Gingerbread Breakfast Cookies (gluten-free, dairy-free, vegan option)
If you’re looking for a cozy, flavorful treat that’s perfect for busy mornings or coffee breaks, these Gingerbread Breakfast Cookies (gluten-free, dairy-free, vegan option) are about to become your new obsession. Imagine warm spices, crunchy walnuts, oatty goodness, and a touch of sweet molasses—all wrapped up in a cookie you can enjoy any time of day. Plus, they come together easily with wholesome ingredients, and there’s a vegan option so everyone at your table can enjoy a batch fresh from the oven.
Ingredients You’ll Need
Every ingredient here has a job to do—some add sweetness, others bring that irresistible chew, and the spices tie everything together with a true gingerbread spirit. Stock your pantry with these, and you’ll be ready for delicious success (including a vegan option) any time a craving strikes!
- Oat flour (certified gluten-free): Gives the cookies a tender, slightly cakey texture while keeping everything wholesome and gluten-free.
- Oats (certified gluten-free): Adds fiber, structure, and a hearty bite—old-fashioned oats work best for texture.
- Ground flax seed: Adds nutrition and a subtle nuttiness, plus helps bind the cookies (especially handy for the vegan option).
- Walnuts, finely chopped: Lend a lovely crunch; feel free to swap for pecans if desired, or omit for a nut-free or vegan option.
- Cinnamon and ginger: The essential gingerbread duo for that cozy, spicy aroma.
- Cloves, nutmeg, and allspice: Deepen the spice profile and give a traditional holiday taste.
- Baking soda: Helps the cookies rise and stay soft in the center—don’t skip it!
- Salt: Balances and brightens all the sweet and spicy flavors.
- Almond butter: Adds richness, natural moisture, and helps the cookies hold together (works great in the vegan option).
- Maple syrup: Naturally sweetens the dough and the glaze, infusing every bite with cozy, earthy notes.
- Molasses: Traditional in gingerbread, it brings depth and that unmistakable flavor (can be replaced with date syrup for the vegan option if you prefer.
- Vanilla: Rounds out the flavors and adds irresistible aroma.
- Egg: Binds and enriches the dough; for the vegan option use a flax egg (1 tbsp ground flax mixed with 2.5 tbsp water).
- Powdered sugar: The base for the sweet maple glaze—choose organic for a vegan option.
- Almond milk: Thins out the glaze while adding a little creamy flavor.
- Maple syrup (for glaze): Doubles up the maple vibes and keeps the topping naturally sweet.
How to Make Gingerbread Breakfast Cookies (gluten-free, dairy-free, vegan option)
Step 1: Preheat and Prep
Set yourself up for baking bliss by preheating your oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper to ensure nothing sticks—plus, this means easy cleanup later. This first step is all about setting the tone for quick, fuss-free cookie making!
Step 2: Combine Dry Ingredients
In a medium mixing bowl, stir together the oat flour, oats, ground flax seed, chopped walnuts, cinnamon, ginger, cloves, nutmeg, allspice, baking soda, and salt. Each of these wholesome ingredients helps build layers of flavor and texture in your Gingerbread Breakfast Cookies (with vegan option, so don’t skimp on those spices!
Step 3: Mix Wet Ingredients
In a separate small bowl, whisk together the almond butter, maple syrup, molasses, vanilla, and egg. If you’re going for the vegan option, simply swap in a flax egg instead of the egg. The goal is a creamy, cohesive mixture bursting with that sweet-spicy gingerbread aroma.
Step 4: Bring it All Together
Pour the wet mixture into the dry ingredients and stir until everything is just combined. You want to mix thoroughly, but don’t overwork the dough—just enough so everything holds together. Don’t worry if it looks a little sticky; that’s what helps give these cookies their perfect, chewy bite (even in the vegan option).
Step 5: Shape the Cookies
Use a spoon (or cookie scoop if you’re feeling fancy) to portion out dough mounds onto your lined baking sheet. These cookies won’t spread much, so take a second to flatten each one with your hand or the back of a spoon. Uniform size means even baking and a great presentation, every time.
Step 6: Bake
Slide the tray into your oven and bake for 8–10 minutes. Keep an eye on things—when the tops are set and lightly golden, you’re ready to go. The smell of warm gingerbread filling your kitchen might just be the best part of this step!
Step 7: Make the Maple Glaze
While the cookies are cooling, whisk together the powdered sugar, almond milk, and maple syrup in a small bowl. If you want a thinner glaze, just add a splash more milk. This drizzle is the final flourish—and it’s easy to make vegan option by using plant-based ingredients.
Step 8: Glaze and Enjoy
Wait until your cookies have cooled completely before drizzling on the glaze (otherwise it’ll melt right off). Use a spoon for rustic swirls or a piping bag for fancy stripes, and let the glaze set for a few minutes before serving. That sweet, maple kick is totally worth the wait!
