Oatmeal Breakfast Cookies

Cookies for breakfast? Yes, please! These oatmeal breakfast cookies are sweet, nutty, and filled with wholesome ingredients like oats, nuts, and fruit.

oatmeal breakfast cookies

Here’s how much I love these oatmeal breakfast cookies: after I finish typing this post, I’m going to head to the kitchen to make more. They’re vegan, gluten-free, and dairy-free, and they have fiber from the oats and protein and healthy fats from almond butter. Thanks to maple syrup, they’re naturally sweetened too. But these breakfast cookies aren’t just good for you. They’re also delicious! The same ingredients that pack them with nutrients give them a sweet, nutty flavor and soft, puffy texture. Who wants to eat a bowl of oatmeal when you can eat a cookie for breakfast!?

Breakfast cookie recipe ingredients

Breakfast Cookie Recipe Ingredients

This breakfast cookie recipe is a revamped version of my Carrot Quinoa Oatmeal Cookies. They have been a fan favorite (and family favorite) for years now. This time, I swapped the carrots and cranberries for a more summery combination of blueberries and lemon zest. Here’s what else is in them:

  • Ground flaxseed: It acts as a binder and adds fiber and omega-3s.
  • Oat flour, almond flour, and whole rolled oats: This combination is naturally gluten-free, and it gives the cookies a soft, oat-y texture.
  • Baking powder and baking soda: To help them puff up in the oven!
  • Cinnamon: For warm, spiced flavor.
  • Maple syrup: It sweetens these cookies naturally.
  • Coconut oil and almond butter: They bind everything together and make the cookies moist and tender.
  • Walnuts: They add lots of omega-3s and delicious nutty crunch.
  • And sea salt: To make the sweet, nutty flavors pop!

Find the complete recipe with measurements below.

Blueberries, oats, and walnuts in a mixing bowl

These cookies get lightly crisp on the bottom, but as you’ll see, they’re pretty puffy – more like a muffin top than a flat/crispy oatmeal cookie. They’re big and substantial, but not too dense and not at all dry.

Folding blueberries and walnuts into batter

Oatmeal Breakfast Cookies Tips

  • Leave them on the baking sheet for a few minutes to cool. Like many vegan cookies, these oatmeal breakfast cookies will be delicate when you take them out of the oven. It’s tempting to reach for one right away, but if you let them rest for 5 minutes on the baking sheet, they’ll have a more cohesive texture and richer flavor. After 5 minutes, transfer them to a wire rack to cool completely.
  • Freeze the extras. If you plan to eat all these breakfast cookies within a few days, store them in an airtight container at room temperature. However, they also freeze really well. I love to make a double recipe to keep on hand for a quick healthy breakfast or snack! The freezer is also a great way to hide them from Jack, who would otherwise eat one every time he walks past the kitchen counter. 🙂 Transfer the frozen cookies to the fridge to thaw overnight, or pop one in the microwave for 30 seconds when you’re ready to eat.

Oatmeal breakfast cookies

Oatmeal Breakfast Cookies Variations

I love the blueberry, almond, and lemon zest combination in this breakfast cookie recipe, but feel free to swap in whatever mix-ins sound good to you. Here are a few ideas to get you started:

  • Switch the fruit. Replace the blueberries with raspberries, dried tart cherries, or dried cranberries.
  • Change up the nut butter. If you don’t have almond butter on hand, use peanut butter or cashew butter instead.
  • Spice it up. Cardamom, nutmeg, and/or ginger are delicious in addition to the cinnamon.
  • Swap the nuts. Instead of walnuts, use pepitas, sunflower seeds, chopped almonds, or pecans.
  • Add chocolate. Nix the lemon zest, and replace the berries with chopped dark chocolate or chocolate chips.

Let me know what variations you try!

breakfast cookies

More Favorite Breakfasts and Snacks

If you love these oatmeal breakfast cookies, try one of these healthy recipes next:

Then, check out this post for 60+ Healthy Breakfast Ideas and this one for 47 more healthy snacks!

Oatmeal Breakfast Cookies

rate this recipe:
4.95 from 20 votes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serves 12
These Blueberry Oatmeal Breakfast Cookies are my favorite make-ahead breakfast! Soft & puffy like muffin tops, they're vegan, gluten-free, dairy-free, and absolutely delicious.


