Oatmeal Cookies are soft, chewy and so easy to make 12 different way with your favorite flavors. A classic homemade treat made healthier with no refined sugar and gluten free oats. Includes options for paleo, low carb & keto.
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CLASSIC COOKIES
When it comes to homemade cookies, as much as my kids love chocolate chip cookies and peanut butter cookies, old fashioned oatmeal cookies are their absolute favorite. Anytime they go over to grandma’s house, she always has a freshly baked batch of homemade oatmeal cookies waiting for them.
They are full of everything good old fashioned oatmeal cookies should be. Soft, chewy, buttery, sweet and perfectly spiced. I love that these simple oatmeal cookies are so easy to customize too depending on how you feel or what you have in your pantry.
Add some mini chocolate chips to make them chocolate chip oatmeal cookies, or add in some juicy plump raisins for some good old fashioned oatmeal raisin cookies.
HEALTHY OATMEAL COOKIES
As delicious as grandma’s classic oatmeal cookies are, over the years, I’ve tweaked her recipe and come up with these healthy oatmeal cookies that the kids are just excited about.
These simple oatmeal cookies are not only super tasty and addictive, but they are made with wholesome ingredients.
A classic homemade treat just like Grandma used to make except with no refined sugar, coconut oil and gluten free oats. Plus, I’ve even included swaps to make them paleo, low carb and keto friendly.
You can enjoy them for an afternoon snack and they make the perfect portable grab-and-go breakfast on those busy weekday mornings.
These healthier oatmeal cookies are the perfect pick-me up when you need something sweet that you can enjoy for dessert, a late-night treat and even healthy enough for breakfast.
OATMEAL COOKIE RECIPES:
- Chocolate
- Apple
- Apricot Pistachio
- Banana Nut
- Blueberry
- Carrot Cake
- Keto Oatmeal Cookies
- Key Lime
- Strawberry
- Peanut Butter
- Pumpkin
- Tahini
INGREDIENTS YOU NEED:
Classic Quaker Oatmeal Oatmeal Cookies typically calls for:
- Old fashioned oats
- All Purpose Flour
- Butter
- Granulated Sugar
- Light Brown Sugar
- Chocolate Chips or raisins
Our easy oatmeal cookie recipe uses:
- egg
- nut butter: I tested these with almond butter and peanut butter
- coconut oil
- honey
- pure vanilla extract
- ground cinnamon
- salt
- baking powder
- superfine almond flour
- shredded coconut
- old fashioned rolled oats
- chocolate chips or chopped chocolate
HOW TO MAKE THE OATMEAL COOKIES
START WITH THE BASE COOKIE RECIPE:
- PREHEAT OVEN: Start by preheating the oven to 350 F and line a baking sheet or baking sheets with parchment paper.
- MIX THE WET INGREDIENTS: In a large bowl, whisk together the egg, nut or seed butter, softened coconut oil, liquid sweetener (coconut nectar, maple syrup or honey), vanilla, cinnamon, salt and baking powder, until batter is creamy and smooth.
- ADD THE DRY INGREDIENTS: Stir in the shredded coconut, almond flour and old fashioned rolled oats until everything is combined.
- Fold in add-ins (e.g. chocolate chips, raisins etc.) of your choice.
- SHAPE COOKIES: Scoop about 1/4-cup of the cookie dough onto the baking sheet, flattening each cookie slightly.
- BAKE: Bake for 10-14 minutes, until they’re golden brown but still soft (do NOT over-bake if you like chewy cookies).
- CHILL: Allow cookies to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.
HELPFUL TIPS FOR MAKING THE BEST OATMEAL COOKIES:
- The great thing about most of these recipes is that they come together in just ONE bowl so it’s important to add the ingredients in the ORDER that they are listed in the recipes below.
- Room temperature eggs and softened coconut oil are helpful for the batter to mix smoothly prior to baking.
- Use drippy nut or seed butter to start with and not hard (near the bottom of the jar) butter – you can also heat it up in the microwave or saucepan if needed.
- Do NOT go overboard with your mix-ins, otherwise, the cookies will crumble and fall apart
- If the cookie dough mixture seems too dry, add more liquid binder, a little bit at a time until the dough sticks together.
- Alternatively, if the cookie dough mixture seems too wet, experiment by adding some more oats, shredded coconut or ground flaxseeds, finely ground oats or almond flour to help the dough stay together.
