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!!”
I make so many of your recipes and share them with fellow food lovers. Thank you for sharing great, practical, healthy recipes 🙂
Thanks so much for the awesome feedback! N x
Fabulous! I subbed the egg for 1 chia egg (1 tbsp chia : 2.5 tbsps water) and used baking soda rather than baking powder (baking powder non-existent at the supermarket lately). Turned out great! I’m not vegan, but I’m saving my eggs for my frequent omelettes.
Thanks so much, Nagi! I’ve been having overnight oats for breakfast for ages – which I still swear by – but these cookies are the best excuse to turn on the oven and heat up my tiny apartment in winter 🙂
That’s great to know Merry, thanks so much for the feedback! N x
These are really yummy. Perfect work snack. I used pumpkin seeds instead of almonds and decided to try using just plain flour (due to nut allergies in the family)and risk the results being compromised. And they were fine! Yay! But I can see how the almond meal would make them even better!
Thank you
Love it….. Made it with prunes that’s what I had on hand. They freeze great. Just grab and go
Thanks again!! Mo
My sister in law sent me this recipe. I’ve made these so many different ways, I’ve done dark chocolate and dried cranberries which where really nice but currently have a batch in the oven that are dark chocolate and uncrystalized ginger! Smelling yum yum! Very versatile recipe.
YUM!!! There are so many great options Courtney! N x
We absolutely love this recipe but there’s definitely no need to add even one tablespoon of extra sweetness as the ingredients already contain a lot of natural sugar. These are terrific to take on long bush walks. One of these at lunch provides enough energy to crack on in the afternoon. Thanks Nagi.
Hi Rosemary, yes there is a lot of natural sugar but I like the maple syrup/honey to help hold them together without being overly sweet. Perfect to take on a hike! N x
Made these cookies three times now. Every time they come out even more tasty.
thank you for sharing 🙂
Wahoo, that’s great to hear! N x
Hi! 1/4 cup rolled oats it’s only 24 grams?
I followed the recipe exactly but mine are a bit softer than I’d like so I’m wondering if I should cook them longer. I think I’d like them a bit harder/crispier.
Hi Karol, you can cook them slightly longer at a lower temp to dry them out 🙂
I would use single source steel cut oats to make sure they are gluten free, those with Coeliac disease could have real problems with standard supermarket oats.
Yes, 100% agree Janice! N x
I’m on the Mediterranean diet and these are excellent!!
I’m so glad you love them Judy! N x
Could something like applesauce be substituted for the dates? I’m looking to make it a little less sweet, a little less expensive. : )
Hi Betka, I’m not sure – the dates are stickier so help to bind them, would love to know if it works though!
Great recipe!
Thanks!!
Do you have to use gluten-free oats to make this gluten-free? I saw that it was gluten-free in the description before the recipe
I would use single source steel cut oats to make sure they are gluten free, those with Coeliac disease could have real problems with standard supermarket oats.
Made these for the first time this morning to encourage my daughter to eat before work in the morning! They are great. We ate them still warm from the oven and are looking forward trying them at room temperature tomorrow 🙂 I used a seed mix in place of the flaked almonds, they were a success. I’m going to try crumbled hazelnut next time. Do you think it’ll work if I replace the cinnamon for ground ginger for a change ? Not for everyone I know but I do love a ginger cookie.
Yes they are SO versatile, you can add any spice you like! N x
We love, love, love these breakfast cookies! we go to the ocean every morning for sunrise and we take yogurt and fruit and these breakfast cookies most mornings. In fact, I love everything I have tried here so far. Keep up the great work.
That sounds like heaven Audrey!
BTW – they freeze beautifully. I put them in snack bags in the freezer and just take them out one at a time.
Nagi – do you have/use an air fryer?
Hi I have a nut allergy but I am trying to eat healthier. Is there an appropriate substitute for almond meal that isn’t from a nut?
Hi Ann-Marie, not for this recipe unfortunately – N x
Can’t wait to try these but would love to do a yoghurt icing like some of the ones sold in cafes. Do you have a recipe for that? Thanks so much for all your amazing recipes, notes and laughs ☺️👌
these cookies are OMG and yes you can freeze them thanks so much .
You’re so welcome Meg!
I’m so looking forward to trying your recipe, but would love to know would you recommend fresh Medjool dates or dried packet dates for this recipe. Do both varieties work? Or is one better than the other. Thank you.
Another 5 star recipe. My husband and I both love these! I used whatever nuts, seeds and dried fruit I had on hand including ground flax seed and they turned out perfect.
Perfect to head! Thanks so much for letting me know Chris!