Cashew Raspberry Breakfast Cookies

When it comes to breakfast cookies, it is truly a lawless land out there. Because I am definitely not above eating Oreos for breakfast. All cookies are breakfast cookies.

But I know that when most people think “Breakfast Cookie Recipe” they want something healthy, wholesome, and slightly sweet, that will y’know, actually help them start their day (which Oreos maaaay or may not do oop).

So I developed this vegan and gluten free breakfast cookie with the aim of it making you feel good first, but also having it taste amazing. Check out the deets below!

Why Cashew Raspberry Breakfast Cookies?

This entire recipe is inspired by Hu Kitchen’s Cashew Butter & Raspberry dark chocolate bar. It is that good. Smooth, creamy and just. Yum.

I wanted this breakfast cookie to have unique ingredients, especially since I was making it vegan and gluten free, sometimes there’s so much focus on the substitutions that the flavor combos get lost. But not with this cookie 😉 I wanted it to be fun, chocolate-filled and slightly interesting.

You can of course sub whatever you have on hand (I know freeze-dried raspberries are hard to find outside of Trader Joe’s!) but don’t be afraid to get at little ~creative~

Ingredients for these healthy breakfast cookies

Outside of the cashews and raspberries, everything else is super simple. These ingredients are staples in gluten free and vegan baking:

• 125 grams oats, to later be blended into oat flour (about 1 & ¼ cup of rolled oats)
• 1/3 cup cashews, chopped
• 1/2 tsp baking soda
• 1/2 tsp cinnamon, optional, but so so good
• 1/8 tsp salt
• 2 tbsp flax meal, to form a flax egg
• 5 tbsp room temperature water, to form a flax egg
• 2 tbsp cup coconut oil, melted
• 2 tbsp almond butter
• 1/2 cup coconut sugar, or cane sugar
• 1 tsp vanilla extract
• 1 bar Hu chocolate, or dark chocolate of choice chopped
• ½ cup freeze-dried raspberries

How to make this healthy breakfast cookie recipe

And to bring it together, just think wet+dry. Here’s the details on how to make this vegan breakfast cookie!

1. Preheat your oven to 350F.
2. Blend the oats into oat flour, the finer the texture the better!
3. In a small bowl, whisk together the oat flour, cashews, baking soda, cinnamon and salt.
4. In another small bowl, whisk together the flax meal and water to create a flax egg. Let this thicken for 5 minutes.
5. While your flax egg is thickening, add the coconut oil, almond butter, sugar and vanilla extract to a bowl. Add in the flax egg and whisk until well combined.
6. Gradually add the dry ingredients to the wet and stir until a tacky dough forms. Add in the chopped chocolate and raspberries. Stir to combine.
7. Using a 3 tbsp-sized scoop, scoop each dough ball onto a parchment-lined baking sheet.
8. Bake for 10-11 minutes at 350F. Remove from the oven and put on a cooling rack.
9. Serve warm!

Tips & tricks as you make this breakfast cookie recipe

I have SO many tips for this one but here are my best:

1. Grind your oat flour as fine as you possibly can – this will help both the look and the texture of the breakfast cookie!
2. Make sure you wait for your flax egg to fully form. It should look slightly gelatinous, like slime. Too wet of a flax egg will cause a lot of spread in the cookie and impact the baking process.
3. Stir your almond butter well before you measure it out. If you have too drizzly of a butter, that will add more fat and spread to the cookie, but if your almond butter is too thick (think the bottom of the jar where it hardens) then your cookie won’t have the soft texture you want.
4. If you can, measure out your cookie dough balls by placing the bowl on a scale, taring it, and then scooping out evenly-sized cookies. It will make all the difference in their consistency!
5. And of course, measure by weight where you can!

FAQ

Want more vegan cookie recipes?

Here are just a few of my favorites from the blog!

Vegan Levain Chocolate Chip Cookies

The thicc bois have entered the group chat. This vegan cookie recipe only makes 6 but they are SO worth it. Full credit for their ~chonkiness~ goes to one of the most underrated fat sources: vegetable shortening! It creates a thicker, taller cookie while still keeping moisture and tenderness, a total win-win for anyone plant-based!

Check out this recipe

Grapefruit Sugar Cookies

These cookies are inspired by a paloma cocktail – and they are the perfect mix of a sugar cookie, a cake pop and a cocktail. They are vegan, gluten free and could not be more simple to put together!

Check out this recipe

Healthy Oatmeal Chocolate Chip Cookies

These huge, ooey, gooey chocolate chip cookies are actual healthy heaven. They are vegan, gluten-free and made with simple, accessible ingredients. They are soft and gooey on the inside, with a signature outside crunch that you just can't replicate.

Check out this recipe

Swaps, switch outs and other suggestions

If you don’t have cashews, raspberries or that amazing Hu dark chocolate on hand, here are a few of my favorite swaps:

• Raisins and oats! Don’t @ me with this, because with just a few tweaks these can turn into the best oatmeal raisin cookie of your life.
• Dried cranberries and almonds – same with this combo, it’s perfect for fall and will feel like a fun, seasonal cookie recipe!
• Go straight in with the chocolate. I don’t judge. In fact, I embrace it.

And that’s it for this cashew raspberry breakfast cookie recipe (wow, that’s a mouthful lol)

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making <3

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Watch the recipe video here:

Cashew Breakfast Cookies

Raspberries, chocolate and cashews? What's not to love. This wholesome breakfast cookie is ready in ten minutes and filled with filling, nutritious (and chocolatey obvi) ingredients!

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Cook mode:Prevent your screen from going dark

Ingredients

• ▢ 125 grams oats, to later be blended into oat flour, about 1 & ¼ cup of rolled oats
• ▢ 1/3 cup cashews, chopped
• ▢ 1/2 tsp baking soda
• ▢ 1/2 tsp cinnamon , optional
• ▢ 1/8 tsp salt
• ▢ 2 tbsp flax meal, to form a flax egg
• ▢ 5 tbsp room temperature water, to form a flax egg
• ▢ 2 tbsp cup coconut oil, melted
• ▢ 2 tbsp almond butter
• ▢ 1/2 cup coconut sugar, or cane sugar
• ▢ 1 tsp vanilla extract
• ▢ 1 bar Hu chocolate or dark chocolate of choice, chopped
• ▢ ½ cup freeze-dried raspberries

Instructions 

1. Preheat your oven to 350F.
2. Blend the oats into oat flour, the finer the texture the better!
3. In a small bowl, whisk together the oat flour, cashews, baking soda, cinnamon and salt.
4. In another small bowl, whisk together the flax meal and water to create a flax egg. Let this thicken for 5 minutes.
5. While your flax egg is thickening, add the coconut oil, almond butter, sugar and vanilla extract to a bowl. Add in the flax egg and whisk until well combined.
6. Gradually add the dry ingredients to the wet and stir until a tacky dough forms. Add in the chopped chocolate and raspberries. Stir to combine.
7. Using a 3 tbsp-sized scoop, scoop each dough ball onto a parchment-lined baking sheet.
8. Bake for 10-11 minutes at 350F. Remove from the oven and put on a cooling rack.
9. Serve warm!