Oatmeal Cookies - The BEST Classic Cookie Recipe - 12 Different Ways (2024)

5 from 4 votes

Print

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

• 1 large egg room temperature
• 1/2 cup coconut oil , softened at room temperature
• 1/3 cup drippy almond butter
• 1/2 cup coconut nectar , maple syrup OR honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 cup superfine almond flour OR superfine oat flour
• 1/4 cup cacao powder OR unsweetened cocoa powder
• 3 1/4 cups old-fashioned rolled oats , use gluten free as needed
• 1/2 cup unsweetened shredded coconut , plus more for topping
• ½ cup sliced almonds

1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.

2. In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the honey, vanilla, cinnamon, salt and baking powder. Beat until combined.

3. Stir in the flour, cocoa powder, followed by the coconut and oats until everything is just combined. Fold in sliced almonds.

4. Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. Sprinkle tops with more shredded coconut, if desired.

5. Bake in preheated oven for 10-14 minutes, or until edges are slightly brown and set.

6. Allow to cool on the cookie sheets completely.

Nutrition Facts

Almond Joy Breakfast Cookies

Amount Per Serving (1 g)

Calories 330 Calories from Fat 189

% Daily Value*

Fat 21g32%

Carbohydrates 27g9%

Fiber 5g20%

Sugar 12g13%

Protein 7g14%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

5 from 4 votes

Print

Prep Time

10 mins

Cook Time

18 mins

Total Time

28 mins

• 1 large egg , room temperature (sub flax-egg for VEGAN)
• 1/3 cup drippy almond butter
• 1/2 cup coconut oil , softened at room temperature
• 1/2 cup maple syrup , coconut nectar OR honey
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking powder
• 1/3 cup superfine almond flour OR superfine oat flour
• 1/3 cup unsweetened shredded coconut
• 3 1/4 cups old fashioned rolled oats , use gluten free as needed
• 3/4 cup very finely diced red apple
• 2 tablespoons toasted quinoa OR puffed quinoa , optional for garnish
• 2 tablespoons dried apples, chopped , optional for garnish & crunch

1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.

2. In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the maple syrup, vanilla, cinnamon, salt and baking powder. Beat until combined.

3. Stir in the flour, followed by the coconut and oats until everything is just combined. Fold in chopped apples.

4. Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. Sprinkle tops with quinoa and , if desired.

5. Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.

6. Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.

Nutrition Facts

Apple Cinnamon Breakfast Cookies

Amount Per Serving (1 g)

Calories 288 Calories from Fat 153

% Daily Value*

Fat 17g26%

Carbohydrates 22g7%

Fiber 3g12%

Sugar 7g8%

Protein 6g12%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

5 from 4 votes

Print

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

• 1 large egg room temperature (sub with flax-egg for VEGAN)
• 1/3 cup creamy cashew butter OR sub with other nut or seed butter of your choice
• 1/2 cup coconut oil softened at room temperature
• 1/2 cup coconut nectar , can also sub with maple syrup OR honey if not vegan
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking powder
• 1/2 cup superfine almond flour OR finely ground oat flour
• 1/2 cup unsweetened shredded coconut
• 3 1/4 cups old fashioned rolled oats use gluten free as needed
• 1/2 cup shelled pistachios
• 1/3 cup chopped dried apricots

1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.

2. In a large bowl, whisk the egg, cashew butter and coconut oil until creamy and smooth. Add the honey, vanilla, cinnamon, salt and baking powder. Beat until combined.

3. Stir in the flour, followed by the coconut and oats and mix until everything is just combined. Fold in pistachios, apricots and any other add-ins of your choice.

4. Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.
   

5. Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.

6. Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.

Nutrition Facts

Apricot Pistachio Breakfast Cookies

Amount Per Serving (1 g)

Calories 293 Calories from Fat 135

% Daily Value*

Fat 15g23%

Carbohydrates 26g9%

Fiber 3g12%

Sugar 12g13%

Protein 4g8%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

5 from 4 votes

Print

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

• 1/2 cup creamy peanut butter
• 1/3 cup coconut nectar , can also sub with maple syrup or honey if not vegan
• 2 tablespoons coconut oil
• 1/4 cup ripe mashed banana
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 2 1/4 cups old fashioned rolled oats , use gluten free as needed
• 1/4 cup unsweetened shredded coconut
• 1/4 cup chopped banana chips , optional
• 1/3 cup chopped walnuts

1. Line a large baking sheet with parchment paper. Set aside.

2. In a medium sized saucepan set over medium heat, whisk together the peanut butter, coconut nectar, coconut oil and banana until combined. Stir over medium heat until mixture is smooth and slightly simmering. Remove from heat and stir in cinnamon, salt, vanilla, oat and coconut until mixture forms a dough (dough will be slightly sticky).

3. Fold in chopped banana chips and walnuts.

4. Using a 1 1/2 inch cookie scoop, scoop out the dough and place on the cookie sheet. Place the cookies in the refrigerator (or freezer) until set, at least 30 minutes. Cookies can be frozen in a large resealable bag up to 3 months.

Nutrition Facts

Banana Nut Breakfast Cookies

Amount Per Serving (1 g)

Calories 294 Calories from Fat 135

% Daily Value*

Fat 15g23%

Carbohydrates 28g9%

Fiber 4g16%

Sugar 14g16%

Protein 6g12%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

5 from 4 votes

Print

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

• 1 large egg room temperature sub with flax-egg for VEGAN
• 1/3 cup creamy almond butter OR sub with other nut or seed butter of your choice
• 1/2 cup coconut oil softened at room temperature
• 1/2 cup maple syrup , coconut nectar or honey
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking powder
• 1/2 cup superfine almond flour OR finely ground oat flour
• 1/2 cup unsweetened shredded coconut
• 3 1/4 cups old fashioned rolled oats use gluten free as needed
• 1/2 cup dried blueberries
• 1/3 cup chopped almonds

1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
   

2. In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the maple syrup, vanilla, cinnamon, salt and baking powder. Beat until combined.

3. Stir in the flour, followed by the coconut and oats and mix until everything is just combined. Fold in dried blueberries, almonds and any other add-ins of your choice.

4. Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.

5. Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.

6. Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.

Nutrition Facts

Blueberry Breakfast Cookies

Amount Per Serving (1 cookie)

Calories 321 Calories from Fat 171

% Daily Value*

Fat 19g29%

Carbohydrates 28g9%

Fiber 5g20%

Sugar 10g11%

Protein 7g14%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

5 from 2 votes

Print

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

• 1 large egg room temperature sub with 1 flax-egg for vegan (1 Tbsp ground flaxseeds + 2.5 Tbs water)
• 1/3 cup creamy cashew butter OR sub with almond butter or any other nut or seed butter of your choice
• 1/3 cup coconut oil , softened at room temperature - you want it softened like butter
• 1/2 cup pure maple syrup , may also sub with coconut nectar syrup OR preferred liquid sweetener for low carb / keto (yacon syrup or Sugar Free Maple Syrup)
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking powder
• 1/2 cup superfine almond flour OR finely ground oat flour (if not grain-free)
• 2/3 cup unsweetened shredded coconut
• 2/3 cup peeled grated carrots (about 1 large carrot)
• 2 2/3 cups gluten-free old-fashioned rolled oats , sub with roughly chopped Bob's Red Mill Coconut Flakes to make these grain-free and paleo
• 1/2 cup unsweetened dried raisins
• 1/3 cup chopped pecans , plus 12 optional pecan halves for garnish

1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.

2. In a large bowl, whisk the egg (or make the flax egg), nut butter and coconut oil until creamy and smooth. Add the maple syrup, vanilla, cinnamon, ginger, nutmeg, salt and baking powder. Beat until combined.

