Vegan and Gluten-Free Good Morning Breakfast Cookies
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Cook time: 
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Serves: 24 large cookies
  • ¼ cup ground flaxseed + ½ cup warm water
  • 2 cups gluten-free old-fashioned oats
  • 1 cup oat flour
  • 1½ cups unsweetened coconut, shredded
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ cup melted coconut oil
  • 1 cup almond butter
  • ½ cup pure maple syrup
  • ½ cup coconut sugar
  • 2 tsp pure vanilla extract
  • 1 cup slivered almonds
  • 1 cup raisins
  1. Preheat oven to 350 degrees F. Line 4 cookie sheets with parchment paper and set aside.
  2. In a medium bowl, combine the ground flaxseed and water; allow to sit for 5 minutes to form a gel.
  3. Meanwhile, in a large bowl, whisk together the oats, oat flour, shredded coconut, cinnamon, baking powder, baking soda and salt; set aside.
  4. To the flaxseed, add the coconut oil, almond butter, maple syrup, coconut sugar, and vanilla; whisk until smooth.
  5. Pour the wet mixture over the dry mixture and mix until just combined. Fold in the slivered almonds and raisins. Using a ⅓ cup scoop, heap batter onto the parchment paper and gently press down to flatten the cookie. Repeat with remaining batter.
  6. Bake for 12-15 minutes or until golden. Allow to cool completely on the baking sheets.
Recipe adapted from Beaming Baker
Nutrition Information
Serving size: 1 cookie Calories: 267 Fat: 16.9 Carbohydrates: 26.3 Sugar: 14.5 Sodium: 171 Fiber: 4.0 Protein: 5.5 Cholesterol: 0
Recipe by Prevention RD at