Mamma’s Big Batch Breakfast Cookies are Naturally Vegan & Gluten-Free

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It’s not easy for restaurants right now, but we’re happy to see some are keeping busy with online orders. Organic Krush a healthy northeastern chain, even made big batches of their Mamma’s Breakfast Cookies for National Oatmeal Cookie Day this past week. And they shared the recipe with us!

Mamma's Big Batch Breakfast Cookies Recipe - naturally plant-based and gluten-free, made with oats, almond flour, and maple syrup

Mamma’s Big Batch Breakfast Cookies are Naturally Vegan & Gluten-Free

This recipe is dairy-free, egg-free, gluten-fee, and vegan, but it’s made with basic whole food ingredients. You won’t need any starches, gums, or even refined sugars for that matter. It’s sweetened solely with maple syrup! Organic Krush even uses 100% organic ingredients, but we won’t judge if that’s not in your budget.

I wish I could order from one of their restaurants (they have a HUGE dairy-free selection). But this breakfast cookies recipe is the next best thing since I’m on the other side of the country.

If you don’t have almond flour on hand, you can grind your own from almonds. It helps to freeze the almonds first, then grind them in a nut grinder or food processor until they reach a fine meal, but no further. If you continue to blend, the oils release the the almonds turn into almond butter. Using homemade almond flour will make more rustic cookies in terms of the taste, look, and texture, but they’ll still be delicious!

Mamma's Big Batch Breakfast Cookies Recipe - naturally plant-based and gluten-free, made with oats, almond flour, and maple syrup

Special Diet Notes: Big Batch Breakfast Cookies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Mamma's Big Batch Breakfast Cookies (Vegan & Gluten-Free)
 
Prep time
Cook time
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Author:
Recipe type: Breakfast
Cuisine: American
Serves: 28 cookies
Ingredients
  • 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)
Instructions
  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.

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

2 Comments

  1. Michelle Wentling on

    Yum!
    I cannot do almonds or most nuts.
    What can I sub for almond flour? GF Flour? Cashew Flour? Pumpkin Seed Flour? Sunflower Seed Flour? Chickpea Flour?

    • Hi Michelle, I wish I could give you a definitive answer on what would work, but you’ll have to experiment! The only flour / meal that I’ve found substitutes quite directly is hazelnut. The others will each be a little different. But you can try them and adjust the dough as needed to get a good cookie dough consistency before baking.

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