Vegan Oatmeal Cookies


1. Preheat the oven to 180°C (or 160°C fan). Line a baking tray with baking paper.
2. In a small bowl, mix the 2 tbsp chia seeds with 6 tbsp water and pop in the fridge for 5 minutes.

3. Chop the dark chocolate into small, chip-like pieces, and put in a large mixing bowl with the oats, pumpkin seeds, cinnamon and salt.

4. Make a well in the middle of the oat mixture, and add the mashed banana, melted butter (or coconut oil), and chia seed-water mixture from the fridge. Add a dash of vanilla essence and stir well to combine.

5. Using your hands, divide the mixture into 8. First mould each eighth into a ball, then flatten to create a cookie shape. Place on the baking tray with a space between each cookie. 6. Bake for 25 minutes, or until the cookies take on a golden-brown hue.


Tip: if you use coconut oil instead of butter, these cookies are suitable for vegans.

Recipe by
Guest Author
Prep time
10 minutes
Cooking time
25 minutes

This simple vegan oatmeal cookie recipe makes the most of five energy-supporting foods! Whip up a batch and enjoy one when you need an energising snack. 


Recipe by Fiona Lawson

  • 180g Nairn's Gluten Free Scottish Porridge Oats
  • 3 ripe bananas, mashed
  • 30g butter or coconut oil, melted
  • 2 tbsp chia seeds + 6 tbsp water
  • 2 tbsp pumpkin seeds
  • 40g 85% dark chocolate, chopped
  • half tsp cinnamon
  • dash vanilla essence
  • Pinch salt

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