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If you are like me, and always in a rush in the morning, make up a batch of these baked oatmeal breakfast cookies for an easy grab and go option. These healthy cookies are made with banana, raisins and spices and will keep you going until lunchtime.
You know that I’m obsessed with everything oatmeal, from regular microwave oatmeal, to steel cut oatmeal, to baked oatmeal and oatmeal bars. This cookie recipe is inspired by those breakfast recipes with light and nutritious ingredients that makes it healthy enough to enjoy in the morning!
How to make oatmeal cookies
- Add the maple syrup, egg, oil, banana an vanilla to a bowl (exact quantities in recipe card)
- Whisk together until smooth.
- Whisk together the dry ingredients and add to the wet.
- Stir until just combined.
- Add the rest of the ingredients to the bowl.
- Fold in to combine.
- Place large dollop of the mixture onto a baking sheet.
- Bake until the cookies are firm on the top and the edges have very slightly browned. The consistency is wet, so they will likely spread.
Tips for making oatmeal cookies
- Don’t over mix the cookie batter. The flour should be just combined before you fold in the last of the ingredients.
- Use rolled oats for this recipe. They result in a perfectly chewy oatmeal breakfast cookie. If you are in a pinch, you can use quick oats, but they will have less texture. It’s best to avoid steel cut oats.
- Make them with chocolate chips. I opted for oatmeal and raisin breakfast cookies, but if you prefer, you can swap the raisins for chocolate chips.
- Allow the cookies to rest before enjoying them. Although eating them straight out of the oven is tempting, let them cool a little as it will improve the texture and allow them to set.
- Throw in some other add-ins. I love adding different seeds, like sunflower seeds and pumpkin seeds.
Frequently asked questions
Once these oatmeal breakfast cookies have cooled completely, place them in an airtight container. They will easily keep for up to a week at room temperature and up to two weeks in the fridge.
Yes! These cookies freeze really well. Freeze them solid on a baking sheet before transferring to a freezer bag. Alternatively you can wrap them individually and freeze in a container. They will keep for up to 3 months frozen and can be thawed at room temperature or heated through in the oven.
These oatmeal cookies are dairy-free, but to make them vegan, simply use a plant based egg replacer for the egg in this recipe. Otherwise follow the recipe as is.
These oatmeal breakfast cookies are a total life saver on busy mornings and I love that they will keep for the whole week to see us through those school runs! So easy to make and healthy and filling!
More healthy cookies to try:
- Chewy Oatmeal Raisin Cookies
- Pistachio Cookies
- Gluten Free Peanut Butter Cookies
- Flourless Chocolate Chip Cookies
- Oatmeal Cranberry Cookies
- Banana Chocolate Chip Cookies
If you’ve tried this healthy-ish feel good Oatmeal Breakfast Cookies recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Oatmeal Breakfast Cookies
- ½ cup mashed banana about 1
- ⅓ cup maple syrup
- ⅓ cup coconut oil melted
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup + 2 tablespoons all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup rolled oats
- 2 tablespoons flax seeds
- ½ cup raisins
- Preheat oven to 350°F. Line baking sheets with parchment or baking mats.
- In a large bowl, combine maple syrup, egg, coconut oil, banana, and vanilla. Whisk until smooth.
- In a small bowl, combine flour, baking powder, salt, nutmeg, and cinnamon and whisk to distribute the ingredients.
- Stir the flour mixture into the wet ingredients until barely combined. Fold in the flax seed, oats, and raisins until evenly distributed.
- Scoop cookies onto prepared sheets in 2-3 tablespoon dollops with 2” between the cookies.
- Bake for 10-12 minutes until lightly brown on the edges and pale gold and firm on the top.
- Allow to sit on the baking pan to cool for 5-10 minutes before removing.
- Instead of whole wheat flour, you can regular flour or gluten free flour mix that specifies it can be used 1:1 for regular or whole wheat flour.
- Instead of flax seeds, you can use sunflower seeds, chopped pecans or skip all together.
- Instead of coconut oil, you can use vegetable oil or butter.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Been looking for a breakfast cookie like this since I moved away from my coffee shop that sold them. I swapped out the banana for apple butter and added puffed rice and cranberries, its a perfect dupe!
Oh yum! I love those substitutions sounds soo good!
I used dates instead of raisins since I always keep those on hand. Had to make my second batch already. I failed to take you advice from the video to double the recipe for the first batch. 😂
LOL Love that! So glad you like them, Jim!
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