oatmeal breakfast cookies

These Blueberry Oatmeal Breakfast Cookies are my favorite make-ahead breakfast! Soft &amp; puffy like muffin tops, they're vegan, gluten-free, dairy-free, and absolutely delicious.

Oatmeal Breakfast Cookies

ground flaxseed + 5 tablespoons warm water

oat flour (made from 1¼ cups whole rolled oats*)

whole rolled oats

almond flour

lemon (about ½ tablespoon)

baking powder

baking soda

cinnamon

sea salt

almond butter

coconut oil (melted)

maple syrup

walnuts

blueberries

Preheat the oven to 350°F and line a large baking sheet with parchment paper.

In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.

In a large bowl, stir together the oat flour, the additional 1 cup rolled oats, almond flour, lemon zest, baking powder, baking soda, cinnamon, and salt.

In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture.

Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Fold in the walnuts and blueberries.

Scoop ¼ cup of batter for each cookie onto the baking sheet. Bake 20 to 22 minutes, or until browned around the edges. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.

When cookies are completely cool, they can be stored in an airtight container or frozen.

These Breakfast Cookies are a healthy make-ahead breakfast that comes together in less than 30 minutes. They&#039;re soft, chewy and with 12 tasty variations, you&#039;ll have the perfect oatmeal breakfast cookie for every occasion! Gluten-free, refined sugar-free, dairy-free with grain-free, vegan, paleo, low carb and keto options.

Oatmeal Breakfast Cookies - 12 Ways!

natural nut butter

coconut oil (, softened at room temperature)

honey

vanilla extract

almond flour (, can sub with gluten-free oat flour

coconut

gluten-free old fashioned rolled oats

dairy-free chocolate chips chocolate

flax seeds (optional)

chia seeds (optional)

hemp hearts (optional)

egg (room temperature (sub with flax-egg for vegan))

smooth pumpkin seed butter

pumpkin

coconut oil (softened at room temperature)

maple syrup or coconut nectar

tsp pure vanilla extract

tsp pumpkin pie spice

tsp sea salt

tsp baking powder

flour flour

old fashioned rolled oats (use gluten free as needed)

pepitas ((shelled pumpkin seeds))

cranberries

drippy tahini

coconut oil

sunflower seeds

tbsp sesame seeds (plus more for garnish)

almond butter (or another nut or seed butter of your choice)

maple syrup (use sugar-free syrup

flour

gluten-free rolled oats (sub with medium square-shaped coconut flakes

strawberries

chocolate

butter

coconut nectar (or maple syrup/honey)

tsp vanilla extract

tbsp key lime juice (sub with regular lime as

lime

superfine almond flour (or finely ground oat flour)

coconut chips (optional, for garnish)

drippy almond butter (or another nut or seed butter of your choice)

golden monk fruit sweetener (or coconut sugar,

vanilla

tsp Himalayan pink salt

coconut flour

almonds

pecans

sugar chocolate chips (optional)

tbsp sesame seeds (optional,

tsp ground ginger

nutmeg

carrots (about 1 large carrot)

gluten-free old fashioned oats (sub

raisins

pecans (plus 12 optional pecan halves,

Preheat oven to 350°F and line a large baking sheet with parchment paper. Set aside.

In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the honey, vanilla, cinnamon, salt and baking powder. Beat until combined.

Stir in the flour, followed by the coconut and oats and mix until everything is just combined. Fold in chocolate chips and any other add-ins you&#039;re using.

Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. 

Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.

Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.

