Go Back
- 1 cup rolled oats - 1 cup whole wheat flour - 1/2 cup almond butter (or substitute with peanut butter) - 1/4 cup honey (or alternatively use maple syrup) - 1/4 cup coconut sugar - 1 ripe banana, thoroughly mashed - 1 teaspoon pure vanilla extract - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon fine sea salt - 1/2 cup dark chocolate chips or dried fruit (like raisins or cranberries) - Optional: 1/4 cup chopped nuts (such as walnuts or pecans) You can easily swap out some ingredients. Use peanut butter if you don’t have almond butter. Maple syrup is a great choice if you prefer a different sweetener over honey. If you need gluten-free cookies, use a gluten-free flour mix instead of whole wheat flour. You can also use applesauce instead of banana for a different flavor and texture. - Rolled oats: Rich in fiber, they help keep you full longer. - Whole wheat flour: It offers more nutrients than white flour and adds fiber. - Almond butter: This nut butter is a good source of healthy fats and protein. - Honey: It acts as a natural sweetener and has antioxidant properties. - Banana: It adds natural sweetness and potassium, which is great for energy. - Dark chocolate chips: These add flavor and provide antioxidants. - Nuts: If you add them, they boost protein and healthy fat content. These ingredients not only make your breakfast cookies tasty but also provide essential nutrients. Enjoy creating these soft oatmeal breakfast cookies! {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). This step warms your oven for even baking. 2. Line a baking sheet with parchment paper. This helps keep your cookies from sticking. 3. In a large bowl, mix together the almond butter (or peanut butter), honey (or maple syrup), and the mashed banana. Use a whisk to blend until smooth. 4. Add the pure vanilla extract. Stir until it is mixed in well. 5. In another bowl, whisk the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, and fine sea salt. Make sure these dry ingredients are well mixed. 1. Slowly add the dry mix to the wet mix. Stir gently until just combined. Do not overmix. 2. Fold in the dark chocolate chips or dried fruit, and nuts if you want them. Mix until evenly spread. 3. Use a tablespoon or cookie scoop to place dough on the baking sheet. Leave about 2 inches between each cookie. 4. Lightly press each cookie down with your fingers or a glass. This helps them bake evenly. 5. Bake for 10 to 12 minutes, until the edges are light golden brown. - Avoid overmixing the dough. This keeps the cookies soft. - Make sure to flatten each cookie slightly. This helps them bake evenly. - Bake only until the edges are golden. Cookies will firm up as they cool. - Let the cookies cool on the baking sheet for a few minutes first. Then transfer them to a wire rack to cool completely. When making soft oatmeal breakfast cookies, I see a few common mistakes. First, do not overmix the dough. Overmixing can lead to tough cookies. Mix just until the wet and dry ingredients combine. Second, watch your baking time. If cookies bake too long, they can turn hard. Aim for a light golden color at the edges. Lastly, don’t skip the parchment paper. It helps prevent sticking and makes cleanup easier. To make your cookies chewy, use more almond butter or peanut butter. This adds moisture and richness. Also, take them out of the oven while they still look soft. They will firm up as they cool. For a crispier cookie, add more flour and bake them a bit longer. You can also flatten the dough more before baking. The thinner the cookie, the crispier it will be. Adding mix-ins can take your cookies to the next level. Try dark chocolate chips for a sweet touch. Dried fruit like raisins or cranberries adds a nice chew. Chopped nuts like walnuts or pecans can bring a satisfying crunch. For a twist, add a pinch of nutmeg or a sprinkle of coconut flakes. These flavors blend well with the oatmeal and make each bite special. Pro Tips Perfectly Mashed Banana: Ensure your banana is very ripe for maximum sweetness and easy blending into the dough. Mixing Techniques: When combining wet and dry ingredients, mix just until incorporated to maintain a soft, chewy texture. Cookie Size Consistency: Use a cookie scoop for uniform cookie sizes, which helps them bake evenly. Cooling Time: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to prevent them from breaking apart. {{image_4}} You can mix and match flavors for your oatmeal cookies. Using nuts adds crunch. Try walnuts or pecans for a rich taste. Dried fruits bring sweetness and chewiness. Raisins, cranberries, or even chopped dates work great. Want a chocolate boost? Add dark chocolate chips or chunks. Each option can change the cookie’s taste and texture. Making vegan cookies is easy. Just swap almond butter with a vegan option. Use maple syrup instead of honey for sweetness. For gluten-free cookies, replace whole wheat flour with almond or oat flour. Both options keep the cookies soft and tasty. These swaps make the cookies friendly for diverse diets. Seasonal flavors can make your cookies special. In fall, add pumpkin spice for warmth. Use canned pumpkin and a bit more flour to keep the texture right. In spring, try chocolate mint. Mix mint extract into the dough and use mint chocolate chips. These variations keep the cookies fresh and fun throughout the year. To keep your soft oatmeal breakfast cookies fresh, store them in an airtight container. This keeps moisture in and helps maintain their soft texture. Place parchment paper between layers if stacking to prevent sticking. Keep the container at room temperature for up to a week for best results. Freezing cookies is a smart way to save some for later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. After that, transfer the cookies to a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to enjoy, just thaw at room temperature. To bring back the soft texture, reheat cookies in the microwave. Place a cookie on a microwave-safe plate and cover it with a damp paper towel. Heat for about 10-15 seconds. This warms the cookie without making it dry. You can also use an oven. Preheat it to 350°F (175°C). Place cookies on a baking sheet for about 5-7 minutes. This method keeps them soft and tasty! Yes, you can use regular oats. However, rolled oats give a better texture. They hold their shape and provide a nice chewiness. Regular oats may make the cookies softer and less structured. Look for a light golden brown color on the edges. The center may look soft but will firm up as they cool. A good rule is to bake for 10 to 12 minutes. Trust your nose; the aroma will signal they are close to done! These cookies last about one week at room temperature. Store them in an airtight container to keep them fresh. You can also freeze them for up to three months for a quick breakfast treat later! In this blog post, we explored ingredients, steps, and tips for making the best cookies. You learned about ingredient choices and helpful substitutions. Following clear steps ensures great texture and taste. I shared tricks to avoid common mistakes and ways to adjust flavors. You can also find storage tips for fresh cookies. In the end, baking cookies is fun and rewarding. Enjoying your creations is the best part, so get baking!

