Cherry Almond Breakfast Cookies {Vegan, Gluten Free}
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 15
These vegan, gluten free cherry almond breakfast cookies are filled with protein and healthy fats for a satisfying breakfast on the go.
  • 2 tbsp ground flax seed + 5 tbsp water
  • 1½ cups almond flour (160g)
  • 1 cup oats (gluten free) (110g)
  • ½ cup sliced almonds (45g)
  • ½ cup walnut pieces (50g)
  • ¼ cup pumpkin seeds (30g)
  • ¾ tsp baking soda
  • 2 tbsp chia seeds
  • ¼ tsp salt
  • ¼ cup coconut oil, melted (60 ml)
  • ¼ cup maple syrup (60 ml)
  • ½ tsp almond extract
  • ½ cup dried cherries, roughly chopped (80g)
  1. Preheat the oven to 350F and line a baking tray with parchment paper.
  2. In a small bowl combine the flax seed and water, and set aside for a few minutes until it has thickened slightly.
  3. In a large bowl combine the almond flour, oats, almonds, walnuts, pumpkin seeds, baking soda, chia seeds, and salt, and stir well.
  4. In a medium sized bowl, whisk together the coconut oil, maple syrup, almond extract, and flax seed mixture.
  5. Pour the wet ingredients into the dry and combine well.
  6. Stir in the dried cherries.
  7. Drop heaped tablespoons of the cookie dough onto the parchment paper about 2 inches apart. With wet hands, press them into a cookie shape – they won’t spread much.
  8. Bake for 17-20 minutes, or until golden brown at the edges.
  9. Remove from the oven and leave to cool on the baking tray for 5 minutes before transferring to a cooling rack.
Recipe by The Wholesome Fork at