- If your recipe calls for baking – it’s better to underbake than overbake. The cookies will continue to cook after you remove them from the oven.
EASY SUBSTITUTIONS
Remember that you are more than welcome to customize the ingredients and brands with the ones you love and have on hand.
- Dry coarse base: oats – old fashioned or quick oats, shredded coconut, chopped or sliced nuts
- Sticky liquid binder and sweetener – maple syrup, honey, agave nectar, coconut nectar, date paste, coconut syrup, yacon syrup
- Liquid binder: oil, butter, nut butter, eggs, flax eggs (for vegan)
- Dry binder: flour / almond meal / coconut flour / flaxseeds / shredded coconut / protein powder
- Fillers – add-ins for crunch, crispy texture or sweetness: seeds / chopped nuts / chopped chocolate / chocolate chips / dried fruit
- Additional toppings: fresh fruit, chocolate chips, coconut chips, banana chips, apple chips, freeze-dried berries
OATMEAL COOKIE RECIPES:
1. Chocolate Oatmeal Cookies
Almond Joy Breakfast Cookies make the best on the go breakfast for busy mornings! Made with oats, almonds, cinnamon and more, they are a delicious but nutritious start to the day. These cookies are easily made in 20 minutes!
- 1 large egg room temperature
- 1/2 cup coconut oil , softened at room temperature
- 1/3 cup drippy almond butter
- 1/2 cup coconut nectar , maple syrup OR honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 cup superfine almond flour OR superfine oat flour
- 1/4 cup cacao powder OR unsweetened cocoa powder
- 3 1/4 cups old-fashioned rolled oats , use gluten free as needed
- 1/2 cup unsweetened shredded coconut , plus more for topping
- ½ cup sliced almonds
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the honey, vanilla, cinnamon, salt and baking powder. Beat until combined.
Stir in the flour, cocoa powder, followed by the coconut and oats until everything is just combined. Fold in sliced almonds.
Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. Sprinkle tops with more shredded coconut, if desired.
Bake in preheated oven for 10-14 minutes, or until edges are slightly brown and set.
- Allow to cool on the cookie sheets completely.
2. Apple Cinnamon Cookies
Apple Cinnamon Breakfast Cookies - a healthy make-ahead, portable breakfast (or dessert) for busy mornings. These easy gluten free cookies are made with oats, almond butter, cinnamon and maple syrup.
- 1 large egg , room temperature (sub flax-egg for VEGAN)
- 1/3 cup drippy almond butter
- 1/2 cup coconut oil , softened at room temperature
- 1/2 cup maple syrup , coconut nectar OR honey
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/3 cup superfine almond flour OR superfine oat flour
- 1/3 cup unsweetened shredded coconut
- 3 1/4 cups old fashioned rolled oats , use gluten free as needed
- 3/4 cup very finely diced red apple
- 2 tablespoons toasted quinoa OR puffed quinoa , optional for garnish
- 2 tablespoons dried apples, chopped , optional for garnish & crunch
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the maple syrup, vanilla, cinnamon, salt and baking powder. Beat until combined.
Stir in the flour, followed by the coconut and oats until everything is just combined. Fold in chopped apples.
Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. Sprinkle tops with quinoa and , if desired.
Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
3. Pistachio Cookies
Apricot Pistachio Breakfast Cookies - a sweet and salty breakfast for when you are on the go in the morning! These simple cookies will be in and out of the oven in 20 minutes, and are made with cinnamon, rolled oats, pistachios and dried apricots.
- 1 large egg room temperature (sub with flax-egg for VEGAN)
- 1/3 cup creamy cashew butter OR sub with other nut or seed butter of your choice
- 1/2 cup coconut oil softened at room temperature
- 1/2 cup coconut nectar , can also sub with maple syrup OR honey if not vegan
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup superfine almond flour OR finely ground oat flour
- 1/2 cup unsweetened shredded coconut
- 3 1/4 cups old fashioned rolled oats use gluten free as needed
- 1/2 cup shelled pistachios
- 1/3 cup chopped dried apricots
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk the egg, cashew butter and coconut oil until creamy and smooth. Add the honey, vanilla, cinnamon, salt and baking powder. Beat until combined.
Stir in the flour, followed by the coconut and oats and mix until everything is just combined. Fold in pistachios, apricots and any other add-ins of your choice.
Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.
Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
4. Banana Cookies
Banana Nut Breakfast Cookies – an easy, no bake portable breakfast treat for hectic mornings. These cookies, packed with rolled oats, peanut butter, banana and walnuts, will fill you up for the rest of the morning!
- 1/2 cup creamy peanut butter
- 1/3 cup coconut nectar , can also sub with maple syrup or honey if not vegan
- 2 tablespoons coconut oil
- 1/4 cup ripe mashed banana
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 2 1/4 cups old fashioned rolled oats , use gluten free as needed
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped banana chips , optional
- 1/3 cup chopped walnuts
Line a large baking sheet with parchment paper. Set aside.
In a medium sized saucepan set over medium heat, whisk together the peanut butter, coconut nectar, coconut oil and banana until combined. Stir over medium heat until mixture is smooth and slightly simmering. Remove from heat and stir in cinnamon, salt, vanilla, oat and coconut until mixture forms a dough (dough will be slightly sticky).
Fold in chopped banana chips and walnuts.
Using a 1 1/2 inch cookie scoop, scoop out the dough and place on the cookie sheet. Place the cookies in the refrigerator (or freezer) until set, at least 30 minutes. Cookies can be frozen in a large resealable bag up to 3 months.
5. Blueberry Cookies
Blueberry Breakfast Cookies are soft, chewy and the easiest grab-and-go breakfast. They are refined sugar free and loaded with oats, fiber and sweet dried blueberries. If you're also looking for a sweet low calorie dessert, these cookies are the best!
- 1 large egg room temperature sub with flax-egg for VEGAN
- 1/3 cup creamy almond butter OR sub with other nut or seed butter of your choice
- 1/2 cup coconut oil softened at room temperature
- 1/2 cup maple syrup , coconut nectar or honey
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup superfine almond flour OR finely ground oat flour
- 1/2 cup unsweetened shredded coconut
- 3 1/4 cups old fashioned rolled oats use gluten free as needed
- 1/2 cup dried blueberries
- 1/3 cup chopped almonds
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the maple syrup, vanilla, cinnamon, salt and baking powder. Beat until combined.
Stir in the flour, followed by the coconut and oats and mix until everything is just combined. Fold in dried blueberries, almonds and any other add-ins of your choice.
Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.
Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
6. Carrot Cake Cookies
These Carrot Cake Cookies are soft, chewy and have all the flavors of classic carrot cake in a healthy and delicious portable treat! They're easy to make and loaded with sweet carrots, cinnamon, nutmeg and ground ginger. Gluten free, refined sugar free and perfect for breakfast or an afternoon snack.
- 1 large egg room temperature sub with 1 flax-egg for vegan (1 Tbsp ground flaxseeds + 2.5 Tbs water)
- 1/3 cup creamy cashew butter OR sub with almond butter or any other nut or seed butter of your choice
- 1/3 cup coconut oil , softened at room temperature - you want it softened like butter
- 1/2 cup pure maple syrup , may also sub with coconut nectar syrup OR preferred liquid sweetener for low carb / keto (yacon syrup or Sugar Free Maple Syrup)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup superfine almond flour OR finely ground oat flour (if not grain-free)
- 2/3 cup unsweetened shredded coconut
- 2/3 cup peeled grated carrots (about 1 large carrot)
- 2 2/3 cups gluten-free old-fashioned rolled oats , sub with roughly chopped Bob's Red Mill Coconut Flakes to make these grain-free and paleo
- 1/2 cup unsweetened dried raisins
- 1/3 cup chopped pecans , plus 12 optional pecan halves for garnish
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk the egg (or make the flax egg), nut butter and coconut oil until creamy and smooth. Add the maple syrup, vanilla, cinnamon, ginger, nutmeg, salt and baking powder. Beat until combined.
Stir in the flour, followed by the coconut, grated carrots and oats (or chopped coconut flakes) and mix until everything is just combined. Fold in raisins, pecans and any other add-ins of your choice.
Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. Press 1 pecan half in middle of cookie (optional).
Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
- Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
7. Keto Oatmeal Cookies
Keto Breakfast Cookies are soft, chewy and make the perfect portable breakfast. This delicious, sugar free cookie recipe comes together in only one bowl with almond flour, coconut flakes, sesame seeds and chopped nuts.
