Oatmeal Breakfast Cookies
These oatmeal breakfast cookies are the best healthy grab-and-go breakfast to kick start your day with energy.
Made with healthy whole-grain oats, coconut, and a trio of super seeds, you will simply fall in love with them!
How To Make Oatmeal Breakfast Cookies
These breakfast cookies don’t contain refined sugar and can be made gluten-free using brown rice flour. If you tolerate gluten, whole-wheat flour is a high fiber and low-cost option.
- Old-Fashioned Oats – old-fashioned oats are not the same as steel-cut oats. Choose certified gluten-free if you are allergic to gluten.
- Quick-Cooking Oats – quick oats are different from old-fashion oats and it’s the combination of both that gives the perfect texture.
- Desiccated Coconut – coconut adds a delicious taste to the cookies.
- Brown Rice Flour – or sunflower seed flour, almond flour, or gluten-free flour. Avoid coconut flour as it’s too moisture absorbent.
- Dried Cranberries – or any other dried fruits you like such as raisins or apricots.
- Seeds – I like a blend of pumpkin seeds and sunflower seeds, but you can use any of your favorite seeds.
- Flaxseed Meal
- Eggs – or 2 flaxseed eggs if you are vegan.
- Brown Rice Syrup – or any liquid sweetener such as coconut nectar, maple syrup, or sugar-free maple syrup.
- Coconut Oil – or melted butter.
- Vanilla Extract – for the best breakfast taste.
Start by combining the dry oatmeal breakfast cookies in a large mixing bowl.
Make sure there’s no lump of flour or oats before pouring the wet ingredients.
Stir the oatmeal cookie batter with a silicone spatula until it starts becoming thick and sticky.
Adjust the texture with a bit of water if it’s too dry.
Pour some vegetable oil on your hands before forming the cookies so the batter doesn’t stick.
Baking The Cookies
Form 8 oatmeal breakfast cookie dough balls and place them evenly on a baking sheet lined with lightly oiled parchment paper.
Flatten the cookies to your favorite thickness, and make sure they don’t touch each other.
Bake the cookies for 15 to 20 minutes in an oven preheated to 350°F (180°C).
Let them cool down for at least 10 minutes before enjoying them.
You can do the following substitutions to the recipe:
- Egg-Free: replace the eggs with the equivalent flaxseed egg.
- Brown Rice Syrup: swap the brown rice syrup for either maple syrup, coconut nectar, or sugar-free maple syrup.
- Seeds: swap the seeds for any seed or small nut you prefer.
- Coconut Oil: you can replace the coconut oil with melted butter.
- Brown Rice Flour: replace it with a gluten-free blend or sunflower seed flour.
These Oatmeal Breakfast Cookies can be stored for up to two weeks in an airtight cookie jar.
I don’t recommend freezing them, but it’s possible to freeze the dough after the cookies have been shaped.
More Breakfast Cookie Recipes
If you’ve enjoyed these breakfast cookies, you’ll love these:
Oatmeal Breakfast Cookie – Cranberries And Coconut Cookies
Want My Kitchen Equipment?
- 1 cup Old-Fashioned Oats
- ½ cup Quick-Cooking Oats
- ½ cup Unsweetened Desiccated Coconut
- ½ cup Brown Rice Flour (or wholewheat flour if not gluten free)
- ¾ cup Dried Cranberries
- ⅓ cup Pumpkin Seeds
- ⅓ cup Sunflower Seeds
- ¼ cup Flaxseed Meal
- 2 Eggs or 2 flax egg if vegan
- ½ cup Brown Rice Syrup or any liquid sweetener
- ¼ cup Coconut Oil melted
- 1 tablespoon Vanilla Extract
- Preheat oven to 350°F (180°C).
- Cover a cookie rack with parchment paper. Set aside.
- In a large mixing bowl combine all the dry ingredients: rolled and jumbo oats, desiccated and shredded coconut, flour, cranberries and seeds.
- Add eggs (or flax egg if vegan), brown rice syrup, coconut oil and vanilla.