How to Serve Gingerbread Breakfast Cookies (gluten-free, dairy-free, vegan option)
Garnishes
For a little extra flair, sprinkle your glazed cookies with extra chopped walnuts, a dusting of cinnamon, or even finely chopped candied ginger. For a simple vegan option, coconut flakes work beautifully, adding a snowy look and pleasant chew.
Side Dishes
Pair these cookies with your morning smoothie, a steaming cup of coffee, or some spiced chai. For a heartier breakfast, serve them alongside a bowl of fresh fruit or dairy-free yogurt—especially if you want to keep things in line with the vegan option.
Creative Ways to Present
Stack the cookies on a festive plate and drizzle with extra glaze right before serving for a showstopper effect. You can also wrap a few in parchment and tie with twine for adorable homemade gifts. These cookies even double as a sweet treat for holiday brunch spreads, especially when you mention there’s a vegan option available for guests!
Make Ahead and Storage
Storing Leftovers
Once completely cooled and glazed, keep the cookies in an airtight container at room temperature for up to three days. If you opt for the vegan option, these cookies tend to stay moist and soft even longer, thanks to the flax and almond butter.
Freezing
You can freeze the unglazed cookies for up to three months—just lay them out on a tray to freeze, then transfer to a freezer bag. When ready to enjoy, thaw and add fresh glaze for best texture. The vegan option freezes particularly well, making these great for meal prep or holiday batches!
Reheating
Pop cookies (without glaze) in a 300-degree oven for about 5 minutes to warm them up and refresh that just-baked flavor. Add glaze after reheating to avoid melting. For the vegan option, this quick oven refresh keeps things soft and chewy without any dryness.
FAQs
Can I make these cookies without nuts?
Absolutely! Simply leave out the walnuts or replace them with sunflower or pumpkin seeds for crunch. This makes the cookies even friendlier for allergies or when you want an extra nut-free vegan option.
How do I make a vegan option for the glaze?
The glaze is super easy to make vegan—just ensure your powdered sugar is certified vegan and stick with almond or any non-dairy milk. Maple syrup naturally fits the vegan option perfectly.
Can I use regular eggs instead of flax eggs?
Yes, if you’re not avoiding eggs, a regular large egg works just fine. But for the vegan option, the flax egg creates the same chewy texture and helps bind the cookies together just as well as a chicken egg.
What’s the best way to store the cookies after glazing?
Once the glaze is set, keep the cookies in a single layer in an airtight container. If stacking, separate layers with parchment so the glaze doesn’t stick. This tip works great whether you made the classic or vegan option.
Can I make the dough in advance?
Definitely! Just mix your dough, scoop it onto a tray, and chill for up to 24 hours. This actually helps the flavors meld—and it makes for extra easy baking in the morning. The vegan option dough holds up beautifully overnight in the fridge.
Final Thoughts
There’s so much to love about these Gingerbread Breakfast Cookies: they’re easy, cozy, and endlessly adaptable—plus there’s a vegan option for anyone who needs it. Whether you’re baking for yourself, friends, or a crowd, give these a try and fill your mornings with a warm cookie hug!
Print
Gingerbread Breakfast Cookies (gluten-free, dairy-free, vegan option)
- Total Time: 25 minutes
- Yield: Makes about 12 cookies 1x
- Diet: Gluten Free
Description
These gingerbread breakfast cookies are a delightful gluten-free and dairy-free treat that can even be made vegan. Perfect for a cozy morning or a snack on the go, these cookies are packed with warm spices and topped with a sweet maple glaze.
Ingredients
Dry Ingredients:
- 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
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 1/3 cup almond butter
- 2 tbsp maple syrup
- 1 tbsp molasses
- 1/2 tsp vanilla
- 1 egg (or egg substitute for vegan option)
Glaze:
- 1 cup powdered sugar
- 1 tbsp almond milk
- 1 tbsp maple syrup
Instructions
- Gingerbread Breakfast Cookies
To begin, preheat your oven to 375°F and line a baking pan with parchment paper.
- Dry Ingredients:
In a medium mixing bowl, combine oat flour, oats, flax seed, walnuts, cinnamon, ginger, cloves, nutmeg, allspice, baking soda, and salt.
- Wet Ingredients:
In a small mixing bowl, whisk together almond butter, maple syrup, molasses, vanilla, and egg.
- Combine Ingredients:
Pour the wet ingredients into the dry ingredients and mix until well combined.
- Baking:
Scoop the cookie dough onto the prepared pan, flatten each cookie, and bake for 8-10 minutes or until set.
- Maple Glaze
In a small bowl, whisk together powdered sugar, almond milk, and maple syrup until smooth. Adjust the consistency with more milk if needed.
- Finishing:
Drizzle the glaze over the cooled cookies using a spoon.
Notes
- You can substitute the walnuts for pecans or almonds if preferred.
- For a vegan option, use a flax or chia egg instead of a regular egg.
- Store the cookies in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
Keywords: gingerbread cookies, gluten-free cookies, dairy-free cookies, breakfast cookies, vegan cookies
