Description
Soft, chewy vegan oat breakfast cookies packed with nuts, seeds, and chocolate chips for a wholesome start to your day.
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
Instructions
- Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
- Toast the walnuts and pumpkin seeds in a skillet over low heat for 4–5 minutes, stirring occasionally until golden. Let cool, then roughly chop.
- In a large bowl, mix the oats, spelt flour, coconut sugar, toasted nuts and seeds, cranberries, cinnamon, baking powder, and salt.
- Add mashed bananas, melted coconut oil, and vanilla extract. Stir until combined, then fold in chocolate chips, reserving some for topping. Chill the dough for 10 minutes.
- Scoop 1/4 cup portions onto baking trays, flatten slightly, and shape into cookies. Press remaining chocolate chips on top.
- Bake for 13–15 minutes until edges are lightly golden. Cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Cookies will not spread during baking, so shape them before placing in the oven.
- Store in an airtight container for up to 4 days or freeze for longer storage.
- You can substitute spelt flour with all-purpose or gluten-free flour if needed.
- Add shredded coconut or chia seeds for extra texture and nutrition.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
