Breakfast

Oatmeal Breakfast Cookies

Oatmeal Breakfast Cookies come together in one bowl and in less than 30 minutes. These delicious cookies are dairy-free, loaded with healthy fats and fibers and are naturally sweetened with maple syrup. The perfect breakfast meal prep for the entire family.

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oatmeal breakfast cookies on a black wire rack.

Why You’ll Love This Recipe

  • These Oatmeal Breakfast Cookies come together in less than 30 minutes.
  • They aren’t just good, but they are also good for you!
  • As written this recipe is gluten free, grain free and dairy free.
  • Loaded with healthy fats and fiber that will keep you fuller, longer.
  • Naturally sweetened with maple syrup which is an unrefined sugar and apple sauce.
  • Can easily be made sugar free if preferred.
  • These cookies are fluffy, chewy and slightly crunchy.
  • They make for the perfect grab and go breakfast.
  • Check out my healthy breakfast oatmeal bars for another great meal prep idea!

Ingredients And Substitutions

These are the main ingredients and substitutions for Oatmeal Breakfast Cookies. Scroll down to the recipe card for a full list of ingredients and instructions.

Use organic or non-organic old fashioned rolled oats. Steel cut oats or quick oats won’t work the same.

These cookies are also made with almond flour which gives them some added texture and a nutty flavor. Alternatively you can use oat flour or even all purpose flour, but then they won’t be gluten free.

Ground flax adds to both the overall texture of these cookies while adding in a boost of fiber.

Cinnamon adds a touch of warm flavor.

Baking soda helps these cookies rise during baking time.

Almond butter acts as the “glue” in this recipe and pulls all the ingredients together. It’s also loaded with healthy fats. Alternatively, you can use any other nut or seed butter that you prefer.

Use apple sauce where the only ingredient is apples.

Maple syrup is an unrefined sugar that I love to use in my recipes. You can also use honey or agave.

Vanilla extracts adds a lovely flavor to any baked good.

An egg adds to the overall texture of this recipe and also acts as a binding agent. You can sub for a flax egg or chia egg to make this recipe vegan.

Use dairy free chocolate chips or chocolate chunks to keep this recipe dairy free. Otherwise, you can use your favorite chocolate chips.

Walnuts add a nice crunch while also adding in some nutritional value. You can omit them or opt for a different nut like pecans.

all the ingredients that you need to make these breakfast cookies in individual containers.

How To Make

ONE: In a large mixing bowl, add in the almond butter, apple sauce, maple syrup, vanilla extract and egg. Whisk until ingredients are well incorporated.

all the wet ingredients added to a mixing bowl.

TWO: Then, add in the oats, almond flour, ground flax, cinnamon, and baking soda. Mix with a spatula until ingredients are combined.

dry ingredients added to the same mixing bowl with the wet ingredients.

THREE: Fold in the chocolate chips and walnuts last.

walnuts and chocolate chunks added to the mixing bowl.

FOUR: Using a double cookie scoop, add the cookie dough to the prepared baking sheet, top with additional chocolate chips if desired and then flatten the tops with the palm of your hand. Bake for 10 minutes.

the oatmeal breakfast cookies on a baking sheet before being baked.

FIVE: Remove from the oven, allow the cookies to cool for 5 minutes before moving and enjoy!

all the baked breakfast cookies on a black wire rack.

Tips And Tricks

Mix together the wet ingredients before adding in the dry.

These cookies won’t spread a ton during baking time, so be sure to flatten the tops with the palm of your hand before baking.

Add on more chocolate chips before the cookies go into the oven if desired.

How To Serve And Store

Serve these Oatmeal Breakfast Cookies once they are cool enough to handle. Enjoy warm or at room temperature.

Store cookies in an airtight container on the counter and enjoy within 5-7 days.

a hand holding one of the breakfast cookies

Taste And Texture

These Oatmeal Breakfast Cookies are sweet, but not overly sweet and have a nutty flavor.

The texture of these cookies are soft, chewy and slightly puffy.

a bites taken out of the oatmeal cookie to show the inside texture.

Frequently Asked Questions

Can I make these nut free?

Absolutely, opt for a nut free butter like sunflower seed butter or oat house and instead of the almond flour, use oat flour. Omit the walnuts all together.

Are these cookies healthy?

Yes! They are made with healthy ingredients and only sweetened with a small amount of maple syrup. It’s like having a bowl of oatmeal for breakfast.

Can I make these cookies vegan?

Totally! Just use a flax egg instead of a real egg!

What is a flax egg?

A flax egg is made from ground flaxseed mixed with water. Once combined it thickens and can be used in most recipes as a vegan egg replacement. Mix together 1 Tbsp of ground flax with 3 Tbsp of water, mix well and let sit on the counter for 10-15 minutes to thicken.

Other Recipes You May Like

If you make these Apple Pie Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Oatmeal Breakfast Cookies

Oatmeal Breakfast Cookies come together in one bowl and in less than 30 minutes. These delicious cookies are dairy-free, loaded with healthy fats and fibers and are naturally sweetened with maple syrup. The perfect breakfast meal prep for the entire family.
4 based on 10 reviews
PIN RECIPE
PREP TIME:
10 minutes
COOK TIME:
10 minutes
TOTAL TIME:
20 minutes
Author - Hannah

Ingredients

  • 1/2 cup creamy almond butter, can sub any other nut or seed butter
  • 1/4 cup unsweetened applesauce
  • 1/4 cup maple syrup, sub agave or honey
  • 1 tsp vanilla extract 
  • 1 large egg, sub flax egg
  • 2 1/4 cup old fashioned oats
  • 1 cup almond flour, sub oat flour
  • 1/4 cup ground flax
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 cup dairy free chocolate chips
  • 1/3 cup chopped walnuts

SCALE:

1X

YIELDS:

12 large cookies

Directions

  1. Preheat oven to 350F and prepare a baking sheet by lining it with parchment paper.
  2. In a large mixing bowl, add in the almond butter, apple sauce, maple syrup, vanilla extract and egg. Whisk until ingredients are well incorporated.
  3. Then, add in the oats, almond flour, ground flax, cinnamon, and baking soda. Mix with a spatula until ingredients are combined.
  4. Fold in the chocolate chips and walnuts last.
  5. Then, using a double cookie scoop, add the cookie dough to the prepared baking sheet, top with additional chocolate chips if desired and then flatten the tops with the palm of your hand. Bake for 10 minutes.
  6. Remove from the oven, allow the cookies to cool for 5 minutes before moving and enjoy!

Notes

  • Mix together the wet ingredients before adding in the dry.
  • These cookies won't spread a ton during baking time, so be sure to flatten the tops with the palm of your hand before baking.
  • Add on more chocolate chips before the cookies go into the oven if desired.

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Leave A Comment And Rate This Recipe!

Rating:

Love these cookies!!!!! The honey sub for maple syrup worked great and I added an extra egg for more moisture and a bit more applesauce so I could add brewer’s yeast and turn these into lactation cookies! So yummy!!!!! Plus they are healthy!!! Win win!

These were good! Followed the recipe exactly and loved the taste. I don’t know if it was the kind of rolled oats I used (sprouted), but it was a bit hard. I think I may try blending the oatmeal a bit to make it more fine.

Absolutely devine Hannah .. Looking forward to trying more of your receipes ..Thanks for Sharing 💕

Hi ..Just in the oven as we speak ..I used banana instead of applesauce and used coconut oil instead of honey 🙃 Fingers crossed 🤞 ♥️

Hi Mckenzie! I am not sure as I don’t count macros over here, but you can plug the ingredients into a calculator on google to find out 🙂