   

3. Stir in the flour, followed by the coconut, grated carrots and oats (or chopped coconut flakes) and mix until everything is just combined. Fold in raisins, pecans and any other add-ins of your choice.

   

4. Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. Press 1 pecan half in middle of cookie (optional).

   Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.

   

5. Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.

   

Nutrition Facts

Carrot Cake Cookies

Amount Per Serving (1 cookie)

Calories 310 Calories from Fat 10431

% Daily Value*

Fat 1159g1783%

Saturated Fat 9g45%

Carbohydrates 22g7%

Fiber 4g16%

Sugar 7g8%

Protein 6g12%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

5 from 4 votes

Print

Prep Time

10 mins

Cook Time

14 mins

Total Time

24 mins

• 1 large egg , room temperature
• 1/4 cup drippy almond butter (usually from a newly opened jar & NOT near the bottom) OR preferred nut or seed butter
• 1/2 cup coconut oil , softened at room temperature
• 1/3 cup golden monk fruit sweetener OR coconut sugar (for Paleo)
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon Himalayan pink salt
• 1/3 cup super fine blanched almond flour
• 2 tablespoons coconut flour
• 3/4 cup unsweetened flaked coconut
• 1/4 cup chopped almonds
• 2 tablespoons chopped pecans
• 2 tablespoons sunflower seeds
• 2-3 tablespoons sugar free OR paleo chocolate chips , optional
• 2 tablespoons sesame seeds , optional, for garnish

1. Preheat oven to 350 F and line a baking sheet with parchment or a silicone liner.

2. In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the monk fruit, vanilla, cinnamon, salt and baking powder. Beat until combined.

3. Stir in almond flour, coconut flour and shredded coconut until everything is just combined. Fold in sliced almonds, chopped pecans, sunflower seeds and chocolate chips (if using).
   

4. Scoop out 2 tablespoon sized dough mounds (for smaller cookies - makes 12) OR 1/4 cup dough mounds (for larger cookies - makes 6) and place at least 1 inch apart on baking sheet. Flatten tops slightly with the back of the measuring cup or the bottom of a jar. Sprinkle tops with sesame seeds and more shredded coconut, for garnish, if desired.

5. Bake in preheated oven for 12 to 15 minutes, until golden brown around the edges and just barely firm to the touch.

6. Remove pan from oven and allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.

Nutrition Facts

Keto Breakfast Cookies

Amount Per Serving (1 g)

Calories 227 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 11g55%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 1g1%

Protein 4g8%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

5 from 4 votes

Print

Prep Time

12 mins

Cook Time

10 mins

Total Time

22 mins

• 1 large egg room temperature sub with flax-egg for VEGAN
• 1/3 cup creamy cashew butter OR sub with other nut or seed butter of your choice
• 1/2 cup coconut oil softened at room temperature
• 1/2 cup coconut nectar , maple syrup or honey
• 1/2 teaspoon vanilla extract
• 3 tablespoons key lime juice sub with regular lime as needed
• 2 teaspoons grated lime zest
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking powder
• 1/2 cup superfine almond flour OR finely ground oat flour
• 1/2 cup unsweetened shredded coconut
• 3 1/4 cups old fashioned rolled oats use gluten free as needed
• 1/4 cup dried coconut chips , optional for garnish

1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.

2. In a large bowl, whisk the egg, cashew butter and coconut oil until creamy and smooth. Add the honey, vanilla, lime juice, lime zest, salt and baking powder. Beat until combined.

3. Stir in the flour, followed by the coconut and oats and mix until everything is just combined.

4. Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. Garnish with dried coconut chips, if desired.

5. Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.

6. Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.

