Vegan and gluten free oatmeal cookies totally packed with seeds and whole grain oats for ultra healthy, delicious breakfast cookies. Made with a rich base of sunflower seeds, these are nut and sugar free and very high in protein.
Course Breakfast, Snack
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 10large cookies
Ingredients
220grams/ 2 cups rolled oatsdivided
110grams/ 3/4 cup raw sunflower seedsdivided
60grams/ 1/4 cup raisins
50grams/ 1/4 cup chia
40grams/ 1/4 cup pepitas
1teaspooncinnamon
½teaspoonsea salt
½teaspoonbaking soda
120grams/ 1/2 cup dates*
70grams/ 1/4 cup coconut oil
60ml/ 1/4 cup oat milkor another non-dairy milk
Instructions
Preheat the oven to 180C / 350F and grease or line a large baking sheet.
Place 110 grams / 1 cup of the oats and 70 grams / 1/2 cup of the sunflower seeds into the bowl of a food processor fitted with the blade attachment. Mix on high for a minute or two, until a coarse flour forms. Place the flour into a large bowl and stir in the remaining oats, sunflower seeds, raisins, chia, pepitas, cinnamon, salt, and baking soda.
Blend the dates, coconut oil, and milk in the food processor until the dates have broken down and a paste forms. Add this to the oat mixture and use your hands to mix until fully combined.
Form large balls with the dough, each about a heaping 1/4 cup in size. Press them with your hands to flatten to about 3cm high and place onto the prepared baking sheet. Repeat until all of the dough has been used, and then bake for 13-15 minutes or until the edges of the cookies are golden.
Remove from the oven and cool for about ten minutes on the baking sheet before removing and cooling fully on a rack. They'll be a little fragile until they're completely cool. Store in a sealed container on the counter for up to three days** or freeze.
Notes
• If you don't have a food processor or just don't feel like making oat flour, I've also made these with about 3/4 cup of spelt flour in place of the oat flour when I've been low on oats. They're a little more cake-like that way but still great. • In terms of substitutions, the chia has to stay, but you could switch out the sunflower and pumpkin seeds for others like flax or sesame, and the raisins can be changed with any other kind of dried fruit. Try another spice other than cinnamon (vanilla, nutmeg, cardamom, but half the amount). * The mixture will be quite stiff, really use your hands to get in there and mix until no streaks of flour are left. **I'm sure the cookies keep longer than three days, it's just that they haven't lasted longer than that in our house!