clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Jumbo Healthy Vegan Breakfast Cookies (Gluten-Free)

  • Author: Maša Ofei
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 5 jumbo cookies


Gluten-free, nutrient-dense jumbo cookies that will satisfy your hunger in the morning when on the go. Perfect with your coffee or tea, as well as the lunchbox!



  • 1 / 110g medium ripe banana, mashed 
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup, room temperature
  • ¼ cup / 50ml coconut oil, melted
  • ½ cup / 130g unsalted almond butter
  • Zest of 1 orange


  • 1 cup + 2 tablespoons / 115g gluten-free oat flour*
  • ½ cup / 35g desiccated coconut
  • ½ cup / 40g gluten-free rolled oats*
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon bicarb soda
  • Pinch of salt


  • ⅓ cup / 35g pecans, roughly chopped
  • ½ cup / 65g cranberries (preferably sweetened with apple juice instead of sugar)


  1. Preheat oven to 180 degrees Celcius (355 degrees Fahrenheit) and line a flat baking tray with unbleached parchment paper. If you’d like to make the jumbo cookies the same size, use a round object approximately 12cm / 4.7 inches wide and draw circles on the parchment paper. This way you’ll know how wide you have to make them. They don’t spread much while baking, so you can have them quite close together. Make sure to flip the parchment paper before use so that the ink doesn’t touch your cookie dough. You’ll still be able to see the circle through the parchment paper. Set aside.
  2. Combine all the wet ingredients in a large bowl and mix well.
  3. Add the dry ingredients to the wet mixture and mix until combined.
  4. Fold in the pecans and cranberries.
  5. Using a ½ cup as a measure, scoop out some dough and make a cookie shape with your hands. Place in the middle of the drawn circle and spread out to the line with your fingers. Repeat the process until all the cookie dough has been used. If you don’t have two baking trays, you’ll have to do two lots of baking. They will spread out ever so slightly while baking.
  6. Bake the cookies for 18-20 minutes on the middle rack in your oven.
  7. Let them cool completely before serving. Store in an airtight container for up to 5 days.


Oats: If you’re not strictly gluten-free, you won’t need to worry about getting certified gluten-free oat ingredients. Oats are naturally gluten-free; however, many can be cross-contaminated with other gluten-containing grains during harvesting or processing.

  • Diet: Vegan

Free Recipe eBook

Join our newsletter and get our eBook featuring exclusive breakfast recipes to kickstart your mornings.