  • 2 tablespoons ground flaxseed + 5 tablespoons warm water
  • 1 cup oat flour, made from 1¼ cups whole rolled oats*
  • 1 cup additional whole rolled oats
  • ½ cup almond flour
  • zest of 1 lemon, about ½ tablespoon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • ½ cup almond butter
  • ¼ cup coconut oil, melted
  • ½ cup maple syrup
  • cup walnuts
  • ¾ cup fresh blueberries


  • Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  • In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
  • In a large bowl, stir together the oat flour, the additional 1 cup rolled oats, almond flour, lemon zest, baking powder, baking soda, cinnamon, and salt.
  • In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture.
  • Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Fold in the walnuts and blueberries.
  • Scoop ¼ cup of batter for each cookie onto the baking sheet. Bake 20 to 22 minutes, or until browned around the edges. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
  • When cookies are completely cool, they can be stored in an airtight container or frozen.


*To make the oat flour, use a food processor or a blender to process the 1¼ cups rolled oats into a fine flour and measure out one level cup.
If you are gluten free, be sure to use certified gluten free oats.



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  1. Susan

    These cookies sound very good, but for me they would have to be a snack rather than breakfast because they have nowhere near enough protein to make breakfast for me. 🙁

    • Jeanine Donofrio

      They’re tasty as a snack too 🙂

    • Alexandra Adams

      I thought the same thing but the fiber from the oats and fat from the almond butter is super filling!!!!

      • Jeanine Donofrio

        I agree! I’m eating one right now, ha ha 🙂

    • Denise

      I wonder if you could add your favorite protein powder to add protein.

  2. Rose

    Hi, these look great and I plan on making them, but just wanted to make sure: you say they’re a revamp of your carrot quinoa cookies (which I LOVE), but there’s no quinoa in this recipe. Is that correct? Or is the quinoa missing on the ingredient list? Just want to double check. Thanks!

    • Jeanine Donofrio

      Correct, no quinoa in these (sorry of that was confusing!) it’s just a similar style cookie 🙂

      • Rose

        Thanks for your quick reply, Jeanine – helpful since I’ll shop for ingredients tomorrow. Once I’ve made these, I’ll let you know and rate…although, as with so many of your recipes, I know they’re going to get five fabulous stars!!

        • Rose

          5 stars
          Hey there, me again. So I made these and they’re finally cool enough to taste. Just as I suspected, Jeanine, DELICIOUS!! I have to admit that I pretty much doubled the amount of blueberries because…well…BLUEBERRIES! I also left them in the oven longer than you indicated, not because they needed it, but because I prefer a more solid cookie. You’re right when you say they’re more like a muffin top. Definite keeper of a recipe. Yum! Thanks so much!

          • Jeanine Donofrio

            Hi Rose! Yay, I’m so glad you loved them!!!!

    • As a dentist, appreciate a receipt that tastes good but is healthy for the body without much hard to our teeth. Thank you.

  3. Brittany Audra @ Audra's Appetite

    I love lemon and blueberry flavors together! Not to mention that these are made with oats and oat flour…AND freezer friendly! 🙂

  4. Patricia

    These look wonderful! Quick question – what would you substitute if you are not a fan of coconut oil? Also, do you think any other type of nut would be good in these?

    • Jeanine Donofrio

      Hi Patricia, if you don’t like the taste of coconut, you could use refined coconut oil (vs. un-refined coconut oil). One tastes coconut-ty and one doesn’t. I think a mild/neutral flavored olive oil could work here too, or any neutral oil (sunflower, grapeseed). You could do pecans instead of walnuts, they have a similar texture. Hope that helps!

  5. Jeanine Donofrio

    Hi Barb,

    Counting calories, etc, has led to unhealthy eating habits for me personally in the past so it’s probably not something I’m going to add here. I hope you enjoy the free recipes anyhow! There are lots of calculators online or other food blogs that provide this kind of information. Thanks for understanding.

  6. Ruth Cherry

    Will frozen blueberries be okay? thanks.

    • Jeanine Donofrio

      I think they will be fine, the cookies just might look a little more blueish since frozen berries’ juices are a bit messier. They’d also work with dried blueberries or dried tart cherries. Hope that helps!

  7. Wildflowerfox

    These look delicious, I cant wait to try them!
    Thank you for the recipe!

