Breakfast oatmeal cookies on a serving place

Oatmeal Breakfast Cookies

Make Oatmeal Breakfast Cookies to enjoy with your breakfast or as a snack!

Recipe By: Madeline
Prep: 20 minutesCook: 20 minutesTotal: 40 minutes
Servings: 12 cookies 1x


  • 1 tbsp ground flax seed
  • 3 tbsp water
  • 1/4 cup melted coconut oil
  • 1/2 cup honey
  • 1/2 cup creamy almond butter
  • 1 3/4 cup rolled oats
  • 1/2 cup raisins
  • 1/2 cup chopped pecans
  • 1 tsp cinnamon
  • 1/4 tsp kosher salt


  1. 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.
  2. Preheat oven to 325F and line a baking sheet with parchment paper
  3. In a large mixing bowl whisk together flax egg, coconut oil, almond butter and honey.  Mix until smooth.
  4. Fold in rolled oats, raisins, chopped pecans, cinnamon and salt with a flat spatula. Mix until the oats are evenly coated.
  5. Allow the mixture to sit in the bowl for about 10 minutes to allow the oats to absorb some of the liquid.
  6. 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.
  7. Bake at 325F for 20 minutes. Allow to cool completely before taking off the baking sheet. Enjoy!


  • You can use quick oats in place of rolled oats
  • You can use any nut butter in place of almond butter
  • You can use any nuts in place of pecans
  • You can use dried cranberries or chocolate chips in place of raisins
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.