Vegan Chocolate Oatmeal Cookies | Gluten-Free

These Vegan Chocolate Oatmeal Cookies are easy to make and ready in 15 minutes. They are healthy, gluten-free, oil-free and refined sugar-free. It’s the perfect breakfast or quick snack for all oatmeal lovers!

 


oat cookies vegan

Vegan Chocolate Oatmeal Cookies

Who doesn’t like cookies? And who doesn’t like cookies for breakfast? Certainly not me!

These oatmeal cookies have been one of my two go-to breakfast cookie recipes for the past few years – the other one being my 3-Ingredient Oatmeal Chocolate Chip Cookies. I love these cookies so much because they only take 15 minutes to prepare and are very healthy, filling and delicious.

 

vegan cookies

chocolate oat cookies

How to Make these Vegan Oat Cookies

To make these oat cookies, all you have to do is combine oats, cacao powder and unsweetened shredded coconut in a bowl. Then, add in the mashed banana, agave syrup or maple syrup and peanut butter and combine with a spoon.

Then, divide the mixture in four equal parts and form four cookies with your hands. At this point I like to top each cookie with one almond because it adds a nice crunchy texture. You can also top them with chocolate chips if you want to make double chocolate oat cookies!

Finally, place the cookies on a lined baking tray and bake 12-15 minutes at 180C or 350F. You will know the cookies are ready when your kitchen starts to smell amazing!

 

healthy cookies banana

Easy and Delicious Cookies for Breakfast

Who said you can’t have cookies for breakfast?

These cookies, as well as my 3-Ingredient Oatmeal Chocolate Chip Cookies, have been my favorite on-the-go breakfast for the last few years. I just love how easy, healthy, filling and delicious they are. I hope you will love them as much as I do!

 

How to Store these Chocolate Oat Cookies

These cookies are great for meal-prep. You can easily double or triple the recipe so you always have healthy cookies ready for breakfast or snack time. I store them in the fridge in an airtight container for up to 1 week. These glass containers are great if you want to meal prep.

 

gluten-free healthy cookies

healthy vegan chocolate cookies

Are these Oatmeal Cookies Gluten-Free, Oil-Free and Refined Sugar-Free?

Yes, yes and yes!

These cookies are made with oats, cacao powder, shredded coconut, mashed banana, peanut butter and agave syrup. You can omit the agave syrup if you want or use maple syrup instead. Sometimes I add it but most of the time I don’t and the cookies end up just as delicious.

 

oatmeal cookies recipe

 

I hope you guys will love these Vegan Chocolate Oatmeal Cookies! They are:

 

  • Super easy to make
  • Healthy
  • Gluten-free
  • Oil-free
  • Refined sugar-free
  • Filling
  • Great for breakfast, dessert and meal prep!
  • Simple and delicious

 

Have fun baking!

Nolwenn ☀

 

 

PIN ON PINTEREST 😊

banana oat cookies

 

More Vegan Recipes with Oats:

 

5 from 2 votes
oat cookies vegan
Vegan Chocolate Oatmeal Cookies | Gluten-Free
Prep Time
3 mins
Cook Time
12 mins
Total Time
15 mins
 

These Vegan Chocolate Oatmeal Cookies are easy to make and ready in 15 minutes. They are healthy, gluten-free, oil-free and refined sugar-free. The perfect breakfast or quick snack for all oatmeal lovers!

Course: Breakfast, Cookies, Dessert
Keyword: Vegan Chocolate Oatmeal Cookies
Servings: 4 cookies
Author: Blooming Nolwenn
Ingredients
  • 1/2 cup gluten-free oats (50 g)
  • 1 heaped tsp cacao powder
  • 1 tbsp unsweetened shredded coconut
  • 1 ripe banana, mashed
  • 1 tsp agave syrup or maple syrup
  • 1 tsp natural peanut butter, unsalted
  • 4 almonds, to decorate (optional)
Instructions
  1. Preheat oven to 350F or 180C.

  2. Add oats, cacao powder and unsweetened shredded coconut to a small bowl and combine with a spoon.

  3. Add in mashed banana, agave syrup or maple syrup and peanut butter. Combine until everything is well-incorporated.

  4. Scoop one heaped tablespoon of the mixture and place it on a lined baking tray. Form a cookie with a spoon or your hands and repeat the process with the remaining dough. I made 4 large cookies.

  5. Top the cookies with almonds and press down gently so the almonds stick to the cookies.

  6. Bake for 12-15 minutes, then transfer to a cooling rack and allow to cool completely. Store at room temperature in an airtight container for up to 1 week. Enjoy!

Recipe Notes

Recipe adapted from my 3-Ingredient Oatmeal Chocolate Chip Cookies.

SHOP THE RECIPE

Here are some of the items I used to make these vegan oatmeal breakfast cookies:

 

Glass Containers — great containers to store leftovers or for meal prep

Measuring Cups and Spoons — my cooking and baking essentials

Freezer Bags — very useful if you want to double the recipe and freeze the cookies

Gluten-Free Oats — great quality, organic oats

Natural Peanut Butter — dry-roasted, no added salt, no added sugar, no palm oil

Agave Syrup — delicious and organic agave syrup

Maple Syrup — 100% pure maple syrup

Shredded Coconut — unsweetened shredded coconut. Adds a delicious taste to the cookies!

 

⭐ Instagram ⭐ Pinterest ⭐ YouTube ⭐

 

Easy Carrot Cake Bites

DID YOU MAKE THIS RECIPE?

Tag me on Instagram (@bloomingnolwenn) and use the hashtag #bloomingnolwenn so I don’t miss your post. I will gladly leave you a comment and share your picture in my story 🙂

 

Please note that this post contains affiliate links. You can read my full disclosure at the bottom of the page.
Follow:

4 Comments

  1. Flo
    April 30, 2019 / 3:09 pm

    I try tomorrow morning 😉

  2. May 3, 2019 / 9:23 pm

    Your cookies look delicious! I love oatmeal cookies. 🙂

    • May 4, 2019 / 9:13 am

      Thank you so much, Ela! Oatmeal cookies are so easy to make 🙂
      Nolwenn ☀

Leave a Reply

Your email address will not be published. Required fields are marked *