- 1 large egg , room temperature
- 1/4 cup drippy almond butter (usually from a newly opened jar & NOT near the bottom) OR preferred nut or seed butter
- 1/2 cup coconut oil , softened at room temperature
- 1/3 cup golden monk fruit sweetener OR coconut sugar (for Paleo)
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon Himalayan pink salt
- 1/3 cup super fine blanched almond flour
- 2 tablespoons coconut flour
- 3/4 cup unsweetened flaked coconut
- 1/4 cup chopped almonds
- 2 tablespoons chopped pecans
- 2 tablespoons sunflower seeds
- 2-3 tablespoons sugar free OR paleo chocolate chips , optional
- 2 tablespoons sesame seeds , optional, for garnish
Preheat oven to 350 F and line a baking sheet with parchment or a silicone liner.
In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the monk fruit, vanilla, cinnamon, salt and baking powder. Beat until combined.
- Stir in almond flour, coconut flour and shredded coconut until everything is just combined. Fold in sliced almonds, chopped pecans, sunflower seeds and chocolate chips (if using).
Scoop out 2 tablespoon sized dough mounds (for smaller cookies - makes 12) OR 1/4 cup dough mounds (for larger cookies - makes 6) and place at least 1 inch apart on baking sheet. Flatten tops slightly with the back of the measuring cup or the bottom of a jar. Sprinkle tops with sesame seeds and more shredded coconut, for garnish, if desired.
Bake in preheated oven for 12 to 15 minutes, until golden brown around the edges and just barely firm to the touch.
Remove pan from oven and allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
8. Coconut Cookies
Key Lime Breakfast Cookies are the best make ahead breakfast recipe for when you don't have much time in the morning. Made from lime juice, coconut chips, and rolled oats, this sweet cookie doubles as a low calorie dessert too.
- 1 large egg room temperature sub with flax-egg for VEGAN
- 1/3 cup creamy cashew butter OR sub with other nut or seed butter of your choice
- 1/2 cup coconut oil softened at room temperature
- 1/2 cup coconut nectar , maple syrup or honey
- 1/2 teaspoon vanilla extract
- 3 tablespoons key lime juice sub with regular lime as needed
- 2 teaspoons grated lime zest
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup superfine almond flour OR finely ground oat flour
- 1/2 cup unsweetened shredded coconut
- 3 1/4 cups old fashioned rolled oats use gluten free as needed
- 1/4 cup dried coconut chips , optional for garnish
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk the egg, cashew butter and coconut oil until creamy and smooth. Add the honey, vanilla, lime juice, lime zest, salt and baking powder. Beat until combined.
- Stir in the flour, followed by the coconut and oats and mix until everything is just combined.
Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. Garnish with dried coconut chips, if desired.
- Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
- Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
9. Strawberry Breakfast Cookies
These Strawberry Cookies are the perfect low carb breakfast for traveling with, or a healthy dessert. They're easy to make in just one bowl and packed with wholesome ingredients like almond flour, coconut freeze-dried strawberries and coconut oil.
- 1 large egg , room temperature sub with flax-egg for VEGAN
- 1/3 cup creamy almond butter OR sub with other nut or seed butter of your choice
- 1/2 cup coconut oil , softened at room temperature
- 1/2 cup maple syrup (use sugar free brand such as Lakanto if low carb) OR can also sub with coconut nectar or honey if not low carb
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup superfine almond flour OR finely ground oat flour (if not paleo or low carb)
- 1/2 cup unsweetened shredded coconut
- 3 1/4 cups gluten free rolled oats (sub with medium square-shaped coconut flakes for low carb, paleo)
- 2/3 cups freeze-dried strawberries
- 1/4 cup no sugar added chocolate chips (such as Lily's)
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the maple syrup, vanilla, cinnamon, salt and baking powder. Beat until combined.
Stir in the flour, followed by the coconut and oats and mix until everything is just combined. Fold in freeze-dried strawberries, optional chocolate chips and any other add-ins of your choice.
- Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.
- Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
- Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
10. BASE RECIPE: Peanut Butter Oatmeal Cookies
These Breakfast Cookies are a healthy make-ahead breakfast that comes together in less than 30 minutes. They're soft, chewy and with 12 tasty variations, you'll have the perfect oatmeal breakfast cookie for every occasion! Gluten-free, refined sugar-free, dairy-free with grain-free, vegan, paleo, low carb and keto options.
- 1 large egg , room temperature (sub with flax-egg for vegan by mixing 1 Tbs ground flaxseeds + 2.5 Tbs water - let it sit for 5 minutes uuntil thickened into a gel-like consistency.)
