30-Minute Chewy Vegan Oatmeal Breakfast Cookies with Nuts
Dec 4, 2024 (Last updated May 26, 2026) by Hannah Sunderani
These Oat Breakfast Cookies are soft and chewy, naturally vegan, loaded with wholesome pantry ingredients like oats, pumpkin seeds, walnuts, cranberries and chocolate chips. It’s a nourishing breakfast for busy mornings on the go. All you need is 1-bowl.
Now, let me tell you exactly how to make these deliciously chewy and crunchy vegan breakfast oatmeal cookies, so that you can enjoy them pronto!
Why You’ll Love My Recipe
They’re soft, chewy, loaded with crunchy toasted nuts, tart cranberries, gooey chocolate chips, and rolled oats. It’s a 1-bowl recipe, and freezer friendly. It’s truly the vegan breakfast cookie of my dreams.
The original recipe was inspired by the breakfast cookies that I buy at Summerhill Market in Toronto, which I load up on and freeze every time I visit. I used their ingredient list to make this copy cat, and actually now that I’ve had both I think these ones are actually better! Which is hard to believe!
These oat breakfast cookies are hands down one of my favourite cookie recipes I’ve created (and trust me, I’ve got a lot of good ones!). And a cookie recipe you can feel good about eating for breakfast? What could be better than that!
I can’t wait for you to try this recipe, so let me tell you how to make it so you can enjoy ASAP!
Hannah xx
Key Ingredient Notes
The ingredients for this recipe are simple and straightforward. Most of them you likely already have in your pantry. Here’s what you’ll need:
- Rolled oats – The base of these breakfast cookies. Make sure to use old-fashioned rolled oats instead of instant oats for the best hearty and chewy consistency!
- Walnuts and pumpkin seeds – Adds a gorgeous buttery crunch and fats, and makes this cookie recipe wholesome and filling! I’ve recipe tested this with pistachio and cashews and they’re also great substitutes.
- Spelt flour – Helps to add additional structure to the cookies while keeping the texture soft and tender. If you’ve made my Homemade Spelt Bread, you likely have some spelt flour leftover in the pantry!
- Coconut sugar – My favourite sweetener that’s not overly sweet. You can also substitute in light brown sugar if needed! I’ve recipe tested with this and it works beautifully.
- Dried cranberries – Adds a tart, chewy sweetness to the cookie, balancing the crunch from the nuts and chewiness from the oats. I also love using dried tart cherries as an alternative. It’s SO good!
- Bananas – Adds natural sweetness and helps bind the cookies together.
- Coconut oil – Similar to the mashed bananas, melted coconut oil helps to bind the cookie batter together. The coconut flavour is slight, but if you don’t love coconut, substitute in a refined coconut oil (it will be odorless!) or melted vegan butter.
- Dark chocolate chips – I prefer dark chocolate chips because they are the perfect balance of sweet and rich chocolate flavour. Feel free to sub in any vegan chocolate chips of choice!
How to Make Oat Breakfast Cookies
Making these homemade breakfast cookies is simple and straight forward. You don’t need to be a master baker to master this recipe. Here’s what you’ll do:
I hope you love these nourishing Oat Breakfast Cookies as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
30-Minute Chewy Vegan Oatmeal Breakfast Cookies
Ingredients
- 1/2 cup walnuts
- 1/2 cup pumpkin seeds
- 1 cup old-fashioned rolled oats (gluten-free)
- 1/2 cup spelt flour
- 1/3 cup coconut sugar
- 1/2 cup dried cranberries
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/3 tsp fine sea salt
- 2 bananas mashed (220g)
- 1/3 cup coconut oil melted
- 1 tsp vanilla extract
- 1/3 cup dark chocolate chips
Instructions
- Preheat the oven to 350F/180C. Line two baking trays with parchment paper.
- Place the walnuts and pumpkin seeds in a small skillet, place on the cooktop and toast on low heat until golden, stirring occasionally (4-5 minutes). Allow to cool, then roughly chop.
- In a large mixing bowl, add the oats, spelt flour, coconut sugar, cooled walnuts and pumpkin seeds, cranberries, cinnamon, baking powder and salt. Stir to combine.
- Add the mashed bananas, coconut oil, and vanilla, and stir to combine. Fold through the chocolate chips using a spatula, reserving a handful for the tops. Place the cookie dough in the fridge to chill for 10 minutes.
- Scoop 1/4 cup of the cookie dough onto the prepared baking trays. Flatten slightly using the back of a spoon into a cookie shape and round the edges with your fingers so they are smooth. (Note – these cookies won’t spread in the oven). Continue until you've used all the cookie dough and then press the remaining handful of chocolate chips on the tops.
- Bake the cookies in the oven until the edges are slightly golden, about 13-15 minutes. Do not overcook as they firm up as they cool. Remove from the oven and let the cookies cool for 10 minutes. Then, transfer the cookies to a wire rack to cool fully.
Notes
Approvals
Nutrition
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Love your recipes.
I’m celiac. What could I use instead of spelt flour for these cookie ?
These are INCREDIBLE! I’ve made these three times in a row—they are that delicious. Highly recommended. Thank you, Hannah, for such deliciousness.❤️🔥
Will a gluten free flour work in this recipe to replace the spelt flour?
Possibly almond flour or buckwheat?
I would go with an all purpose GF flour. The buckwheat might alter the taste because it has a strong flavour, but let me know if you give it a try!
These look delicious but I need to make them gluten free. What type of gf flour can I use?
I would use a gluten-free 1:1 substitute.