Jump to Recipe· 5 from 5 reviews

These vegan oatmeal breakfast cookies with walnuts and tahini are perfect for a healthy morning treat or snack. Bonus: you’ll need just 7 everyday ingredients to make them!

Stack of 3 oatmeal chocolate chip cookies on a small white plate.

Features

  • Dietary Features: Vegan, oil-free and can be nut-free (omit walnuts).
  • Small batch recipe that makes just 8 cookies.
  • 113 calories per serving with 3 g of fat, 3 g of protein and 2 g of fiber.
  • Quick and easy to make with 7 ingredients in about 20 minutes.
  • Chocolate chips can be omitted or swapped for a different add-in for a lower-sugar alternative.
  • Yummy hearty and nutty morning snack, addition to breakfast or healthy treat any time of day! Great for kids (and adults) lunchboxes too!

Ingredient Notes

Visual list of ingredients for making tahini oatmeal breakfast cookies.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

  • Oats: Rolled oats or large-flake oats are best.
  • Flour: Use spelt or all-purpose flour. For a gluten-free breakfast cookies you can use a 1:1 gluten-free baking flour.
  • Walnuts: Swap for any nut, seed or other add-in you enjoy. Omit or use raisins for a nut-free recipe.
  • Maple Syrup: Can be substituted with agave if needed.
  • Tahini: The best tahini is smooth, creamy and slightly sweet with no bitterness. I like Soom and Arz Fine Foods. If you prefer, you can use almond butter or peanut butter.
  • Applesauce: Adds moisture and binding. The recipe calls for unsweetened applesauce but you can use sweetened if that’s what you have.
  • Chocolate Chips: For dairy-free cookies be sure to use a vegan chocolate chips like Enjoy Life or Camino brands. You could also use chopped dark chocolate.

Step-by-Step with Photos

Before You Start: Preheat the oven to 350 F and line a baking tray with parchment paper.

  • Add the oats, flour, walnuts and optional salt and cinnamon to a bowl and mix well.
  • Add everything else and mix until all the ingredients are well combined into a thick dough.
  • Scoop the cookie dough onto the baking sheet, flattening each cookie slightly. The cookies will not spread while baking, so create the shape you want before hand.
  • Chocolate chip cookie dough in a glass mixing bowl with a spoon.
  • 6 unbaked chocolate chip cookies on a baking tray.

Bake for 15 minutes until golden brown then let cool and enjoy!

Hand picking a chocolate chip cookie from a stack of cookies on a plate.

Notes

  • Nut-Free Option: Swap walnuts for sunflower seeds or pumpkin seeds.
  • Gluten-Free Option: Use all-purpose gluten-free baking flour instead of spelt or white flour.
  • Sugar-Free Option: Swap the chocolate chips for additional nuts, seeds or dried fruit or use a sugar-free chocolate chip like Lily’s.
Chocolate chip oatmeal cookies scattered around on a marble surface with a glass of milk in the background.

Storing

  • Let cool completely before storing.
  • Room Temperature: They store well in a sealed container for up to 4 days.
  • Fridge: Store in a sealed container for up to 1 weeks
  • Freezer: Store in an airtight container or freezer-safe bag for up to 3 months. Thaw briefly at room temperature before enjoying.

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Stack of 3 oatmeal chocolate chip cookies on a small white plate.

Vegan Breakfast Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Deryn
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 8
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
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Description

Small-batch breakfast oatmeal cookies made with tahini and applesauce for a delicious morning snack or treat.

Ingredients

Instructions

  1. Preheat the oven to 350 F (180 C) and line a baking sheet with parchment paper.
  2. Add the rolled oats, flour and walnuts to a large mixing bowl and stir to combine.
  3. Add the rest of the ingredients and mix until all the ingredients are well combined and the dough is thick and heavy.
  4. Scoop the cookie dough onto the baking sheet, making 8 cookies and flattening each slightly. The cookies will not spread while baking, so you can space them relatively close together.
  5. Place in the preheated oven and bake for about 15 minutes until the cookies are slightly browned at the edges.
  6. Remove the cookies from the oven then allow them to cool for 10 minutes on the baking sheet before transferring them to a rack to cool completely.

Notes

Storing: Let cool completely before storing. Store in an airtight container at room temperature for up to 4 days, in the fridge for up to 1 week or freeze in a freezer-safe bag or container for up to 3 months.

Tahini can be substituted with peanut butter, almond butter or sunflower seed butter.

Chocolate chips can be swapped for walnuts or raisins for a lower-sugar alternative. You can also add up to 1/4 cup additional add-ins if you like. Try: walnuts, pecans, raisins, cranberries, seeds, coconut, any chopped dried fruit etc.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 113
  • Sugar: 6 g
  • Sodium: 1.3 mg
  • Fat: 3 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Protein: 3 g

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