Pile of vegan breakfast cookies and milk

Vegan Breakfast Cookies From The First Mess Cookbook

Most mornings I wake up early enough to sit down and enjoy my breakfast at home while I read the news. On those odd days when I find myself flying out the door, these cookies work nicely. They’re just sweet enough to feel like a treat and quite good when dunked into hot coffee. The outer part of the cookie has a nice crispness while the inner cookie is similar to a hearty, whole-grain muffin—specifically the top part of the muffin, which everyone knows is the best part.
Course Breakfast, Dessert
Cuisine American
Keyword healthy breakfast cookies, quick breakfast recipe
Prep Time 13 minutes
Cook Time 17 minutes
Total Time 30 minutes
Servings 12 servings
Calories 193 kcal
Author Sophia DeSantis


  • cups certified gluten-free rolled oats (not quick-cooking) , 300 mL
  • 1 teaspoon ground cinnamon , 5 mL
  • ½ teaspoon baking soda , 2 mL
  • ½ teaspoon fine sea salt , 2 mL
  • ½ cup almond flour , 125 mL
  • ¼ cup brown rice flour , 50 mL
  • ½ cup mashed ripe banana (about 1 large banana) , 125 mL
  • ½ cup smooth almond butter, stirred , 125 mL
  • 3 tablespoons pure maple syrup , 45 mL
  • 2 tablespoons ground flaxseed , 30 mL
  • 3 tablespoons liquid virgin coconut oil , 45 mL (see note)
  • 1 teaspoon pure vanilla extract , 5 mL
  • 1 cup add-ins of your choice (I like a mix of dried blueberries, pumpkin seeds, and chopped walnuts) , 250 mL
US Customary - Metric


  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.

  2. In a large bowl, stir together the rolled oats, cinnamon, baking soda, sea salt, almond flour, and brown rice flour until combined.
  3. In the bowl of a food processor, combine the mashed banana, almond butter, maple syrup, ground flaxseed, coconut oil, and vanilla. Process on high until the mixture is smooth.
  4. Scrape the almond butter mixture into the large bowl with the oats and flour mixture. Throw your add-ins into the large bowl. Stir the mixture with a spatula until you have a unified and very stiff cookie dough.
  5. Drop 2 tablespoons (30 mL) of dough per cookie onto the prepared baking sheet. Flatten each mound of dough with the palm of your hand. Slide the baking sheet into the oven and bake until lightly golden brown, about 15 to 17 minutes. 
  6. Cool cookies completely before storing in an airtight container. These will last on the counter for 5 days. You can also wrap each cookie individually with plastic wrap and freeze them. I place all the wrapped cookies in a resealable bag and defrost them as needed.

Recipe Notes

Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright

Nutrition Facts
Vegan Breakfast Cookies From The First Mess Cookbook
Amount Per Serving
Calories 193 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g15%
Cholesterol 0mg0%
Sodium 144mg6%
Potassium 172mg5%
Carbohydrates 17g6%
Fiber 3g12%
Sugar 4g4%
Protein 4g8%
Vitamin A 5IU0%
Vitamin C 0.8mg1%
Calcium 60mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.