Oatmeal Breakfast Cookies

Name: Oatmeal Breakfast Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 cookies
Ingredients: 1 cup rolled oats; 1/2 cup almond flour; 1/3 cup honey or maple syrup; 1/4 cup coconut oil, melted; 1 tsp vanilla extract; 1/2 tsp cinnamon; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup chocolate chips (optional); 1/4 cup chopped nuts or dried fruit (optional)

Highlighted under: Classic Recipes

I absolutely love making these Oatmeal Breakfast Cookies for my mornings. They are quick to whip up and full of wholesome ingredients that keep me energized throughout the day. The combination of oats, honey, and a hint of cinnamon creates a delightful flavor that is both satisfying and nutritious. I often customize them with nuts or dried fruits depending on what I have on hand, which makes each batch a little different and exciting. Perfect for busy mornings or a midday treat!

Created by

Aileen Prescott

Last updated on 2026-02-07T20:38:35.054Z

When I first tried making Oatmeal Breakfast Cookies, I was astonished at how simple yet delicious they are. I remember the first time I pulled them out of the oven; the aroma filled my kitchen with warm, inviting scents that promised a delightful treat. I added a pinch of salt and some vanilla extract, which really elevated the flavor and made them unforgettable.

One crucial tip I discovered is to not over-bake them. I like to take the cookies out when they’re slightly soft in the center. They firm up as they cool, giving them the perfect chewy texture that keeps you coming back for more. I promise you won’t regret giving these a try!

Why You'll Love These Cookies
Nutritious and filling for a great start to your day
Versatile with endless add-in options like chocolate chips or nuts
Quick and easy to make, perfect for busy mornings

The Texture and Flavor Profile

These Oatmeal Breakfast Cookies strike the perfect balance between chewy and slightly crisp. The rolled oats provide a hearty base, giving the cookies their satisfying chewiness, while the almond flour adds a lightness that prevents them from feeling dense. The hint of cinnamon warms the flavor profile, enhancing the natural sweetness of the honey or maple syrup. If using dried fruits, consider incorporating cranberries or raisins for a tart contrast that brightens the overall taste.

For the ultimate texture, ensure that you let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This slight cooling period allows the cookies to firm up, making them easier to handle and preventing them from breaking apart. When baking, keep an eye on them; the edges will become golden, which is your cue that they are ready to come out.

Ingredient Insights and Substitutions

Using coconut oil in this recipe not only lends a subtle flavor but also contributes to the cookies' moisture. If you're looking for a dairy-free cookie, this is a perfect choice. If you don't have coconut oil on hand, melted unsalted butter or any other neutral oil can work as substitutes, though they may slightly change the flavor profile. Always remember to measure the ingredients accurately; too much almond flour may lead to dry cookies, while too little could result in cookies that spread too much.

Honey or maple syrup serve as natural sweeteners, but if you're looking for a lower glycemic option, consider using agave nectar or a sugar-free syrup. Just keep in mind that your cookies might be less flavorful without the characteristic notes of honey or maple. When customizing your cookies, think about the moisture content of any add-ins; if you opt for fresh fruit, consider reducing the other liquid ingredients slightly to maintain the cookie's structure.

Storage and Make-Ahead Options

These cookies are perfect for meal prep! You can make a large batch and store them in an airtight container at room temperature for about a week, or in the refrigerator for up to two weeks for extended freshness. If you want to keep them longer, consider freezing the cookies. Simply place them in a freezer-safe bag or container, separating layers with parchment paper, and they will last for up to three months. To enjoy, thaw them at room temperature or pop them in the microwave for a few seconds for that freshly baked feel.

For a make-ahead option, you can prepare the cookie dough ahead of time and store it in the fridge for up to 3 days. This solution is great for busy mornings when you can quickly scoop and bake off fresh cookies. When ready to bake, preheat your oven and slice off portions of dough, shaping them as indicated in the steps. This means warm, fresh cookies can be just a few minutes away, making your mornings even more delightful.

Ingredients

Gather these wholesome ingredients to make your delicious oatmeal cookies!

Ingredients

1 cup rolled oats
1/2 cup almond flour
1/3 cup honey or maple syrup
1/4 cup coconut oil, melted
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips (optional)
1/4 cup chopped nuts or dried fruit (optional)

Make sure all ingredients are at room temperature for the best results.

Instructions

Follow these simple steps to create your delicious oatmeal breakfast cookies!

Preheat the oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix ingredients

In a large bowl, combine the rolled oats, almond flour, honey, melted coconut oil, vanilla extract, cinnamon, baking soda, and salt. Stir well until mixed.

Add extras

If desired, fold in the chocolate chips and chopped nuts or dried fruit.

Shape cookies

Scoop tablespoons of the mixture onto the prepared baking sheet, spacing them evenly.

Bake

Bake for about 10 minutes, or until the edges appear golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.

Enjoy your fresh oatmeal cookies warm or store them in an airtight container for later!

Pro Tips

Feel free to experiment with your favorite add-ins. You can substitute the honey with agave syrup for a vegan version.

Perfect Pairings

These Oatmeal Breakfast Cookies pair beautifully with a variety of beverages. I enjoy them with a steaming cup of coffee for the perfect energy boost or a chilled glass of almond milk for a refreshing start. Adding a side of Greek yogurt can elevate your breakfast, adding protein and creaminess that complements the chewy texture of the cookies. Don’t be afraid to crumble them over your yogurt for an added crunch!

For those who enjoy a more indulgent morning treat, consider drizzling your warm cookies with a bit of nut butter or a sprinkle of flaked sea salt to enhance the flavor. The rich, creamy elements contrast deliciously with the cookie's chewy base while adding another layer of nutrition.

Troubleshooting Common Issues

If your cookies turn out too dry or crumbly, it’s likely due to an excess of dry ingredients; careful measuring is key. If you're experimenting with substitutes, make sure to maintain the balance of wet and dry ingredients. Also, always check the freshness of your baking soda, as expired leavening agents can prevent the cookies from rising properly.

Conversely, if your cookies are spreading too much, it might be due to insufficient chilling of the dough before baking. Additionally, using a warm baking sheet can cause them to spread too quickly. If you've experienced this, try refrigerating the dough for 30 minutes before baking or placing the baking sheet in the fridge for a short time before scooping the dough.

Questions About Recipes

→ Can I make these cookies gluten-free?

Yes! Use certified gluten-free oats and ensure all other ingredients are gluten-free.

→ How do I store leftover cookies?

Store them in an airtight container at room temperature for up to a week. They can also be frozen for longer storage.

→ Can I substitute the coconut oil?

Absolutely! You can use unsalted butter or any neutral oil in place of coconut oil.

→ How can I make these cookies more nutritious?

Consider adding seeds like chia or flaxseed, or using whole wheat flour instead of almond flour.