Oatmeal Breakfast Cookies
Cookies for breakfast? Oh yeah! You’re going to love these Oatmeal Breakfast Cookies made with wholesome ingredients like oats, raisins or chocolate chips. Plus, they’re sugar-free—a cross between a cakey cookie and a breakfast bar.
This is when it’s acceptable (and you can tell your kids this) to enjoy a cookie for breakfast. Not too sweet because if you’re like me, you don’t want a rush of sugar in the morning. They’re like healthy breakfast cookies because there’s no sugar but will still satisfy any sweet tooth.
Let’s face it. We all would (and have) enjoyed dunking a chocolate chip cookie into your morning tea or coffee. Well, now you can do it without feeling guilty.
Do you prefer raisins or chocolate chips in your oatmeal cookies? Why not have both? I included both in this oatmeal breakfast cookie recipe, but you can add just one or the other. The raisins add another element of sweetness, and I love the combination of both as all the flavors, along with the honey and vanilla extract, are just too tasty to pass on.
Healthy Oatmeal Cookies
You’ll typically find brown sugar in cookies because it adds flavor and color and chewy cookies, but these wholesome breakfast cookies are sweetened with better-for-you honey. Plus, you need less of these sweeteners than you would sugar.
Honey substitute for cookies
Pure maple syrup is a delicious alternative to honey.
These cookies are crispy on the edges, with a soft, dense center. They don’t spread out like regular chocolate chip cookies, and because of this, they don’t require refrigerating the dough before baking. They spread only slightly, so you can place them 2 ½ inches (6cm) apart.
Faster than a bowl of oatmeal or porridge, these easy breakfast cookies are one of those convenience foods you can grab for breakfast on-the-go on busy mornings. Your kids will love them too, and they won’t know about the healthy ingredients with a little sweetness from raisins. You can include both the raisins and chocolate chips or just one or the other.
Best oats for cookies
Rolled oats or old-fashioned oats are the healthiest, better for you, and result in a chewy texture. Steel-cut oats will work as well as old-fashioned oats, but make sure they are quick cooking/instant/quick oats as they take longer to cook, and this may make them taste like raw oats.
Healthy chocolate chips
It is acceptable to enjoy dark chocolate chips in your breakfast cookies because they are lower in fat, sugar, and have minerals and antioxidants. Milk chocolate chips are higher in fat and calories.
Baking oatmeal cookies
It is best to use a prepared baking sheet, tray, or cookie sheet covered with parchment paper because sometimes cookies can stick even if you use a non-stick pan.
Oatmeal cookie dough
The dough is sticky so use a cookie or ice cream scoop or a spoon to transfer the dough to the baking sheet and will melt into a cookie form.
Optional cookie additions
Chia seeds, pumpkin seeds, other dried fruit. Sometimes I dip them in peanut butter or almond butter for extra protein and flavor.
To store leftover oatmeal cookies, place in an airtight container and leave at room temperature for up to 5 days. They will keep refrigerated for up to 10 days.
For the best results, do not overbake. When they just start to turn brown on the edges, remove them from the oven. Overbaking will result in a dry cookie.
Breakfast cookie pairing
I love to enjoy these cookies along with my Chocolate Matcha Breakfast Smoothie.
This recipe yields 18 cookies.
If you’ve tried these Oatmeal Breakfast Cookies or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!