It is no secret that I love making huge cookies, but it was about time I made a breakfast cookie version. Now before you come at me saying that chocolate is not for breakfast…we all have different standards so y’know, just let me live my life, yes? JK I love you, and I also love calling chocolate a breakfast food because to me it totally is.
I also love that this breakfast cookie really feels like a COOKIE. Like, think the huge Levain-style ones. But it’s gluten-free, vegan, and filled with filling, wholesome ingredients (and Omega-3s! Your girl loves Omega-3s!)
The recipe itself is super simple, keep reading to get the how/why/details behind this vegan and gluten-free chocolate chip breakfast cookie.
Table of contents
- How to make the flax egg for this breakfast cookie
- What other ingredients you will need for this gluten-free and vegan breakfast cookie
- Looking to make substitutions?
- What else can you use besides chocolate for this breakfast cookie recipe?
- How to make this vegan and gluten-free breakfast cookie
- FAQ
- Looking for other wholesome cookie recipes?
How to make the flax egg for this breakfast cookie
My secret hack to flax eggs is that I always use less water than what traditional flax eggs call for. My formula is 1 tablespoon flax + 2.5 tablespoons water. It’s oddly specific, but it works so well.
For this recipe I use two flax eggs, making the formula 2 tablespoons flax, 5 tablespoons water. Mix this together very well and then let it sit for 4-5 minutes or until it has thickened. It will be slightly gelatinous when it’s time to use it.
What other ingredients you will need for this gluten-free and vegan breakfast cookie
I have the measurements in both cups and grams. If you have trouble with this cookie the first time around, I highly recommend switching to weight measurements to make everything more consistent!
- 16 grams flax meal (2 tablespoons)
- 5 tablespoons water
- 20 grams oat flour (1/4 cup)
- 20 grams almond flour (1/4 cup)
- 1/2 teaspoon baking powder
- Pinch of salt
- 16 grams coconut sugar (2 tablespoons)
- 30 grams drizzly almond butter (2 tablespoons)
- 1/2 teaspoon vanilla extract
- 60 grams chocolate chips (6 tablespoons)
Looking to make substitutions?
If you are nut-free, opt for chickpea flour for the almond flour! It will give a slight chickpea flavor, but the recipe itself will remain consistent in texture.
And if you don’t have almond butter, tahini or sunflower butter is your next best sub! Just try to get the drizzly version of either option.
What else can you use besides chocolate for this breakfast cookie recipe?
The best part about this breakfast cookie is that it is VERSATILE. So if you are like, “Ok, maybe not this much chocolate for breakfast,” I gotchu. This cookie can be adjusted to what you are craving. Here are a few other options for the chocolate:
- Oats and raisins – to make a classic!
- Mulberries – I find these so caramely and so good
- Sliced or chopped nuts – add an extra layer of fat and fiber!
- Freeze-dried fruit – sounds weird, but it totally changes the game, especially depending on what fruit you choose!
For every substitution, just use 60 grams as well, to keep the recipe consistent.
How to make this vegan and gluten-free breakfast cookie
This recipe is all about timing: make the flax egg first, mix the rest of the ingredients, and by then the flax egg should be ready to add! Here’s a step-by-step breakdown:
- Preheat the oven to 350°F.
- In a small bowl combine the flax and water and mix well. Let it sit for 5 minutes until it gets thick to create two flax eggs.
- Whisk together the oat flour, almond flour, salt and baking powder in a bowl. Add in the coconut sugar, almond butter and vanilla. Add in the flax egg and mix well until a dough forms.
- Roughly chop the chocolate chips and add them to the dough.
- Bake the cookie on a parchment-lined baking sheet and bake at 350°F for 15-18 minutes or until the top cracks. This cookie won’t spread, it will just puff up, so be sure to shape it in the shape you want it when it comes out!
- Serve warm 🙂 This will serve 1-2 people.
FAQ
Normally I would say yes, but this dough uses oat flour which tends to absorb moisture as it sits. If this dough sits more than a few hours, the cookie might come out tough. I recommend baking these as soon as you can and then storing the cookies for meal-prep!
My recipe box below has an option to double it, you’ll just want to increase all measurements by 2!
I like to store this cookie in a cool, dark place in an airtight container. You can also store it in the fridge. It will stay fresh for about 4-5 days.
Looking for other wholesome cookie recipes?
Here are a few of mine that I think are the *easiest* to qualify as breakfast-appropriate!
Healthy Oatmeal Chocolate Chip Cookies
Cashew Breakfast Cookies
Grown Up “Samoas” | Gluten free and Vegan Coconut Caramely Cookies
And that’s it for this Chocolate Chip Breakfast Cookie!
If you do make this, please tag me on Instagram or Pinterest, I would love to see! PS if you make it and love it, it would mean the world to me if you left a review below, it helps the website more than you know <3
And of course leave a comment if you have any questions! You all know this is the best place to reach me.
Ingredients
- 16 grams flax meal, 2 tablespoons
- 5 tablespoons water
- 20 grams oat flour, 1/4 cup
- 20 grams almond flour, 1/4 cup
- 1/2 teaspoon baking powder
- Pinch of salt
- 16 grams coconut sugar, 2 tablespoons
- 30 grams drizzly almond butter, 2 tablespoons
- 1/2 teaspoon vanilla extract
- 60 grams chocolate chips, 6 tablespoons
Instructions
- Preheat the oven to 350°F.
- In a small bowl combine the flax and water and mix well. Let it sit for 5 minutes until it gets thick to create two flax eggs.
- Whisk together the oat flour, almond flour, salt and baking powder in a bowl. Add in the coconut sugar, almond butter and vanilla. Add in the flax egg and mix well until a dough forms.
- Roughly chop the chocolate chips and add them to the dough.
- Bake the cookie on a parchment-lined baking sheet and bake at 350°F for 15-18 minutes or until the top cracks. This cookie won't spread, it will just puff up, so be sure to shape it in the shape you want it when it comes out!
- Serve warm 🙂 This will serve 1-2 people.
Comments
I used coconut flour instead of almond flour but it still turned out so good! The texture is perfect and I wouldn’t mind having these for breakfast everyday.
omg ok yay this is exactly how I feel too! So glad you liked it and good to know it works with coconut flour!
Okay, so I’ve made this recipe not once, not twice, but THREE times already!! Comes together so quickly and perfect with my morning cuppa joe. Great base recipe and easy to switch up mix-ins and spices (added cinnamon).
**Quick ask: do you by chance have a banana or pumpkin version of this? I like the base but wondered how wet ingredients would effect the texture. Thanks, Justine!!
I am so glad you like it!! If you want something similar, my banana bread cookies would be your best bet. Just as healthy for the mornings, but slightly different ingredients 🙂
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