- 1/3 cup natural nut butter or seed butter of your choice , I tested these with unsalted natural creamy almond and peanut butter
- 1/2 cup coconut oil , softened at room temperature
- 1/2 cup honey , can sub with maple syrup, date syrup or coconut nectar syrup. For a low-sugar (low carb / keto) option, you can use Lakanto sugar-free maple syrup, yacon syrup or your favorite liquid sweetener.
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup superfine almond flour , can sub with gluten-free oat flour if not grain-free
- 1/2 cup unsweetened shredded coconut
- 3 1/4 cups gluten-free old fashioned rolled oats , to keep these cookies grain-free and paleo, sub with a mix of roughly chopped coconut flakes and sliced almonds - or see my Keto Breakfast Cookies recipe
- 2/3 cup dairy-free chocolate chips or chopped chocolate , we like Lily's Sweets, Hu's Kitchen or Pascha's Chocolate
- 1 teaspoon ground flax seeds optional
- 1 teaspoon chia seeds optional
- 1 teaspoon hemp hearts optional
- 1 large egg room temperature (sub with flax-egg for vegan)
- 1/3 cup smooth pumpkin seed butter or your favorite nut or seed butter
- 2 tbsp canned or pure pumpkin puree not pumpkin pie filling
- 1/3 cup coconut oil softened at room temperature
- 1/2 cup maple syrup or coconut nectar
- 1 tsp pure vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- 1/2 cup finely ground oat flour or super-fine almond flour if not nut free
- 1/2 cup unsweetened shredded coconut
- 3 1/4 cups old fashioned rolled oats use gluten free as needed
- 1/3 cup pepitas (shelled pumpkin seeds)
- 1/3 cup dried cranberries
- 1 large egg room temperature (sub with flax-egg for vegan)
- 1/3 cup drippy tahini
- 1/2 cup coconut oil melted and cooled
- 1/2 cup Lakanto sugar-free maple syrup or coconut nectar/honey if not low carb/keto
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- 1/3 cup superfine almond flour
- 1/2 cup unsweetened shredded coconut
- 3 cups flaked coconut we like the one from Bob's Red Mill. You can also use gluten-free old fashioned rolled oats if not low carb/keto
- 1/4 cup sunflower seeds
- 3 tbsp sesame seeds plus more for garnish
- 1 large egg room temperature (sub with flax-egg for vegan)
- 1/3 cup creamy almond butter or another nut or seed butter of your choice
- 1/2 cup coconut oil softened at room temperature
- 1/2 cup maple syrup use sugar-free syrup if low-carb/keto. You can also sub with coconut nectar or honey if not low carb
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- 1/2 cup superfine almond flour or finely ground oat flour, if not paleo or low carb
- 1/2 cup unsweetened shredded coconut
- 3 1/4 cups gluten-free rolled oats sub with medium square-shaped coconut flakes for low carb, paleo
- 2/3 cups freeze dried strawberries
- 1/4 cup no sugar added chocolate chips such as Lily's
- 1 large egg room temperature (sub with flax-egg for vegan)
- 1/3 cup creamy cashew butter or another nut or seed butter of your choice
- 1/2 cup coconut oil softened at room temperature
- 1/2 cup coconut nectar or maple syrup/honey
- 1/2 tsp vanilla extract
- 3 tbsp key lime juice sub with regular lime as needed
- 2 tsp grated lime zest
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- 1/2 cup superfine almond flour or finely ground oat flour
- 1/2 cup unsweetened shredded coconut
- 3 1/4 cups old fashioned rolled oats use gluten free as needed
- 1/4 cup dried coconut chips optional, for garnish
- 1 large egg room temperature (sub with flax-egg for vegan)
- 1/4 cup drippy almond butter or another nut or seed butter of your choice
- 1/2 cup coconut oil softened at room temperature
- 1/3 cup golden monk fruit sweetener or coconut sugar, for paleo
- 1 tsp vanilla
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp Himalayan pink salt
- 1/3 cup superfine blanched almond flour
- 2 tbsp coconut flour
- 3/4 cup unsweetened flaked coconut
- 1/4 cup chopped almonds
- 2 tbsp chopped pecans
- 2 tbsp sunflower seeds
- 2-3 tbsp sugar free or paleo chocolate chips optional
- 2 tbsp sesame seeds optional, for garnish
- 1 large egg room temperature (sub with flax-egg for vegan)
- 1/3 cup creamy cashew butter or another nut or seed butter of your choice
