These Oatmeal Breakfast Cookies are the perfect blend of wholesome and indulgent, ready in just 30 minutes. Packed with hearty oats, they offer a satisfying chewiness balanced with a subtle crunch from nuts or seeds. Warm spices like cinnamon and nutmeg add a cozy depth, while a hint of sweetness makes them feel like a treat. Perfect for busy mornings, they’re a grab-and-go option that fuels your day without sacrificing flavor.
Each bite delivers a comforting mix of textures and flavors, from the soft, chewy center to the slightly crisp edges. Whether enjoyed with coffee or as an afternoon snack, these cookies are a guilt-free way to satisfy your cravings. Quick to prepare and even quicker to disappear, they’re a breakfast game-changer you’ll want to make again and again.
Ingredients for Oatmeal Breakfast Cookies
- 2 tablespoons ground flaxseed + 5 tablespoons warm water (to make a flax egg)
- 1 cup oat flour (made from 1¼ cups whole rolled oats, blended until fine)
- 1 cup additional whole rolled oats
- ½ cup almond flour
- Zest of 1 lemon (about ½ tablespoon)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ½ cup creamy natural almond butter (or substitute with peanut butter)
- ¼ cup coconut oil, melted
- ½ cup maple syrup (or substitute with honey)
- ⅓ cup walnuts, roughly chopped (optional)
- ¾ cup fresh blueberries (or substitute with dried blueberries or other berries)
Step-by-Step Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a small bowl, combine the ground flaxseed and warm water. Set aside to thicken for 5 minutes.
- In a large bowl, stir together the oat flour, additional rolled oats, almond flour, lemon zest, baking powder, baking soda, cinnamon, and sea salt.
- In a medium bowl, combine the almond butter, melted coconut oil, and maple syrup. Stir well to incorporate, then mix in the flaxseed mixture.
- Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Gently fold in the walnuts and blueberries.
- Scoop ¼ cup of batter for each cookie onto the baking sheet, spacing them about 2 inches apart.
- Bake for 20 to 24 minutes, or until the edges are golden brown.
- Let the cookies cool on the pan for 5 to 10 minutes before transferring them to a wire rack to finish cooling. (This helps them hold their shape.)
- Once completely cool, store the cookies in an airtight container or freeze for later.
Storage and Reheating Tips
Once your Oatmeal Breakfast Cookies are completely cool, store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. To enjoy, simply thaw at room temperature or warm in the oven at 300°F for 5 minutes for a fresh-baked feel.
Recipe Variations to Try
Feel free to mix things up! Swap the blueberries for dried cranberries or chopped apricots, or replace the walnuts with pecans or pumpkin seeds. For a nut-free version, use sunflower seed butter instead of almond butter and omit the walnuts. You can also add a handful of dark chocolate chips for a sweet twist!
Time-Saving Hacks
To save time, prepare the flaxseed mixture and measure out all your dry ingredients the night before. You can also make a double batch and freeze half for quick breakfasts later. If you’re short on time, skip the rolling and flattening—simply drop the batter onto the baking sheet for a more rustic look.
Serving Suggestions
These cookies are perfect on their own, but you can pair them with a smoothie or a cup of yogurt for a balanced breakfast. For a special treat, drizzle them with a little honey or serve with a side of fresh fruit. They’re also great for on-the-go snacking!
Oatmeal Breakfast Cookies
Ingredients
- 2 tablespoons ground flaxseed
- 5 tablespoons warm water
- 1 cup oat flour made from 1¼ cups whole rolled oats*
- 1 cup additional whole rolled oats
- ½ cup almond flour
- ½ tablespoon lemon zest zest of 1 lemon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ½ cup creamy natural almond butter **
- ¼ cup coconut oil melted
- ½ cup maple syrup
- ⅓ cup walnuts
- ¾ cup fresh blueberries
Instructions
- 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 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.
- When cookies are completely cool, they can be stored in an airtight container or frozen.