Base Cookie Version

Preheat the oven to 350F. Line a large baking sheet (or two if needed) with parchment paper and set aside. In a large mixing bowl, add the ground flaxseeds followed by the milk. Use a fork to stir until combined. Let the mixture sit for 5-10 minutes, or until it thickens to a gel-like consistency.Add the banana and use the back of the fork to mash well. Add the almond butter, maple syrup and vanilla and mix well to combine. Stir in the hemp seeds, baking powder, cinnamon, salt, shredded coconut and rolled oats. Mix with a silicone spatula or wooden spoon until all the ingredients are combined and the mixture resembles a thick cookie dough. Fold in 1/2 cup of preferred variety of mix-in. (Make a few different variations if desired). If the dough seems too dry, add more almond butter or maple syrup. If the mixture seems too sticky to handle, place the bowl in the refrigerator for 10-15 minutes to firm up slightly or add a little bit more shredded coconut or oats.Use a large cookie scoop or a large spoon to measure about 3 1/2 tablespoons of dough and place the dough round on the prepared baking sheet. Use your hands to shape the dough into an even round and press down gently with your palm (or the back of a spoon) to lightly flatten the top of each cookie. Leave at least a 1/2-inch space between each cookie. Press a few mix-ins into each cookie (to make them prettier - can make them all different or the same). Bake in the preheated oven for 17-20 minutes or until the cookies are just set. Remove the pan from the oven and let the cookies cool for 7 minutes before carefully transferring them to a cooling rack. 

Vegan Breakfast Cookies (Video Version)

https://www.youtube.com/watch?v=06eM4UgUpYo

Breakfast Cookies🍪2 Ways - Blueberry Chocolate🫐🍫 + White Chocolate Cranberry  

Full recipes + 12 variations (including a #grainfree version) ➡️ https://lifemadesweeter.com/breakfast-cookies/
 
ingredients 🍪(gluten-free + vegan)
▪️ground flaxseeds
▪️unsweetened almond milk 
▪️ripe banana
▪️nut / seed butter
▪️maple syrup + vanilla extract
▪️gluten-free rolled oats + cinnamon + baking powder

✨Add-ins:
Reel option 1:
▪️ df chocolate chips + dried blueberries 
Reel option 2 :
▪️df white chocolate chips + walnuts + dried cranberries

#breakfastcookies #cookies #cookiesforbreakfast #breakfast

Breakfast Cookies - 2 Ways

These healthy breakfast cookies are amazing: no flour, refined sugar or dairy, yet they taste like an oatmeal raisin cookie! Morning win.

Magic Breakfast Cookies

applesauce

peanut butter almond butter

Old Fashioned rolled oats

salt

Preheat the oven to 350 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.

In a large bowl, mix together the applesauce, maple syrup, and peanut butter. Stir in the oats, baking powder, cinnamon and salt and mix very well to combine into a dough. Add the raisins and stir until combined. The dough will be wetter than you expect, but it&#8217;s as intended.

Line a baking sheet with parchment paper. Scoop out 1/4-cup portions of dough and use the palm of your hand to gently shape it into a cookie to about 3/4-inch thick. The cookie won&#8217;t spread while baking, so make it the shape you&#8217;d like the final cookie. Place it on the prepared baking sheet. If it doesn’t pop right out of the cup, you can remove it with your hands, form it into a ball and then flatten it into a cookie shape with your hands. Again, the dough will be wetter than a normal cookie dough. Repeat to make 11 cookies with the 1/4 cup measure, or make 12 slightly smaller cookies. Press a few extra raisins into the tops of any cookies that seem sparse.

Bake until the cookies are golden and firm, about 20 to 25 minutes. Let cool on the pan 5 minutes, then transfer to a rack and cool to room temperature, about 20 minutes. The texture becomes softer during storage. Leftover breakfast cookies will store in a sealed container at room temperature for up to 5 days, in the refrigerator for up to 2 weeks, and in the freezer for up to 3 months (you can wrap individually in foil if you like or place in a freezer proof container).

I am just beginning to bake for my vegan friends and made the Breakfast Cookie.  I'll be taking it to work tomorrow but was very pleased how the cookies baked and tasted.  I made 18 cookies out of this recipe so more could enjoy them.  I'm looking forward to trying other gluten free and vegan recipes from you.

I love this recipe, I’ve baked it several times as written. I like a sweet bite with my coffee in the morning but also want to eat something with substance. These cookies fit the bill. I also just made a batch replacing the cinnamon with equal amount high quality cocoa powder and the raisins with equal amount chocolate chips (albeit less healthy) and they were also great. I only modified because I wanted to mix it up a little as I’ve made the original so many times 😄. I’ll continue to make both versions.

These healthy oatmeal breakfast cookies are my favorite grab-and-go breakfast! Soft &amp; puffy like muffin tops, they&#039;re vegan, gluten-free, dairy-free, and absolutely delicious.

almond butter**

Scoop ¼ cup of batter for each cookie onto the baking sheet. Bake 20 to 24 minutes, or until browned around the edges. Cool on the pan for 5 to 10 minutes and then transfer to a wire rack to finish cooling. If you take them off the sheet too soon, the cookies may fall apart.

Make your morning a whole lot better with cookies for breakfast! These banana oatmeal breakfast cookies are gluten free, sweetened with just a touch of maple syrup and can easily be made vegan.

Banana Bread Oatmeal Breakfast Cookies

banana puree (from about 2 large ripe bananas)

egg egg

oat flour

quick oats

chocolate chip or chopped nuts (optional)

preheat

Preheat the oven to 350 degrees Fahrenheit.

whisk wett

Whisk together all wet ingredients in a mixing bowl.

add in dry

Add the dry ingredients to the wet and mix together with a wooden spoon.

add chocolate

Fold in the chocolate chips or nuts if using.

scoop

Use a medium cookie scoop to form the cookies and add to a baking sheet lined with parchment paper.

flatten

They won&#039;t spread much while baking, so press down slightly with your fingers to form the shape you want. The dough will be sticky, so it helps if your fingertips are slightly wet.

bake

Bake for 8-12 minutes. The edges should be golden brown and the center should still feel soft. The will continue to firm as they cool.

Gluten-free (and vegan!) pumpkin peanut butter breakfast cookies! The perfect wholesome treat to pair with coffee or grab for on the go. Just 10 ingredients and 30 minutes required!

Pumpkin Peanut Butter Breakfast Cookies

rolled oats ((ensure certified gluten-free as needed))

peanut butter

pumpkin purée

peanuts ((or sub chopped pecans))

tsp sea salt ((omit

Preheat your oven to 350 degrees F (176 C) and lightly grease or line a baking sheet with parchment paper.

Add the oats to a food processor and process until finely ground — about 30-45 seconds. They don’t need to be as finely ground as oat flour but should be close. Add remaining ingredients and pulse until combined.

Use a cookie scooper (like this one) or tablespoon to measure out 1 ½ Tbsp amounts of dough to gently roll into balls. Arrange on the baking sheet and press down gently with the palm of your hand or a lightly oiled glass to smash slightly.  They won’t spread much, so it’s okay if there’s not much space between the cookies.

Bake for 18-20 minutes or until just golden on the edges and slightly firm to the touch. Enjoy! They pair especially well with coffee or tea.

Let cool fully before storing in an airtight container at room temperature for 1-2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

https://www.youtube.com/watch?v=oy5mUpYmFtM

Gluten-free (and vegan!) pumpkin peanut butter breakfast cookies! The perfect wholesome treat to pair with coffee or grab for on the go. Just 10 ingredients and 30 minutes required!

Full Recipe: https://minimalistbaker.com/pumpkin-peanut-butter-breakfast-cookies/
 
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Pumpkin Peanut Butter Breakfast Cookies | Minimalist Baker Recipes

These vegan breakfast cookies are very hearty and satisfying! With oats, seeds, spices, raisins, and banana, they&#39;re easy to prepare and also great as an afternoon snack! This recipe is gluten-free, oil-free, and easily made without nuts.

Vegan Breakfast Cookies (Easy, Gluten-Free)

banana

almond butter, smooth

chia seeds

hemp hearts

½ cups old fashioned rolled oats

almond flour flour

ginger,

fine sea salt

raisins, optional (or other dried fruit)

granulated sugar of choice, such as cane, coconut, maple, or brown sugar

Preheat

Preheat oven to 350 degrees F, and line a small baking sheet with parchment paper or a silicone baking mat.

In a mixing bowl, mash the banana with a fork. Add the maple syrup, vanilla, almond butter, and milk, and whisk until the almond butter is fully incorporated.

Combine

Add the remaining ingredients to the bowl, and mix very well. Let the mixture rest for a few minutes. The chia seeds, oats, flour, and raisins will absorb some of the moisture.

Form

At this point if the batter seems too wet and doesn&#039;t stick together, stir in another tablespoon of flour or 1 to 2 tablespoons of oats. Scoop up 1/3 cup batter per cookie, and use your hands to form them into a patty shape (your hands will get pretty messy!). Place cookies on the prepared pan. Mix together the cinnamon-sugar topping, if using, and sprinkle onto the cookies.