Soft Oatmeal Breakfast Cookies

Delicious and healthy breakfast cookies made with oats, almond butter, and dark chocolate chips.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 0.5 cup almond butter
  • 0.25 cup honey
  • 0.25 cup coconut sugar
  • 1 large ripe banana, thoroughly mashed
  • 1 teaspoon pure vanilla extract
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon fine sea salt
  • 0.5 cup dark chocolate chips
  • 0.25 cup chopped nuts

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a large mixing bowl, combine the almond butter, honey, and the mashed banana. Use a whisk or electric mixer to blend these ingredients until the mixture is smooth and creamy.
  • Stir in the pure vanilla extract until fully incorporated.
  • In a separate bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, and fine sea salt. Ensure the dry ingredients are well combined for even flavor distribution.
  • Gradually add the dry mixture to the wet mixture. Stir thoughtfully until everything is just combined, being careful not to overmix as this can affect the texture of the cookies.
  • Gently fold in the dark chocolate chips and nuts if you're using them, ensuring an even distribution throughout the dough.
  • Using a tablespoon or a cookie scoop, portion the dough onto the prepared baking sheet, making sure to space each cookie about 2 inches apart to allow for spreading during baking.
  • Lightly flatten each cookie with your fingers or the bottom of a glass to ensure an even bake.
  • Bake in the preheated oven for 10 to 12 minutes, or until the edges turn a lovely light golden brown. Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For a colorful presentation, serve on a rustic wooden board with fresh fruit.
Keyword breakfast, cookies, healthy, oatmeal