Healthy oatmeal breakfast cookies made with nutrient dense ingredients like whole grain oats, almond flour, and flaxseeds. These are gluten free, dairy free, with an option for vegan. Great for an easy grab-and-go breakfast or a tasty and healthy snack.
Who doesn’t want a cookie for breakfast?! These healthy oatmeal breakfast cookies have a soft and fluffy texture and are hearty, filling, and perfect for an easy breakfast. But don’t be fooled by the name “cookie,” they make a nutritious snack as well.
Loved by kids and adults. Plus, the recipe is easy enough to make that kids can help out or make them entirely. And I love that they are completely freezer friendly, so I always double the batch so I have lots for freezing for quick breakfasts in the morning.
Food prepping healthy breakfasts in a busy house is a must. For more freezer friendly breakfast items, check out these chocolate baked oats, gluten-free waffles, pancakes with oat flour, and almond flour blackberry muffins.
What to Love About This Recipe
- No added sugar, no refined oils, or refined flours
- Made in one bowl
- Gluten free, dairy free, and can be made vegan
- No peanut butter
- Loved by toddlers and kids!
Eight simple and wholesome ingredients is all you need for these oatmeal breakfast cookies. Amounts can be found in the recipe card below.
Rolled oats/old-fashioned oats (certified gluten free if needed)
Almond flour (not almond meal)
Flaxseed meal/ground flaxseeds
2 overripe bananas (I like using previously frozen bananas as they provide more liquid and are sweeter)
Eggs (room temp)
Pure vanilla extract
Chocolate chips (optional)
How to Make Oatmeal Breakfast Cookies
- Add rolled oats, almond flour and ground flaxseeds to a large mixing bowl and combine.
- Push dry ingredients off to the side and add mashed banana, melted coconut oil, eggs, and vanilla.
- Whisk wet ingredients first and then fully mix in with dry ingredients.
- Fold in chocolate chips (or any other desired add-ins).
- Using a large spoon, or a cookie scoop, scoop dough into roughly 2” mounds onto a cookie sheet that’s been lined with parchment paper. Flatten slightly into round cookie shapes. Note that cookies won’t spread/change shape. You should get about 10 cookies.
- Bake at 350 degrees F 18-20 minutes, or until lightly browned on edges.
- Allow to cool slightly and remove from pan. Enjoy these healthy oatmeal breakfast cookies!
Suggested Add-ins & Variations
The base of these cookies can be used for many different variations. Try some of these to switch things up!
- Add in ¼ to ½ cup of your favorite chopped nuts (walnuts would be amazing) or your favorite seeds, such as pumpkin seeds or sunflower seeds.
- Add ½ cup of unsweetened shredded coconut.
- Make these blueberry breakfast cookies by swapping the chocolate chips for fresh or dried blueberries (or any of your favorite berries).
- Try adding 1 tsp. cinnamon and a chopped apple for apple cinnamon breakfast oatmeal cookies.
Tips for the Best Cookies
Use room temperature eggs to keep the melted coconut oil from solidifying when mixed in with the wet ingredients.
Scoop almond flour when measuring. Don’t pack almond flour – you’ll end up using too much and will have dry cookies.
Use a spring loaded cookie scoop for evenly sized and shaped cookies.
Use previously frozen bananas. They have more liquid and add more natural sweetness to these healthy oatmeal breakfast cookies.
Sub flax eggs for the eggs. For each egg, combine 1 tbsp. flaxseed meal with 3 tbsp. of water and let sit for 5 minutes. And if using chocolate chips, make sure they are dairy free.
Lucky for us, they can be. It depends on what they are made with. Some recipes have high amounts of refined sugars, flours, and ingredients that mimic more of a dessert cookie than a breakfast food. But this recipe is made with all clean eating, nutrient dense ingredients and are low in sugar.
I have not tried making these oatmeal breakfast cookies with steel cut oats, so I can’t guarantee they will turn out the same. But knowing steel cut oats take longer to cook, they most likely won’t be as soft and fluffy.
These oatmeal breakfast cookies should be stored in an air-tight container and will stay good at room temp for up to 3 days. To extend the shelf life by a couple of days, store in the refrigerator.
These also freeze great and will stay good in the freezer for up to 3 months, so go on and double the batch and freeze some for later. If frozen, defrost at room temp, or throw in the microwave for 30-40 seconds.
More Breakfast Recipes!
Eat Clean. Be Healthy!
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Eat Clean.Be Well!
Healthy Oatmeal Breakfast Cookies
- 1 large mixing bowl
- 1 Baking sheet
- 1 ¼ cups rolled oats (certified gluten free if needed)
- 1 cup almond flour
- ½ cup flaxseed meal (ground flaxseeds)
- 2 ripe bananas, mashed (see notes)
- ¼ cup coconut oil, melted
- 2 eggs (room temp)
- 1 tsp. pure vanilla extract
- ⅓ cup chocolate chips
- Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix together the oats, almond flour, and flaxseed meal. Push these ingredients off to the side to make room for the wet ingredients.
- In the same bowl, add the mashed banana, oil, eggs, and vanilla to the open side of the bowl. Gently whisk the wet ingredients and then fully mix in with the dry ingredients. Batter should be thick so it holds its shape, but not too thick like cookie dough.
- Fold in the chocolate chips.
- Scoop mixture onto prepared cookie sheet in 2" mounds and slightly flatten into a cookie shape. You should get 10 cookies from the mix.
- Bake for 18-20 minutes, or until lightly golden brown.
- I like using previously frozen and then thawed bananas, but ripe bananas straight from the counter also work. If using bananas straight from the counter, start with 1 cup of oats so they aren't too dry (previously frozen bananas will provide more liquid and more moisture).
- In order to keep these 100% clean, you can skip the chocolate chips or could add in 2-3 tablespoons of pure maple syrup if you'd like to sweeten the cookie base up.
- The chocolate chips add 3 grams of added sugars to each cookie (the total of 7 grams includes 4 grams of natural sugar from the bananas).
- To make vegan, sub flax eggs. For each egg, combine 1 tbsp. flaxseed meal with 3 tbsp. of water and let sit for 5 minutes. And if using chocolate chips, make sure they are dairy free.