30-Minute Chewy Vegan Oatmeal Breakfast Cookies

breakfast oat cookies on a wire rack with a pink background

30-Minute Chewy Vegan Oatmeal Breakfast Cookies

Soft and chewy breakfast oat cookies that are naturally vegan, loaded with wholesome oats, toasted nuts, cranberries and chocolate chips. It's easy to make for busy mornings on-the-go. All you need is 12 simple ingredients!

Course Breakfast, Dessert, Snack, Sweets

Cuisine American, dairy-free, gluten-free, North American, refined-sugar free, soy-free, sugar-free, vegan, vegan baking

Diet Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 219kcal

Author Hannah Sunderani

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

US Customary - Metric

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

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. You can freeze for up to 3 months, let thaw to room temperature.

Nutrition