Breakfast Power Cookies (Vegan + Gluten Free)

Baking, Breakfast, Gluten-Free, Recipes

Breakfast Power Cookies that are gluten free and vegan made with whole grain oats, nuts, seeds and coconut to help give you energy for your day!
Life feels SO busy… it’s easy to forget to feed ourselves in the hustle, especially for us moms! These healthy Breakfast Power Cookies (that also happen to be vegan) are the perfect solution. Filled with nuts, seeds, dried fruit, coconut and whole grain oats, these are hearty, nourishing, and out-of-control delicious!

Oats have to be my favourite wholegrain, hands down.  They are super versatile and incredibly healthy; Quaker oats are nothing but 100% whole grain and contain beta glucan.  Beta gluten is a soluble fibre that helps lower cholesterol, which is a risk factor for heart disease.  In addition, fibre helps stabilize blood sugar to help prevent the spikes and dips that can occur after eating that impacts energy levels. Oats are also a nutrient-rich source of energy: an ideal base for these Breakfast Power Cookies that I created in partnership with Quaker Oats. Because who doesn’t need more energy, right?!

Breakfast Power Cookies that are gluten free and vegan made with whole grain oats, nuts, seeds and coconut to help give you energy for your day!

We have a number of family members who need to avoid gluten, so I’m always on the lookout for ways to manipulate recipes to make them gluten free.  The good news here is that you can make these gluten free by using the Gluten Free Quaker Oats and gluten free variations of the other ingredients.  

You can use any fruit you want for the dried fruit – we used a combination of dried apricots, raisins and raisins.  If you like a less sweet cookie opt for the lower amount of maple syrup – either way they weren’t overly sweet (I preferred them with the 3/4 cup of maple syrup)!

I’ve also been asked about substitutions.  You can substitute any nut or seed butter for the almond butter (try peanut butter or even tahini – and sub more seeds for the nuts – to make them nut free and totally school friendly!).  You can also substitute regular flour (preferably whole wheat or spelt but all-purpose should work) for the oat flour.  Of course at that point they will not be gluten free.  Lastly you can easily substitute melted butter or vegan butter for the coconut oil if preferred.

These soft cookies freeze beautifully (if they don’t disappear first!).  I’ve been making double batches of them to freeze for a quick bite on the go and the kids LOVE them!  In fact, I made a batch of them to take on our road trip to Tofino and they were a lifesaver! 

Breakfast Power Cookie

Breakfast Power Cookies that are gluten free and vegan made with whole grain oats, nuts, seeds and coconut to help give you energy for your day!
5 from 4 votes
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Breakfast Power Cookies

These Breakfast Power Cookies are packed with healthy ingredients and are vegan (with a gluten free option) to give you energy to start your day!

Course Breakfast
Keyword Apple, Breakfast, Coconut, cookie, Oats, Power, Seeds
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 large cookies
Author Fraîche Nutrition

Ingredients

WET INGREDIENTS

  • 1 cup grated apple (about 1 apple, skin left on)
  • 2/3 cup almond butter
  • 1/2-3/4 cup maple syrup (depending on how sweet you like them)
  • ½ cup ground flax seed mixed with ½ cup water
  • 1/2 cup coconut oil, melted
  • 2 teaspoons vanilla

DRY INGREDIENTS

  • 2 cups old-fashioned oats (we used Quaker)
  • 1 cup oat flour
  • 1 cup shredded unsweetened coconut
  • 1 cup mixed chopped dried fruit (we used apricots, raisins and cranberries)
  • ½ cup chopped pecans
  • ¼ cup hemp hearts
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Instructions

  1. Preheat the oven to 350 F.

  2. In a medium bowl mix together all of the wet ingredients and stir to combine. In a separate large bowl mix together all dry ingredients. Pour the wet ingredients into the dry ingredients and mix with a spoon or spatula until well combined. 

  3. Using an ice cream scoop or large spoon, scoop around 12 large mounds of cookie dough on to a large baking sheet, leaving about 1" between each cookie. Using your fingers flatten the cookies to 1/2-3/4" thickness.  Bake for 18-20 minutes. Let cool completely on a cooling rack before eating.  You can store these cookies in the freezer for up to a month in a tightly sealed container.

Recipe Notes

You can substitute any nut or seed butter for the almond butter (try peanut butter or even tahini - and sub more seeds for the nuts - to make them nut free and totally school friendly!).  You can also substitute regular flour (preferably whole wheat or spelt but all-purpose should work) for the oat flour.  Of course at that point they will not be gluten free.  Lastly you can easily substitute melted butter or vegan butter for the coconut oil if preferred.

The original Instagram post for these cookies was sponsored by Quaker Canada. All opinions are my own!

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26 Comments on “Breakfast Power Cookies (Vegan + Gluten Free)”

  1. Veronica

    what can i substitute the pecans with? I have a kid with certain tree nut allergies.
    Coconut, almonds, peanuts and hazelnuts are ok.

  2. Laura

    I wasn’t able to get Oat Flour. Can I substitute 1:1 with regular flour? Or almond or coconut flour? I can’t wait to make these! Thanks!

    1. Alicia

      Laura,

      If you can’t find oat flour, just grind up oats in a food processor until fine and flour like in consistency.

  3. Katie

    Tori I just made these and they were absolutely delicious and super easy!! Thank you for my new go to recipe!!

  4. Marina


    Made these this morning – delicious! Looking forward to having them for breakfast next week instead of my toddler’s leftovers. Love that you can switch up the fruit/nuts depending on what you have in the cupboard.

  5. Stephanie


    These turned out lovely! I made a few substitutions (I used almond flour, chia seeds, etc) based on what I had on hand and there were no problems! The cookies were delicious!!

    1. Tori Wesszer

      I believe they could Kate, you would need to likely bake them longer but at 325F is what I would do, and be sure to line your baking pan with parchment or at least spray it with cooking spray!

  6. Stephanie


    Delicious! I made these with a few substitutions based on what ingredients I had on hand and they turned out great! For those interested I used almond flour instead of oat flour, chia seeds instead of hemp hearts and I omitted the apple. A new favourite recipe has been found! Thank you.

  7. Catherine

    My co-worker made these and they were so delicious!

    Making my own batch tonight and not sharing 😉

  8. Jessica Pink

    I made these last night – amazing. I subbed the pecans for cashews as that is what I had. I cooked then for 20 minutes and there are a softer cookie. Is the cookie supposed to be crunchy? They are delicious soft but not sure if they are supposed to be that way

    1. Tori Wesszer

      Hi Jessica yes they are a soft cookie that is how they are supposed to turn out – I will add that to the recipe so there are no surprises! The crunchy cookies tend to be more decadent:)

  9. Janice


    Just made these tonight, soooo yummy and chewy!!! Getting kids ready in the am always takes precedence over my breakfast but one of these with my coffee until I can get something else would definitely tide me over!

    1. Tori Wesszer

      Hi Janice, thank you for the feedback and I’m so happy that they are helping you sneak in some nutrition to fuel your mornings! Have a wonderful weekend, Tori

  10. Gail Kissock

    Hi Tori, could I use chia seeds in place of the ground flax? I am allergic to flax. Thank you.

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