Vegan Oatmeal Breakfast Cookies
These Vegan Oatmeal Breakfast Cookies are easy and delicious. I created this recipe as a quick and easy mid-morning snack I could have before my workout. I like to make a big batch and keep them in my freezer for when I need something to tide me over between breakfast and lunch. These oatmeal cookies feature coconut, pumpkin seeds, and dark chocolate. They’re soft and super chewy.
You can use whatever nuts or seeds you prefer here. I think almonds, pecans, and pumpkin seeds are best! You can also feel free to add in some dried fruit like cranberries or dried cherries in place of the chocolate chips or in addition to the chocolate chips.
These cookies are filling and satisfying thanks to the combination of the healthy fats from the almond flour, coconut, pumpkin seeds, and coconut oil, plus the protein from the almond flour and pumpkin seeds, and complex carbohydrates from the oats. This helps stabilize blood sugar levels and leaves you feeling fuller for longer. These cookies are also naturally sweetened with dates for a natural sweetener filled with fibre.
For more cookie recipes, try my Chocolate Chip Cookies, Chocolate Chunk Oatmeal Cookies, or Oatmeal Coconut Date Cookies.
Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!
Vegan Oatmeal Breakfast Cookies
Ingredients
- 1 cup oats
- 1 cup almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup pitted dates
- 1/2 cup water
- 1/4 cup coconut oil melted
- 1 tablespoon almond butter
- 1/2 cup unsweetened shredded coconut
- 1/4 cup dark chocolate chunks
- 2 tablespoons pumpkin seeds can substitute any seed or nut
Instructions
- To prepare the cookies, add the oats, almond flour, baking soda, and salt to a small bowl. Stir to combine and set aside.
- Add the dates and water to a small blender. Blend until smooth.
- Add the blended date paste, melted coconut oil, and almond butter to your oat mixture. Stir until combined. Add the shredded coconut, chocolate chunks, and pumpkin seeds and gently stir until combined. Set in the fridge to chill for 10-15 minutes.
- Preheat your oven to 325 degrees Fahrenheit and line two cookie trays with a silicone liner or parchment paper.
- Roll the cookie dough into 14-16 even-sized balls. Place them on your prepared cookie trays and press down gently with the palm of your hand. Bake in your preheated oven for 9-11 minutes, or until slightly golden and soft. The cookies will set as they cool.
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