Chronicle Books has a great blog (check it out if you haven't). I loved their post on Sweet & Easy Vegan and tried two recipes from the book, both breakfast cookies.
The first recipe was for Maple-Peanut Breakfast Cookies. I substituted the flour with a gluten-free mix so that my boyfriend could try them. We're both peanut butter lovers, and loved them. Author Robin Asbell recommends storing the cookies in an air-tight container in the refrigerator. Despite my doubts, the cookies were crispy straight from the fridge and I didn't even warm them up before eating. They made a quick and easy breakfast (for the 2 days they lasted!).