Vegan Oatmeal Breakfast Cookies
Small-batch breakfast oatmeal cookies made with tahini and applesauce for a delicious morning snack or treat.
Servings: 8
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.
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: 1cookie | Calories: 113kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Sodium: 1.3mg | Fiber: 2g | Sugar: 6g