• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

  • My RecipeTin
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Soups
    • One Pot
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cake recipes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • ✨Party✨
  • Collections
  • About
    • Me
    • Free Recipe Books
    • Contact
    • eBooks
      • The Food Photography Book
      • Chicken Wings Cookbook
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Breakfast

Breakfast Cookies (Healthy!)

By:Nagi
Published:4 Apr '19Updated:24 Sep '19
188 Comments
Recipe v Video v Dozer v

These Breakfast Cookies are like a bowl of homemade granola in cookie form! They’re healthy oatmeal cookies that taste like your favourite oatmeal raisin cookies – but they’re refined sugar free, gluten free, and will keep you full for ages.

Copycat of the popular Muesli Cookies sold in cafes across Australia, these are a terrific make ahead breakfast. Fill a jar with to grab ‘n run!

Stack of Healthy Oatmeal Cookies (Breakfast Cookies!)

Breakfast Cookies

The only 2 ingredients in these Healthy Oatmeal Cookies that I don’t put in homemade granola are almond meal and egg. So I’m not exaggerating when I say these are like a bowl of granola in cookie form!

These are a copycat of muesli breakfast cookies I’ve been eyeing at my local coffee shop for years, wanting to make a version that was actually acceptable to have for breakfast. I’ve tried multiple times and they’ve always been meh – the main problem being too dry and hard to swallow.

Finally, the penny dropped when I was smushing soaked dates for Sticky Date Pudding. MASHED DATES!!!! Thoroughly unappetising and sludge-like as it looks, this is the secret to sweetness, moisture, colour and terrific texture for healthy sugar-free cookies!!!

Close up of hand holding Healthy Oatmeal Cookies broken in half to show the chewy inside

Customisable!

These Healthy Oatmeal Cookies are great for customising. It’s actually a very forgiving recipe – thanks to the mashed dates that makes a solid batter base. These are the ingredients you can customise:

  • Flavourings: I’ve used cinnamon and vanilla. Try: orange blossom, almond essence, all spice, cloves – whatever takes your fancy!
  • Add Ins: I’ve used coconut, almonds and raisins. Use any combination of coconut, nuts and dried fruit that you want… or CHOC CHIPS!!!
  • Sweet: I use maple syrup or honey. Agave or any other liquid form of sweetness should work fine here. Sweetness can also be controlled – from a range of 1 to 4 tablespoons;
  • Oil: In the spirit of keeping this healthy, I use coconut oil (most of the time). Any oil will be fine here – or melted butter or margarine;
  • Almond Meal: Can be substituted with hazelnut meal / flour. I use these two interchangeably. Do not sub with normal flour – it makes the cookies dry and cardboardy.

Ingredients for Healthy Oatmeal Breakfast Cookie

A HEALTHY BREAKFAST THAT KEEPS YOU FULLER FOR LONGER! One cookie is like having one of those quick oatmeal sachets topped with dried fruit. Rolled oats have a low GI so they keep your fuller for longer, the nuts provide protein and the dried fruit provides fibre and natural sweetness. No added sugar, natural gluten free and just 376 calories.

Quick and easy

Breakfast cookies are so simple to make, you can make them today for a grab ‘n run breakfast tomorrow!! Soak dates, mash (strangely satisfying, despite how unattractive date sludge looks), mix with remaining ingredients, form cookies and bake.

No food processor, no beater – terrifically simple.

How to make healthy oatmeal breakfast cookies

Go big or go home!

I’ve made these breakfast cookies hefty instead of wimpy little cookies because they are intended to be a breakfast. I made the mistake of having two of them when I took these photos and I was full for hours. So full for so long, I didn’t even have a full dinner that night.

Self control is a trait I admire from afar. – Nagi x

PS I don’t recommend making them normal cookie size/thickness. They are soft-chewy and lack the crispy edges you find in classic Oatmeal Raisin Cookies, I wasn’t thrilled with the texture. Best chunky and “meaty” – appropriate for breakfast!


More Make Ahead Breakfast – Grab ‘n Go!

