These cookies are packed full of so many nutrient dense ingredients you could even eat them for breakfast! Yep, you read that right, these Healthy Vegan Oat Cookies are also gluten free, refined sugar free and plant based. Using only natural whole ingredients they are high in fibre, giving you a sweet snack that is going to keep you fuller for longer and great for digestive health too! Oh, and of course they taste amazing too!!

What you need to make these healthy vegan oat cookies

Made from standard store cupboard ingredients, which means you should be able to whip up a batch of these when ever the need strikes! The key ingredients you are going to need are:

Rolled Oats: you want to pick either a regular rolled oat or a jumbo oat variety, I have used both in the past to make this recipe. Avoid the quick oats that you can pick up in the supermarket as they will be too fine and won’t give you the chunky consistency you are after.

Dairy Free Milk: I used an almond milk to make the batch you can see pictured, but any dairy free milk will work. Just pick a variety that is unsweetened and ideally not a barista variety as they contain added oils and emulsifiers.

Coconut Oil: this helps to bind the cookies together. If you don’t coconut oil available, you could try using a vegan butter but you want an oil that is solid in consistency at room temperature so the cookies hold together.

Desiccated Coconut: helps to give a lovely flavour to the cookies, but can be left out if you don’t have available.

Ground Almonds: acts as a flour replacement allowing the cookies to be gluten free. The ground almonds help to bind the cookies together.

Maple Syrup: this can also be swapped out for any other liquid sweetener like agave or date syrup. If using maple syrup, whilst expensive try to pick one that is 100% maple. A lot of the cheaper options have carob syrup added to them to make them more cost effective and therefore allowing them to lower the price.

Chia Seeds: these seeds are another natural binding agent, just leave them to sit for 20 minutes to allow them to soak up the liquid and bind the mixture together. Naturally high in protein, chia seeds when left in liquid can swell to 4 times their size and end up with an almost gelatinous outer coating.

Spices (ginger & cinnamon): add a lovely warmth to the biscuits but you could also add nutmeg or allspice.

Chopped Walnuts: give the cookies a lovely subtle crunch and an extra hit of protein too!

Storage advice

You could make the cookie dough ahead of time and store in the fridge for up to 24 hours, until you want to bake them.

Once baked and cooled, store in an air tight container for up to 48 hours. Just note that they will get softer and a little more crumbly the longer they are stored.

Additions

I’ve purposefully kept the cookies quite simple to keep them healthy and accessible. But why not try adding these ingredients in to make them that extra bit special:

Chocolate chunks
Raisins, sultanas or dried fruit
Pumpkin or sunflower seeds

If you are looking for more healthy cookie inspiration, why not try my Jammie Dodger Blondies which are packed with chickpeas and peanut butter.