Who says you can’t have cookies for breakfast? These Oatmeal Breakfast Cookies are the perfect thing to grab in the morning or as a quick snack during the day! They are made in just one bowl with simple pantry staples.
Chewy oatmeal cookies made with ingredients that are good enough for breakfast!
The texture of these oatmeal breakfast cookies are somewhere between a chewy bar and a cluster of granola. Its almost like if you slightly softened a cluster of granola and made it cookie sized.
They are so delicious and filling while still being a healthy option. Now you might not want to serve cookies for breakfast, BUT you could serve them alongside some eggs or as a healthy snack.
These breakfast cookies are made with simple vegetarian ingredients. Instead of using an egg, I used a flax egg which ups the fiber content.
Although these are called breakfast oatmeal cookies, they actually make perfect snack. It would be awesome to serve these alongside something protein packed like a hard boiled egg.
They also make for a perfect pick me up alongside your afternoon coffee. I like to serve them with a homemade pumpkin spice latte that I make with this pumpkin spice syrup.
- Ground flax and water to make flax egg
- Melted coconut oil
- Almond butter
- Rolled oats
- Ground cinnamon
There are so many ways to change up the ingredients and put your own spin on these breakfast cookies! You can use any kind of nut butter that you enjoy. I think they would be delicious with peanut butter or cashew butter.
Up the spice level by adding nutmeg and ground cloves into the batter with the cinnamon.
How to make oatmeal breakfast cookies
Step 1: Prepare wet ingredients
To begin, prepare flax egg by whisking together the ground flax and water. Allow it to thicken for a few minutes while you gather the other ingredients.
In a large mixing bowl whisk together flax egg, coconut oil, almond butter and honey. Mix until smooth.
Step 2: Mix in dry ingredients
Then, allow the mixture to sit in the bowl for about 10 minutes to allow the oats to absorb some of the liquid.
Step 3: Bake cookies and enjoy!
Scoop out about 2.5 tbsp of batter per cookie onto the lined baking sheet. Shape into. a little ball with your hands – you should have enough batter for 12 cookies.
Finally, bake at 325F for 20 minutes. Allow to cool completely before taking off the baking sheet. Enjoy!
Storage and Freezing
Allow the cookies to cool completely on the sheet pan before removing. Transfer to an airtight container and store at room temperature for up to 4 days.
Store longer in the fridge OR freeze the cookies for up to 3 months.
Check out these other breakfast treats
- Applesauce Muffins
- No Bake Cookie Butter Oatmeal Cookies
- Mini Chocolate Banana Muffins
- Chocolate Cherry Chia Seed Pudding
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
- Prepare flax egg by whisking together the ground flax and water.Allow it to thicken for a few minutes while you gather the other ingredients.
- Preheat oven to 325F and line a baking sheet with parchment paper.
- In a large mixing bowl whisk together flax egg, coconut oil, almond butter and honey. Mix until smooth.
- Fold in rolled oats, raisins, chopped pecans, cinnamon and salt with a flat spatula. Mix until the oats are evenly coated.
- Allow the mixture to sit in the bowl for about 10 minutes to allow the oats to absorb some of the liquid.
- Scoop out about 2.5 tbsp of batter per cookie onto the lined baking sheet. Shape into. a little ball with your hands – you should have enough batter for 12 cookies.
- Bake at 325F for 20 minutes. Allow to cool completely before taking off the baking sheet. Enjoy!