For when you want and you're feeling

Granola Breakfast Cookies

These Granola Breakfast cookies are a healthy way to start the day with dessert! Made totally gluten-free, vegan, and with natural sweeteners, they’re satisfying and full of plant-powered protein. Easily customized!

tray of breakfast cookies on a table in a garden setting next to a vase of flowers

What are granola breakfast cookies?

Granola Breakfast Cookies are a healthy baked good with all of the ingredients of your favorite granola or oatmeal breakfast. However, since they’re baked individually, they’re easily packed and great for travel. If you like granola bars, you’ll love this customizable breakfast option!

I love that this recipe is:

  • Made with pantry-staple ingredients, like oats and nuts
  • Easily gluten-free for my GF friends, when made using certified gluten-free oats
  • Sweetened with ripe banana, dried fruit, and maple syrup (so not saccharine)
  • Very easy to modify based on what your have on hand/your personal preference
  • Actually filling as a snack, with nearly 4 grams of protein per cookie

Ingredients Needed

  • Rolled oats, for the base of the cookie
  • Baking powder, for leavening
  • Sea salt
  • Cinnamon, for flavor
  • 1 ripe banana, to help bind things and sweetnen
  • Smooth nut butter, to bring things together
  • Maple syrup, to sweeten
  • Ground flax, to take the place of an egg
  • Dried fruit of choice
  • Seeds or nuts of choice, for protein
  • Candied ginger, to add some excitement
vegan gluten free granola breakfast cookies on a circular tray next to a vase of flowers

Possible Substitutions in this Recipe

Cardamom pairs very well with tahini if you have it on hand! Sometimes I like swapping that for the cinnamon listed above.

Any runny nut butter will work as a binding agent here. I prefer tahini as I usually have it (thanks to this 6 lb. tub of tahini from Amazon), but think that almond butter or even cashew butter would work very well. If you are a peanut butter lover, that is an obvious choice for you.

Canned pumpkin or vegan yogurt will work in place of the banana.

Chia seeds can be substituted for flax seeds. Honestly I have left these out before and they turn out fine!

Any small, chopped dried fruit (like pineapples, apples, or raisins) can be substituted for craisins.

If you enjoy chocolate at breakfast (I don’t ๐Ÿ˜‚ ), feel free to add chocolate chips in place of or alongside candied ginger.

As you can tell, this is very much a “choose your own adventure” breakfast cookie recipe. These have been a great mid-morning snack option in my routine and they are very easy to pack to take on trips.

close up overhead shot of a tray of vegan granola breakfast cookies

Other Vegan and Gluten-Free Oat Breakfast Recipes to Try

Carrot Cake Waffles

Apple Pie Overnight Oats

Grilled Peach Yogurt Bowls

Chocolate Chewy Bars

Banana Bread Granola

Banana Split Overnight Oats

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vegan gluten free granola breakfast cookies on a circular tray next to a vase of flowers

Granola Breakfast Cookies

  • Author: Emily
  • Total Time: 25 minutes
  • Yield: 20 cookies 1x
  • Diet: Vegan


These Granola Breakfast cookies are a healthy way to start the day with dessert! Made totally gluten-free, vegan, and with natural sweeteners, they’re satisfying and full of plant-powered protein. Easily customized!


  • 2 cups rolled oats
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon (or cardamom if you have it)
  • 1 medium banana, mashed (about 1/2 cup when mashed)
  • 3/4 cup tahini, or other runny nut butter like almond, peanut, or cashew
  • 1/3 cup maple syrup
  • 1 TBS ground flax (or chia seed)
  • 1/2 cup dried cranberries (or other small dried, fruit, like raisins)
  • 1/2 cup roasted pepitas, or other small seeds/nuts
  • 1/4 cup candied ginger (chopped) or chocolate chips


  1. In a small bowl, combine rolled oats, baking powder, sea salt, and cinnamon. Preheat the oven to 350 degrees F.
  2. In a large bowl, combine, mashed banana, tahini, maple syrup, ground flax, dried cranberries, pepitas, and candied ginger.
  3. Add dry ingredients to the bowl with the wet ingredients and mix until no dry spots remain.
  4. Drop cookies in large tablespoons onto a silicone or parchment-lined baking sheet. They will not spread much when baking, so it’s OK if they are close together. Press down on each cookie slightly to flatten into an even round. Bake for 15-18 minutes, or until they begin to brown. Remove from the oven and let cool for a few minutes on the baking sheet (they will firm up a bit more while cooling).


I recommend storing these in a covered container on the counter for up to 4 days. They will soften if stored in plastic (not a bad thing).

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 134.3 calories
  • Sugar: 6.8 grams
  • Sodium: 70.6 milligrams
  • Fat: 7 grams
  • Saturated Fat: 1 grams
  • Unsaturated Fat: 6 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 15.9 grams
  • Fiber: 2.4 grams
  • Protein: 3.6 grams
  • Cholesterol: 0 milligrams

Keywords: gluten-free, cookies, breakfast

Portrait of Emily Meyers, founder of Garlic Head

About the Author

Hi, I'm Emily! Garlic Head is a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets. I am a lifelong vegetarian and 10+ year vegan, but I do not focus on labels - I focus on creating food that everyone can enjoy. I earned a certificate in Plant-Based Nutrition from Cornell University.ย  Meet me here.

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  1. Sue0523 says

    Perfect for a little energy before my XC skiing this morning. Used chopped figs instead of choc chips – delicious!

  2. gardengirl6330 says

    Once again, perfect Sunday morning breakfast and post-workout snack. Love these!

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