Oatmeal Breakfast Cookies fill the need for a quick, grab-and-go breakfast when your morning doesn’t allow the luxury of sitting down for a nourishing start to the day. If you’re someone who hurries out the door to make it to work on time, grabbing whatever they can find in the pantry to curb their hunger – like a granola bar or pop tart, or skipping breakfast entirely, this healthy breakfast cookie is for you. Just add them to your meal prep routine to make on Sunday so you’re ready to go on Monday!

Originally published 1/14/2014. Updated 1/2/2024.

Oatmeal breakfast cookies on cooling rack with plate of cookies nearby

Can you eat cookies for breakfast?

Most people don’t think of having cookies for breakfast, yet these healthier cookies can easily fit into a well balanced overall diet! Breakfast cookies are often filled with nourishing ingredients like oatmeal, dried fruit, or peanut butter or other nut butter. Those ingredients boost fiber, protein, and micronutrient content – all important for a healthy start to the day.

But breakfast cookies aren’t just for breakfast. They also work well as an afternoon pick-me-up snack that’s satisfying and filling enough to hold you till dinner.

Breakfast cookies stacked on burlap against dark background

Why you’ll love these healthy oatmeal breakfast cookies!

  • They’re filled with whole grains, dried fruit, fiber, and healthy fats, making them a healthier, quick breakfast option that’s filling and satisfying.
  • This breakfast cookie recipe is easy to make ahead and then freeze for when you need them.
  • They’re easy to modify if you want a different flavor profile. See below for tips on that.
  • Best of all, they’re delicious! We love the tender, chewy texture provided by the oatmeal, the subtle sweetness of dried apricots and dates, and the touch of chocolate from the mini chocolate chips. Try them! You’ll love them too!
Ingredients for breakfast cookies, labeled, on white background

How to make these healthy breakfast cookies

  • Mix together your melted coconut oil, honey, brown sugar, mashed banana and egg.
  • Stir in your peanut butter and vanilla.

  • Mix together your dry ingredients – flour, oatmeal, baking soda, salt, and flaxseed – and stir into the wet ingredients.

  • Fold in the dried fruit, almonds, and chocolate chips.

  • Place on cookie sheet lined with parchment paper. Flatten with a spoon and bake until golden and set.

Recipe Tips and FAQ’s

  • These oatmeal breakfast cookies are freezer-friendly. I like to make a batch, package the cookies in sets of two per snack bag, and freeze them. That way they’re easy to grab and go.
  • Use a strip of parchment paper between the cookies and the spoon when flattening them before baking. Since it’s a sticky dough, this will help prevent the dough from sticking to the spoon and make it easier to flatten.
  • Can you use other dried fruit besides apricots and date? Yes, this breakfast cookie recipe is very versatile. If you don’t care for apricots and dates, simply replace them with your preferred dried fruit of choice.
  • What is flaxseed meal? Flaxseed meal is just ground up flaxseed. Flaxseed is available as whole seed or ground seeds (also called Flaxseed meal) and found in most major grocery stores. Flaxseed is high in fiber and omega-3 fatty acids, which may help with blood cholesterol levels.
  • Can I use different nuts or nut butters? You should be able to use whichever nuts or nut butter you prefer if you don’t care for peanut butter or almonds.

You’ll love these healthy oatmeal breakfast cookies for a quick breakfast on-the-go! If you have time to pair them with a glass of milk that’s even better. And if your kids are away at college, try sending them in a care package.

What’s your favorite go-to breakfast for those rush-around days? I’d love to hear about them in the comments below. If you’ve enjoyed this post please consider sharing it on Facebook or Twitter.

Breakfast Cookies with Dried Apricots and Dates

Oatmeal Breakfast Cookies are a quick, grab-and-go breakfastwhen time is short. Filled with nourishing ingredients, these are delicious andsatisfying! Just prep them on Sunday and you're ready to go on Monday!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Keyword: apricots, cookies, dates, make ahead, meal prep, portable, quick breakfast
Servings: 15
Calories: 206kcal
Author: Healthy Ideas Place


  • 1/4 c. virgin coconut oil unrefined
  • 3 Tbsp. honey
  • 3 Tbsp. dark brown sugar
  • 1 mashed banana
  • 1 large egg
  • 6 Tbsp. creamy peanut butter
  • 1 tsp. vanilla
  • 1 c. whole wheat flour
  • 1 3/4 c. quick cooking oatmeal
  • 1 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 3 Tbsp. ground flaxseed meal
  • 1/2 c. dried apricots chopped
  • 1/2 c. dates chopped
  • 3 Tbsp. sliced almonds
  • 3 Tbsp. mini-chocolate chips


  • Preheat oven to 350 degrees F.
  • Put coconut oil into microwave-safe bowl and microwave on high for about 20 seconds till coconut oil is mostly melted, but not hot
  • Add honey, brown sugar, mashed banana, and egg and cream together. Stir in peanut butter and vanilla till thoroughly combined.
  • In a separate bowl mix together whole wheat flour, oatmeal, baking soda, salt, and flaxseed. Pour into the creamed mixture and incorporate till all ingredients are combined.
  • Fold in apricots, dates, almonds, and chocolate chips.
  • Using about 2 Tbsp. dough per cookie (I used a #40 scoop), form balls and place on a parchment paper lined cookie sheet about 2 inches apart. Flatten the balls before baking. **
  • Bake at 350 degrees F for 10-12 minutes or until golden.


Makes 28-30 cookies.
Serving size is 2 cookies.
** To prevent cookie dough from sticking to the spoon while flattening, Place a piece of parchment paper between the spoon and cookie dough.
nutrition facts label for breakfast cookies

Thank you for sharing!


  1. Sounds like a delicious recipe and very healthy ingredients. thanks for sharing. Visiting from Real Food Friday link up

  2. I just love Breakfast Cookies and can’t wait to try these delicious looking cookies! Thank you so much for helping us celebrate Three Years at Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

  3. I have been wanting to try breakfast cookies for quite sometime but haven’t come up on a recipe that didn’t make me want to try it. I love the sound of yours and plan on using it in the near future. Pinning!!

  4. Oh, that looks delicious.
    Now I also get hungry.
    Happy Evening, Wieczora (???) | my photo blog

  5. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great weekend.
    Miz Helen

  6. They look good, and healthy, thanks for sharing on Real Food Fridays. New link up starts tonight at 7 central.

  7. 5 stars
    I made these this morning and they were delicious!! I didn’t have dried apricots so substituted with goji berries to add the bitter kick. I also used raisins instead of choc chips, and stevia mixed with water instead of the honey and sugar. I also used rolled oats because I didn’t have instant, and they came put just fine. Thanks for this awesome healthy recipe. Do you have the calories per serving information?

    1. Hi Niki – I’m sorry, I don’t have the calories per serving calculated at this time. So glad you enjoyed them though! I’ll be the goji berries were great in them too!

  8. 5 stars
    Really nummy.
    Used with fresh apricots, & cooked longer.
    The 3 adults agreed this is a keeper.

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