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.
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Updated February 2021
Easy Breakfast Cookies
What could be better than kicking off your day with a cookie? With this fool-proof breakfast cookie recipe, you can make a chewy and delicious oatmeal breakfast cookie in every flavor! Some of them don’t even require any baking. There isn’t a quicker, more convenient breakfast idea out there.
You can make these oatmeal breakfast cookies ahead of time or the morning of – whatever works! They’re great for meal prep, and they’re also a wonderful healthy snack option. You simply can’t go wrong with any of these oatmeal cookie recipes!
Are Breakfast Cookies Healthy?
These cookies are made with old-fashioned oats, unsweetened coconut and a variety of other healthy ingredients. They’re hearty, nutritious, and they boast big flavors like strawberry, pumpkin, key lime, peanut butter and more!
All of these yummy variations are gluten-free and refined-sugar free. Some of them are vegan, nut-free, paleo, low-carb and keto friendly! No matter what dietary needs you have, you’re about to discover your new favorite breakfast cookie.
Recipe Ingredients
These cookies call for different ingredients, depending on the flavor you’re making. Here’s what you’ll need in general and for each variation.
- Egg: Bring to room temperature. For vegan breakfast cookies, sub with a flax-egg by mixing 1 TBS ground flaxseeds + 2.5 TBS water. Let it sit for 5 minutes, until thickened into a gel-like consistency.
- Nut or Seed Butter: This could be almond butter, peanut butter, cashew butter, etc.
- Coconut Oil: Softened at room temperature.
- Natural Sweetener: Such as maple syrup, date syrup or coconut nectar syrup. For keto or low carb, use Lakanto sugar-free maple syrup, yacon syrup or your favorite liquid sweetener.
- Vanilla Extract: For flavor and sweetness.
- Cinnamon: For a yummy warmth.
- Sea Salt: To balance out the sweetness.
- Baking Powder: For thick and chewy cookies.
- Almond Flour: Superfine, or finely ground oat flour.
- Shredded or Flaked Coconut: Unsweetened.
- 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.
How to Make Breakfast Cookies
No matter what kind of oatmeal breakfast cookies you’re making, the process is pretty much the same. Here’s a general overview:
- Heat Oven: Preheat the oven to 350°F and line a baking pan with parchment paper.
- Combine Ingredients: In a large bowl, whisk together the egg, nut or seed butter, softened coconut oil, liquid sweetener, vanilla, cinnamon, salt and baking powder until the batter is creamy and smooth. Then, stir in the shredded coconut, almond flour and old fashioned rolled oats until everything is combined.
- Fold In Add-Ins: If you’re using chocolate chips, chopped nuts, freeze-dried berries or any other add-ins, now’s the time to fold them into the batter.
- Form Cookies & Bake: Scoop out about 1/4-cup cookie dough balls and place them on the baking sheet, flattening each cookie slightly. Bake for 10-14 minutes, until they’re golden brown but still soft (do not overbake them if you like chewy cookies).
- Let Cool: Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.
Variations
Want to switch up the flavors. With just a few simple swaps, you can have a different cookie no matter what mood you’re in. Here are our favorite breakfast cookie recipes.
For Pumpkin Cookies
- Pumpkin Puree: Not pumpkin pie filling.
- Pumpkin Pie Spice: You’ll need 1 teaspoon.
- Pepitas: Also known as shelled pumpkin seeds.
- Dried Cranberries: Or raisins, if preferred.
For Tahini Cookies
- Tahini: You want it to be drippy; avoid using any nut butter that’s hardened at the bottom of the bottle.
- Sunflower Seeds: About 1/4 cup.
- Sesame Seeds: Set aside some extra to garnish the cookies!
For Strawberry Cookies
- Freeze-Dried Strawberries: I love the strong, sweet bursts of flavor you get from freeze-dried berries.
- Chocolate Chips: We like to use ones with no sugar added, like Lily’s.
For Key Lime Cookies
- Key Lime Juice: You can also use regular lime juice, if needed.
- Grated Lime Zest: You’ll need 2 teaspoons.
- Dried Coconut Chips: Optional, for garnish.
For Keto Almond Cookies
- Golden Monk Fruit Sweetener: Use coconut sugar if paleo.
- Himalayan Pink Salt: Instead of sea salt, if desired.
- Almonds & Pecans: Chopped.
- Sunflower Seeds
- Paleo Chocolate Chips: Optional. We like Lily’s Sweets or Pascha’s Chocolate
- Sesame Seeds: For garnish, optional.
For Carrot Cake Cookies
- Ginger & Nutmeg: Ground.
- Carrots: Peeled and grated.
- Dried Raisins: Unsweetened.
- Pecans: Chopped, plus 12 optional pecan halves for garnish
For Blueberry Cookies
- Blueberries: Use dried blueberries, not fresh ones.
- Almonds: Chopped.
For Banana Nut Cookies
- Mashed Banana: Use a ripe or overly ripe banana.
- Walnuts: Chopped.
- Banana Chips: Chopped, optional.
For Apricot Pistachio Cookies
- Pistachios: Shelled.
- Dried Apricots: Chopped.
For Apple Cinnamon Cookies
- Red Apples: Very finely diced.
- Dried Apples: Optional, for a crunchy garnish.
- Toasted or Puffed Quinoa: Optional, for garnish.
Almond Joy Cookies
- Cacao Powder: Or unsweetened cocoa powder.
- Shredded Coconut: Unsweetened.
- Almonds: Sliced.
Tips for Success
There are a few things to note for this recipe, such as ingredient suggestions and tips for getting the right dough consistency.
- Follow the Recipe: Most of these recipes come together in just one bowl, so it’s super important to add the ingredients in the order that they are listed in the recipes below.
- Use Drippy Nut Butter: Avoid using the dried out nut butter near the bottom of the jar when making these cookies. It should be drippy – you can heat it up in the microwave or a saucepan, if needed.
- Keep it Simple: Try not to go overboard with your mix-ins. Otherwise, the cookies may crumble and fall apart.
- Adjust Dough Consistency: 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.
- Avoid Overbaking Cookies: For cookie recipes that require baking, it’s better to underbake than overbake them. The cookies will continue to cook after you remove them from the oven.
How to Store Homemade Breakfast Cookies
These cookies can be stored at room temperature or kept in the fridge. Just place them in an airtight container once they’ve cooled completely. They will last for up to 5 days on the counter or up to 10 days in the fridge.
Can I Freeze These?
For sure, these oatmeal breakfast cookies are freezer-friendly! You can either freeze the dough or the pre-baked cookies.
How to Freeze Cookie Dough
Place the cookie dough in a freezer-safe bag and squeeze all the air out. You can freeze the dough as one flattened mass or individual cookie portions. Within 1 or 2 months, thaw out the dough in the fridge, then bake the cookies. You may have to add a couple minutes to the bake time if your dough is still cold; just be careful not to overbake the cookies.
How to Freeze Baked Cookies
In a freezer-safe bag or container, store the cooled cookies. Place them in the freezer and enjoy them within 3-4 months. Thaw frozen cookies in the fridge overnight before enjoying. You can bring them to room temperature, if desired.
More Healthy Breakfast Ideas
Need more healthy breakfasts in your life? You’ll love these easy recipes.
- Energy Bites – 12 Ways
- Baked Oatmeal Cups – 10 Ways
- Overnight Oats Recipes – 9 Ways
- Healthy Homemade Granola Bars – 12 Ways
- Breakfast Egg Muffins – 9 Ways
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 keto or low carb, 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.
- 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
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.
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.
Nutrition facts are for classic breakfast cookies.
Did you try this recipe?
Martin Chacón -
Gracias