Nut Butter Breakfast Cookies

Fall in love with breakfast again with these healthy cookies

vegan plant-based cookie recipe for breakfast

These incredible-tasting nut butter breakfast cookies are gluten-free, oil-free, vegan, low in sugar and wonderfully nutritious. Slightly crispy on the outside and chewy on the inside, who says you can’t have cookies for breakfast? 

Prep Time – 15 minutes
Cook Time – 18 minutes
Makes – 12 cookies


  • 1 ½ cups slow cooking rolled oats
  • ½ cup almond flour
  • ¾ cup unsweetened almond butter
  • 1 cup mashed bananas (2 large bananas)
  • 2 Tbsp. flax meal
  • ¼ cup shredded coconut
  • ¼ cup maple syrup
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • ¼ cup chopped raw cashews
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • ¼ cup dried cranberries
  • ¼ cup raisins
  • ¼ tsp. sea salt


  1. Preheat oven to 350 F.
  2. In a large bowl, mash bananas. Add all the remaining ingredients and mix well.
  3. Measure out about ¼ cup for each cookie and place on a large baking tray. Press down slightly. These cookies won’t rise or spread out in the pan.
  4. Bake for about 18 minutes. Place cookies on a cooling rack.

Nutrition facts per serving
Calories 268; protein 8 g; fat 16 g; carbs 27 g. 

Photography by Scott Fortner and Sandra Spencer

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