Healthy Oatmeal Breakfast Cookies

Believe me, these little oatmeal breakfast cookies are something the kids will beg to have for breakfast because, you know, they think they are getting away with something (after all who gives their kids cookies for breakfast?). Of course, we don't have to tell them how good they are for them.

And these healthy breakfast cookies don’t have to be eaten only at breakfast. They’re great for an afternoon pick-me-up or after-school snack too. Enjoy!

Why You'll Love These Healthy Breakfast Cookies

• Easy recipe with no mixer needed
• Healthy, hearty and filling
• All the taste with little sugar added
• Naturally gluten-free
• And you get to have cookies for breakfast!

What Makes These Cookies for Breakfast Healthy?

Oats - are a naturally gluten-free grain that provides an important source of dietary fiber and a multitude of vitamins, minerals, and antioxidants.

Dried Blueberries - are low in calories but high in fiber, vitamin C, vitamin K, and potassium. They are also low in sodium and have little to no fat. 

Coconut - meat contains both protein and fiber and is generally considered a source of healthy fat. It also contains iron, manganese, copper, and magnesium. If you prefer a less sweet cookie, consider opting for unsweetened coconut.

Brown Sugar - although sugar is not very healthy, this recipe uses just enough to sweeten the cookie. You can also sub in coconut sugar but it will not be as sweet.

Almond Flour - is rich in vitamin E and other antioxidants, which may help reduce the risk of cancer, diabetes, stroke, and heart disease.

Pecans - are packed full of protein, healthy fats, and fiber that help with satiety and energy. They are also a good source of calcium, magnesium, and potassium, which help lower blood pressure.

Eggs - are a high-quality protein full of vitamins, minerals, and good fats. They are a great addition to any heart-healthy diet.

Dark Chocolate - is high in disease-fighting antioxidants which can help reduce blood pressure and lower your risk of heart disease.

Variations

• Fruit - sub out the dried blueberries for dried strawberries, dried mango, dried cranberries, dried apples, raisins, pumpkin seeds (pepitas)
• Chocolate Lovers - add mini dark chocolate chips to cookie dough
• Nuts - change out the pecans for roasted peanuts, almonds, walnuts or sunflower seeds
• Vegan option - use a flax egg for each egg required by mixing 1 T ground flax seeds with 2-½ T water and let sit for 5 minutes
• Healthier cookie - add 1-2 T protein powder or collagen, a tablespoon or so of chia seeds or hemp hearts

Ingredients for Breakfast Cookies

Old Fashioned Rolled Oats (use gluten-free if necessary) - help add the chewy to oatmeal cookies

Coconut Flakes - add chewiness as well as some sweetness. For a less sweet cookies and a bit healthier, use unsweetened flaked or shredded coconut

Sea Salt - balances the flavor and brings out more sweetness

Cinnamon/Allspice - adds a flavorful warmth to the cookies

Brown Sugar - gives a more toasty sweetness. You can also opt for coconut sugar for a less sweet option.

Almond Flour - helps provide a base and weight to the cookie. Oat flour can also be used.

Pro-Tip: Do not use coconut flour as it is too absorbent and will result in cookies that are too dry.

Dried Blueberries - bring sweetness and a bright pop of flavor. Dried strawberries are also a favorite.

Pecans - add crunch and healthy fats. Try walnuts or almonds too!

Eggs - are the glue that holds the cookies together.

Coconut OIl - helps bind as well as aids in keeping the cookies moist and tender

Vanilla Extract - enhances the flavors of each ingredient

Dark Chocolate - adds more flavor and makes these cookies seem more of an indulgence

How to Make Breakfast Oatmeal Cookies

1. In a large bowl, combine oats, coconut, seasonings, sugar and almond flour.
2. Add dried blueberries and pecans.
3. Stir to mix well.
4. In a small bowl, combine eggs, coconut oil and vanilla extract.
5. Whisk together then add to dry ingredients.
6. Use both a spoon and your hands to work the wet ingredients into the dry ingredients. Taste test before baking. If the cookies are not sweet enough, add a bit more brown sugar or, better yet, a little honey.

Pro Tip: The dough will be sticky and if squeezed tightly together, should be able to stick together. If the dough is too runny, add a bit more oats. If the dough is too crumbly, add a bit more coconut oil.

7. Form a ball of dough, about 2 Tablespoons or the equivalent of a large cookie scoop, with your hands. Squeeze tightly to make sure they will hold together well. Place on cookie sheet and flatten slightly with your hand. The cookies will not flatten while baking so you need to do this prior to placing them in the oven. Bake.

Tip: If the dough sticks to your hand, lightly wet them with cold water or cooking spray.

8. Once baked, let cool for several minutes on cookie sheet then remove to wire racks to cool completely.

9. Once cool, place breakfast cookies on a parchment or silicone mat-covered baking sheet and drizzle with warm chocolate that has been melted in the microwave.

These cookies will keep about 1 week in an airtight container or you can freeze them for up to 3 months. Thaw by placing them in the microwave for a few seconds or let them sit at room temperature until soft.