Oatmeal Breakfast Cookies
Published Aug 04, 2023, Updated Oct 31, 2023
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These oatmeal breakfast cookies are chewy, healthy, easy to whip up and perfect for meal prep. They’re studded with raisins and walnuts, lightly sweetened, vegan, egg-free and gluten-free.
Cookies for breakfast?! Yes please! When it comes to breakfast cookies I’ve shared everything from these 3-ingredient banana oatmeal cookies to sweet potato breakfast cookies, but I wanted to create a classic oatmeal breakfast cookie recipe. Cue today’s recipe!
These healthy breakfast cookies are packed with wholesome ingredients like rolled oats, applesauce, raisins, flaxseed and walnuts. Plus, they’re vegan, gluten-free, easy to make and portable. Now that’s my kind of cookie!
Why You’ll Love These Cookies
- Gluten-free, vegan, egg-free and dairy-free!
- Made with pantry staple ingredients that you likely already have on hand.
- Packed with fiber, healthy fat and protein.
- They’re perfect for an on-the-go breakfast or healthy treat!
- Freezer-friendly and perfect for meal prep.
- oat flour – along with the rolled oats this is the base for our cookies. You can make homemade oat flour or buy oat flour at the store. I like Bob’s Red Mill oat flour.
- rolled oats – oats are naturally gluten-free but are very likely to be contaminated during processing so make sure you grab certified gluten-free oats if needed. My favorite brand is Bob’s Red Mill gluten-free old fashioned rolled oats.
- baking powder – to help the cookies rise.
- ground cinnamon – the perfect spice pairing for these cookies.
- sea salt – enhances all the other flavors.
- unsweetened applesauce – this contributes to the cookie’s moisture content without adding unnecessary sugar or oil. You can make homemade applesauce or use store-bought.
- coconut sugar and maple syrup – we’re using both pure maple syrup and coconut sugar for the natural sweetener in these cookies. If you only have one of these sweeteners on hand you can use all coconut sugar or all maple syrup, but the texture of the cookies might vary slightly.
- oil – helps create a soft, chewy texture and adds moisture. Either melted coconut oil or avocado oil will work.
- flax egg – this vegan-friendly binder not only holds our cookies together but also adds a boost of healthy Omega-3s. Follow my recipe for how to make a flax egg.
- vanilla extract – adds a touch of sweet aroma and warmth.
- raisins – these dried fruits add a juicy sweetness to each bite.
- walnuts – adds a nice crunch and healthy fats.
How to Make
Prep: Preheat your oven to 350°F and line a cookie sheet with parchment paper or a silicone mat.
Mix dry ingredients: In a medium bowl combine oat flour, rolled oats, baking powder, cinnamon and salt.
Whisk wet ingredients: In a large mixing bowl, whisk together applesauce, coconut sugar, maple syrup, oil, flax egg and vanilla extract until combined.
Combine: Pour the dry ingredients into the wet ingredients. Mix until combined. Then, fold in the raisins and chopped walnuts.
Form: Using a cookie scoop or Tablespoon portion your batter onto the prepared cookie sheet. Using your hands, press down on the dough to shape your cookies. Pro tip: before pressing down, wet your fingers a bit to avoid the dough sticking to them!
Bake: Bake in the preheated oven for about 10-12 minutes, or until the edges are slightly golden.
Enjoy: Once done, allow the cookies to cool for a few minutes on the baking sheet. Afterward, transfer them to a wire cooling rack to cool completely. Enjoy warm or store in an airtight container for later.
Substitutions & Notes
Flour – I haven’t tried these cookies with a flour substitute so I’m not sure how they would turn out.
Applesauce – You can substitute the applesauce for mashed banana. Just like the applesauce, you would need about 1/3 cup of mashed banana for this recipe.
Flax Egg – If you don’t need these cookies to be vegan, you can substitute the flax egg with a regular egg instead. You can also make a chia egg instead of a flax egg by mixing together chia seeds and water.
Mix-in’s – I love the raisins and walnuts together, but you could swap them with your favorite nut, dried fruit or other mix-in. Some ideas are chocolate chips, fresh berries, almonds, pecans, sunflower seeds, pumpkin seeds, dried cranberries, dried cherries and shredded coconut.
What to Pair These Cookies With
As mentioned, these breakfast cookies are an awesome on-the-go, portable breakfast option, but if you’re looking to get a bit more protein at breakfast here are some pairing suggestions:
- Hard boiled eggs: I will typically eat 1 or 2 hard boiled eggs with a breakfast cookie.
- Protein shake: a protein shake is a great option when it comes to amping up the protein in your breakfast. I have a few different protein shake flavor variations you can check out.
- Egg dish: serve these cookies with these egg white bites or baked egg muffins for another quick, easy and portable breakfast option.
How to Store Oatmeal Breakfast Cookies
I prefer to store these oatmeal breakfast cookies in an airtight container in the refrigerator, but you can also freeze them for longer storage. They’ll keep for about 5 days in the fridge, 2-3 days stored at room temp or up to 3 months in the freezer. Make sure you allow them to cool completely before storing.
More Healthy Cookies Recipes
- Sweet Potato Breakfast Cookies
- Blueberry Sweet Potato Breakfast Cookies
- Carrot Cake Breakfast Cookies
- 3-Ingredient Banana Oatmeal Cookies
- Oatmeal Breakfast Cookie
- Peanut Butter Oatmeal Cookies
- Almond Butter Espresso Cookies
- Almond Flour Cookies
- Almond Flour Chocolate Chip Cookies
- Gluten-Free Snickerdoodles
Oatmeal Breakfast Cookies
- Preheat your oven to 350°F. Line a cookie sheet with parchment paper or a silicone mat and set aside.
- In a medium mixing bowl add oat flour, rolled oats, baking powder, cinnamon and salt and stir to combine.
- In a large mixing bowl add applesauce, coconut sugar, maple syrup, oil, flax egg and vanilla extract and whisk until combined.
- Add dry ingredients to the wet ingredients and mix until just combined.
- Fold in the raisins and chopped walnuts.
- Using a cookie scoop, scoop the batter onto the prepared cookie sheet.
- Using your hands, press down on the dough to form a cookie shape. You might need to wet your fingers to prevent the dough from sticking!
- Bake for 10-12 minutes, until the cookies are slightly golden around the edges.
- Allow the cookies to cool for a few minutes on the baking sheet, then transfer to a wire cooling rack to cool completely.
Nutrition information is automatically calculated, so should only be used as an approximation.