  8. Gabby from gritandgratitude_

    5 stars
    Hi! I made these cookies the other day because I’m obsessed with anything that has both blueberry and lemon. The recipe was super simple and straightforward which makes the process that much easier and enjoyable. & they taste delicious. I’m planning on storing them to snack on throughout the week.

    Thanks so much for this recipe,
    Gabby K. (@gritandgratitude_)

  9. Angelica

    Would this recipe work if I used dried blueberries? They look so good!

    • Jeanine Donofrio

      yep! They’re good with dried tart cherries too!

      • Angelica

        That’s a great idea! Thank you. Would you use the same amount of dried blueberries?

        • Jeanine Donofrio

          you could do roughly half the amount since dried berries will take up less volume in the measuring cup compared to fresh – it’s all personal preference 🙂

  10. Ali from alimargo.com

    I love making gluten free vegan treats for my 2 year old son, Levi and having him help me in the kitchen, too. I love the flavor profile of these–the way the tartness of the lemon cuts through the richness of the almond butter, coconut oil and walnuts and the blueberries taste really fresh and sweet. However, my cookies were really crumbly when they came out of the oven. I haven’t worked with flaxseed much and am wondering if maybe I didn’t incorporate it well enough–I did not add them last, per your instructions but had just put them in with the other wet ingredients as I was reading through the list (bad habit of mine that I have to break, especially with the rigors of baking). The other thing is we live in the Rocky Mountains outside of Aspen at 7,000 feet so baking is just tough here in general and everything goes from raw to overcooked. It’s really hard to achieve that light + fluffy thing with baked goods. I’m not vegan, so I could use eggs instead. Any advise there?

    • Jeanine Donofrio

      Hi Ali!

      First things first – I’d try baking them longer. They won’t dry out, but they’d firm up and I’ve found that oat flour cookies benefit by being baked longer than regular flour cookies. The only time I’ve had these crumble is if I didn’t bake them long enough.

      I’d definitely thicken the flax and water mixture before adding. It becomes gooey and egg-like. (Alternatively, I think you could use 1 egg, but I haven’t tested this).

      Third, I’ve never baked at high altitude so I’m sorry I can’t be more helpful about that!

      Let me know if baking them longer does the trick. Hope this is helpful!

  11. kodeqq from kodeqq.org

    5 stars
    yeay , i can finish this homemade cookies by my self , thanks to whoever made this lovely genius recipe. i appreciate <3

  12. kelly

    Have to comment bc I’ve made these 4 times now and have been recommending the recipe to lots of friends. These are amazing! I use frozen wild blueberries from Trader Joe’s and an egg rather than the flax egg replacement. Curious about trying out seasonal variations–pumpkin, apple, etc. Thanks for such a winning recipe!

  13. Maureen from inductionpros.com

    These breakfast cookies also double as comfort food! As an aside, I like how you photographed the ingredients in separate containers.

  14. Alison

    5 stars
    Delicious! Made these last night and had them at breakfast and also snacked on them all day! LOVE lemon and the combo with blueberries is perfect. I’ll be making these again soon!

  15. Alexandra Adams

    5 stars
    These are my absolute favorite new meal prep recipe!!!! I even shared them with a co-worker who needed breakfast and she loved them. I’ve made them with a regular egg and with the flax egg and both ways are delicious.

    • Jeanine Donofrio

      I’m so glad you love them! (They also freeze well!) Thanks for letting me know that the egg version worked well too.

  16. Amy

    I just made these today with a few modifications based on what I had onhand. Namely, I subbed regular flour for the almond flour and sunflower seed butter for the almond butter. They turned out delicious! They are satisfying, not overly sweet, and I love that I don’t feel guilty after eating one. Thank you for the awesome recipe!

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  18. Schmijen

    5 stars
    Made these with my freshmen Health class when we were talking about breakfast and snacks to make it through the morning. They LOVED them and want to make them again. I thought they would be freaked out by the ingredients, but they were impressed! So much fun!

  19. Barbara

    5 stars
    I have made double batches of this recipe three times now. I keep them in the freezer and take out a couple at a time. When I don’t feel like cooking, I’ll warm one up in the microwave and eat it with some yogurt and fruit. It is like having a treat but low in carbs and sugar for a diabetic. I usually do this for lunch or dinner rather than breakfast. LOVE THEM!

    • Jeanine Donofrio

      Hi Barbara, I’m so so glad you’re loving the cookies!