- 1/3 cup coconut oil softened at room temperature
- 1/2 cup pure maple syrup use sugar-free syrup if low-carb/keto. You can also sub with coconut nectar or honey if not low carb
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- 1/2 cup superfine almond flour or finely ground oat flour
- 2/3 cup unsweetened shredded coconut
- 2/3 cup peeled grated carrots about 1 large carrot
- 2 3/4 cups gluten-free old fashioned oats sub with roughly chopped Bob's Red Mill Coconut Flakes for grain-free and paleo
- 1/2 cup unsweetened dried raisins
- 1/3 cup chopped pecans plus 12 optional pecan halves, for garnish
- 1 large egg room temperature (sub with flax-egg for vegan)
- 1/3 cup creamy almond butter or another nut or seed butter of your choice
- 1/2 cup coconut oil softened at room temperature
- 1/2 cup maple syrup or coconut nectar/honey
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- 1/2 cup superfine almond flour or finely ground oat flour
- 1/2 cup unsweetened shredded coconut
- 3 1/4 cups old fashioned rolled oats use gluten free, if needed
- 1/2 cup dried blueberries
- 1/3 cup chopped almonds
- 1/2 cup creamy peanut butter
- 1/3 cup coconut nectar sub with maple syrup or honey if not vegan
- 2 tbsp coconut oil
- 1/4 cup ripe mashed banana
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 2 1/4 cups old fashioned rolled oats old fashioned rolled oats , use gluten free as needed
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped banana chips optional
- 1/3 cup chopped walnuts
- 1 large egg room temperature (sub with flax-egg for vegan)
- 1/3 cup creamy cashew butter or another nut or seed butter of your choice
- 1/2 cup coconut oil softened at room temperature
- 1/2 cup coconut nectar or maple syrup/honey, if not vegan
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- 1/2 cup superfine almond flour or finely ground oat flour
- 1/2 cup unsweetened shredded coconut
- 3 1/4 cups old fashioned rolled oats use gluten free as needed
- 1/2 cup shelled pistacchios
- 1/3 cup chopped dried apricots
- 1 large egg room temperature (sub with flax-egg for vegan)
- 1/3 cup drippy almond butter
- 1/2 cup coconut oil softened at room temperature
- 1/2 cup maple syrup or coconut nectar/honey
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- 1/3 cup superfine almond flour or finely ground oat flour
- 1/3 cup unsweetened shredded coconut
- 3 1/4 cups old fashioned rolled oats use gluten free as needed
- 3/4 cup very finely diced red apple
- 2 tbsp toasted or puffed quinoa optional, for garnish
- 2 tbsp chopped dried apples optional, for garnish & crunch
- 1 large egg room temperature (sub with flax-egg for vegan)
- 1/2 cup coconut oil softened at room temperature
- 1/3 cup drippy almond butter
- 1/2 cup coconut nectar or maple syrup/honey
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 cup superfine almond flour or finely ground oat flour
- 1/4 cup cacao powder or unsweetened cocoa powder
- 3 1/4 cups old fashioned rolled oats use gluten free as needed
- 1/2 cup unsweetened shredded coconut plus more for topping
- 1/2 cup sliced almonds
- 2 tbsp ground flaxseed
- 5 tbsp unsweetened almond milk , or any plant-based milk
- 1 small very ripe banana or half a medium banana (about 1/4 cup)
- 1/2 cup creamy unsalted almond butter or preferred nut or seed butter (preferably drippy and not near the bottom of the jar)
- 1/4 cup maple syrup or preferred sticky liquid sweetener (Lakanto sugar-free maple syrup, yacon syrup, date syrup etc.)
- 1/2 tbsp hemp seeds OR plant-based protein powder
- 3/4 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1/4 cup unsweetened shredded coconut
- 2 cups old-fashioned rolled oats , (certified gluten-free, as needed)
- Mix-ins of choice: (use your favorite combo - 1/2 cup total): dried cranberries, dried blueberries, pumpkin seeds (pepitas), sunflower seeds, sliced almonds, Mini chocolate chips (dairy-free or regular)
Preheat oven to 350°F and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the honey, vanilla, cinnamon, salt and baking powder. Beat until combined.
Stir in the flour, followed by the coconut and oats and mix until everything is just combined. Fold in chocolate chips and any other add-ins you're using.
Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.Â
Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
Preheat the oven to 350F. Line a large baking sheet (or two if needed) with parchment paper and set aside.Â
In a large mixing bowl, add the ground flaxseeds followed by the milk. Use a fork to stir until combined. Let the mixture sit for 5-10 minutes, or until it thickens to a gel-like consistency.
Add the banana and use the back of the fork to mash well. Add the almond butter, maple syrup and vanilla and mix well to combine.Â
Stir in the hemp seeds, baking powder, cinnamon, salt, shredded coconut and rolled oats. Mix with a silicone spatula or wooden spoon until all the ingredients are combined and the mixture resembles a thick cookie dough.Â
Fold in 1/2 cup of preferred variety of mix-in. (Make a few different variations if desired). If the dough seems too dry, add more almond butter or maple syrup. If the mixture seems too sticky to handle, place the bowl in the refrigerator for 10-15 minutes to firm up slightly or add a little bit more shredded coconut or oats.
Use a large cookie scoop or a large spoon to measure about 3 1/2 tablespoons of dough and place the dough round on the prepared baking sheet.
Use your hands to shape the dough into an even round and press down gently with your palm (or the back of a spoon) to lightly flatten the top of each cookie. Leave at least a 1/2-inch space between each cookie.Â
Press a few mix-ins into each cookie (to make them prettier - can make them all different or the same).
Bake in the preheated oven for 17-20 minutes or until the cookies are just set. Remove the pan from the oven and let the cookies cool for 7 minutes before carefully transferring them to a cooling rack.Â
Recipe Video
11. Pumpkin Oatmeal Cookies
These Pumpkin Breakfast Cookies are a fantastic make-ahead, portable breakfast for busy mornings. A nut-free cookie recipe made with oats, pumpkin seed butter, cozy fall spices and maple syrup, with a vegan option!
- 1 large egg room temperature (sub with flax-egg for VEGAN)
- 1/3 cup smooth pumpkin seed butter OR your favorite nut or seed butter
- 2 Tablespoons canned or pure pumpkin puree NOT pumpkin pie filling
- 1/3 cup coconut oil , softened at room temperature
- 1/2 cup maple syrup OR coconut nectar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup finely ground oat flour (OR super-fine almond flour if not nut free)
- 1/2 cup unsweetened shredded coconut
- 3 1/4 cups old fashioned rolled oats , use gluten free as needed
- 1/3 cup pepitas (shelled pumpkin seeds)
- 1/3 cup dried cranberries
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk the egg, pumpkin seed butter, canned OR pure pumpkin puree, and coconut oil until creamy and smooth. Add the maple syrup, vanilla, pumpkin pie spice, salt, and baking powder. Beat until combined.
Stir in the flour, followed by the coconut and oats until everything is just combined. Fold in pumpkin seeds and dried cranberries.
Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.
Bake in preheated oven for 10-14 minutes, or until edges are slightly brown and set.
Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
12. Tahini Cookies
These Tahini Cookies are soft, chewy and so easy to make with simple pantry ingredients. They're gluten free, refined sugar free and make the perfect healthy breakfast or afternoon snack.
- 1 large egg room temperature (can also use Flax Egg for Vegan)
- 1/3 cup drippy tahini
- 1/2 cup coconut oil melted and cooled
- 1/2 cup Lakanto sugar free maple syrup OR coconut nectar / honey if not low carb / keto
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/3 cup superfine almond flour
- 1/2 cup unsweetened shredded coconut
- 3 cups flaked coconut (we like the one from Bob's Red Mill) OR can sub with gluten free old fashioned rolled oats if not low carb / keto
- 1/4 cup sunflower seeds
- 3 tablespoons sesame seeds , plus more for garnish
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk the egg, tahini, coconut oil, sweetener, vanilla and cinnamon until creamy and smooth.
Add the salt, baking powder and flour and beat until combined. Add both the shredded coconut and coconut flakes and mix until everything is just combined. Fold in the sunflower seeds and sesame seeds.
- Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. Sprinkle tops with more sesame seeds, if desired.
Bake in preheated oven for 10-13 minutes, or until edges are slightly brown and set.
Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
More oatmeal recipes you might like:
Healthy Homemade Granola Bars – 12 Ways
Janice -
I made these cookies for my family and they were delicious! So soft and chewy! I can’t wait to try all the flavors!