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Plant Based or Vegetarian
Always Gluten Free
All Natural Ingredients
oat cookies.jpg
oat cookies.jpg


Prep - 10 Minutes
Cook - 20 Minutes
12 Servings


Simple breakfast oat cookies with just a small handful ingredients. You can add as few as none or up to 3 tbsp of mix ins of you choice to this recipe. I like to keep them plain and simple and then drizzle them with some melted dark chocolate or spread on a little peanut butter!


  • 300g jumbo oats
  • 20g gluten free flour
  • ¼ tsp Pink Himalayan Rock Salt
  • 1 tsp vanilla extract
  • 30ml maple syrup
  • 1 large egg
  • 20g Pulsin Unflavoured Pea Protein
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • 180ml cashew milk
  • 60g raw cane sugar
  • 50g dark chocolate melted for topping (optional)
  • 2 - 3 tbsp mix ins (optional); seeds, chopped nuts, dried or fresh fruit (small pieces), chocolate chips


  • Preheat oven to 180C (350F).
  • Mix together pea protein, jumbo oats, flour, baking powder, salt and cinnamon in a large bowl.
  • Mix together cashew milk, maple syrup, egg and sugar in a jug.
  • Mix together wet and dry ingredients. Fold in mix ins if using any at this point.
  • Set to one side for 10 minutes.
  • Use a standard ice cream scoop to create 12 mounds of the oat mixture, placing each one as you go onto a large baking paper lined tray.
  • Press down to form cookies using your hands, shape around the edges using your fingertips if desired...purely for aesthetics!
  • Bake for 20 minutes.
  • Remove and allow to cool for 15 minutes. Top with melted chocolate if desired.
  • Store in a seal tight container for up to three days or freeze for a rainy day.

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Peachy Palate

I’m Shel but some people call me “Peachy”...I’m the food loving, fitness fanatic, blogger behind Peachy Palate, a website which is now my hub for all the paleo, keto and grain free recipes I create, hoping to inspire people to think outside the box, eating whole foods that truly nourish.


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