Healthy breakfast cookies - vegan and sugar-free

Gesunde Frühstückskekse - vegan und zuckerfrei

gluten-free | vegan | sugar-free

Recipe by:Johanna from

Ingredients for the cookies

Makes approx. 23 pieces

  • 100g dates without stone
  • 50g Ruut manioc flour
  • 80g fine, gluten-free rolled oats
  • 20g coconut flour
  • 1 tsp ground psyllium husks
  • 60g ground almonds
  • 40g ground cashew nuts (or almonds)
  • 1 large pinch of salt
  • 1 ripe banana (approx. 100g peeled)
  • 1 tbsp apple puree (approx. 60g)
  • 1 tsp almond paste
  • 1 tsp solid coconut oil

Preparation of the breakfast biscuits

Tip :) Only use kitchen scales for our recipes and for weighing the flour.

  1. Pour boiling water over the dates and leave to soak for approx. 10 minutes.
  2. Mix the manioc flour, rolled oats, coconut flour, ground nuts and salt in a separate bowl.
  3. Drain the water from the dates and puree together with the banana, apple puree, almond paste and coconut oil.
  4. Add the dry ingredients and knead into a dough with your hands. Leave the dough to stand briefly so that the oat flakes can swell a little.
  5. Shape the dough into approx. 23 balls, place on a baking tray lined with baking paper and flatten slightly. Bake the cookies in a preheated oven at 180 degrees, top and bottom heat, for approx. 20 minutes.
  6. Leave to cool on a wire rack and enjoy.


  • The cookies tend to be softer, so not crispy.
  • They taste wonderful in the afternoon as a little energy boost or also for breakfast - for example, if you need something quick.
  • You can easily store them in an airtight container for 4-5 days.


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