Vegan, Gluten Free Oatmeal Cookies

I get so happy every time I take my #CoolArtisanBreakfast and realise I got healthy cookies to start my day on right foot!




  • 1 cup gluten-free rolled oats
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup no-salt-added almond butter
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sunflower seeds, crushed nuts (almond, pistachio)


  • Pulse oats in a blender or food processor until finely ground and powdery. (Do not wash the food processor) In a large bowl, whisk together oat flour, baking powder, cinnamon, nutmeg and salt; set aside.  Add almond butter and vanilla and purée until creamy.
  • Drop heaping teaspoons of dough on the prepared baking sheets, spacing cookies about 1 inch apart. Gently flatten each cookie with the back of a spoon. Top them with sunflower seeds and crushed nuts. Bake until cookies are lightly browned on the bottom, 10 to 12 minutes.
  • Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack and let cool completely. Cookies will keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 weeks.

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