These Healthy Oatmeal Breakfast Cookies are soft, hearty, and naturally sweetened—perfect for a grab-and-go breakfast or wholesome snack. Made with nutrient-dense ingredients like oats, dates, almonds, and coconut, these cookies are as satisfying as they are nourishing.

Why You’ll Love This Recipe

Made with whole food, wholesome ingredients
Naturally sweetened with dates and a touch of maple syrup or honey
Gluten-free (if using certified GF oats)
Easy to customize with your favorite dried fruits or nuts
Kid-friendly and freezer-friendly
No refined sugar or dairy
Great for meal prepping ahead of busy mornings
Soft texture with a nutty, chewy bite
Easy to mix by hand—no mixer needed
Balanced with fiber, healthy fats, and complex carbs

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 (adjust sweetness to preference)
3 tbsp coconut oil (melted) or other neutral oil
1 tsp vanilla essence

Dry Ingredients:

1 1/4 cups rolled oats
1/2 cup flaked almonds
1/4 cup desiccated coconut
1/2 cup raisins or sultanas (or any dried fruit of choice)
3/4 cup almond meal (or almond flour)
1/2 tsp baking powder
1/2 tsp cinnamon (optional)

Directions

Preheat Oven:
Preheat the oven to 180°C (350°F), or 160°C (320°F) for fan/convection ovens. Line a baking tray with parchment paper.
Soak Dates:
Roughly chop the pitted dates and place them in a bowl. Pour over the boiling water, cover, and let soak for 10 minutes. Mash into a thick paste with a fork or potato masher.
Mix Wet Ingredients:
Add the egg, maple syrup or honey, melted coconut oil, and vanilla to the mashed dates. Stir until well combined.
Add Dry Ingredients:
Stir in the rolled oats, flaked almonds, coconut, raisins, almond meal, baking powder, and cinnamon. Mix well to form a thick, sticky batter.
Shape the Cookies:
Use about 1/2 cup of dough per cookie for 6 large cookies, or 1/3 cup for 8 medium cookies. Flatten each cookie to about 2/3-inch (1.7 cm) thick.
Bake:
Place the cookies on the prepared tray and bake for 20 minutes, or until golden brown and slightly crisp on the edges.
Cool:
Let the cookies cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 6 large cookies (or 8 medium)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Fruit swaps: Replace raisins with chopped dried cranberries, apricots, or dates.
Nut swaps: Try chopped walnuts, pecans, or cashews instead of flaked almonds.
Add-ins: Mix in 2–3 tablespoons of dark chocolate chips or cocoa nibs for extra indulgence.
Spiced: Add ground ginger or nutmeg for a seasonal variation.
Vegan: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) in place of the egg.

Storage/Reheating

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps fresh for up to 5 days in the fridge.
Freezer: Freeze for up to 2 months. Wrap individually and thaw at room temperature or warm slightly in the microwave before serving.
Reheating: Warm in the microwave for 10–15 seconds for a just-baked feel.

FAQs

Are these cookies good for breakfast?

Yes, they’re made with wholesome ingredients that offer fiber, healthy fats, and natural sweetness—ideal for starting the day.

Can I make these cookies vegan?

Absolutely. Replace the egg with a flax egg or chia egg for a fully plant-based option.

Can I use steel-cut oats?

No, steel-cut oats will not soften properly in this recipe. Use rolled oats for the best texture.

Can I make them nut-free?

Yes. Replace the almond meal with oat flour and the almonds with sunflower or pumpkin seeds.

Are these cookies gluten-free?

Yes, if you use certified gluten-free oats and gluten-free baking powder.

Can I reduce the sugar?

Definitely. The recipe is lightly sweetened already, but you can reduce the maple syrup or honey slightly if desired.

What can I use instead of dates?

You can substitute mashed ripe banana or unsweetened applesauce, though the flavor and sweetness will change slightly.

Do I need to soak the dates?

Soaking softens the dates and helps them blend into the mixture smoothly, so it’s highly recommended.

Can I double the recipe?

Yes, the recipe scales well—just use two baking sheets or bake in batches.

Why are my cookies soft?

These are meant to be soft and slightly chewy. If you prefer a firmer texture, bake an extra 2–3 minutes.

Conclusion

These Healthy Oatmeal Breakfast Cookies are everything you want in a nourishing treat—simple, naturally sweetened, and endlessly customizable. Whether you’re rushing out the door or enjoying a quiet morning, these cookies are a feel-good way to fuel your day. Bake a batch and see how easy breakfast can be!