  • Homemade Sausage and Egg McMuffin
  • Healthy Egg Muffins
  • No Washing Up Ham Egg Cheese Pockets
  • No Washing Up Ham Egg Cheese Bowls
  • Bacon and Egg Muffins

And more cookie / cracker copycats

Other recipes I’ve created in the past for the same reason as these Byron Bay cookie copycat recipe (ie because I love ’em but they’re expensive!)

  • Byron Bay Cookies Copycat White Chocolate Macadamia Nut Cookies – big, thick, buttery cookies loaded with white chocolate and macadamia nuts. Crisp with a tender melt-in-your-mouth texture, just like Byron Bay Cookies!
  • Gourmet Fruit & Nut Crackers for Cheese – homemade version of the rather expensive fruit and nut crackers to serve with cheese! Homemade is incredible – the flavour is so much better than the store bought. Plus it’s way WAY cheaper!

Overhead photo of Healthy Oatmeal Cookies (Breakfast Cookies!)

Breakfast Cookies
WATCH HOW TO MAKE IT

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Stack of Healthy Oatmeal Cookies (Breakfast Cookies!)

Healthy Oatmeal Breakfast Cookies

Author: Nagi
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Breakfast, Sweet
4.96 from 44 votes
Servings6 big chunky cookies
Tap or hover to scale
Print
Recipe video above. Like homemade granola - in cookie form! A satisfying grab 'n run breakfast that tastes like your favourite Oatmeal Raisin Cookies. Same chewy and moist inside (thanks to the mashed dates!), but not as crispy. And these happen to be healthy! Customisable - see notes.

Ingredients

Wet Ingredients:

  • 100 g / 3.5 oz pitted dates (1 heaped packed cup)
  • 1/3 cup / 85 ml boiling water
  • 1 egg
  • 3 tbsp maple syrup or honey (Note 1)
  • 3 tbsp coconut oil , melted, or other plain oil (Note 2)
  • 1 tsp vanilla essence (Note 5)

Dry Ingredients:

  • 1 1/4 cups rolled oats
  • 1/2 cup flaked almonds (Note 3)
  • 1/4 cups desiccated coconut (Note 3)
  • 1/2 cup raisins or sultanas (Note 3)
  • 3/4 cup almond meal (almond flour) (Note 4)
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon (Note 5)

Instructions

  • Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Line a tray with parchment/baking paper.
  • Roughly chop dates. Place in bowl, pour over water. Cover and leave to soak for 10 minutes+.
  • Mash with potato masher or fork until it becomes a paste.
  • Add remaining Wet ingredients. Mix well with wooden spoon.
  • Add Dry ingredients. Mix until all flour is incorporated - should be a thick batter (see video).
  • Measure out just shy of 1/2 cup (6 cookies) or 1/3 cup flat (8 cookies).  Flatten to 1.7cm / 2/3" thick rounds. (Note 9) Bake 20 minutes until golden.
  • Remove from oven, leave to cool on the tray.

Recipe Notes:

1. Sweetness: Can use anything sweet in liquid form eg agave, golden syrup. 3 tbsp makes these cookies a bit sweet but not like normal cookies. Use 4 tbsp if you have a sweet tooth or reduce to 1 tbsp if you don't have a sweet tooth (still get sweet from the dried fruits)
2. Oil: Can use any oil, use a flavourless or neutral one. Or melted butter or margarine.
3. Add Ins: Use 1 1/4 cups in total of your choice of flaked or chopped nuts, desiccated coconut and chopped dried fruit (or small fruit like raisins, cranberries, blueberries) - or CHOC CHIPS!! If you skip the coconut, use at least 1/4 of fairly finely chopped nuts (to ensure cookie holds together properly).
4. Almond meal: aka Almond Flour. Can also use hazelnut meal/flour. Do not sub with normal flour - makes cookie cardboardy.
5. Flavourings: Use whatever you like. For spice: all spice, nutmeg, cardamom, mixed spice. Essence: orange blossom, lemon, caramel, coconut, almond.
6. GLUTEN FREE option - ensure the oats are gluten free.
7. STORAGE: good for 5 days in a super airtight container, though the outside of the cookies do soften, like any homemade cookie. Haven't tried freezing yet - would love to know if anyone does!
8. Nutrition per cookie (6 big chunky cookies): 

