These vegan cookies are a delicious treat, made with gluten-free rolled oats, shredded coconut, raisins, and cinnamon powder. They are soft on the inside with crispy brown edges—just perfect as a snack or on-the-go breakfast. Warm them for a couple of minutes in plant milk, and each cookie becomes a hearty one-bowl hot oatmeal. These double-duty baked goods are guaranteed to become your favorite!
I often make these gluten-free, vegan cookies to enjoy during the week as a snack or quick breakfast. They are filling, warm, slightly sweet, and taste great when dipped in warm plant milk or a cup of coffee. And because they are nut-free, they are a great school snack as well. This recipe is also super easy to make, and it all comes together in no time.
A FEW NOTES ON SOME INGREDIENTS FOR MAKING THESE VEGAN OAT COOKIES
Unsweetened shredded coconut adds a rich, fresh coconut flavor and gives these cookies an extra chewy texture. Go for a fine shred because they will blend in better with the rolled oats. But I have used larger flakes before, and although they alter the texture a bit, it still works— the chips get deliciously crispy brown (see picture above.)
Seed butter adds a subtle salty taste, healthy fats, and helps create a firm texture. Choose a Tahini or sunflower butter. Tahini has a nutty flavor but with a hinge of bitterness. You won't taste it once baked, but you can increase the amount of maple syrup (as per the recipe) if you like your treats on the sweeter side.
A plantain can give baked goods a denser texture due to its starchiness, but it also adds natural sweetness. Choose a ripe one that is still yellow with black spots or substitute it with one firm yellow banana (no brown spots.)
USE THESE OAT COOKIES TO MAKE QUICK OATMEAL
Now here is the cool part. In just a couple of minutes, you can transform these cookies into hearty and delicious hot breakfast bowls. Soak one cookie (per serving) in warmed milk of your choice and break it down further while the liquid simmers for a couple of minutes. You can control the texture of your oatmeal and make it softer by simmering it longer. Top it with berries, nuts, seeds, hemp seeds, or any other topping of your choice. It is quick, warm, deliciously flavored, and nutritious!
MORE HEALTHY BREAKFAST RECIPES YOU MIGHT LIKE
- HEALTHY SWEET OAT FLOUR WAFFLES (GLUTEN-FREE, DAIRY-FREE)
- A CRUNCHY AND GLUTEN-FREE APPLE CRUMBLE
- SWEET BUCKWHEAT WAFFLES WITH WARM CINNAMON AND VANILLA
- GLUTEN-FREE BAKED CINNAMON DOUGHNUT
- GRAIN-FREE AND PROTEIN-RICH PLANTAIN PANCAKES
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These chewy vegan oatmeal raisin cookies are deliciously soft on the inside with crispy edges. They are also gluten-free, refined sugar-free, nut-free. Enjoy as a treat or make into a hearty one-bowl hot breakfast.
- 2 egg replacers or chia eggs
- 2 cups gluten-free rolled oats
- 1 cup unsweetened shredded coconut
- 1 tablespoon baking powder
- 1 teaspoon Ceylon cinnamon powder
- ½ cup black raisins
- 4 tablespoons tahini butter or sunflower butter
- ½ or ¾ cup maple syrup
- 1 cup packed sliced banana or plantain
- ½ teaspoon vanilla extract
QUICK BREAKFAST BOWL:
- 1 or two oat cookies
- 1 cup of your favorite plant milk
- 1 banana, peeled and broken into smaller pieces
- 1 teaspoon maple syrup or brown rice syrup (optional)
- Extra toppings like berries, nuts, seeds, etc.
MAKE OAT COOKIES
- Preheat oven to 350 °F / 180 ℃.
- Combine 2 tbsp egg replacer with 4 tbsp water to replace two whole eggs, set aside to thicken. Or combine 2 tbsp chia seeds with 6 tbsp boiling water. Mix well and let it sit for 5 minutes.
- Combine the dry ingredients in a large bowl.
- Place the seed butter, maple syrup, plantain, and vanilla extract in a high-speed blender. Blend until smooth.
- Pour the wet mixture into the bowl containing the dry ingredients. Add the reserved egg replacer. Stir well until thoroughly combined.
- Cover the bottom of a large baking sheet with baking paper. Take about ten to 12 large spoonfuls of the cookie dough and drop each onto the baking paper, leaving enough space in between (about 2 inches). Slightly flatten them with your fingers to even out the dough and shape them into round cookies.
- Bake for 25-30 minutes or until golden brown at the top with crispy edges—always check after 25 minutes. Take the baking sheet out of the oven and allow the cookies to cool for 10 minutes.
- Enjoy as a breakfast cookie with your favorite morning drink or make a one-bowl oatmeal breakfast (see recipe below). Store the cookies in a tin box or airtight container at room temperature for up to one week.
MAKE BREAKFAST BOWL:
- In a medium saucepan, add the plant milk and one Oat Cookie. Heat over medium heat.
- When the milk starts simmering, add the banana to the milk. Use a wooden spoon or a turner with a sharper end to further break down the cookie and banana while cooking. Allow the mixture to simmer for a few minutes. Frequently stir and loosen the oats into soft and mushy oatmeal (or preferred texture). Do not let the mixture come to a boil. Reduce the heat if necessary to maintain a gentle simmer.
- Serve in a bowl. If preferred, add additional toppings of your choice. Enjoy!