Vegan and gluten free oatmeal breakfast cookies packed with seeds and whole grain oats for an ultra healthy, delicious start to the day. Made with a rich base of sunflower seeds, these are nut free, sugar free, and high in protein.
Preheat the oven to 180°C (350°F) and grease or line a large baking sheet with parchment paper.
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.
220 grams rolled oats, 110 grams raw sunflower seeds
Place the flour into a large bowl and stir in the remaining oats, sunflower seeds, raisins, chia, pepitas, cinnamon, salt, and baking soda.
Add this to the oat mixture and use your hands to mix very well, until fully combined. There should be no streaks of flour remaining.
Form 10 large balls with the dough, each about a heaping 1/4 cup in size. Press them with your hands to flatten to about 3 cm (1 in.) high and place onto the prepared baking sheet.
Repeat until all of the dough has been used. 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 for up to a month.
Video
Notes
• See above for notes on substitutions and how to make these without a food processor.