  20. Allison K

    5 stars
    These are DELICIOUS. I had to make a few substitutions (chia egg for flax egg and cherries for blueberries), but they still turned out really good. The texture is really nice and they’re just sweet enough from the maple syrup. These are definitely going into the rotation!

    • Jeanine Donofrio

      I’m so glad you loved them!!

  21. Annette

    These sound delicious! Quick question though, do you think this batter would work if baked in a loaf pan? Been craving some sort of Blueberry snack bread… 🙂

    • Jeanine Donofrio

      Hi Annette, I think it would be super dense and I’m not sure if it would bake all the way through. They’re delicious as cookies though!

  22. Andrea

    I made these and are delicious but they broke apart. Any suggestions?

    • Jeanine Donofrio

      Hi Andrea, I would bake them a little longer and then let them sit on the baking sheet until they’re cooled completely. I hope that helps!

  23. Olivia

    5 stars
    I just made these and they are awesome! They soft in the middle and the outside is a little crunchy. Instead of coconut oil I used avocado oil. The lemonyness and blueberries that pop in your mouth are amazing! Baki g it wasn’t even needed. The batter was equally amazing! Thanks for another awesome recipe!

    • Olivia

      Whoops… There’s no n I’m baking. Also, I left out the walnuts because my sister can’t stand whole nuts in stuff.

    • Jeanine Donofrio

      Hi Olivia, I’m so glad you loved them!

  24. Grace

    Hello! These look delicious! Could I just use oat flour instead of oat flour and almond flour?

    • Jeanine Donofrio

      Hi Grace, I haven’t tried it with that ratio, so I can’t say how they’d turn out.

  25. Astrid

    Mine came out extremely dry. The only thing I did different was replacing the flaxseed with one egg. Do you have any advice?

    • Jeanine Donofrio

      Hmm… I haven’t tried these with an egg, but it sounds like they might have just baked too long. I’d try with the flaxseed and a try baking a few minutes less.

  26. Hilary

    Two questions!

    1) How many eggs would I use to substitute the flax?
    2) Can I use any other GF flour other than almond flour?

    Thanks! I love your recipes 🙂

    • Jeanine Donofrio

      Hi Hilary, 1 egg and use 1 tablespoon water instead of 4 (use an extra tablespoon water if your dough seems very dry). Almond flour isn’t a 1:1 swap with other GF flours, so I would stick with that.

      Hope that helps!

  27. Nara

    What’s the nutritional value of these cookies

  28. Jorgia Hollebeke

    Hi! This recipe sounds amazing! I just have a few questions before I try it. 1) Can you provide any nutritional information, such as amount of carbs, protein, sugars, etc? 2) About how many cookies does one bath make? On that note, how many cookies is one serving?

    • Jeanine Donofrio

      HI Jorgia, it makes 12 cookies, a serving is 1 cookie (they’re pretty substantial). I’m sorry, I don’t calculate nutritional info.

  29. Melanie

    5 stars
    I don’t usually comment on recipe blogs, but since I loved these cookies so much and am back 6 days later to make another batch, I figured I should leave you a note to thank you for sharing this awesome recipe!

    • Jeanine Donofrio

      Ha ha, I’m so glad you loved them so much! Thanks for letting me know 🙂

  30. Cindy

    5 stars
    Thank you so much for all of the awesome delicious recipes. This is my second time making this breakfast cookie. This time, I used peanut butter instead of almond butter since I ran out of almond butter. I was having a hard time forming it into a ball shape vs late time. Also, when I baked it, it stayed in this round ball shape vs a slight flatten shape like you have in the photos. Is there a reason why it just stays in a round ball shape?

    Still tastes amazing. Btw, I also made the bluebrrry scones with yogurt, soooo good and healthy! Thank you so much!!!

    • Jeanine Donofrio

      Hi Cindy, I haven’t tried these with peanut butter – is it possible that your peanut butter was thicker than the almond butter you used last time? I’m also assuming that you used natural peanut butter (if not, I could see processed peanut butters causing a thicker batter).

      I’m so glad they were still taste and that you loved the scones too!

  31. ziggy

    5 stars
    Delicious, my boys and I loved them; swapped to olive oil instead of coconut oil and they were scrumptious. thanks for the great recipes. off to try another recipe.

  32. Hannah

    Look delish! Could whole wheat or coconut flour be subbed for almond flour?

