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Healthy, yummy, crunchy nuts & seeds breakfast cookies made with 5 ingredients! They are grain-free, oil-free, vegan, and simple to make in a muffin tin!
overhead shot of crunchy nuts and seeds breakfast cookies on a wire cooling rack atop a blue background

5-Ingredient Vegan, Grain-Free Breakfast Cookies

I am ambivalent about sharing this recipe.

Why? Because, based on my own experience, making and eating the results can (swiftly) develop into an obsession.

Then again, it’s an obsession based on deliciousness and great nutrition, coupled with ease and convenience, so I might as well divulge all. So, without further reservation, allow me to introduce you to my Crunchy Nuts & Seeds Breakfast Cookies !A single Crunchy Nuts & Seeds Breakfast Cookie on a piece of white parchment baking paper

Health Benefits of Crunchy Nuts & Seeds Breakfast Cookies

What immediately sets these apart from other breakfast cookies is they have no oats, no flakes, no puffs, and no cereals of any kind. And there is more. These cookies are:

  • Grain-free
  • Vegan (no eggs, no dairy)
  • Gluten-free
  • Oil-free
  • Low in sugar
  • High in fiber
  • High in protein (almost 5 g per cookie)

Ingredients for the Breakfast Cookies

In place  of grains, the granola-like mixture that comprises these cookies is made from nuts, seeds and coconut. If you like, go 100% nuts (I find that easy to do on any given day :)) or 100% seeds (less expensive and allergy-friendly).

an overhead shot of the nuts, seeds and coconut for Crunchy Nuts & Seeds Breakfast Cookie, all on a piece of slate

How to Make the Breakfast Cookies

Transforming the nuts, seeds and coconut into granola is as simple as grinding all to the consistently of flakes and grains. Using an assortment render an unevenly mix of bits and pieces, which is exactly what you want.

Now, the tricky part: binding the bits and pieces into a portable snack.

My cursory search for other grain-free cookies and bars delivered two options:

  1. Bind and bake with eggs; or
  2. Take the no-bake route and solidify the bars with chilled coconut oil and nut butter.

Both were out. The first is obvious (no eggs for vegan breakfast cookies), but the second option was equally problematic: the bars would be an oily, crumbly mess unless eaten immediately from the refrigerator (or in the middle of a snowstorm).  

My solution: bake and bind with a flax “egg.”

What is the Taste & Texture of the Breakfast Cookies?

Binding the granola-like ingredients with a flax egg leads to delicious results: crispy and crunchy, but somewhat chewy towards the middle. The cookies are toasty in flavor, faintly sweet, and decidedly portable (no special handling required).

In short, they are hands down delectable.

close up, angled shot of nutty breakfast cookie

Making these cookies in a muffin tin is so easy, too: more even baking and instant portion control, and best of all, no cutting involved post-bake (if they were made in a square pan for bars). If you have ever cut into a pan of granola bars and watched them collapse into crumbles, you know exactly what I mean regarding the last point.

Plus, baking the cookies in a muffin tin means more crispy, toasty-nut edges–a very good thing!

I went with minimalist flavorings here: maple syrup for sweetness and a sprinkle of salt. But feel free to alter these to your heart’s desire: spices, chopped dried fruit, other extracts, chocolate chips, you name it.

Happy devouring!

More Vegan & Gluten-Free Breakfast Cookies to Try:

Healthy Mocha Almond Breakfast Cookies

Grain-Free Granola Breakfast Cookies

Zucchini Bread Breakfast Cookies

Coconut Flour & Lentil Breakfast Cookies

Banana Blueberry Breakfast Cookies

Healthy Chocolate Raisin Breakfast Cookies

Chickpea Flour Breakfast Cookies

Crunchy Nuts & Seeds Breakfast Cookies {vegan, oil-free, grain-free}

Crunchy Nuts & Seeds Breakfast Cookies {vegan, oil-free, grain-free}

Yield: 8 big cookies
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes

Healthy, yummy, crunchy nuts & seeds breakfast cookies made with 5 ingredients! They are grain-free, oil-free, vegan, and simple to make in a muffin tin!


  • 2 tablespoons flaxseed meal
  • 1/4 cup water
  • 1 cup assorted nuts and/or seeds (see note about measuring large nut pieces)
  • 1/2 cup unsweetened flake coconut
  • 2 tablespoons creamy nut or seed butter (e.g., almond, sunflower, peanut)
  • 2 tablespoons pure maple syrup
  • Optional: 1/4 teaspoon fine sea salt


  1. Preheat oven to 325F. Grease, spray or line 8 cups of a standard size muffin tin.
  2. In a medium bowl, combine the flax meal and water. Let stand 5 minutes.
  3. Grind the nuts/seeds and coconut in a food processor until finely chopped (not too fine or powdery; you want an uneven chop similar to oats and cereal). Place in bowl with flax mixture, stirring to combine.
  4. In a small saucepan, melt the nut/seed butter and syrup over low heat until melted. Remove from heat and stir in salt, then pour over nut mixture, stirring to coat.
  5. Divide mixture evenly between prepare cups, tamping down into cups.
  6. Bake in the preheated oven for 12-16 minutes until browned at edges and centers feel dry to the touch. Transfer tin to a cooling rack and cool for 10 minutes before removing from tin. Cool completely.


Storage: Store the cooled cookies in an airtight container at room temperature for 3 days, refrigerator for 2 weeks or freezer for 3 months.

Sweetener Option: If not vegan, an equal amount of honey can be used in place of the maple syrup. Agave nectar is fine, too.

Nutrition Information
Serving Size 1 cookie
Amount Per Serving Calories 148Total Fat 11.6gSaturated Fat 3.9gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 96mgCarbohydrates 8.5gFiber 2.5gSugar 4.2gProtein 4.6g

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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