Why You’ll Love This Recipe
These Oatmeal Breakfast Cookies are more than just a sweet treat—they’re a wholesome, energy-packed breakfast option. Here’s why you’ll love them:
- Nutritious: Full of rolled oats, whole wheat flour, almond flour, and nuts, these cookies provide fiber, protein, and healthy fats to fuel your morning.
- Customizable: Whether you prefer raisins, cranberries, or a few chocolate chips, you can easily tailor the add-ins to your taste.
- Perfect for Busy Mornings: These cookies are quick to prepare and make an excellent grab-and-go breakfast.
- Naturally Sweetened: With honey or maple syrup for sweetness, these cookies offer a natural alternative to refined sugars.
- Kid-Friendly: Packed with flavors that both adults and kids will love, they make a great snack or breakfast for the whole family.
Ingredients
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/2 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans
- 1/2 cup dried cranberries or raisins
- 1/4 cup dark chocolate chips (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup. - Mix Dry Ingredients:
In a medium bowl, whisk together the rolled oats, whole wheat flour, almond flour, baking soda, cinnamon, and salt. Set aside. - Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes. - Add Wet Ingredients:
Beat in the honey or maple syrup, egg, and vanilla extract until fully combined. - Combine Mixtures:
Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Be careful not to overmix. - Fold in Add-ins:
Gently fold in the chopped walnuts or pecans, dried cranberries or raisins, and chocolate chips if using. - Shape Cookies:
Using a tablespoon or ice cream scoop, drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly to help them bake evenly. - Bake:
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. - Cool Down:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25 minutes
- Servings: 12-15 cookies
Variations
- Nut-Free Version: Omit the walnuts or pecans and replace with extra dried fruit or seeds like pumpkin or sunflower seeds.
- Gluten-Free Version: Substitute the whole wheat flour with a gluten-free flour blend and ensure the oats are certified gluten-free.
- Dairy-Free Version: Use dairy-free butter or coconut oil and ensure the chocolate chips are dairy-free.
- Additional Spices: Add a pinch of nutmeg or ginger to the dough for a warm, spiced flavor.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, place them in the fridge for up to 1 week or freeze them for up to 3 months.
- Reheating: To enjoy a warm cookie, heat it in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes.
FAQs
1. Can I use rolled oats instead of instant oats?
Yes, rolled oats work great in this recipe! They provide the perfect texture and flavor.
2. Can I use a different type of flour?
Yes, you can experiment with different flours. For example, you can substitute the whole wheat flour with spelt flour or use only almond flour for a gluten-free version.
3. Can I make these cookies without butter?
Yes, you can substitute butter with coconut oil or any plant-based butter for a dairy-free version.
4. How do I keep the cookies from spreading too much while baking?
To help prevent spreading, chill the dough in the refrigerator for 30 minutes before baking.
5. Can I add other dried fruits?
Absolutely! You can add dried cherries, apricots, or even chopped dates to mix things up.
6. Can I use agave syrup instead of honey?
Yes, agave syrup is a good substitute for honey, especially if you need a vegan option.
7. Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days before baking. Just scoop and bake when you’re ready.
8. How do I make these cookies softer?
To make the cookies softer, reduce the baking time slightly or add an extra tablespoon of butter.
9. Can I freeze these cookies?
Yes, you can freeze the baked cookies for up to 3 months. Let them cool completely, then store in a freezer-safe bag or container.
10. How do I know when the cookies are done?
The cookies should be golden brown on the edges but still slightly soft in the center. They will firm up as they cool.
Conclusion
These Oatmeal Breakfast Cookies are the perfect way to start your day—hearty, wholesome, and delicious. Packed with fiber, protein, and healthy fats, they’re the ideal grab-and-go breakfast or snack. Customize them with your favorite add-ins and enjoy a healthier alternative to traditional breakfast pastries. Whether you’re fueling up for the day ahead or enjoying a midday snack, these cookies are sure to satisfy your cravings in a nutritious way!
Oatmeal Breakfast Cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25 minutes
- Yield: 12-15 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Oatmeal Breakfast Cookies are a wholesome, energy-packed breakfast made with oats, whole wheat flour, almond flour, and a variety of add-ins like nuts and dried fruits. A healthy, grab-and-go option for busy mornings.
Ingredients
1 cup rolled oats
1/2 cup whole wheat flour
1/2 cup almond flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup honey or maple syrup
1 large egg
1 tsp vanilla extract
1/2 cup chopped walnuts or pecans
1/2 cup dried cranberries or raisins
1/4 cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the oats, whole wheat flour, almond flour, baking soda, cinnamon, and salt. Set aside.
- In a large mixing bowl, cream the butter and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the honey or maple syrup, egg, and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the walnuts or pecans, dried cranberries or raisins, and chocolate chips if using.
- Using a tablespoon or ice cream scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly.
- Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a nut-free version, omit the nuts and replace them with seeds like pumpkin or sunflower seeds.
To make these cookies gluten-free, use a gluten-free flour blend and ensure the oats are certified gluten-free.
If making dairy-free, substitute butter with coconut oil or dairy-free butter and check that the chocolate chips are dairy-free.
Add a pinch of nutmeg or ginger for a spiced flavor twist.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
