Mamma's Big Batch Breakfast Cookies (Vegan & Gluten-Free)
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: American
Serves: 28 cookies
  • 4 cups almond flour
  • 2 tablespoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup maple syrup
  • ½ cup coconut oil, melted
  • ⅓ cup almond butter
  • 2 teaspoons vanilla extract
  • 2½ cups free oats (certified gluten-free, if needed)
  • 1½ cups raisins (can sub craisins or dairy-free dark chocolate chips)
  1. Preheat your oven to 300°F and line baking sheets with parchment paper.
  2. In a mixing bowl , whisk together the almond flour, cinnamon, baking soda, and salt. Add he maple syrup, oil, almond butter, and vanilla, and mix until combined. Stir in the oats and raisins.
  3. Portion the out dough into 1.2-ounce balls, space them out on your baking sheet, and flatten them.
  4. Bake the cookies for 8 minutes.
  5. Let them cool for 20 minutes.
Recipe by Go Dairy Free at