Superfood Breakfast Oatmeal Cookies [Vegan + Gluten-Free]

Cookies stacked on a white plate with almond butter and milk in background.

5 from 14 votes

Superfood Breakfast Oatmeal Cookies [Vegan + Gluten-Free]

Make these hearty and healthy Superfood Breakfast Oatmeal Cookies [Vegan + Gluten-Free] which are naturally sweetened, and jam-packed with nutritious ingredients, and makes for the perfect handheld size for a real treat!

Prep Time10

Cook Time18

Total Time28

Course: Breakfast, Dessert, Snack

Keyword: baked, breakfast, chewy, chia seeds, classic, cookies, dairy-free, dessert, digestion, easy, fall recipe, food, gluten-free, healthy, homemade, indulge, oats, plant-based, pumpkin seeds, raisins, recipe, snack, soft, superfoods, sweet, vegan

Servings: cookies

Calories: 290kcal

Author: Shanika

Ingredients

COOKIES:

2 cups organic rolled oats, gluten-free
¼ cup Almond flour (See Notes!)
1 tablespoon chia seeds
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon sea salt
2 flax 'eggs' (That's 2 Tbsps flaxseed meal + 4 Tbsps WARM water!)
2 tsps vanilla extract
¾ cup Almond butter, softened (See Notes!)
½ cup pure maple syrup
⅓ cup organic dried cranberries
⅓ cup organic dried raisins
¼ cup pumpkin seeds
¼ cup chopped vegan chocolate, optional

US Customary - Metric

Instructions

TO MAKE THE FLAX 'EGGS':

Prep the 'flax eggs' by adding the flaxseed meal and warm water together in a bowl and stir together until combined and paste-like. Let sit for 5-10 minutes.

TO MAKE THE COOKIES:

Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large bowl, add in the ingredients: rolled oats, almond flour, chia seeds, baking powder, baking soda, cinnamon, salt, flax eggs, vanilla, softened almond butter, maple syrup, cranberries, raisins, pumpkin seeds, and chopped chocolate (if using), mixing everything together until until combined.
Using a medium-size scoop, scoop (about 3 Tbsps or so) each cookie dough onto the prepared baking sheet, leaving 1-2 inches between each cookie.
Bake for 15 to 18 minutes (checking it after about 12 minutes), or until the edges are golden brown.
Remove the cookies from the oven and cool cookies onto the baking sheet for a few minutes before enjoying them warm or letting them cool completely.
Enjoy with your favorite glass of dairy-free milk, tea, smoothie, or coffee.
Bon Appetit!

Notes

STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
FREEZE: You can also freeze your cookies so that you can store them longer and bake as needed to warm them through.
MAKE AHEAD: If you're not going to bake the cookies right away, you can make the dough and refrigerate for up to 2 days. When ready to use, soften at room temp. for a few minutes.
OATS: Ensure that your oats are certified GF (Gluten-Free). I used Thick Rolled Oats, but you can also use Old Fashion if preferred.
LARGER BATCHES: To make more cookies, simply double or triple the amount of ingredients!
FLOUR: If you don't have almond flour available, you can substitute with oat flour or a 1-to-1 baking GF flour.
SWEETENER: You can always use Agave, Honey (if not restricted to vegan), or date syrup, as a substitute.

Nutrition