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!
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!!!
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.
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.
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!
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!
Breakfast Cookies
WATCH HOW TO MAKE IT
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Healthy Oatmeal Breakfast Cookies
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:
Nutrition Information:
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!!”
Hi Nagi, I just made this cookie yesterday and it was super good as a healthy alternative, I even omit the honey or maple syrup as the cookie will take on the sweetness of the dates and it sure did, no offence to others but to me sugar is a killer, again I was glad I bump into this recipe by accident and I sure will keep on making this cookie, thanks Nagi
Sorry, hate being *that* person, but could you remove this from the gluten free search results? Oats are legally not able to be labelled gluten free in aus/nz, and I’d hate for someone to make this for someone or try it without knowing they can’t eat them 🙁
Just made these and they’re delicious!! I did put chocolate nibs in my deacons batch tho!!
Hi Nagi – Longtime fan here! I am wondering whether you could make these into muesli bars instead? Could you pour into a baking tin instead of shaping into cookies? Thanks
I’m keen to know too!
Hi Nagi
My daughter is allergic to all tree nuts. Do you have any suggestions for substitutes for the almond flour?
I haven’t tried for this recipe sorry Heather! N x
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!
Awesome to hear they freeze well! I want to make them for my boys school lunches 😀
Yum. I had one yesterday after being in the freezer for a few months, it was super moist and soft.
I tried making these and first time was a success. Simply delicious!
That’s awesome Mae, I’m so glad you loved them! N x
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
Hi Nagi,
How many ml for the tablespoon you use? 15 or 20? Thank you.
I believe Nagi used a 15ml Tbsp
Hi .. the water in the ingredient list is for soaking the dates or adding them to the batter?
Hi Aarti, this water is for adding to the dates in step 2. N x
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
I’ve been looking for a delicious healthier breakfast biscuit that was high in oats. These deliver for convenience and more importantly – flavor! I’m looking forward to customizing the ingredients in my next batch.
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?
Hi Karen, ground almonds and almond flour are the same thing here 🙂 N x
Thanks Nagi, can’t wait to try them 😀
Hi Nagi, this looks so tempting! Can I substitute dates with either raisins by mashing them or bananas?
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
Hey Nagi, could I sub the almond flour with coconut flour?
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?
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
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!
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.
Oh that’s lovely Donna! N x
Mine were a bit dry (baked for 18 mine). Still good and tastes healthy.Good thing I double the batter!
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!
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
Hi Wiw, I haven’t tried to be honest – I imagine they will. Love to know if you try! N x
Tried these with quick oats and they worked just fine ☺️
Mine did not stick together, any suggestions?
Hi Janine, sorry you had trouble here you may need slightly more honey to help bind them. N x