Samoa Oatmeal Breakfast Cookies (vegan, gluten-free, oil-free, no sugar added)
These samoa oatmeal breakfast cookies are super easy to make, healthy, and the perfect on-the-go breakfast. It only takes one bowl, wholesome ingredients, and just a few minutes. Make a big batch and enjoy it all week long.
It’s Girl Scout cookie season and the Samoas (or Caramel deLites) are my absolute favorite. These samoa oatmeal breakfast cookies are a healthier take on the OG and I love how nourishing they are. You can have it for breakfast, as a snack, or for dessert and feel great afterwards. It’s filled with fiber, healthy fats, and protein to keep you fueled.
To make these breakfast cookies, you just literally throw everything into the bowl and mix. It’s super easy and anyone can do it. I used Medjool dates blended with some hot water to sweeten the cookies. It adds a nice caramel flavor along with the maca powder. You can leave the maca out if you don’t have it, but I love the hormone balancing benefits of maca.
I like to make these cookies big and hearty, so you don’t feel like you aren’t eating much for breakfast. Each cookie is about 2.5-3 Tbsp (about a double cookie scoop) worth of dough and I flatten it slightly on the pan since it doesn’t spread while baking. They are done baking when they are semi-firm to the touch. They will set more while they cool as well.
These cookies taste amazing warm and fresh out of the oven, but will keep for about 3 days in an airtight container on the counter or in the fridge for 5 days. I love eating them either for a pre or post workout snack too. The kids love them, which is a big win for me. No one will even know they are vegan, gluten-free, oil-free, and have no sugar added (minus the chocolate chips).
If you make these samoa oatmeal breakfast cookies, tag me @nutsaboutgreens on Instagram so I can see your creations. Also, don’t forget to leave a comment below!
Samoa Oatmeal Breakfast Cookies (vegan, gluten-free, oil-free, no sugar added)
Ingredients
- 1 1/2 cup rolled oats
- 1/2 cup oat flour
- 2 Tbsp ground flaxseed
- 1/4 tsp sea salt
- 2 tsp maca powder (optional but adds a nice caramel flavor and nutritional boost)
- 1/4 cup almond or cashew butter (any nut/seed butter will work but know that it will change the flavor)
- 1 mashed ripe banana
- 1 tsp vanilla extract
- 6 large Medjool dates, pitted + 1/2 cup hot water
- 1 cup shredded desiccated coconut, plus more for topping
- 3/4 cup dairy-free chocolate chips (I used a mix of mini and regular size)
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- In a small food processor or blender, add the dates and water. Blend until mostly smooth. Pour into a large mixing bowl.
- Add the rest of the ingredients into the bowl except for the chocolate chips. Mix with a spatula until everything is well combined. Fold in chocolate chips.
- Scoop cookie dough into big cookie dough balls and place onto the prepared baking sheet. Mine were about 2.5-3 Tbsp. Flatten slightly with your palms (they won’t spread) and sprinkle more shredded coconut on top.
- Bake for 10-13 minutes until mostly firm to the touch. They will firm up more as they cool. Cool on the baking sheet for 15 minutes. Enjoy warm or place on a wire rack to cool completely. Store in an airtight container on the counter for 3 days or in the fridge for 5 days.
Loved these! I love that they are fruit-sweetened and have healthy flax abcs maca. I only had small deglet noor dates, not medjool, so I used one cup of those. Served these as dessert and everyone enjoyed them. I’m so full because I kept grabbing another cookie and ate too many.
Aw I’m so glad you liked them! They really are so addicting and filling!