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Seedy Peanut Butter Oatmeal Cookies on Baking Tray Overshot
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Seedy Peanut Butter Oatmeal Cookies | Flour-Free, Vegan

These high fibre vegan cookies are so delicious, you forget that they are actually good for you! Filled with only whole-food ingredients, no fillers or refined flours or sugars. Have them for an after dinner treat or snack on the go!
Prep Time10 minutes
Cook Time15 minutes
Course: Snack
Cuisine: Canadian
Keyword: diabetic no bake cookie, peanut butter oatmeal cookies no egg, peanut butter oatmeal cookies vegan
Servings: 18 cookies
Calories: 166kcal
Author: Rachel Dickens

Ingredients

  • 1 cup peanut butter natural
  • 1/3 cup honey unpasteurized
  • 1 cup oats rolled
  • 1/2 cup sunflower seeds raw
  • 1/2 cup pepitas raw (pumpkin seeds)
  • 1/2 cup sesame seeds raw

Instructions

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • While the oven is pre-heating add all of the cookie ingredients to a large mixing bowl. Using a wooden spoon, mix all the ingredients until everything is well combined. If the mixture is too dry, add some water. If it is too wet, add some more oats.
  • Take a small amount of mixture, about 2 tablespoons worth, into the palm of your hand. Roll the mixture to form a small ball, and then flatten it slightly with the palm of your other hand before placing it on the baking sheet.
  • Repeat this for the remaining mixture, this should make 16-18 cookies. If you are finding the mixture is sticking to your hands, wet your hands in-between forming each cookie.
  • Once all the cookies are formed, place the baking sheet on the upper-third rack of the oven. Bake for 15 minutes. Check the cookies, they should be semi-firm to touch but still a little soft. They will harden upon cooling.

Notes

MAKING VEGAN COOKIES

As honey is technically not vegan, you can sub in maple syrup. Maple syrup is not as sticky as honey so the cookies can become drier. Check the cookies after 11 minutes of baking to prevent dry cookies.

MAKING THESE COOKIES GLUTEN-FREE

All the ingredients in these seedy cookies are naturally gluten-free. Oats can become contaminated with gluten during processing so those that have celiac disease and must follow a strict gluten-free diet should make sure they purchase certified gluten-free oats.

MAKING NO-BAKE COOKIES

As mentioned above, these cookies are delicious raw. Simply roll the mixture into small balls in the palms of your hand, flatten slightly, and cool in the fridge or freezer until you are ready to eat. If you find the mixture is too sticky, the option to roll the balls in sesame seeds, desiccated coconut or hemp hearts.

SEED VARIATIONS

You can use any seed you like. I love adding sliced almonds to these cookies, and they even taste great with a few poppy seeds added in. Try adding a few tablespoons of chia or flaxseed, or whatever seed you have sitting in your pantry.
*nutrition analysis done on 18 cookies.