Ingredients needed
Butter. You could use half butter, half nut butter (peanut butter/almond butter/cashew butter/sunflower seed butter) to add more flavor. Brown sugar. Any sugar can be substituted. Maple syrup or honey could make the mixture a little sticky but baking the cookies on parchment paper lined baking sheet should prevent any sticking. Eggs. Rolled oats/old fashioned oats. Use gluten-free oats if needed. Desiccated coconut. Flour. Baking powder. Cinnamon. Salt. Seeds. I used a seed mix that contained flax seed, poppy seeds, pumpkin seeds, sesame seeds and sunflower seeds. Dried cranberries. Raisins, dried apricots or any dried fruit of your choice can be used instead. Dark chocolate. I used dark chocolate chunks but any chocolate chips will work. Pecan nuts. I often change this up and use any nuts I have in my pantry. Almonds, walnuts, cashews and hazelnuts are all good options.
How to make oatmeal breakfast cookies
Can I make these cookies ahead?
My kids adore these healthy breakfast cookies so we pretty much always have a jar filled with them on the counter. We have kept double batches I’ve baked for almost 2 weeks in an airtight container and they are still delicious. The unbaked dough can be frozen on baking sheets. Transfer the frozen cookie dough balls to a freezer bag and freeze for up to 3 months and bake from frozen.
Cookie recipes
