These healthy oatmeal breakfast cookies are soft, chewy, and stuffed with lots of healthy mix-ins. The cookies also also quick to make and come together in one bowl.
I think most people have specific recipes that remind them of a family member, such as cookies. My grandma used to make these healthy oatmeal breakfast cookies and ship them to my family all of the time. I finally decided to try out her recipe. There were only a few steps, so I broke down the baking process a bit more to make it easier for me to handle. Unfortunately, this resulted in cookies that didn’t quite taste my grandma’s, but I must admit I think I like my version better!
These easy healthy oatmeal cookies are perfectly sweet and taste great, so you will not feel guilty about eating a few (or more!) for breakfast. Plus, this is a one bowl oatmeal cookies recipe so that preparation and clean up is quick and easy.
How to Make Healthy Breakfast Oatmeal Cookies
Mix the Wet Ingredients
First, cream the butter and sugar together until the mixture becomes light and fluffy. If you use softened butter, then the mixing will be much easier and quicker. Then, add in the oil. Finally, add in the eggs, baking powder, salt, baking soda, and vanilla extract. Mix everything until it is well combined.
Mix Everything Else In
Add the flour (all purpose or whole wheat) to the bowl and gently fold until just combined. Gently folding will help to ensure that the healthy oatmeal breakfast cookies are nice and tender. Afterwards, add in the oats, your desired add-ins, and sweetened coconut.
Here, I added in one cup of toasted pecans and one cup of toasted walnuts. If you toast the nuts before adding them to the cookie batter, then their flavors will be more pronounced.
To toast nuts, put them in a 350 F oven for about 6-8 minutes. Keep an eye on the nuts while they bake because they burn easily.
Or, you can add other ingredients like dried fruit (ex: raisins, apricot, blueberries), chocolate chips/chunks, or even more oats or coconut.
Bake the Healthy Breakfast Oatmeal Cookies
Divide the cookies dough into 24 portions. Place the cookies spaced out on a parchment-lined baking sheet. Make sure not to put the cookies to close together because they will spread a bit in the oven.
I like to use my ice cream scoop for faster portioning. I found that one cookie portion slightly underfills my large ice cream scoop.
Lastly, bake the cookies at 350F for 13-15 minutes, or until nicely golden brown. Set aside to cool or enjoy the healthy breakfast oatmeal cookies while they are warm!
This recipe does make a large batch of cookies (24 cookies). I like to freeze the extra oatmeal cookies. This way, I can take a cookie from the freezer and toast it quickly in the oven.
Want more healthy recipes? Try these out:
Healthy Breakfast Oatmeal Cookies (One-Bowl)
- 1/4 cup butter, softened (56 grams)
- 3/4 cup packed light brown sugar (160 grams)
- 3/4 cup vegetable oil (150 grams)
- 2 eggs
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour or whole wheat (180 grams)
- 3 cups rolled oats
- 2 cups add-ins (chopped nuts, dried fruit, chocolate chips, etc.)
- 1/2 cup sweetened shredded coconut
- Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.
- Cream the butter and sugar together until light and fluffy. Mix in the oil.
- Mix in the eggs, baking powder, salt, baking soda, and vanilla extract.
- Gently fold in the flour. Then gently fold in the oats, add-ins, and coconut. Note 1
- Divide the cookie dough into 24 portions and place them spaced out on the baking sheets. Note 2
- Bake for 13-15 minutes or until the cookies are nicely golden brown.
- If using nuts, roughly chop them first. You can also toast the nuts for a better flavor.
- I like to portion the dough out with an ice cream scoop. One cookie should barely underfill the ice cream scoop.