Can I make them without flaxseed?

Yes chia seed gel is a great substitute (1 tablespoon chia seeds + 3 tablespoons water). Let it sit until it thickens.

What can I use instead of tahini?

Try sunflower seed butter, almond butter, or peanut butter. Just make sure it's smooth and not too dry.

Are these gluten-free?

Absolutely just make sure your oats are certified gluten-free if needed.

Can I freeze the dough instead of baking?

You can scoop dough balls onto a tray and freeze them raw. When ready, bake straight from frozen at 350°F and add 2–3 extra minutes to the bake time.

Do these taste sweet?

They're mildly sweet from the date paste and dried fruit not a dessert cookie, but sweet enough for breakfast or a snack.

How do I make them crunchier?

Bake them for an extra 3–4 minutes and let them cool completely uncovered to crisp up.

Healthy Breakfast Cookies: Vegan & Gluten-Free

Description

Soft, chewy, and naturally sweet, these healthy breakfast cookies are packed with oats, seeds, and dried fruit. Vegan, gluten-free, and perfect for meal prep!

Ingredients

1½ cups rolled oats
4 tbsp ground sunflower seeds or almond flour
½ cup sunflower seeds
¼ cup pumpkin seeds
3 tbsp chia seeds
4 tbsp hemp seeds (or sesame seeds)
¼ cup peanuts
2 pinches salt
1 tsp cinnamon
¼ cup raisins
¼ cup dried cranberries
½ cup date paste (see notes)
⅓ cup tahini
1 tbsp ground flaxseed
3 tbsp water

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, mix ground flaxseed with water and let sit 5 minutes to gel.
In a large bowl, stir together all dry ingredients.
Add the date paste, tahini, and flax egg to the bowl. Mix well until dough forms.
Scoop 1 tablespoon of dough per cookie onto baking sheet and flatten slightly.
Bake for 15 minutes or until golden on the edges.
Let cool completely on the pan before storing.

Notes

To make date paste: Soak 1 cup pitted dates in hot water for 10 minutes, then blend until smooth.
Swap tahini with almond, peanut, or sunflower seed butter.
Store in fridge for up to 7 days or freeze up to 2 months.
Make it nut-free by skipping peanuts and using sunflower seed butter.