Wholesome Oat Snackles (vegan, oil-free, gluten-free option)

There are a few snack and cookie recipes that get whipped up in my kitchen every week, including Tamari Roasted Chickpeas, Banana Oat Bundles, Maple Banana Bread, Hummus (hummus, and more hummus), and these…

Wholesome Oat Snackles from Let Them Eat Vegan.  I created these out of sheer immediate snack-necessity!  I was in the kitchen, looking for the quickest healthy snack I could bake up.  I didn’t even want to puree the bananas for bundles or banana bread.  So, I took some of my favorite ingredients and combined them in these very healthy, low-fat – and also lower-sugar cookies.

photo from LTEV, Oat Snackles in background (Monsta! Cookies in foreground)

These are not a dessert cookie, at least not in my opinion.  They do not have much sweetener, and are more like a mini-muffin than a cookie.  Hence, the name of snackle.  You’ll find that word in Dreenadictionary. ;)  And, also why you’ll find this recipe in the breakfast section of LTEV rather than in the cookie chapter.  So, make them for school (GREAT for school because they have no nuts) or work lunches, for a mid-morning or mid-afternoon power snack.  But, please, not for dessert my friends!

If you make these and aren’t used to baked goods with less sweeteners, then try adding a few tablespoons of a healthier dry sweetener such as coconut sugar, date sugar, or sucanat.

I made these recently and thought they looked darn cute lined up in a row.  Like little soldiers.  Snack soldiers… Snackle Soldiers!  (That’s it, I’m renaming!)

Wholesome Oat Snackles Snackle Soldiers wheat-free, optionally gluten-free, soy-free, oil-free, sugar-free Link to print/share

Sometimes muffins and snacks can be a little on the sweet side for parents and adults who are looking to reduce the amount of added sweeteners in their diet. While most of my baked goods such as muffins are pretty healthful, these little snackles are particularly low in sweetener. They are great for packing in lunches, or to curb midmorning cravings. It’s like having your oatmeal without the bowl!

1 cup rolled oats (use certified gluten-free for that option)

1 cup oat flour (use certified gluten-free for that option)

1/3 cup raisins (or cranberries, or combination of both)

1/4 cup unsweetened finely shredded coconut or hemp seeds

1 tsp baking powder

1 tsp cinnamon

1 tsp lemon or orange zest (optional, but adds beautiful essence)

¼ tsp sea salt

few pinches freshly grated nutmeg (optional, but adds extra flavor if not using zest)

1/2 cup unsweetened applesauce (see note for substitution)

1/4 cup pure maple syrup (see note)

2-3 tbsp non-dairy chocolate chips (optional if needing sugar-free)

Preheat the oven to 350°F. Line a baking sheet with parchment paper.  In a large bowl, combine the oats, oat flour, raisins, hemp seeds, baking powder, cinnamon, zest, salt and nutmeg, stirring to mix well. Add the applesauce, maple syrup, and chocolate chips. Stir until well incorporated.  Use a cookie scoop (or take spoonfuls, about 1 1⁄2 tablespoons in size) to transfer mounds of the batter to the baking sheet. Bake for 14 to 15 minutes, remove from the oven, and let cool on the pan for about a minute, then transfer to a cooling rack.  Makes 12-14 snackles!

Savvy Subs and Adds: You can substitute 1⁄2 cup of pureed overripe banana for the applesauce. Since very ripened banana is typically sweeter than unsweetened applesauce (and also a little thicker), you can then reduce the maple syrup to 2 to 3 tablespoons and add 1 to 2 tablespoons of nondairy milk.

Sweetener Note: To make these snackles slightly sweeter, add either extra raisins, or 1 to 2 tablespoons of an unrefined sugar such as Sucanat or coconut sugar. You can also add another 1 tablespoon of maple syrup (note that adding much more liquid sweetener will change the consistency of the batter).

Have you tried the snackles yet?  Have you made them with any variations?  

33 Responses to Wholesome Oat Snackles (vegan, oil-free, gluten-free option)

  1. Debbie says:

    Was tasty but mind did not look like ur pic. It came out very crumbly and not sure why. I used Coconut flour would that had been the cause? Should have not made a difference. I added more maple syrup and apple sauce but still did not hold together like it looks in ur pic. I had to actually hand roll it in order to hold it together. Do u have any suggestions because was very tasty just attempting to get the consistency correct.

    • Dreena says:

      Hi Debbie, glad you tried them. Unfortunately, yes, coconut flour is the culprit. It’s a very “thirsty” flour, and does not sub well for flours like oat, spelt, whole-wheat pastry – at least not in large amounts. So, if you used the full 1 cup of coconut flour it certainly would have had a very different texture. (I might try subbing in 2-3 tbsp of coconut flour, but no more here). If you try these again, go with the recipe as is and you’ll notice a very different texture – much more cooperative for scooping, and soft/moist after baking. Good luck! :)

  2. Jennifer says:

    This is probably a silly question, but can I used very mashed banana instead of pureed banana? I only ask because my food processor isn’t working and I am waiting for it to be fixed.

    • Dreena says:

      Hi Jennifer, for sure you can. Just mash it really well, so it is more like a puree than a chunky banana mash. I puree it b/c (1) it’s quick! and (2) it makes the fruit mash/puree so creamy – but for sure good ‘ol elbow grease will do the trick here. ;) Enjoy! (and no worries about double comments!)

  3. Sylvia says:

    These have become a staple in our home. Both my husband and I love them. He likes to eat them as dessert in a bowl with a little almond milk on top. I use them as a mid morning snack.
    Sylvia recently posted..Breakfast StapleMy Profile

  4. heidi says:

    This recipe is so flexible! I have made them as written, but today I used currants instead of raisins; was out of baking powder so put in baking soda; then wanted to use up some flour tidbits so instead of the oat flour, I used a combination of almond flour, ground-up pumpkin seeds (leftover from Healthy Happy LIbrarian’s waffles!), and oat flour. Even with all of these subs, these were great–maybe best yet! Thanks again.

  5. Gayle says:

    The name “Snackles” is just perfect for these little bites of yumminess! I used agave in place of the maple syrup but everything else as-written!! Complete heaven in a bite.

  6. Carmin says:

    Thanks for the recipe! I don’t have the hemp seeds (and I’ve never tried them-I’ll have to hunt them down) and my hubby is not a coconut fan, so I used some chopped pecans in place of them. Thankfully I made a double batch. They were great!

  7. Isabelle says:

    Thanks for the recipe! :) I added cranberries (frozen – cut in half), dried apricots and dates (organic) ;) I also used quinoa flour.

  8. Maria says:

    We love these Snackles! We have made them with no changes, and we just made a batch with raisins, peanuts, and chocolate chips. Thanks for all your great recipes.

  9. Jessica says:

    I made these along with Super Charge Me Cookies today and they are both GREAT! Even the hubby ate both recipes without any of the usual complaints about my healthier/vegan cookies. Thanks for another great recipe!!! It makes my heart happy to have healthy vegan snacks around for my kids.
    LOVE the new website!
    Now I need to buy some pumpkin so I can make the pumpkin version of these…

  10. Tasha says:

    Hi,
    I found your website the other day and really really really wanted to make these.
    However, living in the countryside in Spain means sometimes you find little friends living where they shouldn’t, like in my unopened bag of flour! :(
    I was determined to make them though and found a bag of ground almonds (bug free) and used this instead of the flour – Yummy! :)

    • Dreena says:

      eeeek Tasha! I remember finding critters in some bulk grains I bought – now I try to buy grains prepackaged, just b/c that really turned me off as, um, they multiplied. :-P I love almond meal, I bet that was a terrific adaptation, b/c the almond meal adds beautiful moisture and texture.

      • Tasha says:

        Just made some more.. but this time used custard apples instead of the banana or apple sauce.. again.. yummy.. also doubled the quantities.. snce they don’t last 5 mins once made! :)

  11. Katrina says:

    Hi Dreena! Thanks for the great recipe. I made these last weekend and they were wonderful. I loved that I could eat two (or three!) for breakfast and not feel guilty. I have been following the ppkids series and love it! If I could make a request….I would LOVE a ppkids article where you talk about how you get all your cooking and baking done, without feeling like you live in the kitchen and ignore your children so that you can create healthy meals and snacks for them! Especially when you have a toddler as well as older kids. How do you manage your time? I feel like my life is a constant seesaw, tipping back and forth between convenience (yet still vegan!) food with time to spare and making most everything myself while being so overwhelmed with dishes and feeling like I never spent any time with the kids. I’m desperate to find some sort of balance and would love your take on this subject! Thanks again!!!

