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Chocolate Oat Seed Cookies

These chocolate oat seed cookies are easy to make. They are vegan, dairy-free, and made without added sugar. They’re soft, lightly sweet from the bananas, and packed with fibre, making them a great option for breakfast or a filling snack. The dark chocolate adds a bit of indulgence, while the seeds bring texture and extra nutrition. For a gluten-free version, simply use certified gluten-free oats.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 ripe bananas
  • 1½ cups rolled oats
  • 1 Tbsp ground linseed or chia seeds
  • 1 Tbsp pumpkin seeds
  • 1 tsp vanilla extract
  • ½ tsp ground ginger optional
  • ½ cup chopped dark chocolate around 85% cocoa
  • Splash of oat milk if needed

Method
 

  1. Preheat the oven to 180°C and line a baking tray with parchment paper.
  2. In a bowl, mash the bananas with a fork until smooth.
  3. Add the oats, ground seeds, pumpkin seeds, vanilla, and ginger (if using). Mix well.
  4. Adjust the texture if needed - add a splash of oat milk if it’s too thick, or a few more oats if it’s too soft.
  5. Fold in the chopped chocolate.
  6. Shape the mixture into small patties using your hands and place them on the tray.
  7. Bake for about 20 minutes, until set and lightly golden.(Or air-fry for about 15 minutes.)
  8. Let them cool before serving- they will firm up slightly as they cool.
  9. Enjoy as a quick breakfast, snack or with a cup of tea.