There’s something magical about starting your day with a cookie—especially when it’s packed with wholesome ingredients that taste amazing. These oatmeal breakfast cookies are a delightful way to fuel your morning. They’re soft, chewy, and bursting with flavor, making them the perfect grab-and-go option for busy mornings. Trust me, once you try these, you’ll find yourself making them on repeat!
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Why You’ll Love Oatmeal Breakfast Cookies
These cookies aren’t just a treat—they’re a healthy, portable breakfast solution that you’ll actually look forward to. Here’s why you’ll love them:
Healthy and Wholesome: Made with oats, nut butter, and natural sweeteners, these cookies are a guilt-free way to enjoy something sweet.
Quick and Convenient: Perfect for those mornings when you’re rushing out the door but still want something filling and nutritious.
Customizable: You can tailor these cookies to your taste—add dried fruit, chocolate chips, nuts, or seeds for your perfect flavor combo.
Kid-Approved: These cookies are a hit with kids and adults alike, making them a great family-friendly option.
Great for Meal Prep: Bake a batch on the weekend, and you’ll have breakfast or snacks ready to go for the entire week!
Ingredients
Here’s what you’ll need to whip up a batch of these delicious oatmeal breakfast cookies:
Oats: The heart of this recipe. Rolled oats or quick oats work best to give the cookies their chewy texture.
Nut Butter: Adds richness and helps bind the cookies together. Almond, peanut, or cashew butter all work wonderfully.
Bananas: Mashed ripe bananas act as a natural sweetener and keep the cookies moist.
Honey or Maple Syrup: A touch of natural sweetness to enhance the flavor.
Egg: Helps the cookies hold their shape and adds protein.
Cinnamon: For a warm, cozy flavor.
Mix-ins: Think raisins, dried cranberries, dark chocolate chips, chopped nuts, or seeds.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Making these cookies is as simple as mixing and baking. Let’s get started:
Preheat Your Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mash the Bananas: In a large mixing bowl, mash the ripe bananas until smooth.
Mix Wet Ingredients: Add the nut butter, egg, and honey or maple syrup to the mashed bananas. Stir until well combined.
Add Dry Ingredients: Stir in the oats, cinnamon, and any mix-ins you’re using. The mixture should come together into a thick, sticky dough.
Form the Cookies: Scoop out spoonfuls of dough and shape them into small cookies. Place them on the prepared baking sheet, leaving a little space between each.
Bake: Bake for 12-15 minutes, or until the cookies are golden brown and set.
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Serve and Enjoy: Enjoy them warm, or store them for later—they’re delicious either way!
How to Serve Oatmeal Breakfast Cookies
These cookies are so versatile that they can be enjoyed in several ways:
Grab-and-Go: Perfect for eating on your way to work or school.
With Coffee or Tea: Pair them with your favorite morning beverage for a cozy breakfast moment.
As a Snack: They’re great as an afternoon pick-me-up or post-workout snack.
For Kids: Pack them in lunchboxes for a fun, healthy treat.
With Yogurt: Crumble a cookie over yogurt for a quick and easy breakfast parfait.
Additional Tips
Here are some tips to make these cookies even better:
Use Ripe Bananas: The riper the bananas, the sweeter your cookies will be.
Experiment with Mix-ins: Try adding shredded coconut, chia seeds, or a pinch of sea salt for extra flavor and texture.
Make Them Vegan: Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) in place of the egg and maple syrup instead of honey.
Double the Batch: These cookies freeze beautifully, so make extra and freeze them for a quick breakfast or snack later on.
Storage Tips: Store the cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
FAQ Section
Q1: Can I make these cookies gluten-free?
A1: Yes! Use certified gluten-free oats to make this recipe gluten-free.
Q2: Can I freeze these cookies?
A2: Absolutely. Store the baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature or warm them in the microwave.
Q3: Can I make these cookies without added sweeteners?
A3: Yes! If your bananas are very ripe, you can skip the honey or maple syrup for a naturally sweetened cookie.
Q4: What kind of nut butter works best?
A4: Any creamy nut butter works well. Almond butter gives a milder flavor, while peanut butter adds a bold, nutty taste.
Q5: Can I use steel-cut oats?
A5: It’s best to stick with rolled or quick oats, as steel-cut oats won’t soften enough during baking.
Q6: How do I know when the cookies are done?
A6: The cookies should be golden brown on the edges and firm to the touch in the center.
Q7: Can I omit the egg?
A7: Yes, you can use a flax egg or additional mashed banana as a substitute.
Q8: Are these cookies suitable for kids?
A8: Definitely! They’re kid-approved and make a healthy, portable snack for little ones.
Q9: Can I add protein powder?
A9: Yes! Add a scoop of your favorite protein powder, but you may need to adjust the wet ingredients slightly.
Q10: Can I use coconut oil instead of nut butter?
A10: Coconut oil can work as a substitute, but it will slightly alter the texture and flavor.
Conclusion
Oatmeal breakfast cookies are the perfect combination of healthy and indulgent. They’re easy to make, endlessly customizable, and ideal for busy mornings. Whether you’re enjoying them fresh out of the oven or as a make-ahead snack, these cookies are sure to become a staple in your home. So, grab your mixing bowl and whip up a batch—you deserve it!
Print
Oatmeal Breakfast Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 16 cookies 1x
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These oatmeal cookies are the perfect breakfast treat, combining hearty oats with tahini, walnuts, and chocolate chips. They’re soft, chewy, and just the right balance of sweet and savory. Ideal for a quick and satisfying breakfast on the go!
Ingredients
- 1/2 cup packed light brown sugar
- 1/4 cup tahini
- 1/4 cup unsalted butter, at room temperature
- 1 large egg
- 1 large egg yolk
- 2 tablespoons whole-milk plain strained (Greek-style) yogurt
- 1 tablespoon vanilla extract
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cardamom
- 2/3 cup chopped walnuts
- 1/3 cup semisweet chocolate chips
- 1/3 cup golden raisins (optional)
Instructions
- Preheat oven to 350°F with racks in top and lower third positions. Line 2 large rimmed baking sheets with parchment paper.
- In a large bowl, combine brown sugar, tahini, and butter; beat with an electric mixer on medium speed until light and fluffy, about 1-2 minutes.
- Add egg, egg yolk, yogurt, and vanilla; beat until the mixture thickens, about 2-3 minutes.
- In a medium bowl, whisk together oats, all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and cardamom.
- Gradually beat the flour mixture into the tahini mixture on low speed, until fully incorporated (about 1 minute). Set aside for 2-3 minutes for the mixture to absorb.
- Fold in walnuts, chocolate chips, and raisins (if using) until evenly distributed.
- Scoop dough into 16 portions (about 2 heaping tablespoons each), placing them about 2 inches apart on the prepared baking sheets. Gently press the top of each cookie to flatten to about ¾-inch thickness.
- Bake for 12-15 minutes, rotating the pans once, until the edges are lightly browned.
- Let cookies cool on the pans for 5 minutes before serving.
- Store in an airtight container once completely cooled.
Notes
- These cookies can be stored for several days in an airtight container.
- Optional raisins can be skipped or swapped with dried cranberries.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg