Easy Oatmeal Breakfast Cookies
Crispy and chewy, these easy oatmeal breakfast cookies are stuffed with nuts, seeds and chocolate and make a delicious breakfast treat.
Ingredients needed
- Butter. You could use half butter, half nut butter (peanut butter/almond butter/cashew butter/sunflower seed butter) to add more flavor.
- Brown sugar. Any sugar can be substituted. Maple syrup or honey could make the mixture a little sticky but baking the cookies on parchment paper lined baking sheet should prevent any sticking.
- Eggs.
- Rolled oats/old fashioned oats. Use gluten-free oats if needed.
- Desiccated coconut.
- Flour.
- Baking powder.
- Cinnamon.
- Salt.
- Seeds. I used a seed mix that contained flax seed, poppy seeds, pumpkin seeds, sesame seeds and sunflower seeds.
- Dried cranberries. Raisins, dried apricots or any dried fruit of your choice can be used instead.
- Dark chocolate. I used dark chocolate chunks but any chocolate chips will work.
- Pecan nuts. I often change this up and use any nuts I have in my pantry. Almonds, walnuts, cashews and hazelnuts are all good options.
- Make the dough: In the bowl of a freestanding mixer, cream the butter and sugar together until light and fluffy. (You can also make the dough in a large bowl and use an electric mixer.) Add the eggs and beat in then scrape down the bowl with a spatula. Add the oats, coconut, flour, baking powder, cinnamon, salt, seeds, cranberries, chocolate and nuts then mix in the dry ingredients until just combined. Using a cookie scoop, scoop dough and place onto a lined sheet pan.
- Allow to chill: Place the pan in the fridge and allow to chill for 15 minutes while you preheat the oven.
- Bake: Remove the cookie dough from the fridge and place onto two lined sheet pans/cookie sheets a few cm’s/inches apart. Place in the oven and allow to bake for 10-15 minutes until golden brown and crisp around the edges. Remove from the oven, then transfer to a wire rack and allow to cool completely before serving.
My kids adore these healthy breakfast cookies so we pretty much always have a jar filled with them on the counter. We have kept double batches I’ve baked for almost 2 weeks in an airtight container and they are still delicious. The unbaked dough can be frozen on baking sheets. Transfer the frozen cookie dough balls to a freezer bag and freeze for up to 3 months and bake from frozen.
FAQ
Is cookies for breakfast healthy?
These cookies contain 239 calories per cookie and they are packed with seeds, nuts, oats and coconut which are all good sources of fibre and fat. Adding a source of protein like yogurt would make this a great, well-balanced breakfast.
Cookie recipes
Crispy and chewy, these easy oatmeal breakfast cookies are stuffed with nuts, seeds and chocolate and make a delicious breakfast treat.
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Calories: 239kcal
Servings: 24
Ingredients
- 1 cup (225g) butter room temperature
- 1½ cups (300g) brown sugar
- 2 eggs
- 3 cups (240g) rolled oats
- 1 cup (85g) desiccated coconut unsweetened
- ¾ cup (100g) flour
- 1 tsp baking powder
- 1 tsp salt
- ¼ cup (50g) seeds
- ¾ cup (100g) dried cranberries
- 2/3 cup (100g) dark chocolate chopped (optional)
- 1 cup (100g) pecan nuts roughly chopped
Instructions
- In the bowl of a freestanding mixer, cream the butter and sugar together until light and fluffy.
- Add the eggs and beat in then scrape down the bowl with a spatula.
- Add the oats, coconut, flour, baking powder, cinnamon, salt, seeds, cranberries, chocolate and nuts then mix until just combined.
- Using a cookie scoop, scoop dough and place onto a lined sheet pan.
- Place the pan in the fridge and allow to chill for 15 minutes while you preheat the oven to 180°C/320°F.
- Remove the cookie dough from the fridge then place the dough onto two lined sheetpans/cookie sheets, a few cm's/inches apart.
- Place in the oven and allow to bake for 10-15 minutes until golden brown and crisp around the edges.
- Remove from the oven, then transfer to a wire rack and allow to cool completely before serving.
Nutrition
Calories: 239kcal | Carbohydrates: 25g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 198mg | Potassium: 135mg | Fiber: 3g | Sugar: 14g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
Tasty crunchy cookie. The second time I baked these, I used 2 flaxseed eggs instead of whole eggs for an egg free bake. It turned out just as crunchy and delicious. I shape them slightly smaller and it a perfect treat snack for the kids lunch box. Thank you for this recipe.
I made these two days ago and the recipe turned out quite a few exceptionally delicious cookies. As of now, they are all gone. My husband even said they were the best cookies he’s ever eaten. I subbed the flour for coconut flour for extra flavour!
Thank you for the recipe, the cookies are perfect! I didn’t want them to be very sweet, so I put 1/3 of sugar, but they still were perfectly crunchy.