Vegan Oatmeal Breakfast Cookies
on Jun 23, 2021, Updated Aug 22, 2024
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These vegan oatmeal breakfast cookies are made in one bowl in 30 minutes with just 7 simple ingredients. Perfect for a morning treat or snack anytime!
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
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.
Dietary Adjustments
- 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.
Step-by-Step Instructions
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.
Bake for 15 minutes until golden brown then let cool and enjoy!
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.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Vegan Oatmeal Breakfast Cookies
Ingredients
- 3/4 cup rolled oats, 82 g
- 1/2 cup spelt flour or all-purpose flour, 70 g
- 1/3 cup chopped walnuts, 40 g
- 1/4 cup maple syrup, 85 g
- 2 tbsp tahini, 30 g
- 2 tbsp unsweetened applesauce, 30 g
- 1/4 cup chocolate chips, 50 g
- 1/2 tsp cinnamon, optional
- 1/8 tsp salt, optional
Instructions
- Preheat the oven to 350 F (180 C) and line a baking sheet with parchment paper.
- Add the rolled oats, flour and walnuts to a large mixing bowl and stir to combine.
- Add the rest of the ingredients and mix until all the ingredients are well combined and the dough is thick.
- 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.
- Place in the preheated oven and bake for about 15 minutes until the cookies are slightly browned at the edges.
- 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.
I loved these. Perfect amount of sweetness for me to consider it a “treat”. Super easy to make.
I loved these. Perfect amount of sweetness for me to consider it a “treat”. Super easy to make.
I was looking for a pantry-friendly, heathy breakfast cookie and this was perfect! I was out of tahini and subbed it with sunflower butter, and also used pumpkin seeds due to my sons nut allergy..oh, and I was feeling super lazy so I put it in a 9” round pan and made bar cookies.
We really enjoyed this and I appreciate it because the recipe is on the smaller side so I don’t have to bother with freezing leftovers. Great balance sweet and salty!
I look forward to trying different variations too! Thanks for the simple and sweet recipe!
Love the idea to make them in a pan, sounds delicious! Glad you enjoyed them.
These turned out great. I’ll be making again for sure as they are a great alternative to muesli bars. They were really so fast to prepare and great to do with my son.
I think next time I would add raisins.
I make this often! I always double the recipe and swap out the chocolate chips for raisins. I have made them with tahini but prefer using almond butter. Best breakfast cookies ever!
Thanks, Angela! Glad you like them!
Only needed one bowl, one sheet pan, they aren’t too sweet, and are such a good base for breakfasty add-ins! I threw in chia seeds and raisins and am enjoying a few for breakfast as I type this.
Glad you’re enjoying them! Thanks for the review.
Very good! added a few tbsp of dried cranberries and a little more applesauce!
These are great! They taste SO good, are easy to make, and Are basically guilt free goodness!