Vegan, Gluten-Free Lemon Cranberry Oatmeal Breakfast Cookies

Sep 4, 2019Recipes

Have you ever tried breakfast cookies? 


They’re great for the busy fall mornings when you need a quick grab n’ go breakfast. As a non-morning person, these are perfect for me on those early TV morning show days when I have to run out the door!
These cookies are vegan, gluten free and nut free making them safe for schools. 

Please note, these cookies do contain ground flaxseed as a substitute for eggs. I used dried cranberries in this recipe, but you are welcome to use other dried fruit you like.

Prep Time 10 mins | BAKE TIME 15 MINS | Total Time  25 mins | yIELD 12 


  • 1 Tbsp ground flax
  • 2 1/2 Tbsp warm water
  • 2 1/2 cups old fashioned oats, gluten free if needed.
  • 3/4 cups flour, gluten free or all purpose.
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • 1/2 cup + 1 tablespoon non-dairy milk (rice or oat)
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 tsps lemon zest
  • 2 tsps lemon juice
  • 1/2 cup dried cranberries


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, mix ground flax with warm water. Set aside.
  3. In a large bowl, combine oats, flour, sugar, baking powder, ground cinnamon and salt.
  4. Add all wet ingredients (non-dairy milk, maple syrup, vanilla extract, lemon zest lemon juice). Mix until everything is combined. Add dried cranberries and mix.
  5. Using a ¼ cup scoop (a standard ice cream scoop works well), scoop the batter onto parchment paper. Bake for 15-17 minutes.


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Meet Michelle

Welcome, I'm Michelle! I'm a TV and digital media registered dietitian and Asian cuisine content creator based out of Hamilton, ON Canada!


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