Bake

Bake for 17 to 19 minutes or until firm and set. Cool completely before storing in an airtight container.

My 2.5 year old and I made these together.  We both love them so much.  Thank you for creating such a fantastic recipe.

I'd like to make these for my grandson who doesn't like alot of texture. Would this work if I blend a bit in the food processor? He's not vegan, but I'm trying to make him healthier "sweets".

I made the recipe as written I just added 1/3 cup of walnuts , those are excellent so yummy . The only little flaw they break easily , is there anything I can do ?thanks

These came out great. I substituted date syrup for the maple syrup. A little sweet for me, but perfect for my husband. The raisins puffed up like little balloons when I took them out of the oven, but they've gone back down now.  :)

Hello Lori! I love your recipes because the flavors are complex and the ingredients are healthy. These are wonderful! They are chewy and wholesome. I added an egg and 1 Tbsp flour, and substituted sunflower seeds for the hemp seeds. I used agave syrup and didn't add the cinnamon sugar topping and found they were a bit too sweet for me. I'll reduce the agave next time. Thank you!

Excellent cookie! The only change I made was to use cashew butter because it's my preferred nut butter for baking. Otherwise I followed the recipe exactly. I needed the extra tablespoon of flour in the batter (as suggested) and floured my hands for shaping the cookies. I rolled them in a ball, then flattened and shaped them. The taste and texture are both perfect. I've made a lot of banana oat based cookies over the years and this is my new favourite. I will definitely be making them again the next time I have a ripe banana. I made them bite size and got 18 cookies out of the recipe. Thanks!

The most delicious healthy breakfast cookies made with protein-packed nut butter plus plenty of fiber and omega-3s from flaxseed meal, chia seeds, and hemp hearts. These easy breakfast cookies are naturally sweetened with ripe bananas and a little pure maple syrup for the perfect kid-friendly breakfast or snack. They&#039;re also great for breastfeeding mamas!

The Most Delicious Breakfast Cookies

Wet ingredients:

extra ripe bananas, mashed

(128 grams) natural peanut butter or almond butter

(78 grams) pure maple syrup

Dry ingredients:

(92 grams) oat flour

flaxseed meal

(95 grams) old fashioned rolled oats

Topping:

Flaky sea salt,

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper; set aside.

Mix together the wet ingredients: In a large bowl, add the mashed bananas, nut butter, maple syrup, egg, and vanilla extract. Mix until smooth and well combined.

Stir in the dry ingredients: Add the oat flour, flaxseed meal, cinnamon, baking soda, and salt to the wet ingredients. Stir until just combined. Stir in the oats, hemp hearts, chia seeds, chocolate chips and walnuts (if using). Allow the dough to sit for 5 minutes while you clean up and put away your ingredients.

Scoop the dough: Use a large cookie scoop to scoop the dough onto prepared baking sheets, about 3 tablespoons dough per cookie. Be sure to keep about 2 inches of space between each cookie. Top each cookie with a few extra chocolate chips.

Bake for 10 to 14 minutes or until they’re set, but still soft.

Cool: Remove from the oven and sprinkle with flaky sea salt, if desired. Cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely. Enjoy!

Cookies for breakfast? Yes, please! These Oatmeal Date Breakfast Cookies are about to become a new favorite! They’re soft and chewy with lightly crisp edges, naturally sweet from banana and dates, and made with wholesome ingredients like oats, nuts, and cottage cheese, meaning they&#039;re protein-forward, high in fiber, and super filling. I love keeping a batch in the fridge for busy mornings when I need something I can grab for both myself and my kids on my way out the door!

Breakfast Date Cookies

cottage cheese

eggs

Tablespoons nut butter

oats

pumpkin seeds

9-10 pitted medjool dates (finely chopped)

dark chocolate (chopped (or about 1/3 cup chocolate chips))

Flaky salt (for topping)

Preheat Oven

Preheat the oven to 350 °F, and line a large baking sheet with parchment paper.

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Top 10 oatmeal breakfast cookies recipes from across the web

The most viewed oatmeal breakfast cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Oatmeal Breakfast Cookies

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The most viewed oatmeal breakfast cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine