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Home » Breakfast

Oatmeal Breakfast Cookies

July 13, 2020 By Lorena Grater

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Five Oatmeal Breakfast Cookies stacked on top of each other with text overlay for Pinterest.

The most delicious, naturally-sweetened healthy Oatmeal Breakfast Cookies for an easy grab-and-go breakfast option. Oats, cranberries, pecans, and sweet potato in cookie form are the best start into the day!

Five Oatmeal Breakfast Cookies stacked on top of each other.

Green Healthy Cooking is famous for its oat recipes! How could it not be? Oats are the most delicious thing in the world! Have you ever tried Overnight Oats? What about Instant Pot Steel-Cut Oats? Or Banana Oat Pancakes……?

Oats are such incredible ingredient and the recipe possibilities with them are simply endless. It was about time I worked on a healthy Oatmeal Breakfast Cookie recipe!

How To Make Sweet Potato Puree

The easiest and fastest way to make sweet potato puree is to cook the sweet potato in the Instant Pot. I like keeping the sweet potato whole so it doesn’t absorb water and says more flavorful and sweet. Most medium-sized sweet potatoes cook in about 45 minutes on high pressure.

If you are short on time, cut the sweet potato into about 1″ thick rounds and place on the trivet or the steaming basket inside the Instant Pot and pressure cook on high for only 15 minutes.

If you don’t have an instant pot, boil the sweet potato in a rolling boil until fork tender or cut in half lengthwise and place in the 400F hot oven for approximately 30-40 minutes or until fork-tender.

Special Tips To Make This Recipe

  • Use your blender to make oat flour instead of buying oat flour. It’s much much cheaper and takes only 20 seconds. Add old-fashioned rolled oats to your blender, then pulse a couple of times.
  • Use parchment paper on your baking sheet to ensure the cookies don’t stick to the baking sheet.
  • Use a 1/4 cup measuring cup measure out the dough and flatten the cookies so they are similar in size and thickness and bake evenly.
  • Add very little natural sweetener to keep them healthy. The dried fruit and sweet potato already offer a lot of sweetness.

Hand grabbing an oatmeal cookie from a cooling rack.

Frequently Asked Questions

Can I freeze breakfast cookies?

Yes, they are perfect for freezing. They last for at least 4 days in the refrigerator, too. To defrost simply transfer the cookies from the freezer to the fridge the night before, or place them under the broiler for 3-4 minutes.

What Ingredients can I substitute?

You can easily substitute all the add-ins but not the base ingredients. The best substitutions are:

Cranberries = raisins, chopped dates, chopped dried apricots, chocolate chips

Pecans = any other nut or seeds

Ground flaxseed = ground chia seeds

Maple syrup = honey or agave nectar

Sweet potato puree = mashed pumpkin puree or apple sauce or pear sauce

What Ingredients Can’t I substitute?

The base recipe is old-fashioned rolled oats, oat flour, eggs, and coconut oil and I do not recommend replacing them with anything else.

While the coconut oil can sometimes be replaced by butter in certain recipes because it reacts the same way (soft when hot and hard when cold) I do recommend it in this recipe.

I also do not recommend using any type of egg replacement in this recipe.

How Should I Store These Cookies?

The best way to store Oatmeal Breakfast Cookies is in an airtight container. Up to 48 hours they can be stored in a cool dark place at room temperature. If planning on storing for longer I recommend keeping them in the refrigerator. If planning on keeping for longer than 4 days I recommend freezing them.

Can I Mix All Ingredients In One Bowl Instead Of Separate?

I do not recommend mixing all ingredients in the same bowl. Mix the dry ingredients in one bowl and the wet ingredients in a separate bowl. Then combine wet and dry ingredients. This is so the eggs get whisked well and incorporate properly, else you risk ending up with one very eggy cookie and another that is very dry.

These Oatmeal Breakfast Cookies are inspired by my friend Regina’s Pumpkin Breakfast Cookies. Nothing but raving reviews for her cookies and from me as well. They are absolutely delicious!

Five Oatmeal Breakfast Cookies stacked on top of each other.

Oatmeal Breakfast Cookies

Prep Time: 10 minutes
Cook Time: 20 minutes
sweet potato cooking time: 15 minutes
Total Time: 30 minutes
Servings: 10 cookies
The most delicious, naturally-sweetened healthy Oatmeal Breakfast Cookies for an easy grab-and-go breakfast option.
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Ingredients

  • 2/3 cup sweet potato puree - instructions on how to make it in the blog post
  • 1/4 cup coconut oil - liquid but not hot
  • 1/4 cup maple syrup
  • 2 eggs
  • 1 cup old-fashioned rolled oats
  • 3/4 cup old-fashioned rolled oats made into oat flour
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1/4 cup ground flaxseed
  • 1/2 tsp cardamom
  • 1/4 tsp sea salt
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Instructions

  • Preheat the oven to 350F.
  • Add eggs to a bowl and whisk well, then add coconut oil and maple syrup, and lastly completely cooled down sweet potato puree and whisk until well combined.
  • Add the oat flour, the whole oats, ground flaxseed, chopped pecans, cardamom, sea salt, and dried cranberries to a large bowl. You can mix them or not.
    Dry ingredients in a glass bowl.
  • Add the wet ingredients to the dry ingredients and use a spatula to combine them. Take your time for this step as the oat flour will absorb the liquid slowly and the dough will become thicker over time.
  • To form uniform-sized cookies use a 1/4 cup measuring spoon to measure the amount of dough for each cookie. If you clean out the measuring cup each time before forming a new cookie it's easier to get the dough out in one movement. Use the back of the measuring cup to press the dough to about 1/2" thickness.
  • Bake the cookies for 18-22 minutes or until golden. Then leave on the baking sheet for a couple of minutes until you can touch them and transfer to a cooling rack.

Nutrition

Calories: 230kcal | Carbohydrates: 26g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 80mg | Potassium: 225mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3635IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg
Course Breakfast, Snack
Cuisine International
Keyword breakfast cookies, oatmeal breakfast cookies
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Filed Under: Breakfast, Snack

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Reader Interactions

Comments

  1. Tammy says

    January 28, 2022 at 11:13 am

    5 stars
    These are soooo tasty and easy to make. A great option to have in the freezer when you need to eat breakfast on the go. Not a lot of sweet potato flavor which is just fine with me, and the perfect amount of sweetness. Thanks for the recipe.

    Reply
  2. LINDA LLOYD says

    January 6, 2022 at 10:46 am

    Thank you for all of your healthy delicious recipes! I find everything I need in your recipe file. The newest (for me), “Avocado Tuna Salad” I will make tonight, and this weekend, the “Oatmeal Breakfast Cookies”

    Reply
  3. Claudine says

    March 27, 2021 at 9:32 am

    Hi! Lorena,

    I live on the South Shore of Montréal in a small town called Sorel-Tracy so ,some of the items I have no choice but to purchase them on Amazon… So would you please tell me if I can use ¨ Nature’s Way Premium Coconut Oil, Great for Cooking, Liquid, 600 ml for your Oatmeal Breakfast Cookies and Bob’s Red Mill Organic Farro which by the way I can’t wait to make your delicious EASY FARRO SPRING SALAD…

    Reply
    • Lorena Grater says

      March 28, 2021 at 4:04 pm

      Hi Claudine, I live in Montreal :) So you should be able to get all the ingredients I find here, too. Any coconut oil works. The one I like is the one from Maison Orphee. But literally, any brand will work that doesn’t say “liquid”. You want the one that gets solid at room temperature. The breakfast cookies use “oats” not farro. Farro is wheat and great for the farro spring salad but not for the cookies. You can use Bob’s Red Mill Old Fashioned Rolled Oats for them, I always buy either that one or the Milanaise brand.

      Reply
      • Claudine says

        March 29, 2021 at 1:33 pm

        Thank you Lorena,
        I have to say I enjoy your DELICIOUS recipes & value your recommendations…
        As for the Farro I was asking for another recipe of yours EASY FARRO SPRING SALAD.
        Even if I’m only 60 minutes from Mtl imagine I couldn’t find any coconut oil or Farro at my grocery store so I had to order them on Amazon…

        Reply
        • Lorena Grater says

          March 30, 2021 at 12:48 pm

          Oh wow! The farro I can kind of understand but no coconut oil? Do you have a Costco nearby? They sell coconut oil :)

          Reply
    • Joan A. says

      May 9, 2021 at 7:55 am

      Substitute for coconut oil?

