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This Simple Breakfast Cookie Recipe is made with rolled oats, oat flour, and nut butter. These cookies are easily customizable with the mix-ins of your choice, and perfect for breakfast on-the-go!
A delicious and easy cookie recipe
Cookies. For. Breakfast. Count me in!
Whenever I see a recipe for a breakfast cookie, I’m immediately taken back to the days of Cookie Crisp cereal. It’s still around, but back in the day their commercials were always on TV! I can remember the exact words: “You really can have cookies for breakfast!”
Unfortunately, Cookie Crisp wasn’t exactly the most balanced breakfast. However, now that I know a thing or two about cooking, I was able to come up with a a recipe that’s just as fun, but a little on the healthier side. It’s true… eight year old me would be so proud!
Made with rolled oats, oat flour, nut butter, and easily customizable with the mix-ins of your choice, these healthy breakfast cookies are perfect for those mornings when you need to grab your breakfast on-the-go. They’ll stay good in the fridge for 5 days, and they’re also freezer friendly.
Ingredients needed for breakfast cookies
To make this easy cookie recipe, you will need a selection of ingredients. It’s what you’d need to make “regular” cookies, but with a slightly healthier, breakfast-approved twist! You’ll need:
- Rolled oats
- Oat flour
- Coconut flakes
- Baking powder
- Salt
- Cinnamon
- Egg
- Nut butter
- Coconut oil
- Maple syrup
- Vanilla
- Chocolate chips
Cookie mix-in ideas
I know these are breakfast cookies, but who’s to say we can’t have a little fun with our breakfast foods?! I love to use chocolate chips and coconut flakes in my breakfast cookies, but the options are truly endless!
Here are some more ideas to get your baking brain rolling:
- White chocolate chips
- Chopped candy bars
- Marshmallows
- Caramel
- Dried fruit (cranberries, raisins)
- Nuts (almonds, walnuts, pecans)
- Sprinkles
Kitchen tools used to make simple breakfast cookies
To make this recipe, you will need a baking sheet, parchment paper, two mixing bowls, a mixing spoon, and a whisk. That’s it (I wasn’t lying when I said this is a simple recipe)!
How to make this simple breakfast cookie recipe
Breakfast cookies are a breeze to make. Only a few standard baking steps are required, and the recipe should take less than 30 minutes from start to finish. With a recipe this easy, you can expect these cookies to become a regular breakfast choice in your home!
To begin making breakfast cookies, preheat the oven to 350F and line a baking sheet with parchment paper.
In a large bowl, combine the oats, oat flour, coconut, baking powder, salt, and cinnamon.
Then, in another bowl, whisk the egg. Stir in the nut butter, coconut oil, maple syrup, and vanilla.
Add the wet ingredients to the dry, and stir to combine. Stir in the chocolate chips.
Next, wet your hands and roll the dough into balls, flattening slightly onto the baking sheet. The dough will be sticky, but if you wet your hands, it should be able to form cookie shapes.
Add more chocolate chips if desired.
Finally, bake for 14-16 minutes, or until fully baked.
A healthier breakfast option
These cookies are made with special ingredients that make them healthier than what you’d find in other recipes. If you’re in the market for a sweet breakfast that won’t wreck your goals, this is it! Here are some ingredients that I used to make these cookies healthy.
- Rolled oats: Oats are a wonderful baking ingredient because they’re filled with nutrients. This ingredient is a fantastic source of protein and fiber!
- Oat flour: If you’re looking for a healthy alternative to all-purpose flour, this is it. Oat flour is a gluten-free ingredient that, like rolled oats, contains healthy amounts of protein and fiber. It’s great for cholesterol, and is a more nutrient-dense option.
- Nut butter: Instead of peanut butter, I like to use almond or cashew butter because they contain a bit more nutrients.
- Maple syrup: Maple syrup is an all natural sweetener that is a great, healthy alternative to granulated sugar!
And that’s how it’s done! Next time you’re craving sugar-filled pancakes, waffles, or pastries, these simple breakfast cookies will be the answer.
Breakfast cookie substitution options
There are a few ingredients in this simple cookie recipe that are interchangeable with other options.
Rolled oats can be substituted with steel cut oats at a 1:1 ratio. Though I like to use almond or cashew nut butter, you can use whichever nut butter you’d like (also at a 1:1 ratio)!
Craving some more treats?
If so, you’ll love these cookie recipes! Don’t worry, you can definitely have a couple of these for breakfast too. Your secret is safe with me – I won’t tell!
- Healthy White Chocolate Macadamia Nut Cookies
- Paleo Thumbprint Cookies with Jam
- Flourless Almond Butter Cookies
Recipe by Erin Morrissey and Photos by Quarter Soul Crisis
Simple Breakfast Cookie Recipe
This Simple Breakfast Cookie Recipe is made with rolled oats, oat flour, and nut butter. These cookies are easily customizable with the mix-ins of your choice, and perfect for breakfast on-the-go!
Ingredients
- 3 cups rolled oats
- 1 cup oat flour (can make homemade by grinding oats in blender)
- 1/3 cup coconut flakes (optional)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 egg
- 1/2 cup nut butter
- 1/4 cup coconut oil
- 1/2 cup maple syrup
- 1 tsp vanilla
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350F and line baking sheet with parchment paper.
