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Overstuffed Oatmeal Breakfast Cookies

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Keyword: dairy-free, gluten free, peanut-free
Servings: 20 cookies


  • 1 egg
  • cup pure maple syrup
  • ½ teaspoon pure vanilla extract
  • cup cashew butter
  • ¼ cup coconut oil melted
  • ¼ cup finely chopped dates
  • ¼ teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • ¼ cup cassava flour
  • 1 cup old fashioned rolled oats
  • ¼ teaspoon baking soda
  • ½ cup sunflower seeds
  • cup shredded unsweetened coconut
  • ½ cup dried persimmons


  • Preheat oven to 350℉. Line a baking sheet with parchment paper.
  • In a medium-size bowl, mix together the egg, maple syrup, vanilla extract, cashew butter, coconut oil, chopped dates, salt, and cinnamon until everything’s well incorporated. Set aside.
  • In a large bowl, mix the cassava flour, oats, baking soda, sunflower seeds, and shredded coconut until all the ingredients are well combined.
  • Add the wet ingredients to the dry ingredients and stir until a dough is formed. Then fold in the dried persimmons.
  • Scoop a tablespoon of cookie dough onto the prepared cookie sheet, spacing them 2 inches apart.
  • To ensure a thinner cookie, flatten each cookie with the palm of your hand.
  • Bake for 15-20 minutes or until slightly golden. Enjoy!


Difficulty Level: Easy