Soft, chewy, and satisfyingly dense oatmeal cookies made with wholesome ingredients: nut or seed butter, maple syrup, vanilla, cinnamon, and plenty of add-ins like chopped dark chocolate, nuts, and dried fruit. These breakfast cookies are ideal for busy mornings or as a fun twist on your usual breakfast. Naturally vegan and gluten-free when using certified gluten-free oats, and easily adapted to be nut-free.
August 2019 update
This recipe first appeared in May 2016 and remains a favorite for an easy, portable breakfast. The original photos showed almond butter, hazelnuts, raisins, and pumpkin seeds; the updated photos feature peanut butter, dark chocolate, raisins, and walnuts. Use whatever nut or seed butter and mix-ins you prefer. The original post is preserved below for context, while the photos and recipe have been refreshed.
COOKIES. FOR BREAKFAST. Yes — and yes.
A while back I started baking a batch of breakfast cookies each Sunday to bring to work for mid-morning snacks. I didn’t write the recipe down at first and assumed I’d remember it, but after a few attempts I realized I needed to recreate the version I loved. This updated recipe is simple, reliable, and easy to customize.
The method is straightforward: pulse oats into flour, whisk together wet ingredients, combine everything with add-ins, portion into rounds, and bake until just set. The result is thick, chewy cookies that stay moist and are filling enough to count as breakfast.
These cookies use simple pantry staples—maple syrup, oil, nut or seed butter, flax, oats, and a handful of mix-ins—so they’re quick to make and easy to adapt. I often make 10 medium-sized cookies, which are great for adults and big kids; make them smaller for little hands. They store well at room temperature and freeze beautifully if you want to prepare a large batch for busy mornings.
If you try them, leave a comment to share how they turned out or post a photo so others can see your version.
Thick + Chewy Oatmeal Breakfast Cookies
Time: 20 minutes
Yields: 10–12 cookies
Ingredients:
- 2 1/2 cups rolled oats
- 1/4 cup virgin coconut oil, melted
- 1/4 cup nut or seed butter of choice (peanut butter, almond butter, tahini, etc.)
- 1/4 cup pure maple syrup
- 1/4 cup water
- 2 tablespoons ground flaxseed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/4 cup finely chopped dark chocolate
- 1/4 cup dried fruit of choice (raisins, chopped dates, or dried apricots)
- 1/2 cup roughly chopped nuts or seeds of choice (walnuts, pecans, pumpkin seeds, pistachios)
Instructions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place the oats in a food processor or high-speed blender and process until they reach a flour-like consistency. If you already have oat flour, you can use 2 1/4 cups oat flour instead.
- In a mixing bowl, whisk together the melted coconut oil, nut or seed butter, maple syrup, water, ground flaxseed, and vanilla until smooth.
- Add the oat flour from step 2, cinnamon, baking powder, salt, and the chopped chocolate, dried fruit, and nuts. Stir until everything is evenly combined.
- Divide the dough into 10–12 portions (a large cookie scoop works well) and place them on the prepared baking sheet. Press each cookie slightly to flatten; these cookies won’t spread much while baking, so they can be placed relatively close together.
- Bake for 10–12 minutes, until the edges are just set and the centers remain soft. Remove from the oven and allow the cookies to cool completely on the baking sheet—this helps them firm up without drying out.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Notes: These cookies are highly adaptable. Try combinations such as almond butter with pistachios and chopped apricots (substitute a touch of almond extract for vanilla), tahini with chopped dates and pumpkin seeds, or peanut butter with extra chocolate and pecans. Use certified gluten-free oats to keep the recipe gluten-free, and choose seed butter and seeds to make the recipe nut-free if needed.
