Healthy Oatmeal Breakfast Cookies

These Healthy Oatmeal Breakfast Cookies take just 30 minutes to make and taste like a special treat for breakfast. They are chewy, crunchy, and packed with flavor while being naturally glutenfree, dairyfree, and low in sugar. Perfect for those mornings when you want something quick, wholesome, and kidapproved.

My kids love these cookies because they think it’s a secret treat for breakfast. I love knowing they are starting the day with wholesome ingredients.

Ingredients

• Old Fashioned Rolled Oats: These oats add the perfect chewiness to your cookies and help keep them glutenfree when you choose certified glutenfree oats
• Coconut Flakes: Adds a bit of sweetness and chewiness. Using unsweetened flakes makes the cookies less sweet but just as tasty
• Sea Salt: Essential for balancing the sweetness and enhancing all the flavors in the cookie
• Cinnamon and Allspice: Provide a warm, comforting spice note that makes the cookies feel cozy and flavorful
• Brown Sugar: Gives a lovely toasty sweetness coconut sugar works too for a less sweet cookie
• Almond Flour: Adds structure and a slight nuttiness to the cookie base you can substitute oat flour if needed but avoid coconut flour as it dries the dough too much
• Dried Blueberries: Add sweetness and a pop of tangy flavor. Feel free to swap for dried strawberries or other dried fruits
• Pecans: Add crunch and healthy fats walnuts or almonds also work great here
• Eggs: Sit as the binder to hold everything together while adding protein
• Coconut Oil: Keeps the cookies moist and tender while helping bind the ingredients
• Vanilla Extract: Brightens and enhances all the flavors in the cookie
• Dark Chocolate: A bit of indulgence that pairs perfectly with oats and nuts

Instructions

Add Dry Ingredients:

In a large bowl mix together the oats coconut flakes sea salt cinnamon allspice brown sugar and almond flour until well combined

Add Fruit and Nuts:

Stir in the dried blueberries and pecans making sure they are evenly distributed through the dry mix

Combine Wet Ingredients:

In a separate small bowl whisk the eggs coconut oil and vanilla extract until smooth and fully combined

Mix Wet and Dry:

Pour the wet mixture into the dry ingredients bowl and use a spoon and your hands to mix everything together thoroughly The dough should be sticky if it feels too loose add more oats if too dry add a little more coconut oil

Form and Flatten Cookies:

Take about two tablespoons of dough and squeeze it tightly into a ball Place the dough balls on a cookie sheet and flatten each slightly with your hand since they will not spread while baking Use cold water or cooking spray on your hands if the dough sticks

Bake and Cool:

Bake at 350 degrees Fahrenheit for about 12 to 15 minutes until the cookies are golden around the edges Let them cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely

Add Chocolate Drizzle:

Once the cookies have cooled melt some dark chocolate in the microwave and drizzle it over the top for a tasty finishing touch

My favorite ingredient here is the dried blueberries. Their sweet tangy burst pairs so well with the warmed spices and nutty pecans. Making these cookies brings back memories of cozy weekend mornings when the house smelled like cinnamon and the kids eagerly waited for fresh cookies at breakfast.

Storage Tips

Store the cookies in an airtight container at room temperature for up to one week to keep them fresh and chewy. For longer storage freeze individual cookies in a freezer-safe bag or container for up to three months. To enjoy after freezing thaw them briefly in the microwave or let them sit at room temperature.

Ingredient Substitutions

You can swap dried blueberries for other dried fruits such as cranberries strawberries or apples depending on your preference. Replace pecans with walnuts almonds or even sunflower seeds for a different crunch and flavor. For a vegan option replace each egg with a flax egg made by mixing one tablespoon ground flaxseed with two and a half tablespoons water letting it rest for five minutes. If almond flour is not on hand oat flour works well but avoid coconut flour as it tends to dry out the cookies.

Serving Suggestions

These cookies are perfect with a cup of tea or coffee and also great as an on the go breakfast paired with a piece of fruit. Try warming them slightly in the toaster oven for a soft fresh-baked feel. Add a smear of nut butter on top for extra protein and richness.

Seasonal Adaptations

For a fall twist add pumpkin pie spice instead of cinnamon and allspice or mix in some finely chopped dried apples. In the summer try adding dried mango or dried strawberries for a fruity bright flavor. Sprinkle some turmeric and ginger with the spices for a warming antioxidant rich variation.

Enjoy these warm with a drizzle of dark chocolate for a special breakfast treat.

Common Questions About Recipes

→ What makes these oatmeal cookies healthy?

They include nutrient-dense ingredients like old fashioned oats, dried blueberries, almond flour, and pecans providing fiber, antioxidants, and healthy fats.

→ Are the cookies gluten-free?

Yes, using gluten-free rolled oats and almond flour makes them naturally gluten-free.

→ Can these cookies be made dairy-free?

Yes, the recipe uses no dairy ingredients, making them suitable for dairy-free diets.

→ How do I substitute for eggs in the dough?

Use a flax egg by mixing ground flaxseed with water and letting it sit before adding, for a vegan alternative.

→ Can I add chocolate to these cookies?

Yes, adding mini dark chocolate chips or drizzling melted dark chocolate enhances flavor and adds indulgence.

→ How should these cookies be stored?

Store in an airtight container for up to one week or freeze for up to three months.