Soft, chewy, and packed with wholesome ingredients, these Oatmeal Breakfast Cookies are the perfect way to start your day! They’re naturally sweetened, full of fiber, and loaded with crunchy nuts, seeds, and chocolate chips for a deliciously satisfying bite.
What makes these cookies extra special? They’re flourless, dairy-free, and easy to make in one bowl! Whether you need a grab-and-go breakfast, a nutritious snack, or a guilt-free treat with your coffee, these cookies are a total win.
Why You’ll Love Oatmeal Breakfast Cookies
These cookies are not just breakfast—they’re a warm hug in every bite. They’re perfect for busy mornings, post-workout snacks, or even as a wholesome dessert.
Is this Oatmeal Breakfast Cookies recipe for you? Let’s see. Oatmeal Breakfast Cookies are…
- Soft, chewy, and naturally sweetened.
- Made with simple, wholesome ingredients.
- Loaded with fiber, healthy fats, and plant-based protein.
- Customizable—swap in your favorite nuts, seeds, or dried fruits.
- Freezer-friendly for easy meal prep.
A quick tip: For extra chewiness, let the cookies cool completely before digging in!
Ingredients
Wet Ingredients in Oatmeal Breakfast Cookies
The key to moist, flavorful cookies starts here:
- Banana: A natural sweetener that adds moisture and binds the cookies together.
- Almond Butter: Adds creaminess and a dose of healthy fats (swap for peanut butter if preferred!).
- Maple Syrup: A touch of natural sweetness to enhance the flavors.
- Ground Cinnamon: A warm, cozy spice that makes these cookies irresistible.
- Baking Soda & Salt: For a little lift and to balance the flavors.
Dry Ingredients in Oatmeal Breakfast Cookies
This mix of oats, nuts, and seeds brings all the crunch and chew!
- Rolled Oats: The base of these cookies—hearty, chewy, and fiber-rich.
- Sliced Almonds: Adds a nutty crunch and extra protein.
- Pumpkin Seeds: A nutritional powerhouse (swap for flax or sunflower seeds if desired).
- Dried Cranberries: Sweet-tart bursts of flavor (raisins work too!).
- Shredded Coconut: A hint of tropical goodness (choose sweetened or unsweetened).
- Semi-Sweet Chocolate Chips: Because every breakfast cookie deserves a little chocolate!
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
How to Make Oatmeal Breakfast Cookies
Preheat Your Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mash the Banana: In a large mixing bowl, mash the ripe banana until smooth. The smoother it is, the better it will bind the cookies.
Mix the Wet Ingredients: Stir in the almond butter, maple syrup, cinnamon, baking soda, and salt. Mix until fully combined and creamy.
Add the Dry Ingredients: Fold in the oats, sliced almonds, pumpkin seeds, dried cranberries, shredded coconut, and chocolate chips. Stir until everything is evenly distributed.
Shape the Cookies: Scoop about 2 tablespoons of dough per cookie and roll them into balls. Place them on the prepared baking sheet and press down slightly to flatten.
Bake to Perfection: Bake for 10-12 minutes or until the cookies are golden brown around the edges.
Cool & Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them firm up for the perfect chewy texture!
Nutrition Information (Per Serving)
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 7g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Serving Suggestions
These cookies are great on their own, but here are a few ways to enjoy them even more:
- With coffee or tea: A cozy pairing for a relaxed morning.
- As a yogurt topper: Crumble a cookie over Greek yogurt for a high-protein breakfast.
- With nut butter: Spread with almond or peanut butter for extra richness.
- On the go: Grab one before heading out for a busy day—it’s the perfect portable snack!
Tips & Variations
Want to tweak the recipe? Here are some ways to make it your own:
- Make it vegan: These cookies are already dairy-free, but to make them 100% vegan, ensure your chocolate chips are dairy-free.
- Add more spice: Try nutmeg or cardamom for a deeper, cozier flavor.
- Swap the mix-ins: Use chopped walnuts, pecans, or dried cherries instead of almonds and cranberries.
- Go nut-free: Replace almond butter with sunflower seed butter and swap nuts for extra seeds.
- Make a double batch: These freeze beautifully—just thaw at room temp or warm in the microwave for a fresh-from-the-oven feel.
Final Thoughts
There’s nothing better than starting your day with a cookie that feels indulgent but is actually good for you! These Oatmeal Breakfast Cookies are easy, wholesome, and packed with flavor—perfect for busy mornings, lazy weekends, or anytime snacking.
Oatmeal Breakfast Cookies
Ingredients
- Wet Ingredients
- 1 large ripe banana mashed
- ½ cup creamy almond butter or peanut butter
- 3 tbsp maple syrup
- 1 tsp ground cinnamon
- ¼ tsp baking soda
- ⅛ tsp salt
- Dry Ingredients
- 1 ½ cups rolled oats
- ¼ cup sliced almonds
- ¼ cup pumpkin seeds or flax seeds, sunflower seeds
- ¼ cup dried cranberries or raisins
- ¼ cup shredded coconut sweetened or unsweetened
- ¼ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mash banana in a large bowl until smooth.
- Mix wet ingredients: Add almond butter, maple syrup, cinnamon, baking soda, and salt. Whisk until well combined.
- Add dry ingredients: Stir in oats, almonds, seeds, dried cranberries, shredded coconut, and chocolate chips. Mix until evenly distributed.
- Shape cookies: Use a ¼ cup measuring cup or ice cream scoop to place dough mounds on the prepared baking sheet, spacing them evenly.
- Flatten slightly: Use a spoon or your fingertips to gently press cookies to about ½-inch thickness.
- Bake for 15-21 minutes, rotating the pan halfway through, until edges are deep golden brown.
- Cool: Place the baking sheet on a wire rack and allow cookies to cool completely before serving.
Notes
- For nut-free cookies, replace almond butter with sunflower seed butter.
- Customize the mix-ins: Try adding chia seeds, hemp seeds, or chopped walnuts.
- Make-ahead tip: Store cookies in an airtight container for up to 5 days, or freeze for up to 3 months.
