Nutty Oat Choc Chip Breakfast Cookies (vegan)

A few months ago, I made some delicious pancakes and a Strawberry cream tart using delicious Flahavan’s oats. And now I have another super tasty oaty recipe for you!  Nutty oat choc chip breakfast cookies – they are easy to make, incredibly yum and packed with healthy and nutritious ingredients; oats, nuts, dates – so good!  I’m a big fan of Flahavan’s oats – I love their unique, naturally creamy taste and texture – such an amazing and healthy ingredient, and definitely not just for porridge! 

These cookies are perfect for breakfast or a post gym snack (I like to eat them with some plant based milk).

You might also want to check out my first two recipes as well – fluffy savoury oat pancakes topped with mushrooms, avocado and pesto dressing or a beautiful strawberry cream tart.  

All these recipes are made with whole grains and are a source of protein and fibre. Happy days! 

I really hope you love these cookies as much as I do.  Enjoy  Niki xx

For more oaty recipe inspiration, check out @Flahavansuk on Instagram.  #Excellentoats #NaturallyGood #Ad

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  makes aprox 25 servings
  15 minutes preparation time
  20 minutes cook time


  • 200g medjool dates pitted or dates soaked to soften for a few hours 
  • 3 small ripe bananas or 2 large
  • 3 tbsp almond butter 
  • 1 tsp vanilla essence 
  • 1 tsp cinnamon 
  • 1 tsp mixed spice 
  • Pinch sea salt flakes 
  • 1 tsp baking powder 
  • 75g ground almonds 
  • 150g Flahavan’s Organic Porridge Oats 
  • 4 tbsp chopped nuts 
  • 3 tbsp raw cacao nibs 


  1. Preheat your oven to 180c. 
  2. Pop the dates, banana & nut butter into your food processor or high speed blender and blitz until you get a paste. 
  3. Next add in the vanilla, cinnamon, mixed spice, salt, baking powder. Blitz again for a minute or so. 
  4. Add in the oats and ground almonds and pulse so that everything is combined. 
  5. Finally add in the cacao nips and chopped nuts and pulse a couple of times to mix through. 
  6. Grease your baking tray with a little coconut oil then either wet your hands before scooping up the mix with your hands, roll into a ball then place on the baking tray. Continue until you have used all the mix. 
  7. Flatten the cookies a little then bake for 18 minutes. 
  8. Top with more nuts and cacao nips – press in a little. 
  9. Allow to cool a little before eating – if you can! 

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!


Here's a sneak peak...


  1. Christine elwell on October 18, 2020 at 8:40 am

    These sound delicious but I don’t eat bananas , what could I substitute please ?

    • Niki on November 11, 2020 at 8:11 am

      Hi Christine
      You could try apple sauce or pumpkin puree

      Niki xx

  2. […] delicious. In winter, warming porridge is perfect. I love to make healthy breakfast bars and cookies, healthy and […]

    • Sandi on February 10, 2021 at 2:14 am

      These cookies are so good!! And thank you for introducing me to Flahavan’s porridge. Best I’ve ever tasted. Amazing!!

  3. […] 22 – Nutty oats choc chip breakfast cookies […]

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