Nutrition Information:

Calories: 376cal (19%)Carbohydrates: 45g (15%)Protein: 8g (16%)Fat: 20g (31%)Saturated Fat: 7g (44%)Cholesterol: 27mg (9%)Sodium: 17mg (1%)Potassium: 408mg (12%)Fiber: 6g (25%)Sugar: 17g (19%)Vitamin A: 40IU (1%)Vitamin C: 0.7mg (1%)Calcium: 107mg (11%)Iron: 2.2mg (12%)
Keywords: Breakfast Cookies, Healthy Oatmeal Cookies
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published December 2018, updated for housekeeping matters April 2019. No change to recipe!

LIFE OF DOZER

“C’mon, let’s play tug-o-war! I swear the rope is totally clean and slobber free!!”

Dozer the golden retriever dog wanting to play tug of war

Previous Post
Really Quick Broccoli Pasta
Next Post
Caramelised Vietnamese Shredded Beef

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Cheese and Bacon Strata Cake - Breakfast Casserole fresh out of the oven, ready to be served

Cheese & bacon strata cake – breakfast casserole!

Pouring Hollandaise Sauce over Eggs Benedict

Eggs Benedict

Poached Eggs on a plate

Poached Eggs

More Breakfast

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




188 Comments

  1. Diana says

    December 22, 2020 at 3:14 am

    These are absolutely wonderful and a staple in our household for a couple of months now, I make 2 or 3 batches at the same time since they freeze really well.
    My boys take them to work everyday for a quick breakfast or snack. They are also yummy warmed up with some vanilla yoghurt on top.
    Many thanks for sharing this recipe!

    Reply
  2. Christine says

    November 8, 2020 at 9:42 am

    5 stars
    Yum. I had one yesterday after being in the freezer for a few months, it was super moist and soft.

    Reply
  3. Mae Lin says

    October 20, 2020 at 7:26 pm

    I tried making these and first time was a success. Simply delicious!

    Reply
    • Nagi says

      October 21, 2020 at 12:19 pm

      That’s awesome Mae, I’m so glad you loved them! N x

      Reply
  4. Kay Sanos says

    October 2, 2020 at 8:35 pm

    Hi Nagi

    Your recipes are amazing,simply and delicious. I made the one pot bolognaise and it was so tasty and simple. I also made the chickpea and cauliflower curry, yum. Thankyou. I cant wait to try so many more recipes

    Reply
  5. Kinny says

    September 25, 2020 at 5:45 pm

    Hi Nagi,
    How many ml for the tablespoon you use? 15 or 20? Thank you.

    Reply
  6. Aarti says

    September 6, 2020 at 2:35 am

    Hi .. the water in the ingredient list is for soaking the dates or adding them to the batter?

    Reply
    • Nagi says

      September 7, 2020 at 10:13 am

      Hi Aarti, this water is for adding to the dates in step 2. N x

      Reply
  7. Liz says

    August 9, 2020 at 3:55 am

    These are sooo good!! I used quick oats which were fine. I let the batter sit for a few minutes to let the ingredients marry, I found the batter fell apart when you scooped onto cookie sheets too soon. Can’t wait to make again with other fruits and extracts. I have tried so many of your recipes and enjoyed every one I’ve made. Thank you

    Reply
  8. Karen says

    August 4, 2020 at 3:00 am

    These sound fantastic Nagi!
    Is almond flour any different to what we would call ground almonds in Ireland /UK? Found in the baking ingredients section of the supermarket?

    Reply
    • Nagi says

      August 4, 2020 at 11:11 am

      Hi Karen, ground almonds and almond flour are the same thing here 🙂 N x

      Reply
      • Karen says

        August 4, 2020 at 6:05 pm

        Thanks Nagi, can’t wait to try them 😀

        Reply
  9. Jazzy says

    July 23, 2020 at 3:13 am

    Hi Nagi, this looks so tempting! Can I substitute dates with either raisins by mashing them or bananas?

