Breakfast Power Cookies that are gluten free and vegan made with whole grain oats, nuts, seeds and coconut to help give you energy for your day!
5 from 8 votes

Breakfast Power Cookies

These Breakfast Power Cookies are packed with healthy ingredients and are vegan (with a gluten free option) to give you energy to start your day!

Course Breakfast
Keyword Apple, Breakfast, Coconut, cookie, Oats, Power, Seeds
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 large cookies
Author Fraîche Nutrition



  • 1 cup grated apple (about 1 apple, skin left on)
  • 2/3 cup almond butter
  • 1/2-3/4 cup maple syrup (depending on how sweet you like them)
  • ½ cup ground flax seed mixed with ½ cup water
  • 1/2 cup coconut oil, melted
  • 2 teaspoons vanilla


  • 2 cups old-fashioned oats (we used Quaker)
  • 1 cup oat flour
  • 1 cup shredded unsweetened coconut
  • 1 cup mixed chopped dried fruit (we used apricots, raisins and cranberries)
  • ½ cup chopped pecans
  • ¼ cup hemp hearts
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon salt


  1. Preheat the oven to 350 F.

  2. In a medium bowl mix together all of the wet ingredients and stir to combine. In a separate large bowl mix together all dry ingredients. Pour the wet ingredients into the dry ingredients and mix with a spoon or spatula until well combined. 

  3. Using an ice cream scoop or large spoon, scoop around 12 large mounds of cookie dough on to a large baking sheet, leaving about 1" between each cookie. Using your fingers flatten the cookies to 1/2-3/4" thickness.  Bake for 18-20 minutes. Let cool completely on a cooling rack before eating.  You can store these cookies in the freezer for up to a month in a tightly sealed container.

Recipe Notes

You can substitute any nut or seed butter for the almond butter (try peanut butter or even tahini - and sub more seeds for the nuts - to make them nut free and totally school friendly!).  You can also substitute regular flour (preferably whole wheat or spelt but all-purpose should work) for the oat flour.  Of course at that point they will not be gluten free.  Lastly you can easily substitute melted butter or vegan butter for the coconut oil if preferred.