Name: Soft and Chewy Oat Breakfast Cookies (Vegan)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup walnuts; 1/2 cup pumpkin seeds; 1 cup old-fashioned rolled oats (gluten-free); 1/2 cup spelt flour; 1/3 cup coconut sugar; 1/2 cup dried cranberries; 1 tsp ground cinnamon; 1/2 tsp baking powder; 1/3 tsp fine sea salt; 2 bananas (mashed, 220 g); 1/3 cup coconut oil (melted); 1 tsp vanilla extract; 1/3 cup dark chocolate chips

Why You’ll Love Soft and Chewy Oat Breakfast Cookies Recipe

These cookies are hearty, flavorful, and easy to make in just 30 minutes. They have a soft texture with just the right amount of chewiness, plus a delicious mix of crunchy walnuts, pumpkin seeds, sweet cranberries, and rich chocolate chips. Since they are vegan and can be made gluten-free by using certified gluten-free oats, they are a great option for a variety of diets. They also make a convenient grab-and-go breakfast or lunchbox snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup walnuts
1/2 cup pumpkin seeds
1 cup old-fashioned rolled oats (gluten-free if needed)
1/2 cup spelt flour
1/3 cup coconut sugar
1/2 cup dried cranberries
1 tsp ground cinnamon
1/2 tsp baking powder
1/3 tsp fine sea salt
2 bananas, mashed (220g)
1/3 cup coconut oil, melted
1 tsp vanilla extract
1/3 cup dark chocolate chips

Directions

Preheat the oven to 350°F/180°C and line two baking trays with parchment paper.

Place the walnuts and pumpkin seeds in a small skillet and toast them over low heat for 4 to 5 minutes, stirring occasionally, until golden. Let them cool, then roughly chop.

In a large mixing bowl, combine the oats, spelt flour, coconut sugar, toasted walnuts, pumpkin seeds, dried cranberries, cinnamon, baking powder, and sea salt.

Add the mashed bananas, melted coconut oil, and vanilla extract. Stir until everything is well combined. Fold in the chocolate chips, reserving a small handful for topping. Chill the dough in the refrigerator for 10 minutes.

Scoop 1/4 cup portions of dough onto the prepared baking trays. Flatten each portion slightly with the back of a spoon and shape the edges with your fingers. Since the cookies do not spread while baking, shaping them before they go into the oven is important. Press the reserved chocolate chips onto the tops.

Bake for 13 to 15 minutes, or until the edges are lightly golden. Be careful not to overbake. Let the cookies cool on the tray for 10 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes 12 cookies and takes about 30 minutes from start to finish. That includes 10 minutes of preparation, 10 minutes of chilling time, and 13 to 15 minutes of baking time.

Variations

You can easily customize these breakfast cookies based on what you have on hand. Swap the walnuts for pecans or almonds for a different nutty flavor. Replace the pumpkin seeds with sunflower seeds or chopped hazelnuts. Raisins, chopped dates, or dried cherries work well in place of cranberries. For a different flour option, whole wheat flour can be used instead of spelt flour. You can also leave out the chocolate chips for a less sweet breakfast cookie or add shredded coconut for extra texture.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week. They also freeze well for up to 2 months. To freeze, place the cooled cookies in a freezer-safe container with parchment paper between layers.

To reheat, warm a cookie in the microwave for about 10 to 15 seconds or in a low oven for a few minutes until soft and slightly warm.

FAQs

Can I make these cookies gluten-free?

Yes, you can make them gluten-free by using certified gluten-free rolled oats and a suitable gluten-free flour substitute in place of spelt flour.

Are these cookies sweet enough for dessert?

They are lightly sweetened, making them ideal for breakfast or snacking, but the chocolate chips and cranberries also make them enjoyable as a healthier dessert.

Can I use quick oats instead of rolled oats?

Rolled oats are best for texture, but quick oats can work in a pinch. The cookies may turn out a bit softer and less chewy.

What can I use instead of coconut sugar?

Brown sugar or another granulated sweetener can be used instead of coconut sugar, though the flavor may be slightly different.

Can I replace the coconut oil?

Yes, melted vegan butter or another mild-flavored oil can be used instead of coconut oil.

Why do the cookies need to chill before baking?

Chilling helps the dough firm up, making it easier to scoop and shape while also improving the texture of the finished cookies.

Do these cookies spread while baking?

No, these cookies hold their shape in the oven, so you should flatten and shape them before baking.

Can I make them without chocolate chips?

Yes, the chocolate chips can be omitted if you prefer a less sweet or more breakfast-focused cookie.

How ripe should the bananas be?

Very ripe bananas are best because they mash easily and provide more natural sweetness and moisture.

Can I freeze the dough instead of the baked cookies?

Yes, you can portion and shape the dough, then freeze it. When ready to bake, thaw slightly and bake as directed, adding a minute or two if needed.

Conclusion

Soft and chewy oat breakfast cookies are the kind of recipe that makes busy mornings easier and more delicious. They are simple to prepare, full of wholesome ingredients, and easy to adapt to your taste. Whether you enjoy them fresh from the oven, pack them for a snack, or freeze a batch for later, these cookies are a reliable and satisfying option to keep on hand.