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5 from 1 vote

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!
Prep Time: 5 mins
Cook Time: 13 mins
Total Time: 18 mins
Servings: 14 cookies

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

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

Calories: 247kcal (12%), Carbohydrates: 25g (8%), Protein: 7g (14%), Fat: 15g (23%), Saturated Fat: 2g (10%), Cholesterol: 1mg, Sodium: 91mg (4%), Potassium: 254mg (7%), Fiber: 4g (16%), Sugar: 11g (12%), Vitamin A: 20IU, Vitamin C: 0.7mg (1%), Calcium: 93mg (9%), Iron: 1.9mg (11%)