Oatmeal Breakfast Cookies

Breakfast cookies on a stone background, one broken in half.

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.

Course Breakfast, Cookies and Bars, Snack, Snacks

Cuisine American, Canadian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 257kcal

Author Alexandra Daum

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

Metric - Cups

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