- Combine until it forms a sticky cookie batter that comes easily together to forms cookies. If the batter is too dry – it should not be – but you can add up to 6 tbsp cold water to make the batter comes together. Add them 1 tbsp at a time.
- Slightly oil your hands with coconut oil and shape cookie balls.
- Place each ball on the cookie rack leaving a thumb space between each cookie. You should be able to make 8 large cookies.
- Press the cookies slightly with your hand palm to flatten.
- Bake for 15-20 minutes or until the sides are crispy and golden brown.
- Cool down on a rack and store in a cookie box in your pantry for up to 1 week.
- Can be made ahead and enjoyed during the week as a grab and go breakfast cookie.
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Posted In:CoconutEggOatsBakingDairy-FreeHealthyVegan OptionVegetarianBreakfastSnackEasyUnder 30 Minutes
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Can I substitute the brown rice syrup for something else? Or can I omit it all together. Is it really needed for the recipe?
Any liquid syrup like Monk fruit syrup
I love having stuff like this around for breakfast
I am glad you do ! Enjoy the blog recipes, XOXO Carine.
Hey everyone I just tried making these. They are delicious! What I did is halfway through the bake time I flipped them. Made them brown on both sides. HIGHLY recommend:).
Thanks for the recipe!!
i don’t like brown rice flour because no matter WHAT I use it in it tastes gritty like sand. i have a gluten free flour mixture from carol fenster that i use for everything from cakes to cookies to cornbread it has white rice flour and potato flour and corn starch and I forget at the moment, but could I use this as well? also i have friends that can use anything but not wholewheat flour. another member said she used white flower and more rolled oats, how much more. I would like to try that . this sounds sooo good.
Hi, I am not familiar with the carol gluten free flour but I am sure it will work well to replace brown rice flour in this recipe. Enjoy the cookies! XOXO. Carine.
Can I use olive oil instead of coconut oil
Hi, I would not use olive oil in this recipe. Coconut oil is really adding a great taste to the cookies and help them firm up when cooked. Coconut oil gets solids again at room teperature and it gives a lovely texture to those cookies. Enjoy them, xoxo Carine.
These look great but I am not crazy about the desiccated coconut, what can I substitute or can i leave it out altogether?
Hi, I would recommend you to use any nut flour like almond flour, hazelnut flour or oat bran. Use same amount as you will use for coconut. Enjoy the recipe, xoxo Carine.
I made these today and they were delicious!
I skipped the cranberries when I read the ingredients on the pack and discovered they were 41% sugar (!!!). Also I used 3 eggs and added a little rose water for flavor. So they ended up nice and moist. Kids loved them too. Thanks for this recipe ?
You can get juice-sweetened cranberries, or unsweetened. Just not in typical grocery stores ????
Well, I am sorry if you can’t get those where you live, I don’t have this trouble in NZ. You can always omit them in the recipe and it will come out great! Enjoy the recipes on te blog. XOXO Carine.
These have become a staple for us. So quick and easy to make up on Sunday for weekday breakfast. So many nutritious ingredients too! We love them!
Hi, Thank you so much for this lovely comment. I am so happy to hear that my recipe is on your table every Sunday 🙂 I hope you’ll find even more delicious recipe on my blog. Thanks for reading me and trying my recipe. xoxo Carine.
Am I reading carbs right. 45 for one cookie or is it 45 divided by 8? That seems realllllllly high in carbs. Which makes me sad as a diabetic! The ingredients don’t seem as though it would equate to 45 carbs for one cookie. Am I reading cab right lol?
Hi Melodie, yes it is 45 g carbs per cookie – but it is 8 large cookies. You can remove the cranberries to decrease and swap the honey by brown rice syrup. It will decrease the carbs to 38 g – including 5.2 g of fibre so only 32.8g net carb per cookies. Also, this recipe makes 8 large cookies. You can also makes 16 small cookies and each cookies will bring you only 16.4 net carb per cookie. Don’t forget that this recipe contains only healthy wholegrains carbs from wholegrain oat and brown rice flour which are good for you. Have a great day, xoxo Carine.
Is the nutrition breakdown for the entire recipe or per cookie?
