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 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.
How to make oatmeal breakfast cookies
- 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.
Can I make these cookies ahead?
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.
Cookie recipes
Oatmeal breakfast cookies
Crispy and chewy, these easy oatmeal breakfast cookies are stuffed with nuts, seeds and chocolate and make a delicious breakfast treat.
Print
Pin
Rate
Add to Shopping List
Servings: 24
Calories: 239kcal
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.