Oatmeal Breakfast Cookies - 12 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.
Ingredients
Breakfast Cookie - Base Recipe
- 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
Pumpkin Breakfast Cookies
- 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
Tahini Cookies
- 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
Strawberry Breakfast Cookies
- 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
Key Lime Breakfast Cookies
- 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
Keto Almond Breakfast Cookies
- 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
Carrot Cake Breakfast Cookies
- 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
Blueberry Breakfast Cookies
- 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
Banana Nut Breakfast Cookies
- 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
Apricot Pistachio Breakfast Cookies
- 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
Apple Cinnamon Breakfast Cookies
- 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
Almond Joy Breakfast Cookies
- 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
Vegan Breakfast Cookies (Video Version on TikTok, IG, Facebook + YouTube)
- 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)
Instructions
Base Cookie Version
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Preheat oven to 350°F and line a large baking sheet with parchment paper. Set aside.
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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.
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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.
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Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.
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Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
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Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
Vegan Breakfast Cookies (Video Version)
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Preheat the oven to 350F. Line a large baking sheet (or two if needed) with parchment paper and set aside.
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.
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.
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.
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.