Soft & Chewy Oat Breakfast Cookies (Vegan)
Dec 4, 2024 (Last updated Jan 9, 2025) by Hannah Sunderani
Soft & Chewy Oat Breakfast Cookies (Vegan)
These Healthy Oat Breakfast Cookies are soft and chewy, naturally vegan, loaded with wholesome ingredients, and easy to make for busy mornings on-the-go. All you need is 1-bowl and 12 simple ingredients!
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 healthy 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
These Oat Breakfast Cookies are….
- Soft
- Chewy
- Crunchy
- Vegan
- 1-bowl recipe
- Loaded with healthy wholesome ingredients
- Easy to make
- Freezer friendly
- Soy-free
- Husband-approved
- Fit girl approved
Key Ingredient Notes
- 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 buttery crunch as well as healthy fats, additional protein, and omega-3 fatty acids!
- 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 natural sweetener that’s not overly sweet. You can also substitute in light brown sugar if needed!
- Dried cranberries – Adds a tart, chewy sweetness to the cookie, balancing the crunch from the nuts and chewiness from the oats.
- 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 couldn’t be easier!
Begin by toasting the nuts and seeds. Place the walnuts and pumpkin seeds together in a small skillet over low heat on the cooktop. Stir occasionally for 3-5 minutes, or until the walnuts and pumpkin seeds are golden and fragrant. Once nicely toasted, allow to cool, then roughly chop.
Next, add the toasted walnuts and pumpkin seeds to a large mixing bowl, along with the rolled oats, spelt flour, coconut sugar, dried cranberries, ground cinnamon, baking powder, and fine sea salt. Stir well to combine.
Add the mashed bananas, melted coconut oil, and vanilla extract, and stir to combine.
Fold in the chocolate chips using a spatula, reserving a handful of chocolate chips to press into the top of the breakfast cookies.
Now before scooping, it’s important to place the cookie dough in the fridge to chill for about 10 minutes. This will help keep the cookies together as you transfer them to the cookie tray, and the cookies yield a chewier texture and nice thick cookies that won’t overspread.
After 10 minutes, scoop ¼ cup mounds of the cookie dough onto the prepared baking trays, leaving space between each.
Flatten each cookie mound slightly using the back of a spoon into a cookie shape and round the edges with your fingers so they are smooth.
Note that these cookies won’t spread in the oven, so make sure you like the shape before baking!
Lastly, press the remaining handful of chocolate chips into the tops of the cookies and bake until the edges are slightly golden, about 13-15 minutes.
Do not overcook as the cookies will continue to firm up as they cool. Let the cookies cool for about 10 minutes directly on the baking sheet before transferring to a wire rack to cool completely to room temperature. Enjoy!
Recipe FAQs
Are these vegan breakfast cookies gluten-free?
These breakfast cookies are not gluten-free because they contain spelt flour. If you don’t have an allergy to gluten, but find whole grains hard to digest, these cookies still may work for you, especially if you use sprouted spelt flour! I prefer my Homemade Spelt Bread over traditional Wheat Bread for this exact reason – many find it much easier to digest.
How long will these cookies keep?
These oat breakfast cookies will keep for up to 1 week in an airtight container in the refrigerator. If you are layering the cookies in a storage container, they should not stick together, but to be sure you can always place a piece of parchment paper between each layer.
Can I double the recipe and freeze the excess?
Absolutely! As a busy mom of two, that’s my favourite way to make these cookies so I can quickly defrost and thaw any time I need it. Feel free to double or triple the recipe (make as much as you need) and flash freeze the cookies before freezing for up to 3 months.
More Baked Breakfast Recipes You Might Like:
- Baked Apple Oatmeal
- Easy & Sweet Blueberry Banana Baked Oatmeal
- Baked Apple Oatmeal Cups
- Cinnamon Swirl Banana Bread
I hope you love these Healthy 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.
PIN IT ON PINTEREST
Like this recipe? Save it for later! Pin it on Pinterest.
Soft and Chewy Oat Breakfast Cookies (Vegan)
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
LEAVE A COMMENT
AND RATE THIS RECIPE!
We love hearing from you! If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Thank you!
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!