    Reply
    • Nagi says

      July 23, 2020 at 2:17 pm

      Hi Jazzy, bananas wont work sorry but raisins may work. I haven’t tried but would love to know if you give it a shot! N x

      Reply
  10. Mieks says

    July 5, 2020 at 10:01 am

    Hey Nagi, could I sub the almond flour with coconut flour?

    Reply
    • Nagi says

      July 6, 2020 at 10:42 am

      Hi Mieks, I find coconut flour can be a little crumbly, I haven’t tested it here but would love to know if it works! N x

      Reply
    • Jiji says

      September 4, 2020 at 10:55 am

      Hi Nagi, Ive made ypur chocolate cake many times for my son’s bday etc. Thank you!

      Do you have some tips for this cookie recipe for normal flour?

      Reply
  11. Mel says

    June 29, 2020 at 9:52 pm

    Just got these out of the oven and had ate one – super delicious!
    Thanks for another great recipe :0)

    P.s thanks Merry for the egg replacement idea – worked a treat!

    Reply
  12. Donna Parrill says

    June 26, 2020 at 3:30 am

    I made the healthy breakfast cookies for my son after he had surgery on his mouth. The were soft enough for him to eat and he loved them. I asked him the next day if he needed anything and he said “MORE COOKIES'” My son is 50 yrs old.

    Reply
    • Nagi says

      June 26, 2020 at 2:31 pm

      Oh that’s lovely Donna! N x

      Reply
  13. Wiw says

    June 18, 2020 at 4:53 pm

    4 stars
    Mine were a bit dry (baked for 18 mine). Still good and tastes healthy.Good thing I double the batter!

    Reply
    • Wiw says

      July 6, 2020 at 7:45 pm

      5 stars
      I made these again and they were so good. I think my first attempt I miscalculated the ingredients when doubling the batter. I baked these for my daughter to take on her recent flight from Bangkok to the USA . There were no restaurants open at the Atlanta airport and very limited food at Seoul Incheon. You are a life saver Nagi. My family adore you!

      Reply
  14. Wiw says

    June 15, 2020 at 11:59 pm

    I don’t have rolled oats right now. I do have quick cooking (not instant) oats do you think they will work? Thanks Nagi XOXO

    Reply
    • Nagi says

      June 16, 2020 at 10:16 am

      Hi Wiw, I haven’t tried to be honest – I imagine they will. Love to know if you try! N x

      Reply
  15. Janine says

    May 31, 2020 at 9:03 am

    Mine did not stick together, any suggestions?

    Reply
    • Nagi says

      June 1, 2020 at 4:12 pm

      Hi Janine, sorry you had trouble here you may need slightly more honey to help bind them. N x

      Reply
  16. Annelise says

    May 30, 2020 at 10:38 am

    5 stars
    I make so many of your recipes and share them with fellow food lovers. Thank you for sharing great, practical, healthy recipes 🙂

    Reply
    • Nagi says

      May 30, 2020 at 11:13 am

      Thanks so much for the awesome feedback! N x

      Reply
  17. Merry says

    May 26, 2020 at 11:06 am

    5 stars
    Fabulous! I subbed the egg for 1 chia egg (1 tbsp chia : 2.5 tbsps water) and used baking soda rather than baking powder (baking powder non-existent at the supermarket lately). Turned out great! I’m not vegan, but I’m saving my eggs for my frequent omelettes.

    Thanks so much, Nagi! I’ve been having overnight oats for breakfast for ages – which I still swear by – but these cookies are the best excuse to turn on the oven and heat up my tiny apartment in winter 🙂

    Reply
    • Nagi says

      May 26, 2020 at 7:19 pm

      That’s great to know Merry, thanks so much for the feedback! N x

      Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Developed by Zao © RecipeTin Eats 2021 · All Rights Reserved Back to Top