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!
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.
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!
Oatmeal Breakfast Cookies
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
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.
- 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
Pumpkin Seed Macaroons
Herb Egg Muffins
Sweet Potato Breakfast Casserole
Claudine says
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…
Lorena Grater says
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.
Claudine says
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…
Lorena Grater says
Oh wow! The farro I can kind of understand but no coconut oil? Do you have a Costco nearby? They sell coconut oil :)
Jackie says
These cookies look delicious. I was wondering what serving size is used to determine the nutritional information.
Thanks
Lorena Grater says
1/10th of the whole batch which is about 1/4 cup of raw dough.
Lystra says
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.
Christine says
Hi, I would to try this recipe but my toddler boy is allergic to eggs. Is there really no other substitute?
Lorena Grater says
You could try replacing by flax eggs. I’m sure they will still be delicious. The texture will simply be very different.
Kerry says
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
Nancy Kirsch says
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
Easy Peasy says
I can’t wait to make these! Sounds delicious!
I’ll sing and dance my way thru making the sweet potato purée!
Julia A. Stephen says
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!
Lorena Grater says
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!
Ayad Mohamed says
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.
Lorena Grater says
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.
MIA VINKEMULDER says
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! :)
Lorena Grater says
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.