Jumbo Healthy Vegan Breakfast Cookies (Gluten-Free)


If you’re looking for the perfect grab and go breakfast to fuel you throughout the morning, these jumbo vegan breakfast cookies are going to be your new go-to recipe! They also happen to be naturally sweetened with banana and maple syrup, making them a healthier alternative to sugar-laden cereals. For those that are gluten-free, this recipe includes you too!

I’ve struggled with what to have for breakfast for years! The options are usually quite boring, upset my stomach (I have a more sensitive stomach first thing in the morning), don’t fill me up for long, or take too long to make. Can anyone else relate?

So, I set out on a mission to fix my own problem! This is how this jumbo breakfast cookie was born.

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As I was experimenting with these, Michael, my husband, tried one and said: “This cookie literally tastes like breakfast!” Perfect, that’s exactly what I was going for.

A cookie that would fix my breakfast dilemma to go with my morning coffee or tea. 

The jumbo cookie represents what I would typically make as an oatmeal breakfast. I would mix most of these ingredients and cook them on the stove, having pre-soaked them in some hot water the night before. 

In the time that I would make breakfast for that one morning, I could make breakfast for several days with these oatmeal cookies. That’s a massive win in my books! 

Cookie served with coffee, broken in half

Easy grab-n-go vegan breakfast

This is also perfect for busy people that just want to grab something and run out the door in the morning. I wanted to make sure that the cookie would pass the car test. If you’re pressed for time and need to have it in the car just before you jump out to get the kids off to school or to step into a meeting, I’ve got your back. 

These are also great to give to your kids in the morning for a nutritious start to their day. 

If you want to add one to their lunchbox and it’s a nut-free school, no problem! Just switch out the almond butter for a seed butter (tahini or sunflower would work well) and the pecans for some seeds like sunflower, pepitas or you can simply leave the seeds out and add more dried fruit.

Jumbo cookies stacked

Benefits of cookies for breakfast

When you’re baking these, your place will smell like fresh breakfast! Perfect gluten-free vegan breakfast cookies that are ready to eat in just 35 minutes.

Here are some wonderful benefits of a vegan breakfast cookie like this:

  • It’s pre-made
  • Gluten, dairy, egg and refined-sugar free
  • Easy to make
  • Super tasty
  • Nutrient-dense
  • Healthy
  • Instead of 3-4 smaller cookies, you get one giant one
  • The perfect partner to your morning coffee or tea

Cookies in lunchbox

The equipment required to make these cookies

Here is the simple list of equipment you’ll need to make these in 1-bowl:

  • A large mixing bowl,
  • Unbleached parchment paper (preferably compostable) or a silicone mat,
  • Large flat baking tray/s,
  • Mixing spoon,
  • Scales and measuring utensils.

Learn more about our essential vegan kitchen tools.

Some tips for making these jumbo breakfast cookies

  • If you want to freeze the cookie dough, make sure that you follow the instructions just until you place them in the oven. That way, you have the cookies in the right shape and size for baking. When you’re ready to bake them, take them out of the freezer and slightly thaw before baking.
  • You can also freeze the made cookies for up to two months, and store them in an airtight container for up to 5 days.
  • As mentioned above, if you want to create a nut-free option, swap out the almond butter for a seed butter (try tahini, sunflower or hemp seed butter), and the pecans for seeds like sunflower seeds or pepitas. 
  • If you love peanut butter, you can swap out the almond butter for peanut instead.
  • Make sure that the wet ingredients are all room temperature to prevent the melted coconut oil from becoming solid and splitting your ingredients. If this happens, your cookies will be very uneven, and you’ll have lumps of coconut oil throughout your cookies. It will be a drier, more crumbly cookie. 
  • You can swap out the cranberries for any dried fruit you like! I’ve also made them with medjool dates for a sweeter cookie, and they were wonderful as a treat. The same goes for the pecans, any nut you like will work! And if you have a real sweet tooth, choc chips are also a great addition. 

Cookie broken in half

Want some more great breakfast and cookie recipes? Here are a few you’ll love! 

  1. Cherry and Almond Vegan Sheet Pan Pancakes
  2. 6-Ingredient Apple Pie Overnight Oats
  3. Chocolate Chia Seed Pudding with Cashew Cream
  4. Crispy Vegan French Toast
  5. Vegan Speculaas Cookies (Dutch Spiced Cookies)

These oatmeal vegan breakfast cookies are also great for taking camping, hiking, or any other outdoor adventures!

If you try this recipe, let me know! I would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram, or share your photo of the recipe on Pinterest. Or Pin It for later!






  1. Preheat oven to 180C (350F) and line a flat baking tray with unbleached parchment paper. If you’d like to make the jumbo cookies the same size, use a round object that is approximately 12cm (4.7in) wide and draw circles on the parchment paper. This way you’ll know how wide you have to make them. They don’t spread much while baking, so you can have them quite close together. Make sure to flip the parchment paper before use so that the ink doesn’t touch your cookie dough. You’ll still be able to see the circle through the parchment paper. Set aside.
  2. Combine all the wet ingredients in a large bowl and mix well.
  3. Add the dry ingredients to the wet mixture and mix until combined.
  4. Fold in the pecans and cranberries.
  5. Using a ½ cup as a measure, scoop out some dough and make a cookie shape with your hands. Place in the middle of the drawn circle and spread out to the line with your fingers. Repeat the process until all the cookie dough has been used. If you don’t have two baking trays, you’ll have to do two lots of baking. They will spread out ever so slightly while baking.
  6. Bake the cookies for 18-20 minutes on the middle rack in your oven.
  7. Let them cool completely before serving. Store in an airtight container for up to 5 days.


* If you’re not strictly gluten-free you won’t need to worry about getting certified gluten-free oat ingredients. Oats are naturally gluten-free, however many can be cross-contaminated with other gluten-containing grains during the harvesting or processing.

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Jumbo cookie served with coffee

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