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I created these plant-based, gluten-free cookies one morning when I was craving something both nutritious and energizing to start my day. Packed with protein, fiber, and naturally sweetened with ripe bananas and dried fruit, they’ve quickly become my go-to for a gluten-free breakfast or an energy-boosting snack. The best part? No added sugar, just the natural sweetness from the bananas and fruit. It’s the perfect way to get an energy boost without the guilt.
Wholesome Vegan Cookie Recipe (Packed with Protein, Fiber, and Natural Sweetness)
These wholesome vegan cookies are loaded with nutrient-rich ingredients to fuel your day. Certified gluten-free oats, chia seeds, and flaxseeds provide a good dose of fiber and plant-based protein, while crunchy seeds and dried fruit add texture and natural sweetness. Sweetened only with ripe bananas, no added sugar, these cookies are the perfect guilt-free treat. For a little extra sweetness, you can drizzle in pure maple syrup, but the bananas usually do the trick.
Packed with omega-3s from flax and chia, these cookies offer a satisfying snack that’s as nourishing as it is delicious. A perfect way to enjoy all the good stuff, without any added sugar.
Make-Ahead Nutritious Plant-Based Cookies (Your New Stress-Free Breakfast)
Want to kick off your day without the morning scramble? These make-ahead nutritious plant-based cookies are the answer. Packed with crunchy seeds, fruits, and certified gluten-free oats, this easy recipe is the ultimate stress-buster for busy mornings.
Not only do these cookies have the perfect balance of energy-boosting ingredients, but they also taste way better than your usual rushed breakfast—no more soggy toast or mystery smoothies! Bake them in advance, and you’ll have a cookie breakfast without the guilt and that’s ready to grab and go.
A cookie is often thought of as a delicious sweet treat. This morning cookie is more than that. The fiber, protein andantioxidants in this healthy recipe make this gluten-free cookie nutrient-dense and satisfying.
What Makes These Vegan Gluten-Free Morning Cookies Amazing
Begin with mixing some of the seeds with milk. After a few minutes, the seeds will become a gel-like mixture. This is what holds the cookie together.
Next, mash ripe bananas. A great way to use up those ripened bananas. The riper, the sweeter, yet the calories remain the same. YEY!
Finally, mix everything in a bowl; you don’t need a mixer. All you need is a spatula the cookie dough is quickly mixed.
If you have a cookie scoop, use it to portion the dough onto a lined baking sheet. The cookies don’t spread much during baking, so you can place them fairly close together. For a slightly crispier texture, gently flatten each cookie with a fork before baking.
Bake until the bottoms are golden brown and the tops are firm to the touch. You can make 12 larger cookies or 15 smaller ones, but you will need to adjust the baking time accordingly.
How to Ripen Bananas for Baking—Fast and Easy
Preheat oven to 300°F (150°C). Place bananas (with peels on) on a parchment-lined baking sheet. Bake for 15-20 minutes, or until the peels turn dark and blackened. Allow bananas to cool to room temperature or until they’re cool enough to handle. Carefully peel and mash.
These bananas will be extra sweet and perfectly mushy—ideal for baking! Be aware that bananas may release some juice during baking, so using parchment paper or a silicone liner will help with easy cleanup.
Energizing Plant-Based Cookies for Anytime Nourishment (Gluten-Free & Nutritious)
These energizing plant-based cookies are not just a gluten-free breakfast treat, they’re the perfect go-to snack for anytime nourishment. Whether you’re enjoying them as a quick breakfast, a post-workout recovery snack, or a pre-tennis energy boost, these cookies are packed with wholesome ingredients to fuel your day.
Rich in plant-based protein, fiber, and healthy fats, they provide the sustained energy you need to power through your day without the sugar crash. Plus, they’re convenient, making them the ideal choice for busy mornings or as a nutritious snack to keep you going.
Having a delicious yet healthy cookie that’s both filling and nourishing is always a win-win!
I store my batch of these gluten-free morning cookies in an airtight container in the fridge, where they stay fresh for up to seven days—perfect for a quick grab-and-go snack. Enjoy the balance of flavor and nutrition without gluten.
Nutritional Notes:
High in fiber: The combination of chia seeds, flaxseeds, oats, and dried fruit provides a great amount of dietary fiber, aiding in digestion and maintaining steady energy levels.
Good source of healthy fats: The chia seeds, flaxseeds, pumpkin seeds, and nut butter contribute heart-healthy unsaturated fats, including beneficial omega-3 fatty acids.
Natural sweetness: With no added sugar, the sweetness comes from the ripe bananas and dried fruit, making these cookies a naturally sweetened, lower-sugar option.
Potassium-packed: The bananas and dried fruit provide a good amount of potassium, which helps with hydration and muscle function.
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Preheat oven to 350 F and line a cookie sheet with parchment paper
2.
In a small bowl, mix chia seeds and poppy seeds with milk. Soak the seeds for 30 minutes
3.
In a large bowl, combine oats, coconut, dried fruit, cocoa nibs/chocolate chips, pumpkin seeds and salt. Add mashed bananas, gel-like seed mixture, nut butter and if using maple syrup. Using a spatula, thoroughly mix.
4.
Using a cookie scoop or a tablespoon, scoop out dough onto the prepared cookie sheet. Using a fork, lightly press the dough down and form a cookie shape
5.
Bake for 20 - 22 minutes. The bottom of the cookie should be golden brown
6.
Cool on the cookie sheet for 5 minutes, then transfer onto a cooling rack to fully cool.
7.
Note; I made 12 large cookies. If you prefer, you can make 15 smaller cookies and bake for 18 - 22 minutes
Nutrition Info
Approximate Per Cookie Nutrition (for 15 cookies) | Calories: ~80-93 calories Protein: ~1.3-1.7g Carbohydrates: ~11-12g Fiber: ~2g Sugars: ~5-7g (from bananas and dried fruit) Fat: ~4-5g Saturated Fat: ~0.7-0.8g Unsaturated Fat: ~3.5-4g Omega-3 Fatty Acids: ~0.3-0.4g Sodium: ~20-30mg Calcium: ~7-10mg (based on the type of milk used) Iron: ~0.3-0.4mg Magnesium: ~8-10mg Potassium: ~67-80mg | Note: Nutritional values are estimated and can vary based on the specific ingredients and brands used. This information is automatically calculated and should be used as a general guideline only, not as medical or dietary advice.
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