5 from 4 votes

Print

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

• 1 large egg , room temperature sub with flax-egg for VEGAN
• 1/3 cup creamy almond butter OR sub with other nut or seed butter of your choice
• 1/2 cup coconut oil , softened at room temperature
• 1/2 cup maple syrup (use sugar free brand such as Lakanto if low carb) OR can also sub with coconut nectar or honey if not low carb
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking powder
• 1/2 cup superfine almond flour OR finely ground oat flour (if not paleo or low carb)
• 1/2 cup unsweetened shredded coconut
• 3 1/4 cups gluten free rolled oats (sub with medium square-shaped coconut flakes for low carb, paleo)
• 2/3 cups freeze-dried strawberries
• 1/4 cup no sugar added chocolate chips (such as Lily's)

1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.

2. In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the maple syrup, vanilla, cinnamon, salt and baking powder. Beat until combined.

3. Stir in the flour, followed by the coconut and oats and mix until everything is just combined. Fold in freeze-dried strawberries, optional chocolate chips and any other add-ins of your choice.

4. Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.

5. Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.

6. Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.

Nutrition Facts

Strawberry Breakfast Cookies

Amount Per Serving (1 cookie)

Calories 381 Calories from Fat 252

% Daily Value*

Fat 28g43%

Carbohydrates 18g6%

Fiber 7g28%

Sugar 11g12%

Protein 5g10%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

5 from 18 votes

Print

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Breakfast Cookie - Base Recipe

• 1 large egg , room temperature (sub with flax-egg for vegan by mixing 1 Tbs ground flaxseeds + 2.5 Tbs water - let it sit for 5 minutes uuntil thickened into a gel-like consistency.)
• 1/3 cup natural nut butter or seed butter of your choice , I tested these with unsalted natural creamy almond and peanut butter
• 1/2 cup coconut oil , softened at room temperature
• 1/2 cup honey , can sub with maple syrup, date syrup or coconut nectar syrup. For a low-sugar (low carb / keto) option, you can use Lakanto sugar-free maple syrup, yacon syrup or your favorite liquid sweetener.
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking powder
• 1/2 cup superfine almond flour , can sub with gluten-free oat flour if not grain-free
• 1/2 cup unsweetened shredded coconut
• 3 1/4 cups gluten-free old fashioned rolled oats , to keep these cookies grain-free and paleo, sub with a mix of roughly chopped coconut flakes and sliced almonds - or see my Keto Breakfast Cookies recipe
• 2/3 cup dairy-free chocolate chips or chopped chocolate , we like Lily's Sweets, Hu's Kitchen or Pascha's Chocolate
• 1 teaspoon ground flax seeds optional
• 1 teaspoon chia seeds optional
• 1 teaspoon hemp hearts optional

• 1 large egg room temperature (sub with flax-egg for vegan)
• 1/3 cup smooth pumpkin seed butter or your favorite nut or seed butter
• 2 tbsp canned or pure pumpkin puree not pumpkin pie filling
• 1/3 cup coconut oil softened at room temperature
• 1/2 cup maple syrup or coconut nectar
• 1 tsp pure vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp sea salt
• 1/2 tsp baking powder
• 1/2 cup finely ground oat flour or super-fine almond flour if not nut free
• 1/2 cup unsweetened shredded coconut
• 3 1/4 cups old fashioned rolled oats use gluten free as needed
• 1/3 cup pepitas (shelled pumpkin seeds)
• 1/3 cup dried cranberries

• 1 large egg room temperature (sub with flax-egg for vegan)
• 1/3 cup drippy tahini
• 1/2 cup coconut oil melted and cooled
• 1/2 cup Lakanto sugar-free maple syrup or coconut nectar/honey if not low carb/keto
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 tsp baking powder
• 1/3 cup superfine almond flour
• 1/2 cup unsweetened shredded coconut
• 3 cups flaked coconut we like the one from Bob's Red Mill. You can also use gluten-free old fashioned rolled oats if not low carb/keto
• 1/4 cup sunflower seeds
• 3 tbsp sesame seeds plus more for garnish

