Vegan Gluten Free Turmeric Chai Spiced Oatmeal Breakfast Cookies on white marble counter

Vegan Turmeric Chai Spiced Oatmeal Breakfast Cookies

  • Author: Katie Adams
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 22 Cookies 1x


These cookies are so healthy I eat them for breakfast! Yes, when they are vegan, gluten- free, oil-free oatmeal, turmeric chai spiced breakfast cookies I am totally alright with eating these for a healthy breakfast and I think you will be too.



Dry Ingredients

  • 2 1/2 cups (275g) Rolled Oats
  • 1 cup (155g) Almond Flour
  • 1 cup (87g) Unsweetened Coconut (fine shavings)
  • 1/4 cup (45g) Chia Seeds
  • 2 teaspoons Ginger powder
  • 1 1/2 teaspoons Turmeric powder
  • 1 1/2 teaspoons Baking Powder
  • 1 teaspoon Cinnamon, ground
  • 1/2 teaspoon Sea Salt

Wet Ingredients

  • 4 ripe Bananas
  • 1 1/2 cups brewed Chia Tea (or non-dairy milk of choice)
  • 1/4 cup (80g) chopped Dates
  • 1/4 cup (75g) Raisins
  • 1/2 teaspoon Almond Extract (optional)

Nuts and Seeds

  • 1/2 cup (50g) Rolled Oats
  • 1/2 cup (48g) raw Walnuts
  • 1/4 cup (37g) raw Sunflower Seeds
  • 1/4 cup (39g) raw Pumpkin Seeds
  • 1/3 cup (30g) sliced Almonds
  • 2 tablespoons ground Flaxseed


  • 2 tablespoons vegan mini chocolate chips (optional)
  • A few pinches of coconut, chia seeds and pumpkin seeds


Watch Video to See How

  1. Preheat Oven to 350F
  2. Add Dry ingredients to a large food processor
  3. Process until oats and formed a somewhat medium fine flour
  4. Add Wet ingredients and process until a batter forms
  5. Pulse in Nuts and Seeds, not over processing because chunks of walnuts are yummy!
  6. Line 2 baking sheets with parchment paper
  7. Scoop cookie batter using a 1 1/2 – 2 tablespoon scoop onto parchment paper lined cookie sheet, leaving a little room between each cookie
  8. This recipe makes anywhere from 18 to 22 cookies depending on how you scoop them
  9. Top with toppings of choice
  10. Bake for 25 – 30 minutes until golden around edges
  11. Remove from oven and allow to cool for a few minutes before you dig in!


Keeps in an airtight container in the refrigerator for 5 days and they freeze well too. I have made these and froze them for up to a few weeks.

  • Category: Cookies, Breakfast
  • Method: Baking
  • Cuisine: Vegan, American, Gluten Free


  • Serving Size: 1 cookie
  • Calories: 216 calories
  • Fat: 11.4g
  • Carbohydrates: 2g
  • Fiber: 5.5g
  • Protein: 5.8g
  • Cholesterol: 0g

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