- In a large bowl, combine oats, oat flour, coconut, baking powder, salt, and cinnamon.
- In another bowl, whisk egg. Stir in nut butter, coconut oil, maple syrup, and vanilla.
- Add wet ingredients to dry and stir to combine. Stir in chocolate chips.
- Wet hands and roll into balls, flattening slightly onto baking sheet. The dough will be sticky, but if you wet your hands, it should be able to form cookie shapes.
- Add more chocolate chips on top if desired.
- Bake for 14-16 minutes or until fully baked.
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Maura says
Really good! They are definitely sticky and hard to roll into balls, which I saw some other reviews say. I followed Erin’s advice to wet my hands and that helped. I also used a measuring cup (1/4 cup) to scoop and that seemed to help keep them together too. My toddler loves them and I don’t feel bad about him eating these cookies in the morning!
★★★★★
Erin says
Hi Maura, so happy you all love them!
Aleah says
These cookies were exactly what I was looking for. A healthy breakfast cookie that still tastes like a cookie and has cookie texture. I don’t like dates and I find a bunch of breakfast cookie recipes have smashed dates in them.
I love the simplicity and customization options. I swapped out the coconut for crushed walnuts! I’ll be making these again! I’m addicted, haha.
★★★★★
Erin says
Hi Aleah, so happy you loved them and made them your own!! 🙂
Leta says
Delicious and a healthy alternative to store bought cookies and bars. I used Bob’s Red Mill GF 1:1 flour and substituted 1/2 cup of the oats with cooked quinoa. I halved the recipe and it made 10 good size cookies, baked for 15 minutes. My husband has a major sweet tooth and for the next batch, he would like to see them a bit sweeter though I think they are fine as is.
★★★★★
Erin says
Hi Leta, so glad you loved them and made them your own! 🙂
Mona says
Don’t waste your time and money baking these cookies. They are sugar-free, yet overly sweetened with 1/2 C of maple syrup and another half cup of chocolate chips. I added a half cup of dried cherries that were totally overshadowed by the chocolate. Even the coconut oils couldn’t prevent them from being dry, lumpy and unpleasantly chewy in the mouth!
★
Erin says
Hi Mona, I’m sorry that you did not like the recipe! I’ve heard tons of good things about this one, bummed it didn’t work out for you!
Sarah Koch says
These are so good and last approximately 3 days in my house. Who doesn’t want cookies for breakfast!? Thanks Erin! I actually forgot about these and I’m going to start making them again this week!
★★★★★
Erin says
Hi Sarah, so glad you loved them! Maybe you need to do a double batch hhaha
Jill says
Really great! I loved these, as I enjoy having something like this with my morning coffee. It’s perfect for me because it’s a much better option than other carb-y breakfasts and I love that the sugar content is low while still tasting yummy! I used half PB and half almond for the nut butter and I really liked that! I’m sure cashew butter would be so delicious also!
★★★★★
Erin says
Hi Jill, so happy you liked the cookies and made them your own!
Debra says
I wonder what I did wrong here. These cookies looked nothing like the picture and they did not hold together at all when I put them on the baking sheet. Now that they are cooked, they vaguely stick together, but they fall apart if they are picked up, though they can be moved with a spatula.
Erin says
Hi Debra, I’m sorry to hear they didn’t work for you! Did you follow the recipe exactly to a T and not forget anything?
Giselle Alonso says
I had the same exact issue and I followed the recipe exactly. Had to throw these out.
★
Erin says
Hi Giselle, I’m sorry that you did not like the recipe! We’ve heard tons of good things about this one, bummed it didn’t work out for you!
Faye says
What can I sub for coconut oil?
Erin says
Hi Faye, you can use any other type of oil you like!
Matías says
Hello! can I sub nut butter for unsalted butter? Thanks!
★★★★★
Erin says
Hi Matias, yes that should be fine. I haven’t tried it with that substitution before, so let me know how they come out!
Linda Shemely says
I baked these this morning. I have already eaten two and will probably go back for another right after I post this review…
SO GOOD!!!!
Erin, your recipes never disappoint. 🙂
★★★★★
Caitlin says
These look delicious!
Erin says
Hi Caitlin, thank you so much! Let me know if you make them!
Angela says
So so good. I ended up using almond flour instead of grinding oat flour and didn’t have any chocolate chips (wah) so I used raisins. These came out like round balls and I usually end up with flat pancake cookies. Loved them and shared with two other households and they loved them too! 🙂
★★★★★
Erin says
Hi Angela, thank you so much for your kind words!! I am so glad everyone enjoyed them!
Ray says
Hi erin! If I want to make this recipe smaller since its only me eating (like using 2 cups rolled oats, 1/2 cup of oat flour, etc), do you recommend also halving everything else? Like the egg? Thanks so much, no worries if you can’t respond because you haven’t done this. 🙂
Erin says
Hi Ray! You’re right- I haven’t halved the recipe, but yes, I’d recommend halving everything as you bake them. Let me know how yours come out!
Devon T. says
These are the best! One of our new household favorites. Try them with raisins too!
★★★★★
Erin says
Hi Devon! Thank you so much for your kind words and so happy it is in your baking routine!! 🙂