• 1 large egg room temperature (sub with flax-egg for vegan)
• 1/3 cup creamy almond butter or another nut or seed butter of your choice
• 1/2 cup coconut oil softened at room temperature
• 1/2 cup maple syrup use sugar-free syrup if low-carb/keto. You can also sub with coconut nectar or honey if not low carb
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 tsp baking powder
• 1/2 cup superfine almond flour or finely ground oat flour, if not paleo or low carb
• 1/2 cup unsweetened shredded coconut
• 3 1/4 cups gluten-free rolled oats sub with medium square-shaped coconut flakes for low carb, paleo
• 2/3 cups freeze dried strawberries
• 1/4 cup no sugar added chocolate chips such as Lily's

Key Lime Breakfast Cookies

• 1 large egg room temperature (sub with flax-egg for vegan)
• 1/3 cup creamy cashew butter or another nut or seed butter of your choice
• 1/2 cup coconut oil softened at room temperature
• 1/2 cup coconut nectar or maple syrup/honey
• 1/2 tsp vanilla extract
• 3 tbsp key lime juice sub with regular lime as needed
• 2 tsp grated lime zest
• 1/4 tsp sea salt
• 1/2 tsp baking powder
• 1/2 cup superfine almond flour or finely ground oat flour
• 1/2 cup unsweetened shredded coconut
• 3 1/4 cups old fashioned rolled oats use gluten free as needed
• 1/4 cup dried coconut chips optional, for garnish

• 1 large egg room temperature (sub with flax-egg for vegan)
• 1/4 cup drippy almond butter or another nut or seed butter of your choice
• 1/2 cup coconut oil softened at room temperature
• 1/3 cup golden monk fruit sweetener or coconut sugar, for paleo
• 1 tsp vanilla
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp Himalayan pink salt
• 1/3 cup superfine blanched almond flour
• 2 tbsp coconut flour
• 3/4 cup unsweetened flaked coconut
• 1/4 cup chopped almonds
• 2 tbsp chopped pecans
• 2 tbsp sunflower seeds
• 2-3 tbsp sugar free or paleo chocolate chips optional
• 2 tbsp sesame seeds optional, for garnish

• 1 large egg room temperature (sub with flax-egg for vegan)
• 1/3 cup creamy cashew butter or another nut or seed butter of your choice
• 1/3 cup coconut oil softened at room temperature
• 1/2 cup pure maple syrup use sugar-free syrup if low-carb/keto. You can also sub with coconut nectar or honey if not low carb
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/4 tsp sea salt
• 1/2 tsp baking powder
• 1/2 cup superfine almond flour or finely ground oat flour
• 2/3 cup unsweetened shredded coconut
• 2/3 cup peeled grated carrots about 1 large carrot
• 2 3/4 cups gluten-free old fashioned oats sub with roughly chopped Bob's Red Mill Coconut Flakes for grain-free and paleo
• 1/2 cup unsweetened dried raisins
• 1/3 cup chopped pecans plus 12 optional pecan halves, for garnish

• 1 large egg room temperature (sub with flax-egg for vegan)
• 1/3 cup creamy almond butter or another nut or seed butter of your choice
• 1/2 cup coconut oil softened at room temperature
• 1/2 cup maple syrup or coconut nectar/honey
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 tsp baking powder
• 1/2 cup superfine almond flour or finely ground oat flour
• 1/2 cup unsweetened shredded coconut
• 3 1/4 cups old fashioned rolled oats use gluten free, if needed
• 1/2 cup dried blueberries
• 1/3 cup chopped almonds

• 1/2 cup creamy peanut butter
• 1/3 cup coconut nectar sub with maple syrup or honey if not vegan
• 2 tbsp coconut oil
• 1/4 cup ripe mashed banana
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp sea salt
• 2 1/4 cups old fashioned rolled oats old fashioned rolled oats, use gluten free as needed
• 1/4 cup unsweetened shredded coconut
• 1/4 cup chopped banana chips optional
• 1/3 cup chopped walnuts

