If you’re looking for a healthy and delicious breakfast on the go or snack, these vegan breakfast cookies will tick all the right boxes. Packed with fibre, naturally sweetened and gluten free. Perfect snacks to pack in the lunch box too.
Are you a ‘serial snacker’? I most certainly am! And I skip breakfast quite a lot (I’ve actually been doing a lot of intermittent fasting in the last few months) because I always seem to be in a rush in the mornings. So, these healthy vegan breakfast cookies have been absolute life savers. Even my daughter, who is really fussy about her food, asked me to pack a couple of cookies in her lunch box yesterday. And that says a lot!
Why you’ll love these healthy oatmeal cookies
- They’re nutritious
- Rich in fibre
- Free from refined sugar
- Super easy to make
- Crunchy & delicious
- Fun to make with kids
- Gluten free
- Flax seed (also known as linseed)
- Porridge oats (gluten free)
- Baking soda
- Cranberries (or raisins)
- Pumpkin seeds
- Sunflower seeds
- nut butter. I used crunchy nut butter but you can use almond butter, cashews butter as well.
- Maple syrup. Agave syrup works too. Or honey for a non-vegan version.
- Coconut oil
Watch how to make
Step by step guide
To start with, gather all the ingredients together.
Combine all dry ingredients in a mixing bowl.
In a jug, whisk all wet ingredients together until smooth.
Then add the wet ingredients into a bowl with dry ingredients & mix well. You might want to mix the ingredients with your hands, to ensure all the oats are coated well.
Form the cookies into balls, place on the baking tray lined with parchment paper (or baking mat) and flatten slightly.
A great thing about these cookies is that you can add your own twist on them and use your favourite cookie fillings, for instance:
- Desiccated coconut
- Chocolate chips
- Sesame seeds
Just mix in a handful of your favourite ingredient into the batter before you start forming a cookie.
Can I make my breakfast cookies nut free?
Yes, you can. Use pumpkin seed or sunflower seed butter instead of peanut butter.
Once the cookies have completely cooled down, store them at room temperature in an air-tight container. They will keep up to 3 days. You can also warm them up for a few minutes in the oven just before eating, if you prefer them warm.
Can I freeze oatmeal cookies?
These cookies freeze well. Wrap each cookie in tin foil individually and place them into a zip lock bag or air-tight container. They will keep in the freezer for up to 2 months. To defrost, take the cookies out of the freezer and thaw at room temperature until fully defrosted. Re-heat in the hot oven for a few minutes until the cookies are warm.
On the lookout for more healthy breakfast cookie recipes?
Try some of the readers’ favorite recipes below:
- HEALTHIER SOFT PUMPKIN & CHOCOLATE CHIP COOKIES (VEGAN)
- HEALTHY BANANA, PEANUT BUTTER & OAT COOKIES (VEGAN, GF)
- HEALTHY GLUTEN FREE CHOCOLATE COOKIES
In closing, if you recreate this recipe, I’d be delighted to read your comments and hear your feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest so I don’t miss them.
See you next week.
Healthy vegan breakfast cookies (no banana)
- 2 tablespoons ground flax seed (linseed)
- 200 g gluten free porridge oats (2 cups)
- ½ teaspoon baking soda
- 1/4 teaspoon sea salt
- ½ teaspoon ground cinnamon
- 50 g dried cranberries (1/4 cup)
- 50 g pumpkin seeds (1/4 cup)
- 40 g sunflower seeds (1/4 cup)
- 100 g nut butter of choice (I used peanut butter) (1/3 cup)
- 80 ml maple syrup (1/3 cup)
- 1 tablespoon vanilla extract
- 3 tablespoons coconut oil melted
- Preheat the oven to 180C / 365F / Gas mark 4 and line a baking tray with parchment paper or baking mat. Set aside.
- In a mixing bowl, combine all dry ingredients.
- In a jug, or a small bowl, combine all the wet ingredients and whisk until smooth.
- Pour the wet ingredients into the bowl with dry ingredients. Mix until well combined. You might want to mix with your hands to ensure all the oats are well coated.
- Roll the dough into a ball, transfer onto a baking tray and flatten out with the back of your hand.
- Bake in the oven for 15 minutes or until golden brown.