Oatmeal Breakfast Cookies

5 from 144 votes

These Oatmeal breakfast cookies with raisins are great for busy mornings and meal prep. They disappear quickly, so be sure to make a double batch!

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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!

Oatmeal breakfast cookies on a wire rack with a small bowl of oats and raisins.
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“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


  • 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

Ingredients for recipe: spices, flour, vanilla, avocado oil, maple syrup, flax seeds, mashed banana, and egg.
  • 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.
  • 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!

  1. Add the maple syrup, egg, oil, banana, and vanilla to a bowl (exact quantities in recipe card)
  2. Whisk together until smooth. Whisk together the dry ingredients and add to the wet.
  3. Stir until just combined. Add the rest of the ingredients to the bowl.
  4. Fold in to combine.
4 image collage making recipe: 1- Banana, maple syrup, oil, egg, and vanilla in a bowl before combining, 2- after wet ingredients combined, with dry flour mixture added o top, 3- after combined with oats, raisins, and flax seed added, 4- final dough.

Bake the Cookies

  1. 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.
  2. Bake until lightly brown on the edges and firm on the top.
2 image collage of cookies before and after baking.

“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

  1. 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.
  2. 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.
  3. 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.
  4. 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

My cookies didn’t hold together well, what went wrong?

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.

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.

Can you make them vegan?

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:

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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.

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Oatmeal Breakfast Cookies

These Oatmeal breakfast cookies with raisins are great for busy mornings and meal prep. They disappear quickly, so be sure to make a double batch!
5 from 144 votes
Servings 18 cookies
Calories 106
Prep Time 10 minutes
Cook Time 12 minutes
0 minutes
Total Time 22 minutes
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  • 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.


Storage: Store the cookies in the airtight container on the counter. I prefer to heat them lightly in a toaster oven before eating since they can get soft after sitting.
Freezing Instructions: Freeze on a baking sheet before placing in a freezer bag. They will keep for up to 3 months.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of flax seeds, you can use sunflower seeds, chopped pecans or skip all together.


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.

Cuisine American
5 from 144 votes (129 ratings without comment)

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Recipe Rating


  1. Arwa Abulhasan says:

    Perfection! Highly recommend! I used coconut flakes instead of raisins and loved it. Will be making these more often

    1. Yumna J. says:

      Love the addition of coconut flakes, yum!! Thanks, Arwa!

  2. Canan Erem says:

    Thank you for all your recipes with very detailed, foolproof instructions. I am just making these cookies and know they will turn out well, just like all your recipes. I love your kind way of explaining, the love you put into your hard work. Wishing you and your lovely family the best, kind regards from Istanbul.

    1. Yumna J. says:

      Wow! Thank you so much for these kind words, Canan!! I’m so glad you’ve enjoyed my recipes and have found them easy to follow—that means the world to hear!

  3. Ab says:

    I don’t like bananas and was wondering if you make these without the banana? Thanks

    1. Yumna J. says:

      I haven’t tried it without banana yet but I think applesauce might work as a substitute. Let me know how it turns out if you try it!

  4. Karen S says:

    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 coconut oil with browned butter. Thanks for the recipe!

    1. Yumna J. says:

      Oh I love the brown butter idea!

  5. Dhanya says:

    Hi Yumna,

    I tried this recipe today and they tasted really yummy but I only realized that I measured the quantity of banana wrongly only after baking. The cookies were a tad softer in texture than I expected. I used 2 ripe bananas instead that were lying on my counter instead of the 1/2 cup u mentioned. Maybe next time I will get a better texture with your measurement.

    Thanks for a keeper recipe!

    1. Yumna J. says:

      Ah, yeah that would cause the cookies to be on the softer side. I am glad they still turned out well and tasted good though!

  6. Cathy Nichols says:

    I cut the oil in half. Used frozen bananas destined for bread. Also used sugar free Smuckers maple syrup. Old fashioned oats. I have made them twice in a month. So good!

    1. Yumna J. says:

      Oh yum! That sounds delicious! Thanks for sharing!

  7. Karen says:

    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!

    1. Yumna J. says:

      Oh yum! I love those substitutions sounds soo good!

  8. Jim A says:

    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. 😂

    1. Yumna J. says:

      LOL Love that! So glad you like them, Jim!

  9. Haley says:

    My kids love these cookies!

    1. Yumna Jawad says:

      That makes me so happy to hear!

  10. Emily says:

    I make these weekly now! Obsessed!

    1. Yumna J. says:

      I love that! Yay!!

  11. Bridgette Caswell says:

    Made this! Added some cranberries and a few chocolate chips, it is perfect! A nice little treat!

    1. Yumna J. says:

      Such a great idea! Yay!!

      1. Lauren C says:

        Hello! Is it possible to replace raisins with chocolate chips? And replace rolled oats with old fashioned oats?

        1. Yumna Jawad says:

          Yes, you can definitely use chocolate chips in this recipe! Old-fashioned oats are sometimes called rolled oats, so yes! It’s best to avoid steel cut oats in this recipe though.

  12. Nikki Stafford says:

    Is there a substitute for banana? Allergic!

    1. Yumna J. says:

      I haven’t tried this recipe with a banana substitute, but you could give it a try with applesauce!

  13. Effie says:

    Instead of maple syrup can I use agave or honey? If so is it a 1:1 substitution ratio?

    1. Yumna J. says:

      Yes, you could use either of those substitutes in a 1:1 substitution ratio. It may turn out slightly more/ less sweet compared to the regular recipe though.

    2. Athira says:

      Hi, my mom and I totally love this recipe. May i know if 149kcal is for per cookies or for one servings(15 pieces of cookies)?

      1. Yumna J. says:

        Yay! That makes me so happy! 149kcal is per cookie.

  14. Lisa says:

    Hi! I’d love to make these but my daughter is allergic to eggs and banana. Can I replace egg with flax egg and banana with applesauce?

    1. Yumna J. says:

      I have not tried it that way yet. You could give it a try, but I’m not so sure how well it’d hold!

  15. Julia Samersova says:


    1. Yumna J. says:

      Thank you, Julia!

  16. Julia Samersova says:

    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!

    1. Yumna J. says:

      Those sound like such great additions! You’re so welcome!

  17. Saira Ali says:

    Loved this recipe! I followed exact measurements and it was a tad runny so I added a small handful of more oats. Turned out delicious! Breakfast cookies turned into midnight snack cookies if I’m being honest. Thank you!

    1. Yumna J. says:

      That’s a great way to fix the texture. Thank you! Midnight snack cookies sound like a good idea haha.

  18. Maci says:

    I made these oatmeal breakfast cookies and they are PERFECT especially for breastfeeding mamas!! I was so sick of regular oatmeal every morning! A new staple in my house!

    1. Yumna Jawad says:

      Oh that’s wonderful to hear! Glad you enjoyed them 🙂