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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 my new favorite!
Jump to Section
- Recipe at a glance
- Ingredients You’ll Need To Make Breakfast Cookies
- Popular Substitutions & Additions
- How to Make Breakfast Cookies
- Bake the Cookies
- Tips for Making the Best Breakfast Cookies
- How to Store & Reheat Breakfast Oatmeal Cookies
- Frequently Asked Questions
- More Healthy Cookies Recipes:
- Oatmeal Breakfast Cookies Recipe
“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 at a glance
Cuisine Inspiration: American
Primary Cooking Method: Baking
Dietary Info: Dairy Free
Key Flavor: Sweet and Spicy
Skill Level: Easy
Summary
- Packed with Good Stuff: Every time I make these oatmeal breakfast cookies, I have to remind myself not to feel odd for eating a cookie for breakfast. They’re not only rich in fiber, and other vitamins and minerals but also incredibly filling. I often grab a couple on my way out the door, and they keep me satisfied until lunch.
- Everyone Can Enjoy Them: What I love about these cookies is how inclusive they are. They started off dairy-free, and with a simple swap to a plant-based egg replacer, my vegan friends can enjoy them too! It’s so easy to make everyone happy with this recipe.
- A Lifesaver on Busy Mornings: As someone who’s always juggling a million things in the morning, I can’t tell you how much these cookies have saved me. I make a batch over the weekend, and I’ve got a ready-to-eat, nutritious breakfast for the whole week.
- Make Them Your Own: One of the best parts about these cookies is how fun they are to customize. Sometimes I throw in whatever I have in my pantry – from walnuts and pecans to swapping out the raisins for chocolate chips. It’s a great way to keep things exciting and tailor them exactly to my family’s tastes.
Ingredients You’ll Need To Make Breakfast Cookies
- Mashed Banana: Acts as a natural sweetener and binder. Bananas add moisture and flavor and are a great source of potassium.
- Maple Syrup: Provides natural sweetness and a distinct flavor, making it a healthier alternative to refined sugar.
- Avocado Oil: Used for its healthy fats and to add moisture, contributing to the cookies’ chewy texture.
- Large Egg: Works as a binding agent, helping to hold the cookies together.
- Vanilla Extract: Enhances the overall flavor of the cookies, adding a subtle, sweet aroma.
- All-Purpose Flour: The base ingredient that provides structure to the cookies.
- Baking Powder: A leavening agent, it helps the cookies rise and become fluffy.
- Cinnamon and Nutmeg: These spices add warmth and depth to the flavor profile, complementing the sweetness of the cookies.
- Salt: Balances the sweetness and enhances the overall flavor.
- Rolled Oats: A key ingredient, providing texture and fiber, making the cookies satisfying and wholesome.
- Flax Seeds: Add nutritional value with omega-3 fatty acids and fiber, also contributing to the texture.
- Raisins: Offer natural sweetness and chewiness, adding bursts of flavor in each bite.
Popular Substitutions & Additions
- Maple Syrup: Honey or agave syrup can be used as a sweetener alternative.
- Dried Fruits: Substitute or mix in other dried fruits like cranberries or apricots for variety, flavor, and extra chew.
- Other Seeds: Sunflower seeds, pumpkin seeds, or sesame seeds can be used for added texture and health benefits.
- Chocolate: Add mini dark chocolate chips or create a chocolate drizzle on the top for chocolate lovers. This might entice the kiddos to try one or two.
How to Make Breakfast Cookies
These oatmeal breakfast cookies are super simple to make and only take about 20-ish minutes to make in total!
Make the Cookie Dough
- Add the maple syrup, egg, oil, banana, and 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.
Bake the Cookies
- 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.
- 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
Tips for Making the Best Breakfast Cookies
- Just mix until combined: I’ve learned that 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—overmixing can make the cookies tough. Then gently fold in the oats, raisins, and flax seeds. This keeps them light and chewy, just the way they should be.
- Choosing the right oats: For the best texture in these breakfast cookies, I always go with rolled oats. They give the cookies that perfect chewiness I crave. If all you have on hand are quick oats, they’ll work in a pinch, but the texture will be a bit different.
- Let them settle: As tempting as it is to dive right in as soon as the cookies come out of the oven, giving them a few minutes to cool improves their texture immensely.
- Experiment with Add-Ins: One of my favorite things to do is toss in whatever seeds I have in my pantry—sunflower seeds, pumpkin seeds, you name it. Each batch is kept “fresh” in the flavor department, and it’s a fun way to keep the recipe exciting.
How to Store & Reheat Breakfast Oatmeal Cookies
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.
How Long Will Breakfast Cookies Last in the Fridge?
To prolong the shelf life of your breakfast cookies, you can store them in the fridge for up to two weeks.
Can I Freeze Breakfast Cookies]?
Yes! These cookies freeze really well. Freeze them solid on a baking sheet before transferring them to a freezer bag. Alternatively, you can wrap them individually and freeze them 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.
Frequently Asked Questions
Ensure the banana is well mashed, and the ingredients are thoroughly combined. Overmixing can also cause the cookies to crumble, so mix until just combined.
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.
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 lifesaver 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 Recipes:
- Chewy Oatmeal Raisin Cookies
- Pistachio Cookies
- Gluten Free Peanut Butter Cookies
- Flourless Chocolate Chip Cookies
- Oatmeal Cranberry Cookies
- Banana Chocolate Chip Cookies
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This oatmeal breakfast cookies recipe has recently been updated with new photography and step by step image collages to better help make it. The recipe has been slightly modified to use avocado oil instead of melted coconut oil.
Oatmeal Breakfast Cookies
Video
Ingredients
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup mashed banana about 1
- ⅓ cup maple syrup
- ¼ cup avocado oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups rolled oats
- ½ cup raisins
- 2 tablespoons flax seeds
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.
Notes
- Instead of flax seeds, you can use sunflower seeds, chopped pecans or skip all together.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
SOOOOOOOOOOOOOOOOOOOOOOO YUMMY!!!!!!!!!! -My granddaughter, Evangelina
Aww, so happy she loved them!! Thank you!
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!
Aww, that makes me so happy to hear! Glad your family loves them. Thank you, Becky!!
Can I use a air fryer for this? And instead of maple syrup white/ brown suger can be used?
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!