Stack of Healthy Oatmeal Cookies (Breakfast Cookies!)
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4.98 from 41 votes

Healthy Oatmeal Breakfast Cookies

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Sweet
Keyword: Breakfast Cookies, Healthy Oatmeal Cookies
Servings: 6 big chunky cookies
Calories: 376kcal
Author: Nagi


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)


  • 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.


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): 


Calories: 376kcal | Carbohydrates: 45g | Protein: 8g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 17mg | Potassium: 408mg | Fiber: 6g | Sugar: 17g | Vitamin A: 40IU | Vitamin C: 0.7mg | Calcium: 107mg | Iron: 2.2mg