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

Vegan Breakfast Cookies

  • Author: Deryn
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

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




  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.


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.


  • 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

Keywords: vegan breakfast cookies, tahini oatmeal cookies