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Gluten Free Breakfast Cookies

These Gluten-Free Breakfast Cookies are a reader favorite. Packed with protein and healthy fats, no one would ever know these are grain-free, egg-free, and nut-free! 

Over the last several weeks, many of you have asked for grain free recipes that do not contain eggs or nuts. Kind of a hard combination, but definitely not impossible.  😉

These Gluten-Free Breakfast Cookies get their protein from SunButter (sunflower seed butter), coconut, flax and hemp seeds. All super healthy ingredients!

Hemp seeds have long been regarded for their nutritional value and contain 20 amino acids, including the 9 essential amino acids. I like adding hemp seeds to baked goods, smoothies, and salads for a nutritional boost.

Hemp seeds also help made this Dairy-Free Macaroni & Cheese extra creamy, healthy, and delicious.

These healthy breakfast cookies have a “nutty” flavor and are very filling. Once they cool from being in the oven, they are perfectly crisp on the outside, but nice and chewy on the inside.

Just the way I like ‘um!

These are kid – and adult approved, making them the perfect cookie for a quick breakfast or snack on the go. I like making these cookies at the beginning of the week, especially when we have a super busy week planned. That way I don’t have to stress about what to feed the kids as we’re trying to quickly shuffle out the door.

When was the last time you let your kids eat cookies for breakfast, and actually felt good (guilt-free) about it?

Looking for more vegan breakfast ideas? Try these chocolate overnight oats

How to make Vegan Breakfast Cookies

  1. Prepare the baking sheets and preheat the oven. 
  2. Make the flax eggs. 
  3. Using an electric mixer, cream the SunButter, palm sugar, maple syrup, and vanilla. Beat in the baking soda and sea salt, and then stir in all other remaining ingredients (don’t forget the flax meal slurry!).
  4. Roll the dough by heaping tablespoon into balls and place them on the baking sheets. Using the tips of your fingers, gently flatten the dough until it is about 1/2 an inch thick.
  5. Bake, allow them to cool, and enjoy!

Gluten-Free Breakfast Cookies Substitutions

  • If you tolerate nuts, you can substitute almond butter or cashew butter for the SunButter.
  • If you tolerate eggs, 1 egg can be used in place of the flax meal slurry. While we tolerate eggs, sometimes I prefer to use the flax slurry in lieu of an egg for the nutritional boost. 
  • Hemp seeds are not permitted in all parts of the world (thanks for the tip, Helen!). If you are one of those who does not have access to hemp seeds, try replacing them with roughly chopped sunflower seeds.

Other grain-free vegan recipes to check out:

Paleo Vegan Double Chocolate Breakfast Cookies
Vegan Pecan Pie Bars
Dark Chocolate Banana Coconut Cookies from Raia’s Recipes
Homemade Vegan Protein Bars from Fearless Dining
Fried Almonds with Thyme from What the Fork food blog
Vegan Caramel Sauce

Protein Packed Monster Breakfast Cookies (grain, egg & nut free)

Gluten-Free Breakfast Cookies Recipe:

Protein Packed Monster Breakfast Cookies (grain, egg & nut free)

Gluten Free Breakfast Cookies

Yield: 16-20 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

These delicious protein packed Gluten Free Breakfast Cookies are grain-free, egg-free and nut free. Yet one would never suspect it!

Ingredients

  • 1 tablespoon flax meal
  • 3 tablespoons boiling water
  • 1 cup SunButter Creamy Sunflower Seed Spread
  • 1/3 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2/3 cup unsweetened & finely shredded coconut
  • 1/3 cup hemp seed
  • 1/4 cup mini chocolate chips
  • 1/3 cup desired seeds or raisins, optional

Instructions

  1. Preheat oven to 350 degrees (F) and line 2 large baking sheets with parchment paper or silicone liners.
  2. Stir together the flax meal and boiling water; set aside and allow it to sit for at least 10 minutes.
  3. Using an electric mixer, cream the SunButter, palm sugar, maple syrup, and vanilla. Beat in the baking soda and sea salt, and then stir in all other remaining ingredients (don’t forget the flax meal slurry!).
  4. Roll the dough by heaping tablespoon into balls and place them on the baking sheets spaced about 3 inches apart. Using the tips of your fingers, gently flatten the dough until it is about 1/2 an inch thick.
  5. Bake for 12 to 14 minutes, or until the cookies are turning golden brown at the edges. Leave cookies on the baking sheet to cool.
  6. When the cookies are cool and are firm, transfer them to plate lined with a paper towel (this will help draw out the excess oils from the SunButter. Store the cookies uncovered out on the counter (so the air can get to them). They will crunch up on the outside, but still remain soft on the inside. If you store them in an airtight container, they will retain too much moisture and crumble easily.

Notes

If you tolerate nuts, you can substitute almond butter or cashew butter for the SunButter.

If you tolerate eggs, 1 egg can be used in place of the flax meal slurry. While we tolerate eggs, sometimes I prefer to use the flax slurry in lieu of an egg for the nutritional boost.

Hemp seeds are not permitted in all parts of the world (thanks for the tip, Helen!). If you are one of those who does not have access to hemp seeds, try replacing them with roughly chopped sunflower seeds.

Protein Packed Monster Breakfast Cookies Recipe from Allergy Free Alaska. Gluten-free, Paleo, vegan & nut-free.

The Everything Guide to Making Gluten Free Bread - Including Troubleshooting Tips
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Franchesca Wetter

Saturday 20th of January 2018

Have you ever baked these as bars? Wondering if they hold up well enough to cut them.

Megan

Sunday 21st of January 2018

Hi Franchesca, yes I have! If I'm remembering correctly, a 9"x 9" pan worked best. You have to allow the bars to completely cool in the pan before removing/cutting, otherwise they will fall apart.

Bellpepper

Tuesday 12th of December 2017

I never understood what healing tablespoon means . I made cookies today and tried to guess at the size of each cookie. I did get Nate than 2o cookies tho . I got 24. Well they came out much darker than picture and hard outside and inside . Not sure what I did but they did not turn out good at all . Way too hard.

Megan

Tuesday 19th of December 2017

It sounds like they were over baked.

Cassidy @ Cassidy's Craveable Creations

Friday 29th of September 2017

Hi Megan! I made these today and they are sooo good, we absolutely love them!!! Thanks so much for the recipe!!!

-Cassidy

Megan

Wednesday 4th of October 2017

Oh YAY!! I'm so glad you all love them! :)

Joy

Saturday 19th of August 2017

Made these a while ago as written and were delicious besides being quite oily. Would they work at all with zero sugar or maple? Replace with anything? (Not sugary) And can you use coconut butter in recipes that use nut or seed butters? Thanks so much!

Megan

Sunday 20th of August 2017

Hi Joy, this recipe was written for the amount of liquid called for, which includes maple syrup. If you cut out the maple syrup, the recipe won't work correctly. If you try to cut out a sweetener, I'd go for the palm sugar (just know I've personally never tried making the recipe without it). As far as coconut butter goes, it's so different than nut butter, I wouldn't recommend trying it in this recipe. Hope that helps!

Ella

Wednesday 9th of August 2017

I love this! I've never been able to find sunflower seed butter though, where do you recommend looking? So excited to try these!

Megan

Wednesday 9th of August 2017

If you can't find it at your local store (it's normally in the natural section), check Trader Joe's or Whole Foods. Otherwise, you can find it on Amazon (click here for the link).