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Vegan Breakfast Cookies with Dates and Oats

Elina James
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Servings 14 servings
Calories 300 kcal

Ingredients
  

  • 1 cup rolled oats
  • ½ cup almond flour or whole wheat flour
  • ½ cup pitted dates, chopped finely
  • ¼ cup unsweetened applesauce
  • 2 tablespoons almond butter or peanut butter
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup chopped nuts (walnuts, almonds, or pecans)
  • 2 tablespoons chia seeds or flaxseeds
  • ¼ cup dairy-free chocolate chips (optional)

Instructions
 

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large bowl, combine oats, almond flour, baking powder, cinnamon, salt, nuts, and seeds.
  • In a separate bowl, mix chopped dates, applesauce, almond butter, maple syrup, and vanilla extract until smooth.
  • Add wet ingredients to dry ingredients and stir until fully combined. The mixture should be sticky but manageable.
  • Scoop tablespoons of dough onto the prepared baking sheet, flattening each slightly with the back of a spoon.
  • Bake for 12–15 minutes, until edges are lightly golden.
  • Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.