    • Jeanine Donofrio

      Hi Hannah, almond flour is necessary for this recipe. WW and coconut flours are not a 1:1 swap here.

      But you could probably use whole wheat flour (although a 50/50 mix of WW and AP would be best) in this other oatmeal cookie recipe: https://www.loveandlemons.com/oatmeal-cookies/

  33. DD

    I made these with pecan, raspberry and white chocolate! Amazing

    • Jeanine Donofrio

      that sounds amazing! I’m so glad you enjoyed the recipe.

  34. Ann

    5 stars
    These are delicious. My daughter made them yesterday and I was impressed by the moist texture mixed with pops of blueberries melting in my mouth. I’d love to know the nutritional value per serving..

    • Jeanine Donofrio

      Hi Ann, I’m so glad you both loved them! Oh, I’m not sure, I don’t calculate nutritional info, you could go to a site like my fitness pal and plug in the ingredients.

  35. Jessica

    Hi there, these sound great! Just curious, would using eggs instead of flax work ok? 2 eggs I’m assuming? Thanks!

    • Jeanine Donofrio

      Hi Jessica, I haven’t tried it, but I would try 1 egg plus 1 tablespoon water.

      • Jessica

        5 stars
        I made this twice with an egg and water instead of flax, they were great!The first time I used quite a bit of water and these turned out like muffin tops, kind of cakey and very good. They are very filling too, one or two keeps you full all morning. My kids like them too!

  36. Stephanie

    5 stars
    These are great! I’ve made them twice and both times everyone loved them (including my mother who is a very tough customer!). They fall apart easily, which makes them a bit more difficult to eat without wasting a morsel, but doesn’t take away from their deliciousness! Thanks so much for the recipe!

  37. Jessica

    5 stars
    I made this twice with an egg and water instead of flax, they were great!These turned out like muffin tops, kind of cakey and very good, not crumbly when made with egg. They are very filling too, one or two keeps you full all morning. My kids like them too!

    • Jeanine Donofrio

      Hi Jessica, I’m so glad you loved them!

  38. Estevan Rangel

    If I wanted to use eggs how many would you use?

    • Jeanine Donofrio

      I would use 1 plus 1 tablespoon of water (and omit the flax + 5 tablespoons water)

  39. Anita

    5 stars
    My daughter has been baking batches of these and we’ve been eating them faster than she can bake them – they are simply delicious! She adds raisins instead of the blueberries and I think she also adds nutmeg and cloves. My son just ran down in the middle of his online classes, grabbed the last two & ran up and my daughter is making another batch in the middle of her classes. I’m enjoying that they love this treat that is also _good_ for them! I’m definitely eating plenty of my share too😋😋

    • Jeanine Donofrio

      Awwww, I love hearing this! I’m so glad your family has enjoyed them so much. xoxo

  40. Jana

    4 stars
    These are delicious! Mine were definitely too crumbly to be eaten cookie-style so I’ll use an egg in place of the flax egg next time, but they were really good.

    • Jeanine Donofrio

      Hi Jana, I’m glad you enjoyed them – I’d bake them a little longer and let them sit on the baking sheet longer – that will help them hold together.

  41. Jen Hansard | Simple Green Smoothies

    5 stars
    Just popped these in the oven. Only modifications I made were I swapped lemon zest for vanilla extract and I swapped 1/4 cup of the almond flour for a plant-based protein powder (unflavored) to get some extra protein. Thanks for the inspiration!

  42. sarah

    i’ve been really wanting to try these, but i was wondering if you have the nutrition facts for them? how many calories are in one cookie? that would be really helpful to know!

  43. Nazaret

    5 stars
    I substitute the blueberries for chocolate chips, a great treat for breakfast!!!

  44. Cathy

    Omg! These are absolutely delicious! I primarily eat them as a snack or when I’m craving a little something sweet! Purchased both of your cookbooks, hats off to you…they are so awesome!!! I’d rate these a “10”

    • Jeanine Donofrio

      Aww, I’m so glad you loved them! I hope you enjoy the books!

  45. Keilyn

    Would it be okay if I swapped the almond flour with regular flour?

    • Jeanine Donofrio

      Hi Keilyn, no those flours are not a 1:1 swap.

  46. Cynthia

    Hello! I’m planning to make these for my son to take to daycare. However they have a nut free policy. What could I substitute for the almond flour? Thanks!!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.