These little snackles are great for packing in lunches, for snacking, or to curb midmorning cravings. It's like having your oatmeal without the bowl!

By Dreena Burton,


  • 1 cup rolled oats
  • 1 cup oat flour
  • 1/3 cup raisins
  • 1/4 cup unsweetened finely shredded coconut or hemp seeds
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 tsp lemon or orange zest (optional, but adds a beautiful essence)
  • 1/4 teaspoon 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 tablespoons non-dairy chocolate chips (optional)


  • 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 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.


    Savvy Substitutions and Additions: 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 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).

Comments (19)

(5 from 11 votes)

Recipe Rating

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Cori T.

Yum! The orange zest makes them taste like Christmas! I had all the ingredients in my pantry already, easy and will definitely make again.


Can I substitute almond flour and get the same consistency

Lisa, Forks Over Knives Support

Hi Pamela, The cookies would be a lot denser and richer with a straight substitution of almond flour. If you don't want to use oat flour a closer match would be wheat flour, sorghum flour, or brown rice flour. We haven't tested these flours in this recipe, but suspect that it'll work fine. If you decide to try it, let us know how it goes!

Becky D

These are fantastic!! Easy to make and keep on the counter for a quick snack. I have not put in hemp seeds or chocolate chips and replaced raisins with craisins since that is what I usually have on hand. Do you have any idea how many calories are in these?

Lisa, Forks Over Knives Support

Hi Becky, That's great to hear that you enjoyed this recipe, thanks for sharing your experience. We are currently working on adding nutritional information to all our recipes and anticipate for this feature to be live on the website in coming months. Please stay tuned for updates!


I had to swap out the oat flour for coconut flour- not sure if that's what did it but these came out just terrible. They wouldn't ball together, so I baked them as more of a crumble, and it's just very bland. Will try the oat flour the next time...


Also, I had to swap the hemp hearts for ground flax


Easy to make and delicious! I added the lemon zest and nutmeg, really great flavors.


These are delicious. They freeze really well and even taste great still partly frozen if you can't wait. I like to use roasted cacao nibs instead of vegan chocolate chips. The zest and nutmeg really elevate these snackles!


A new favorite!! I used orange zest, dried cranberries, and dark chocolate chips. Yum! Yum! Yum! Gonna make a double batch next time.


???... What are the nutritional values, per Each mound (8 mounds per batch). I'm primarily concentrating on: protein, carbs, fiber, sugar. This Snackles are perfect for the "on the run" energy and vitality !


Super happy to have found this recipe! Not too sweet and easy to put together. The other comments are true: the orange zest (I bet lemon is good too - I only had oranges) + the nutmeg really pops!! I substituted flax seeds for the hemp and I didn't have any raisins so I just chopped up some medjool dates. Yummy yummy!


The recipe came out great. I am always looking for a good healthy cookie recipe made with oats and little fat and sugar and not too many ingrediants. This has a good texture to it and tastes great as well. Not too sweet. And I love that you can add different flavors to it with the orange zest / lemon zest and I have even added a tablespoon of peanut butter. This will definitely be my go to recipe for cookies.


I’m so excited to try these…:-) I have both orange zest & cinnamon (stick as well as powder) so I guess I’ll use both the ingredients. Just wanted to ask - from all the reviews I read down, what are craisins ?

Marie D

Craisins are dried cranberries


These are satisfying and delicious. I used more orange zest than written because I love the flavor of orange. When I make the fudgie black bean brownies again, I think I’ll add some orange zest to those too!


My kids and I love these. Use both the zest and the nutmeg, you will not be disappointed! I make these during the holidays with orange zest, craisins, and pecans/walnuts. Everyone loves them.


These are the only dessert my husband likes. I’ve tried others, like Chef AJ’s oatmeal-fruit bars, and FOK black bean brownies (which I loved), and he only wants snackles. I make them without hemp seeds or any zest, and definitely the raisins and the vegan chocolate chips are what make them. Yum.

Lisa "Leeza" McEowen

I love, Love, LOVE these! Some of my all time favorite cookies. I double the recipe and where it states "use this or this," I use both, and I substitute craisins for the raisins! The flavors are outstanding and these little yum bombs are easily portable for snacks on the go whether it's a nature hike or dashing to the office. They make he smile.

About the Author

Headshot of Dreena Burton

About the Author

Dreena Burton

Dreena Burton has written six cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” (beans, nuts, seeds, whole grains, fruits, and vegetables) to create dishes that are healthy but also very satisfying and delicious! For more on her plant-powered recipes and newest cookbook, Dreena’s Kind Kitchen: 100+ Whole-Foods Vegan Recipes to Enjoy Every Day, visit, and follow her on Instagram and Facebook.
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