  12. Kimberly says:

    Just made these today and they are a hit! Thanks for such a great recipe — Let Them Eat Vegan has been such a welcome addition to my cookbook collection.

  13. Just made your Banana Bites recipe from the PCRM site a couple days ago, which I think are exactly like the Banana Oat Bundles without the sweetener and the oil. They were excellent! The kids loved them and they were easy and fast to make. I will try these, too, without the maple syrup – and love this version with applesauce since my husband can’t eat bananas. Thanks!

    • Dreena says:

      Hi Jennifer, thanks for that! Yeah, I revamped them for the PCRM Kickstart program, and I now make them this way myself all the time! Thanks for letting me know – and I’m glad you recognized them as the bundles. :) Enjoy the snackles too!

      • I had to come back to tell you that we LOVE the Wholesome Oat Snackles. Just made them today with this flavor combo: zest of one orange, currants instead of raisins, shredded coconut instead of hemp seeds, coconut nectar instead of maple syrup (I am trying to use low glycemic sweeteners during my pregnancy, but next time I may not use any added sweetener), 2T of choco chips.

        I have been compiling a list of all the recipes I’ve made from LTEV and will be writing a review on my blog soon. You are indispensable in my kitchen, Dreena!

        • Dreena says:

          So great to know Jennifer! Thanks – and I must use currants more often myself, I typically forget about them and just automatically reach for raisins. Really glad you are enjoying them. :)

  14. Allison says:

    JUST made these last week, I was looking for something to make to snack on at work. My coworkers ate them up too! I have a bunch of recipes from that chapter on my list to make. Just want to add, I’ve been a long time reader of your blog and I greatly appreciate the plant powered kid series. We have a 7mo old and i know I’ll be going back to reference your posts as time goes on. Keep up the good work, and thanks!

    • Dreena says:

      Wonderful! And, thank you for your feedback about the ppkids series Allison. I plan to get another post up soon, they just typically take so long to write, and I also have had a bunch of food pics/recipes to share – but still coming. Hope your wee one is doing well and *maybe* sleeping through the night for you…??! :)

  15. Bethany says:

    I love these! I’ve already made them twice. They are the perfect snack for everyone – myself (busy mom), my hubby, and my 3-year-old son. It’s a classic Dreena recipe – chock full of nutrition, delicious, and loved by all! :)

    • Dreena says:

      Oh how nice of you Bethany! Thank you, and I’m delighted the whole fam can enjoy – definite perk when you find something EVERYONE likes!!

  16. Jane says:

    They are in the oven! I have had a hellishly busy 3 weeks at work and hadn’t made any treats for ages, and tomorrow we get a mini break away and I was so tired but thinking, ‘i must make some biscuits to take with us” but not feeling like baking then yr email arrived and there it was, JUST what i wanted to make, AND i had all the ingredients there ready to go! I will also post again when i have tasted them!

    • Dreena says:

      Jane, that’s great timing – glad to hear it! This time of year is so busy (actually, when is it not busy?)!! ;) That’s what I love about these, is I almost always have all the ingredients ready to go. Hope they make your mini-break a little easier and tastier. :)

      • Jane says:

        They are yum! Perfect snack food! Great for bush walking (trekking)! My changes (sorry i can never resist a couple) : about 3 X the lemon zest, (the aroma is divine and they don’t taste over lemony), and a tsp of vanilla paste, and about 2/3 heaped tsp of mesquite powder(I’m adding this to everything at the moment. it’s a superfood and has a caramelly sweetish taste….tho not discernible in the finished snackles).Thanks Dreena! Now I’m packing for going away!

  17. Terri says:

    I don’t usually make cookies, but this looked so yummy! I don’t have any oat flour, so I used buckwheat flour. It seems to have worked fine. I also used cacao nibs instead of chocolate chips. They added a nice crunch. Next time I have some overripe bananas, I’m going to try it with them. I love bananas in things like this!

    • Dreena says:

      Oh great, Terri! That’s resourceful, and glad the buckwheat flour worked out for you. I’m trying to like the flavor of buckwheat more myself, it’s not my favorite so I’m trying to get more cozy with it. :) Thanks for the note!

  18. Tiffany says:

    These look delicious! I’ll definitely try these next time! I made your pumpkin oat muffins today. I only had pureed pumpkin not pumpkin pie mix so I upped the spices and added a bit more sugar. Absolute perfection! Thanks Dreena :)

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