Oatmeal Breakfast Cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 cookies
Description
Vegan and gluten-free oatmeal breakfast cookies packed with seeds and whole grain oats for a healthy, delicious start to the day. Made with a rich base of sunflower seeds, these are nut-free, added sugar-free, and high in protein.
Ingredients
- 220 grams (2 cups) rolled oats divided
- 110 grams (¾ cup) raw sunflower seeds divided
- 60 grams (¼ cup) raisins or dried cranberries
- 50 grams (¼ cup) chia seeds
- 40 grams (¼ cup) pumpkin seeds the shelled kind, they should be green
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 120 grams (½ cup) soft dates
- 70 grams (¼ cup) coconut oil
- 120 ml (½ cup) non-dairy milk
Instructions
- Grease or line a large baking sheet with parchment paper and set aside.
- Place 110 grams (1 cup) of the oats and 70 grams (½ 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 (2 cups) rolled oats, 110 grams (¾ cup) raw sunflower seeds
- Place the flour into a large bowl and stir in the remaining oats, sunflower seeds, raisins, chia seeds, pumpkin seeds, cinnamon, salt, and baking soda.220 grams (2 cups) rolled oats, 60 grams (¼ cup) raisins or dried cranberries, 50 grams (¼ cup) chia seeds, 40 grams (¼ cup) pumpkin seeds, 1 teaspoon cinnamon, ½ teaspoon sea salt, ½ teaspoon baking soda, 110 grams (¾ cup) raw sunflower seeds
- Blend the dates, coconut oil, and milk in the food processor until the dates have broken down and a soft paste forms.120 grams (½ cup) soft dates, 70 grams (¼ cup) coconut oil, 120 ml (½ cup) non-dairy milk
- 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.
- Preheat the oven to 180°C (350°F) and set the dough aside for the chia seeds to hydrate while the oven preheats.
- Form 12 balls with the dough, each about ¼ 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
Storage: these will keep for a couple days in a sealed container at room temperature, but should be refrigerated for longer storage, up to a week.
Freezing: place cooled cookies in an airtight container and freeze for up to a month, thawing at room temperature as needed.
If you prefer smaller cookies, form the dough into 16 cookies and bake for 9 to 11 minutes instead.
After retesting this recipe as of 2026, I've increased the amount of milk to make a sturdier cookie. If the previous iteration has been working well for you, use half the amount of milk. There have been no other changes.
Nutrition
Serving: 1cookie | Calories: 257kcal | Carbohydrates: 28g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 153mg | Potassium: 293mg | Fiber: 5g | Sugar: 7g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.