Breakfast Cookies
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ½ cup warm water
  • 2 tsp chia seeds
  • ¼ cup raisins
  • 1 cup gluten-free rolled oats
  • 1 cup gluten-free rolled oats pulsed in a blender
  • ½ cup peanut butter alternative
  • ¼ cup maple syrup
  • 1 Tbsp raw pepitas
  • 1 Tbsp hemp hearts
  • 1 tsp cinnamon
  • 1 tsp vanilla
  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Pour 2 tsp chia seeds into warm water and give a gentle stir. Add in raisins if they are dry. Let sit at least 5 minutes.
  3. In a large bowl add the rolled oats and the pulsed rolled oats.
  4. Dump the Soy Nut Butter into the oats and stir well. I have best results "stabbing" the clumps with a wooden spoon.
  5. Pour in the chia seed/raisin water and maple syrup then stir well to incorporate everything.
  6. Sprinkle the remaining seeds, cinnamon and vanilla in the bowl then stir a final time.
  7. Use a spoon to scoop out a ball of dough slightly larger that a ping pong ball. Use wet hands to roll it into a ball then flatten it into a disk. The dough will not spread so the size will be the same after baking. You should have about 12 cookies.
  8. Bake for 10 minutes and allow to cool before eating. Store in air tight container and enjoy within 3-4 days.
Recipe by My Plant-Based Family at