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A close up of gingerbread cookies on a tray

Gingerbread Breakfast Cookies (gluten-free, dairy-free, vegan option)

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 breakfast cookies
Calories 112 kcal


Gingerbread Breakfast Cookies

  • 1/3 cup oat flour (certified gluten-free)
  • 1/2 cup oats (certified gluten-free)
  • 1/4 cup ground flax seed
  • 1/2 cup walnuts, finely chopped
  • 1/2 tsp cinnamon and ginger
  • 1/4 tsp cloves, nutmeg and allspice
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup almond butter
  • 2 tbsp maple syrup
  • 1 tbsp molasses
  • 1/2 tsp vanilla
  • 1 egg

Maple Glaze

  • 1 cup powdered sugar
  • 1 tbsp almond milk
  • 1 tbsp maple syrup


Gingerbread Breakfast Cookies

  1. To begin, preheat your oven to 375 and line a pan with parchment paper.

  2. In a medium mixing bowl, add your oat flour, oats, flax seed, walnuts, cinnamon, ginger, cloves, nutmeg, allspice, baking soda, and salt and stir them together.

  3. In a small mixing bowl, add your almond butter, maple syrup, molasses, vanilla and egg and whisk them together.

  4. Pour your wet ingredients into your dry ingredients and stir them together till well combined.

  5. Scoop your cookies onto your pan and flatten each cookie out, as these cookies won't spread much.

  6. Bake in the oven for 8-10 minutes, or till the tops are set.

Maple Glaze

  1. In a small mixing bowl, add your powdered sugar, almond milk and maple syrup and whisk thoroughly till well combined. Add more milk if not thin enough.

  2. Drizzle over cookies (with a spoon) after they have cooled entirely.

Recipe Notes

Store these cookies in an airtight container at room temperature and they should last about a week. They can also be frozen.