No-Bake Breakfast Cookies

These oat-based unbaked cookies are great for breakfast on the go, a mid-afternoon treat, or a post-workout snack. They’ve got a lot going for them — nut butter, seeds, and dried fruits. They’re gluten-free (if using GF oats) and oil-free as well. Recipe and photo by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetite* reprinted with permission © 2015 Front Table Books.

No-Bake Breakfast Cookies

These oat-based unbaked cookies are great for breakfast on the go, a mid-afternoon treat, or a post-workout snack. This makes about 12 good-sized cookies.

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Course: Unbaked vegan sweets

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 12

Author: Veg Kitchen

Ingredients

• 1 1/2 cups old-fashioned rolled oats
• 1/3 cup natural almond or peanut butter
• 1/2 cup unsweetened applesauce
• 1 tablespoon nondairy milk or water
• 1/4 teaspoon vanilla-flavored liquid stevia
• 1 tsp. ground cinnamon
• 1 tablespoon teff
• 1 tablespoon hulled hemp seeds
• 1 tablespoon chia seeds
• 1/2 cup dried tart cherries

Instructions

• In a food processor, pulse the oats until broken into small pieces. Pour the oats into a large bowl and add the teff, hemp seeds, chia seeds, and cherries.
• Add the nut butter, applesauce, coconut milk or water, stevia, and cinnamon to the processor bowl. Process until very smooth.
• Scrape the mixture into the bowl with the oats. Stir until the mixture is thoroughly combined.
• Divide the oat mixture between 12 muffin cups and using damp fingers, press the mixture down to create a flat surface.
• Refrigerate the cookies until firm. Store in an air-tight container in the refrigerator for up to 1 week.

Variations

• For a chocolate cookie, omit the cinnamon and add 1 tablespoon cacao or cocoa powder and 1 tablespoon cacao nibs.
• Try using one ripe banana instead of the applesauce.
• Use your favorite dried fruit in place of the cherries.
• If you prefer, use maple syrup in place of the vanilla-flavored stevia.  Start with 1 tablespoon maple syrup plus 1/4 teaspoon vanilla extract.
• If you don’t have or don’t want to use teff, use additional hemp or chia seeds.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

• Here are more vegan breakfast recipes.
• Try some of our other no-bake and raw sweets.