingredients

• 1 tablespoon flax seeds, ground
• 2 tablespoons water
• 3/4 cup rolled oats
• 1/2 cup almond flour, spoon and leveled
• 1/4 cup vegan chocolate chips or chunks (optional, but recommended)
• 1/4 cup almonds, chopped or sliced (optional)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup almond butter
• 3 tablespoons maple syrup
• 2 tablespoons coconut oil, softened
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
• In a medium bowl, add the ground flax seeds and water. Let it sit until it thickens to form your flax "egg".
• In another medium bowl, stir together the oats, almond flour, baking soda, salt, chocolate and almonds. Set aside.
• Add the almond butter, maple syrup, coconut oil and vanilla to your same bowl containing the flax egg. Mix until a thick and smooth mixture forms.
• Transfer the wet mixture to the dry mixture and mix until combined. The cookie batter should be thick.
• Scoop the mixture to the prepared baking sheet, forming 8 cookies. With lightly wet hands, flatten them slightly (see pictures).
• Bake for 15 minutes at 350°F. Remove from the oven and let the cookies cool for at least 10 minutes before eating. They will be delicate when warm.

Notes

You can substitute the chopped almonds with chopped walnuts or pecans. Pumpkin seeds are also good in this recipe.

This recipe uses softened coconut oil. This is coconut oil that’s left at room temperature and that’s easy to scoop and measure, similarly to room temperature butter. If your kitchen is cold and the coconut oil is very solid, you may need to slightly heat it. Make sure not to melt it completely. Heat it just enough to soften. Let it cool down slightly. Don’t use warm or melted coconut oil.

Use vegan chocolate chips to make this recipe vegan. You can also skip the chocolate if preferred.

Use gluten-free certified oats if needed.

I bake mine for 15 minutes using a light baking sheet. A darker baking sheet can bake the cookies faster, so check them after 13 minutes. Each oven can also be slightly different.

If you make these almond breakfast cookies, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!