Breakfast Cookies

Yumna Jawad

Updated Dec 24, 2025

5 from 151 votes

These oatmeal breakfast cookies are soft, lightly sweet, and easy to make ahead—great for quick family breakfasts, snacks, or meal prep.

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Prep Time 10 minutes
Servings 18 cookies
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54

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Oatmeal Breakfast Cookies.
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Make Cookies for Breakfast!

Cookies for breakfast?! 100%! This oatmeal breakfast cookie recipe is so good! You know that I LOVE everything oatmeal, from regular microwave oatmeal, to steel cut oatmeal, to baked oatmeal, oatmeal bars, and, of course, overnight oats! This breakfast cookie recipe is inspired by those oat recipes! Made with bananas, raisins, and warm spices, this oatmeal breakfast cookie is such a great one to try especially for meal prep!

Happy Baking!
– Yumna

Ingredients for recipe: spices, flour, vanilla, avocado oil, maple syrup, flax seeds, mashed banana, and egg.
  • Dry Ingredients: All-purpose flour (or 1:1 gluten-free flour), baking powder, cinnamon, nutmeg, and a pinch of salt.
  • Wet Ingredients: You’ll need a slightly overripe mashed banana, maple syrup, avocado oil, a large egg and vanilla extract.
  • Add-ins: I use three add-ins for these breakfast cookies: rolled oats (avoid using quick oats because they’ll change the texture), flax seeds (you can also use sunflower seeds, pumpkin seeds, or sesame seeds) and raisins or any other dried fruit like chopped dates, cranberries, or apricots.

How to Make Breakfast Cookies

Banana, maple syrup, oil, egg, and vanilla in a bowl before combining.
Step 1: In a large bowl, combine banana, maple syrup, oil, egg, and vanilla.
After wet ingredients combined, with dry flour mixture added on top and to the side.
Step 2: Whisk together until smooth. Whisk together the dry ingredients and add to the wet.
After wet and dry are combined with oats, raisins, and flaxseed added before mixing.
Step 3: Stir until just combined. Add the oats, raisins, and flaxseeds.
After mixing.
Step 4: Fold in to combine until evenly distributed. The mixture will seem a little wet..
Scooped cookie dough on a parchment lined baking sheet before baking.
Step 5: Using a medium spring-loaded cookie scoop, level, and roll the cookie dough and place it on one of the prepared baking sheets, spaced at least two inches apart.
After baking.
Step 6: Bake until lightly brown on the edges and firm on the top.

“My entire family is obsessed with these Oatmeal Breakfast Cookies. I add sunflower seeds, chia seeds, dried cranberries, and sometimes chocolate chips! Thank you for this recipe!” – Julia

Close up of oatmeal breakfast cookie on a wire rack.

Oatmeal Breakfast Cookies

Author: Yumna Jawad
5 from 151 votes
These oatmeal breakfast cookies are soft, lightly sweet, and easy to make ahead—great for quick family breakfasts, snacks, or meal prep.
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Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings18 cookies

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Ingredients
 
 

Instructions

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • In a small bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt. Set aside.
  • In a large bowl, combine banana, maple syrup, oil, egg, and vanilla. Whisk until smooth.
  • Stir the flour mixture into the wet ingredients until barely combined. Fold in the oats, raisins, and flaxseeds until evenly distributed. The mixture will seem a little wet.
  • Using a medium spring-loaded cookie scoop, level, and roll about 1.5 tablespoons of the cookie dough and place it on one of the prepared baking sheets, spaced at least two inches apart.
  • Bake for 10-12 minutes, or until lightly brown on the edges and firm on the top.
  • Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Equipment

Notes

My Top Tip: Don’t over-mix! When it comes to mixing the batter for these cookies, less is more. Once you’ve added the flour, mix it in until it’s just combined (over-mixing can make the cookies tough).
Storage: You can store your cookies in an airtight container on the counter for up to a week. I prefer to heat them lightly in a toaster oven before eating!
Freezing: Freeze your cookies on a baking sheet before placing them in a freezer bag, and they’ll keep for 3 months. When you’re ready to eat, place them directly into the oven from frozen until heated through.  

Nutrition

Serving: 1cookie, Calories: 106kcal, Carbohydrates: 16g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.001g, Cholesterol: 10mg, Sodium: 62mg, Potassium: 107mg, Fiber: 1g, Sugar: 4g, Vitamin A: 19IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
Leave a comment below!

“I love this recipe! I make them just about every other weekend. I add sunflower seeds, pepitas and mini dark chocolate chips. I once swapped out the oil with browned butter. Thanks for the recipe!” – Karen

Recipe Tips

  1. Don’t over-mix: When it comes to mixing the batter for these cookies, less is more. Once you’ve added the flour, mix it in until it’s just combined (over-mixing can make the cookies tough).
  2. Let your cookies settle after baking: As tempting as it is to dive right in as soon as your cookies come out of the oven (I get it!), try to give them a few minutes to cool. It’ll make them even chewier!

FAQs

Why are my cookies falling apart?

To avoid crumbly cookies, make sure your banana is well mashed, and the ingredients are thoroughly combined. But be careful! Over-mixing can also cause the cookies to crumble, (mix until just combined).

How can I tell when these cookies are done?

The cookies are done when the edges are lightly browned, and the tops are set, meaning that they don’t look super wet anymore. Once you remove them from the oven, they will continue to cook through on the pan while they cool.

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Comments

  1. Jemay SJ says:

    I have baked these yummy cookies as breakfast on the go for a couple of times now. I also tried substituting all purpose flour with oat flour which turned out to be good. I will definitely make some more as it is very easy and healthy! Thank you for sharing the recipe!

    Reply
    1. Yumna J. says:

      Amazing! So happy you love them, Jemay!! Thanks so much!

      Reply
  2. Lois says:

    Yum, tasty breakfast cookies. I added some chia seeds and protein powder. Thanks for a great recipe!

    Reply
    1. Yumna J. says:

      Yum, love that! So happy you enjoyed them, Lois!! Thanks!

      Reply
  3. Karen says:

    SOOOOOOOOOOOOOOOOOOOOOOO YUMMY!!!!!!!!!! -My granddaughter, Evangelina

    Reply
    1. Yumna J. says:

      Aww, so happy she loved them!! Thank you!

      Reply
  4. Becky says:

    Ok I’ve made these maybe 8 times in the last month and it’s like they get better and better every time! I do add a little chocolate chips to the mix but my whole family enjoys these so much they ask for them now!

    Reply
    1. Yumna J. says:

      Aww, that makes me so happy to hear! Glad your family loves them. Thank you, Becky!!

      Reply
  5. Afra says:

    Can I use a air fryer for this? And instead of maple syrup white/ brown suger can be used?

    Reply
    1. Yumna J. says:

      I haven’t tried making this recipe in an air fryer yet, so sorry! You should be able to substitute white or brown sugar for maple syrup, I haven’t tried it myself but around 1/2 cup should be sufficient (maybe even a little less). Hope that helps!

      Reply

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