Vegan Gluten-Free Oatmeal Breakfast Cookies Perfect for Meal Prep
These oatmeal breakfast cookies are chewy, healthy, easy to whip up, and perfect for meal prep.
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5 from 11 votes
Oatmeal Breakfast Cookies
Brittany Mullins
Updated Apr 04, 2025
GF Gluten-Free
DF Dairy Free
V Vegan
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7 Comments
Servings: 12
22 mins
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They’re studded with raisins and walnuts, lightly sweetened, vegan, egg-free, and gluten-free. Cookies for breakfast?! Yes please! When it comes to breakfast cookies, I’ve shared everything from these 3-ingredient banana oatmeal cookies to sweet potato breakfast cookies, but I wanted to create a classic oatmeal breakfast cookie recipe. Cue today’s recipe!
These healthy breakfast cookies are packed with wholesome ingredients like rolled oats, applesauce, raisins, flaxseed, and walnuts. Plus, they’re vegan, gluten-free, easy to make, and portable. Now that’s my kind of cookie!
Why You’ll Love These Cookies
- Gluten-free, vegan, egg-free, and dairy-free!
- Made with pantry staple ingredients that you likely already have on hand.
- Packed with fiber, healthy fats, and protein.
- They’re perfect for an on-the-go breakfast or healthy treat!
- Freezer-friendly and perfect for meal prep.
Ingredients Needed
Oat flour – Along with the rolled oats, this is the base for our cookies. You can make homemade oat flour or buy oat flour at the store. I like Bob’s Red Mill oat flour.
Rolled oats – Oats are naturally gluten-free but are very likely to be contaminated during processing, so make sure you grab certified gluten-free oats if needed. My favorite brand is Bob’s Red Mill gluten-free old fashioned rolled oats.
Baking powder – To help the cookies rise.
Ground cinnamon – The perfect spice pairing for these cookies.
Sea salt – Enhances all the other flavors.
Unsweetened applesauce – This contributes to the cookie’s moisture content without adding unnecessary sugar or oil. You can make homemade applesauce or use store-bought.
Coconut sugar and maple syrup – We’re using both pure maple syrup and coconut sugar for the natural sweetener in these cookies. If you only have one of these sweeteners on hand, you can use all coconut sugar or all maple syrup, but the cookie texture might vary slightly.
Oil – Helps create a soft, chewy texture and adds moisture. Either melted coconut oil or avocado oil will work.
Flax egg – This vegan binder not only holds our cookies together but also adds a boost of healthy Omega-3s. Follow my recipe for how to make a flax egg.
Vanilla extract – Adds a touch of sweet aroma and warmth.
Raisins – These dried fruits add a juicy sweetness to each bite.
Walnuts – Adds a nice crunch and healthy fats.
How to Make
Prep
Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or a silicone mat. This prevents sticking and ensures even baking.
Mix Dry Ingredients
In a medium mixing bowl, combine the oat flour, rolled oats, baking powder, cinnamon, and sea salt. Whisk these dry ingredients together thoroughly to ensure everything is evenly distributed. This step is key for consistent flavor and texture in every cookie.
Mix Wet Ingredients
In a separate, larger mixing bowl, whisk together the unsweetened applesauce, coconut sugar, and pure maple syrup until well combined. This creates the sweet, moist base for our cookie dough. Then, add the oil and vanilla extract, whisking again until smooth. Finally, stir in the prepared flax egg. Whisking the flax egg into the wet ingredients helps it to emulsify and bind everything together effectively.
Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients. Mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix; overmixing can lead to tough cookies. You want to see streaks of flour disappear, but it’s okay if a few small ones remain.
Add Mix-ins
Gently fold in the raisins and chopped walnuts. These additions provide bursts of sweetness and satisfying crunch, making each bite more interesting. Ensure they are evenly distributed throughout the dough.
Form Cookies
Drop rounded tablespoons of the cookie dough onto the prepared cookie sheet. You can use a cookie scoop for uniform size. Leave about 2 inches between each cookie to allow for slight spreading during baking. Flatten the tops of the cookies slightly with the back of a spoon or your palm; this helps them bake more evenly and achieve a chewier texture.
Bake
Bake for 18-22 minutes, or until the edges are lightly golden brown and the centers are set. The exact baking time will depend on your oven temperature and the size of your cookies. Keep an eye on them towards the end of the baking time to prevent over-baking. The sweet aroma filling your kitchen is a wonderful sign!
Cool
Let the cookies cool on the cookie sheet for about 5-10 minutes before transferring them to a wire rack to cool completely. This initial cooling period on the sheet allows them to firm up, making them easier to move without breaking. Cooling them completely on a wire rack ensures they don’t become soggy from trapped steam.
Tips for Success
Achieving the Perfect Texture: For the chewiest cookies, ensure you don’t overbake them. They will continue to firm up as they cool. If you prefer a crispier cookie, you can bake them for a few minutes longer.
Customizing Your Cookies: Feel free to swap out the raisins and walnuts for other dried fruits like cranberries or chopped dates, or nuts like pecans or almonds. Chocolate chips are also a delicious addition!
Making Your Own Oat Flour: If you don’t have oat flour on hand, you can easily make your own by pulsing rolled oats in a high-speed blender or food processor until they reach a fine flour consistency. Measure it after pulsing.
Storage and Meal Prep
These oatmeal breakfast cookies are a meal prep dream! Once completely cooled, store them in an airtight container at room temperature for up to 3 days. For longer storage, they are freezer-friendly.
To freeze: Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They will keep well in the freezer for up to 3 months. Thaw them overnight in the refrigerator or at room temperature.
Having these healthy breakfast cookies ready to go means you can grab a nutritious and satisfying breakfast or snack anytime, anywhere. They are the ideal on-the-go breakfast solution for busy mornings.
Frequently Asked Questions
Are these cookies really gluten-free?
Yes, as long as you use certified gluten-free rolled oats and oat flour. Oats are naturally gluten-free, but cross-contamination is common during processing.
Can I make these cookies nut-free?
Absolutely! Simply omit the walnuts. You can replace them with seeds like sunflower seeds or pumpkin seeds for added crunch, or simply leave them out altogether.
What can I use if I don’t have applesauce?
If you don’t have applesauce, you can use mashed banana or an equal amount of unsweetened pumpkin puree. These will add moisture and a slightly different flavor profile.
Why are my cookies flat?
Flat cookies can sometimes be a result of overmixing the dough, using too much liquid, or not enough leavening agent. Ensure you’re following the recipe precisely and not overmixing the dry and wet ingredients.
Can I substitute the sweeteners?
You can substitute the coconut sugar with brown sugar or granulated sugar. For the maple syrup, you can use agave nectar or another liquid sweetener. However, keep in mind that different sweeteners can affect the moisture content and final texture of the cookies.