Apricot Pistachio Breakfast Cookies

• 1 large egg room temperature (sub with flax-egg for vegan)
• 1/3 cup creamy cashew butter or another nut or seed butter of your choice
• 1/2 cup coconut oil softened at room temperature
• 1/2 cup coconut nectar or maple syrup/honey, if not vegan
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 tsp baking powder
• 1/2 cup superfine almond flour or finely ground oat flour
• 1/2 cup unsweetened shredded coconut
• 3 1/4 cups old fashioned rolled oats use gluten free as needed
• 1/2 cup shelled pistacchios
• 1/3 cup chopped dried apricots

• 1 large egg room temperature (sub with flax-egg for vegan)
• 1/3 cup drippy almond butter
• 1/2 cup coconut oil softened at room temperature
• 1/2 cup maple syrup or coconut nectar/honey
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 tsp baking powder
• 1/3 cup superfine almond flour or finely ground oat flour
• 1/3 cup unsweetened shredded coconut
• 3 1/4 cups old fashioned rolled oats use gluten free as needed
• 3/4 cup very finely diced red apple
• 2 tbsp toasted or puffed quinoa optional, for garnish
• 2 tbsp chopped dried apples optional, for garnish & crunch

Almond Joy Breakfast Cookies

• 1 large egg room temperature (sub with flax-egg for vegan)
• 1/2 cup coconut oil softened at room temperature
• 1/3 cup drippy almond butter
• 1/2 cup coconut nectar or maple syrup/honey
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 1/2 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 cup superfine almond flour or finely ground oat flour
• 1/4 cup cacao powder or unsweetened cocoa powder
• 3 1/4 cups old fashioned rolled oats use gluten free as needed
• 1/2 cup unsweetened shredded coconut plus more for topping
• 1/2 cup sliced almonds

Vegan Breakfast Cookies (Video Version on TikTok, IG, Facebook + YouTube)

• 2 tbsp ground flaxseed
• 5 tbsp unsweetened almond milk , or any plant-based milk
• 1 small very ripe banana or half a medium banana (about 1/4 cup)
• 1/2 cup creamy unsalted almond butter or preferred nut or seed butter (preferably drippy and not near the bottom of the jar)
• 1/4 cup maple syrup or preferred sticky liquid sweetener (Lakanto sugar-free maple syrup, yacon syrup, date syrup etc.)
• 1/2 tbsp hemp seeds OR plant-based protein powder
• 3/4 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1/4 cup unsweetened shredded coconut
• 2 cups old-fashioned rolled oats , (certified gluten-free, as needed)
• Mix-ins of choice: (use your favorite combo - 1/2 cup total): dried cranberries, dried blueberries, pumpkin seeds (pepitas), sunflower seeds, sliced almonds, Mini chocolate chips (dairy-free or regular)

Base Cookie Version

1. Preheat oven to 350°F and line a large baking sheet with parchment paper. Set aside.

2. In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the honey, vanilla, cinnamon, salt and baking powder. Beat until combined.
   

   

3. Stir in the flour, followed by the coconut and oats and mix until everything is just combined. Fold in chocolate chips and any other add-ins you're using.

   

4. Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.

   

5. Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.

   

6. Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.

   

Vegan Breakfast Cookies (Video Version)

1. Preheat the oven to 350F. Line a large baking sheet (or two if needed) with parchment paper and set aside.

   In a large mixing bowl, add the ground flaxseeds followed by the milk. Use a fork to stir until combined. Let the mixture sit for 5-10 minutes, or until it thickens to a gel-like consistency.

   Add the banana and use the back of the fork to mash well. Add the almond butter, maple syrup and vanilla and mix well to combine.

   Stir in the hemp seeds, baking powder, cinnamon, salt, shredded coconut and rolled oats. Mix with a silicone spatula or wooden spoon until all the ingredients are combined and the mixture resembles a thick cookie dough.

   Fold in 1/2 cup of preferred variety of mix-in. (Make a few different variations if desired). If the dough seems too dry, add more almond butter or maple syrup. If the mixture seems too sticky to handle, place the bowl in the refrigerator for 10-15 minutes to firm up slightly or add a little bit more shredded coconut or oats.

