Healthy Oatmeal Breakfast Cookies

A stack of healthy breakfast cookies on top of each other, against a white background.

Healthy Oatmeal Breakfast Cookies

A healthy breakfast alternative! These breakfast cookies are very versatile and you can taper the recipe freely according to what you have on hand. Do you have cashew butter, but the recipe calls for almond butter? Not a problem! You can make substitutions and taper the ingredients according to your preferences. We love this recipe because it's easy to make and perfect for when you're on-the-go!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 13

Total Time 18

Servings cookies

Calories 247kcal

Author Whitney Wright

Equipment

Ingredients

2 cups quick cooking oats
1 cup almond butter or nut butter of your choice. (Cashew butter, peanut butter, sunflower seed butter etc).
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 cup mashed banana
3 tablespoons honey
1/4 cup apple butter or apple sauce
3 tablespoons hemp hearts
1 tablespoon ground flaxseed
1/3 cup dried cranberries
1/3 cup dark chocolate chips optional
1/4 cup chopped nuts any kind will do!

Instructions

Preheat oven to 325°F.
To a stand mixer add all of the ingredients.
Mix until combined. Use a large cookie scoop (3T scoop) and scoop dough into balls.
Place the balls of dough on a parchment lined baking sheet.
Use palm of your hand and flatten the cookies into disks (These cookies don’t spread. Shape them how you want because that’s how they’ll come out of the oven.) I do about 1/2 inch thickness. Bake for 13 minutes. Remove from oven and let cool completely.

Notes

You can use whatever add-ins you’d like. You can omit the chocolate chips altogether if you are wanting them to be healthier. Feel free to add toasted coconut, golden raisins, or pecans as well.

Store cookies at room temp in an airtight container for 3-4 days and in fridge for 1 week.

Can freeze cookies after baking them, store in an airtight container or ziplock bag. Will last 3 months.

Nutrition