No-Bake Breakfast Cookies

Vegan No Bake Breakfast Cookies by Ann Oliverio

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 Appetitereprinted with permission © 2015 Front Table Books.

No-Bake Breakfast Cookies
Recipe type: Unbaked vegan sweets
Cuisine: Vegan / Healthy
Prep time: 
Total time: 
Serves: 12
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.
  • 1½ cups old-fashioned rolled oats
  • ⅓ cup natural almond or peanut butter
  • ½ cup unsweetened applesauce
  • 1 tablespoon nondairy milk or water
  • ¼ teaspoon vanilla-flavored liquid stevia
  • 1 tsp. ground cinnamon
  • 1 tablespoon teff
  • 1 tablespoon hulled hemp seeds
  • 1 tablespoon chia seeds
  • ½ cup dried tart cherries
  1. 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.
  2. Add the nut butter, applesauce, coconut milk or water, stevia, and cinnamon to the processor bowl. Process until very smooth.
  3. Scrape the mixture into the bowl with the oats. Stir until the mixture is thoroughly combined.
  4. Divide the oat mixture between 12 muffin cups and using damp fingers, press the mixture down to create a flat surface.
  5. Refrigerate the cookies until firm. Store in an air-tight container in the refrigerator for up to 1 week.


  • 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.

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1 Comment

  • Reply
    Julia Roberts
    May 13, 2015 at 1:33 am

    Wow, it looks delicious. Planning to prepare it one day. And thanks for sharing.

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