Hi Jenny, The nutrition panel is per cookie and the recipe makes 8 large cookies. You can also make 16 smaller cookies to divide your calories per portion. Enjoy the recipe ! xoxo Carine.
Have you figured out the breakdown on protein, calories, fiber etc…
Hi Cheryl, Yes! The nutrition panel is now available after the recipe box. Enjoy the cookies! Carine.
hi there how can i make it without the eggs
Hello! I never made those clean breakfast cookies without eggs so I would not recommend anything without trying it before. However, if you love egg free oatmeal bars I have gt another delicious recipe that will be suitable for your egg-free diet. It is a carrot cake oatmeal bar. Enjoy the recipe! Carine.
Hi there. I am going to attempt these on the weekend! I am just wondering what jumbo oats are please?
Thank you so much for sharing
Hi Sheryl, Jumbo oats also known as wholegrain oats or old fashioned oats are oat groats that have been steamed and flattened with a large heavy roller. They have got a perfect bite size for muesli or bars adding more texture. Rolled oats also know as quick oats are smaller pieces than jumbo oats. It is finer flakes that absorb more liquids and give bulk in porridge or bars. You can buy jumbo oats from Quaker brand. I added a link in the recipe box for you – click on it and have a look ! I hope it helps. Enjoy those delicious cookies. see you soon on the blog and thanks for reading my blog Sheryl! xoxo Carine.
I am looking forward to making these for breakfast to go in the mornings! Thank you for sharing. I was wondering for this recipe, how many cookies does it make? And how many would say for a average size person would fill you up for breakfast? Appreciate the info for helping in my food prepping for my family of 5. Thanks again!
Hi Sarah! This recipe makes about 8- 10 cookies – size as on the picture makes 8. I am a small person and I am usually full with two cookies and a large cappuccino 🙂 My husband will have more that is why I am often doubling the batch and keep them for a week in an airtight plastic container at room temperature. Enjoy the recipe and let me know how it goes! Thanks for reading my blog and testing my recipes Sarah! I can’t wait to read you again! xoxo Carine.
I made your breakfast cookies for the fist time today and they were great! My batter was a bit wet (I only had white flour in my pantry) so I added in more quick oats and they turned out perfectly. I will definitely be making these again and look forward to trying new ingredient combinations! Thank you for sharing your recipe.
Hi Melissa, I am so happy to read that ! I love those breakfast cookies and I always found the recipe super easy and delicious. I am very happy to read that this works perfectly in your kitchen too and that we can easily adapt it with what we have got in the pantry! Always great to have options for the other readers. Huge thank you for following my blog and taking few minutes to add this positive review. I hope you will find more delicious recipe on my blog. xoxo. Carine.
Just made these and while certainly tasty, they do not resemble cookie batter in the least. They were very hard to shape and fell apart as soon as I put them on the cookie sheet. I ended up skipping them with an ice cream scoop into muffin tins.
Put the batter in the frig for 20 mins. I just made these and they turned out great.
Hi Penny, Thanks for your positive comment on this recipe! I love to hear that everything goes well and was as simple as that ! Enjoy the clean cookies and see you soon on the blog to try more healthy recipes ! Huge thanks for following my blog and testing my recipes <3. Carine.
Hi, I am sorry to hear that. Did you change any ingredients in the recipe at all? I am thinking about the flour or did you well use a combo of jumbo and rolled oats? For e.g brown rice flour has a different amount of fiber than other flour meaning that they liquid absorption is also different. Same with oat size. My batter is never dry using this recipe. It looks sticky, thick not crumbly at all. If it is crumbly or too dry I recommend to add 1 tbsp of cold water into the mixture – up to 6 tbsp. It should makes the batter easier to work into cookies. Thanks for following the blog! Let me know, xoxo Carine.
Can you please explain what is desicated coconut? These sound delicious but I don’t know what that is. Thanks.
Hi Patricia, Desiccated coconut is coconut meat which has been shredded and then dried to remove as much moisture as possible. It is thinner than shredded coconut. It looks like a coconut powder and you can buy it in any supermarket in the baking area. I hope you try those breakfast cookies. It is delicious! Carine.