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.

3 oatmeal cookies stacked on a cooling rack

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.

8 oatmeal breakfast cookies on a cooling rack

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.

Oatmeal breakfast cookies right out of the oven

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.

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.

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.

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!

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see daily recipe updates.

Yield: 18

Oatmeal Breakfast Cookies

An oatmeal cookie with chocolate chips and raisins

A hearty breakfast cookie with oats, raisins, chocolate chips and honey.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 8 tablespoons/½ cup (113 grams) unsalted butter, softened to room temperature
  • ⅓ cup (103 grams) honey
  • 2 large eggs, room temperature
  • ½ teaspoon vanilla extract
  • ¾ cup (73 grams) all-purpose/plain flour
  • 1½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup (100 grams) oats *see note
  • 2 tablespoons raisins
  • 2 tablespoons dark chocolate chips


  1. Preheat oven to 350°F/177°C.
  2. Line a large baking sheet with parchment paper, or 2 smaller ones.
  3. To a large mixing bowl, using a hand or an electric mixer, beat the butter and honey and mix until lighter in color. Add 1 egg, mix, and the other egg and vanilla, mix until combined.
  4. To a separate bowl, add the flour, baking powder, cinnamon and salt, mix.
  5. Add ⅓ of the dry ingredients (flour and oats) to the wet and mix. Continue until all the dry ingredients are combined. Stir in the raisins and chocolate chips.
  6. Use a spoon, cookie or ice cream scoop and place 2 tablespoons  of dough onto the baking sheet, 2 ½-inches (6 cm) apart. Wet a couple of your fingers and flatten the tops slightly.
  7. Bake for 15-17 minutes in the center of the oven, until the edges are start to golden brown. Time will depend on your oven and how thick you make them, but don’t over bake or they can turn out dry.
  8. Transfer to a cooling rack to completely cool.


They can be unflavored instant/quick cooking rolled oats, old fashioned oats, porridge oats, or steel cut

Nutrition Information



Serving Size


Amount Per Serving Calories 153Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 39mgSodium 72mgCarbohydrates 19gFiber 1gSugar 12gProtein 2g