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Vegan Overnight Oatmeal Cookies

The perfect travel snack/breakfast.
Prep Time5 mins
Cook Time22 mins
Resting time12 hrs
Total Time12 hrs 27 mins
Course: Breakfast
Cuisine: American
Keyword: oatmeal, vegan, plant based, easy, baked, meal prep
Servings: 12 cookies
Author: thymeforhoney


  • 1 chia egg 1 tbsp chia seeds + 2 ½ tbsp water
  • ½ cup unsweetened applesauce
  • ½ cup pumpkin puree
  • 3 tbsp almond butter
  • ¼ cup coconut sugar
  • 3 tbsp coconut oil
  • 1 tbsp hemp seeds
  • ½ tbsp vanilla
  • ½ tsp cinnamon
  • ¼ tsp baking soda
  • Pinch of salt
  • ¼ cup raisins
  • ½ cup shredded coconut
  • 2 cup rolled oats


  • In a large mixing bowl, stir together the chia seeds and water. Allow it to rest while you gather the rest of the ingredients.
  • Next stir in the applesauce, pumpkin, almond butter, sugar, coconut oil, hemp seeds and spices. Once everything is incorporated, fold in the raisins, coconut shreds, followed by the rolled oats.
  • Cover the bowl (I like to use a dinner plate, which fits over the top of my favorite mixing bowl), and refrigerate overnight.
  • The next morning, set the bowl on the counter, and preheat your oven to 375 degrees. Line a baking sheet with parchment paper or a silpat.
  • The batter will seem dry and hard, but that’s ok! Use a spoon to scoop out about 2 heaping tablespoons of batter per cookie. Mold the batter in your hands to create a thick, flat disc. The batter won’t really spread in the oven, so whatever shape you create, will be the final product.
  • Make 12 cookies. Bake for 22 minutes, until the edges of the cookies start to turn a nice golden brown.
  • Allow the cookies to rest on the tray after baking for about 5 minutes before transferring them to a cooling rack. The cookies are best completely cool, so walk away if you have no self control.
  • Enjoy these cookies with your favorite cup of tea or coffee! Store in an airtight container for up to 4 days.