Kimberly Higgins Dietitian Food Nutrition

Breakfast Oat Cookies

Convenience. Sweet chewiness. Satisfying crunch. Whole food based. Loaded with nutrition. And….perfect with a cup of Joe? Too good to be true. And yet, these make-ahead breakfast cookies check all of the boxes.

Some mornings leave you with little inclination for a hot cooked breakfast. And although there are plenty of quick am options that require minimal kitchen time, a breakfast cookie with nuggets of both sweetness and crunch holds appeal that cold breakfast cereal cannot begin to match.

This simple breakfast cookie uses whole ingredients, most of which are pantry staples and can be assembled in less than 10 minutes. Since you can use a wide variety of fruits, nuts or chocolate mix-ins, you can customize it to your tastes and preferences or cater to your whims and change it up each time you make it. Dark chocolate Cherry. Cranberry Pecan. Peanuts and chocolate. Mixed berry (dried blueberries, cranberries and cherries). Nut-rageous (any mix of your favorite nuts will do). Cashew Date. The sky is the limit!

And the recipe is easily converted to gluten-free by using certified gluten-free oats and swapping rice flour for the whole wheat flour. The results are virtually identical to the original.

Once the ingredients are assembled and combined, a small (3/4 oz or 1.5 Tbsp) ice cream scoop makes easy work of portioning the cookies for baking. 17-18 minutes in the oven and you have warm chewy cookies that are both highly nourishing and pure pleasure!

And best of all…they keep for up to a week in an airtight container making them perfect to grab on those mornings where time or motivation is limited. No need to sacrifice nutrition for speed – these tasty morsels have it all!

Breakfast Oat Cookies

Breakfast Oat Cookies

Wholesome, chewy and just the right amount of sweet – these breakfast cookies are the perfect partner to your morning coffee or tea.
Prep Time 10 minutes
Cook Time 18 minutes
Course Breakfast
Servings 36


  • Mixer and baking sheets


  • 1 1/2 cups rolled oats (use certified GF oats, if a Gluten Free cookie is desired)
  • 1/2 cup almond flour
  • 1/2 cup whole wheat flour or brown rice flour, for gluten free cookies
  • 1/2 tsp baking powder
  • 1 Tbsp ground flaxseed
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 1 cup mashed, very ripe banana approximately 2 large bananas
  • 1/2 cup smooth almond butter
  • 1/4 cup real maple syrup or honey
  • 3 Tbsp melted coconut oil
  • 1 tsp vanilla
  • 1 cup mix-ins (ex: mix of dried blueberries, cranberries, chopped almonds, walnuts or pecans, mini chocolate chips, chopped dates, etc)


  • Preheat oven to 350 degrees. Line 2 baking sheets with parchment or a baking pad (such as a silpat).
  • In a large bowl combine dry ingredients; rolled oats, almond flour, whole wheat or rice flour, baking soda, salt, cinnamon and flaxseed and stir lightly to combine.
  • In the bowl of a stand mixer, combine mashed bananas, almond butter, maple syrup, coconut oil and vanilla. Mix at medium speed until all ingredients are well combined. (Alternatively, combine imgredients in a large bowl and mix with a hand mixer)
    Turning mixer to low, carefully add in dry ingredients, mixing until ingredients are incorporated and you have a loose dough (it will look like somewhere between a dough and a very thick batter). With mixer still on low, add in mix-ins and let mixer run until they are just combined.
  • Using a small ice cream scoop or a spoon, scoop batter onto prepared baking sheets. If you prefer a rounder shape more like a cookie, flatten the dough balls slightly with lightly moistened fingertips.
    The dough will not spread so the cookies can be spaced 1” apart. Bake in pre-heated over for 17-19 minutes or until bottoms and edges are lightly browned. Remove from oven, let cool slightly and remove to baking racks or cutting board to cool completely. 
  • Store the cookies in an air-tight container for up to one week.
  • Makes 3 dozen cookies.