      Reply
      • Lorena Grater says

        May 10, 2021 at 10:33 am

        butter

        Reply
  4. Jackie says

    January 26, 2021 at 4:05 pm

    These cookies look delicious. I was wondering what serving size is used to determine the nutritional information.

    Thanks

    Reply
    • Lorena Grater says

      January 26, 2021 at 7:25 pm

      1/10th of the whole batch which is about 1/4 cup of raw dough.

      Reply
  5. Lystra says

    October 27, 2020 at 8:13 pm

    October 27th 2020 I just made these and o my my these are excellent. I did some substitute I used flax egg, grapeseed oil, and i added honey, they came out great and delicious.

    Reply
  6. Christine says

    October 6, 2020 at 1:43 am

    Hi, I would to try this recipe but my toddler boy is allergic to eggs. Is there really no other substitute?

    Reply
    • Lorena Grater says

      October 7, 2020 at 1:01 pm

      You could try replacing by flax eggs. I’m sure they will still be delicious. The texture will simply be very different.

      Reply
  7. Kerry says

    September 18, 2020 at 4:20 am

    5 stars
    I made these and they were great will be making them again had them for breakfast and didn’t eat anything till lunch time very filling

    Reply
  8. Nancy Kirsch says

    July 17, 2020 at 3:54 pm

    OMG these are amazing! I don’t think any of these will make it to freezer; I had one for breakfast and part of another one this afternoon and gave three to a friend who stopped by.

    For the commenter who thought this was complicated, all I can say is: it’s not! Making sweet potato purée is not much more complicated than boiling water. For my add-ins, I used chia seeds, sliced almonds, unsweetened coconut, dried cherries and chocolate chips!

    This is a must keep recipe! Delicious and filling; thank you
    Nancy

    Reply
    • The Mrs says

      July 7, 2021 at 8:56 am

      5 stars
      Been looking for excellent breakfast bars and cookies. This is a keeper even for IBS sufferers. Sweet potato is fine if you keep to 2-3 cookies per day. Perfect for after my morning workouts. Thanks ever so much.

      Reply
  9. Easy Peasy says

    July 15, 2020 at 12:26 am

    I can’t wait to make these! Sounds delicious!
    I’ll sing and dance my way thru making the sweet potato purée!

    Reply
  10. Julia A. Stephen says

    July 15, 2020 at 12:22 am

    Can’t wait to try the oatmeal breakfast cookies. But I think there’s an error in directions to eat from frozen: “ To defrost simply transfer the cookies from the fridge to the freezer the night before”
    I’m pretty sure you mean the reverse.

    You’re other recipes look great, too. I just discovered your site today. Thanks!

    Reply
    • Lorena Grater says

      July 15, 2020 at 3:16 pm

      Hahaha, thank you so much for pointing it out. You are absolutely right! It’s the other way around of course. Just corrected the mistake. Thank you so much!

      Reply
  11. Ayad Mohamed says

    July 14, 2020 at 9:38 pm

    Oatmeal breakfast cookies look very nutritious and delicious. One concern I have is quite often the healthiest recipesI come across are also the most complicated to make! One would have to go through a whole song and dance just to obtain some of the ingredients. A prime example is sweet potato purée! I’m used to flour; oatmeal and sweetener along with spices. This recipe is extremely complicated in my book.

    Reply
    • Lorena Grater says

      July 15, 2020 at 3:17 pm

      Oh no, I’m so sorry to hear that. I find it quite easy to make sweet potato puree. After cooking the sweet potato you can basically mash it with a fork, it basically falls apart. You can also simply omit the whole step and buy canned pumpkin puree instead.

      Reply
  12. MIA VINKEMULDER says

    July 13, 2020 at 5:47 pm

    If I already made oat flour, do I use 3/4 cup as well if I’m not grinding the oats? Thank you. Can’t wait to make these! :)

    Reply
    • Lorena Grater says

      July 14, 2020 at 10:35 am

      That depends mostly on how finely or coarsely your oat flour is. I just weighed 3/4 whole old-fashioned rolled oats for you. It’s 75g. I recommend using 75g of oat flour regardless of the grind.

      Reply

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