No-Bake and Raw Sweets/ Raw Vegan Cooking/ Vegan Baking and Sweets/ Vegan Breakfast Recipes/ Vegan Recipes

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.

Vegan No Bake Breakfast Cookies by Ann Oliverio

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


  • 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


  • 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.


  • 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!

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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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