   Use a large cookie scoop or a large spoon to measure about 3 1/2 tablespoons of dough and place the dough round on the prepared baking sheet.

   Use your hands to shape the dough into an even round and press down gently with your palm (or the back of a spoon) to lightly flatten the top of each cookie. Leave at least a 1/2-inch space between each cookie.

   Press a few mix-ins into each cookie (to make them prettier - can make them all different or the same).

   Bake in the preheated oven for 17-20 minutes or until the cookies are just set. Remove the pan from the oven and let the cookies cool for 7 minutes before carefully transferring them to a cooling rack.

Nutrition Facts

Oatmeal Breakfast Cookies - 12 Ways!

Amount Per Serving (1 g)

Calories 317 Calories from Fat 171

% Daily Value*

Fat 19g29%

Carbohydrates 28g9%

Fiber 4g16%

Sugar 10g11%

Protein 6g12%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

5 from 4 votes

Print

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

• 1 large egg room temperature (sub with flax-egg for VEGAN)
• 1/3 cup smooth pumpkin seed butter OR your favorite nut or seed butter
• 2 Tablespoons canned or pure pumpkin puree NOT pumpkin pie filling
• 1/3 cup coconut oil , softened at room temperature
• 1/2 cup maple syrup OR coconut nectar
• 1 teaspoon pure vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking powder
• 1/2 cup finely ground oat flour (OR super-fine almond flour if not nut free)
• 1/2 cup unsweetened shredded coconut
• 3 1/4 cups old fashioned rolled oats , use gluten free as needed
• 1/3 cup pepitas (shelled pumpkin seeds)
• 1/3 cup dried cranberries

1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.

2. In a large bowl, whisk the egg, pumpkin seed butter, canned OR pure pumpkin puree,and coconut oil until creamy and smooth. Add the maple syrup, vanilla, pumpkin pie spice, salt,and baking powder. Beat until combined.

3. Stir in the flour, followed by the coconut and oats until everything is just combined. Fold in pumpkin seeds and dried cranberries.

4. Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.

5. Bake in preheated oven for 10-14 minutes, or until edges are slightly brown and set.

6. Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.

Nutrition Facts

Pumpkin Breakfast Cookies

Amount Per Serving (1 serving)

Calories 294 Calories from Fat 126

% Daily Value*

Fat 14g22%

Carbohydrates 22g7%

Fiber 4g16%

Sugar 8g9%

Protein 6g12%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

5 from 4 votes

Print

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

• 1 large egg room temperature (can also use Flax Egg for Vegan)
• 1/3 cup drippy tahini
• 1/2 cup coconut oil melted and cooled
• 1/2 cup Lakanto sugar free maple syrup OR coconut nectar / honey if not low carb / keto
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking powder
• 1/3 cup superfine almond flour
• 1/2 cup unsweetened shredded coconut
• 3 cups flaked coconut (we like the one from Bob's Red Mill) OR can sub with gluten free old fashioned rolled oats if not low carb / keto
• 1/4 cup sunflower seeds
• 3 tablespoons sesame seeds , plus more for garnish

1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.

2. In a large bowl, whisk the egg, tahini, coconut oil, sweetener, vanilla and cinnamon until creamy and smooth.

3. Add the salt, baking powder and flour and beat until combined. Add both the shredded coconut and coconut flakes and mix until everything is just combined. Fold in the sunflower seeds and sesame seeds.
   

4. Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. Sprinkle tops with more sesame seeds, if desired.

5. Bake in preheated oven for 10-13 minutes, or until edges are slightly brown and set.

6. Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.

Nutrition Facts

Tahini Cookies

Amount Per Serving (1 cookie)

Calories 316 Calories from Fat 261

% Daily Value*

Fat 29g45%

Carbohydrates 8g3%

Fiber 5g20%

Sugar 1g1%

Protein 5g10%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.