Breakfast Cookies are great for busy mornings on the go! They are jam packed with fruit, fibre and nutty deliciousness making them a healthy option that you can feel good about feeding your family! 

The next time you’re wondering how to stop your family from skipping the most important meal of the day, bake up a batch of these hearty and healthy breakfast cookies. A couple of these are all they’ll need to stay satisfied and well fed until lunch. They make great after-school snacks too!

Rubys Breakfast Cookies on a plate

Breakfast Cookie Ingredients

Ingredients for healthy oatmeal breakfast cookies include oats, whole wheat flour, raisins and/or dried cranberries, dark chocolate chips, shredded coconut and pumpkin, sunflower and ground flax seeds.  Molasses and maple syrup provide just enough, (but not too much) sweetness. Oil and almond milk bind everything together, resulting in dense, chewy and moist breakfast cookies.

What kinds of oats should I use? Be sure to use quick oats instead of regular rolled oats or steel cut oats, which are too hard for use in breakfast cookies and bars recipes. Quick oats are rolled and partially cooked, which softens them and makes them perfect for baking.

As for the other ingredients, you can add, subtract or substitute different seeds, nuts or dried fruit as you see fit. Some we recommend are:

  • Seeds: toasted sesame seeds, hemp seeds
  • Nuts: chopped walnuts, almond slices
  • Dried Fruits: chopped dates, goji berries
  • Sweeteners:  agave syrup, honey

Rubys Breakfast Cookies on a cooling rack

How to Make Breakfast Cookies

After you assemble your ingredients, all you need to make these or other healthy oatmeal cookies and bars is a coupled of mixing bowls, a wooden spoon and a cookie sheet.

  1. In a large mixing bowl, combine all the dry ingredients, including dried fruit.
  2. Mix wet ingredients together and combine with dry.
  3. Place mounds of dough on a parchment lined cookie sheet and bake until golden brown.

Just three steps and you can feel good about serving these yummy cookies for breakfast!

How to Store Breakfast Cookies

Healthy breakfast cookies are the perfect convenience food to make in advance. They’ll keep well in a cookie jar for up to a week or so without getting stale, and can store in a tight container in the fridge for a couple of weeks.

These cookies also taste great stored in the freezer. They retain their shape and texture even after several months in storage.

  • To freeze: just cool after baking and then pop them in a freezer bag or plastic container.
  • To thaw: these cookies thaw out easily and are ready to eat in a few minutes after removing. So grab one on your way out the door!

More Grab and Go Breakfast Options

Rubys Breakfast Cookies on a cooling rack
5 from 17 votes↑ Click stars to rate now!
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Favorite Breakfast Cookies

These breakfast cookies are filled with nuts, fibre and dried fruits making them a healthy breakfast option to go!
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings 24 cookies
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  • 2 ¼ cups quick cooking oats
  • 2 cups whole wheat flour or spelt flour
  • 1 cup sunflower seeds
  • 1 cup dried cranberries or raisins
  • ½ cup pumpkin seeds
  • ½ cup shredded coconut unsweetened
  • ¼ cup ground flax
  • cup maple syrup
  • 2 teaspoons cinnamon
  • 1 ½ cup dark chocolate chips
  • ¼ cup molasses
  • ¾ cup oil
  • 1 cup almond milk


  • Preheat oven to 325°F.
  • Combine all dry ingredients in a large bowl.
  • Add wet ingredients and mix on low until combined.
  • Place ⅓ cup scoops on a parchment-lined pan and press to flatten slightly.
  • Bake 23-26 minutes or until lightly browned.
5 from 17 votes

Nutrition Information

Calories: 294 | Carbohydrates: 34g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Sodium: 34mg | Potassium: 274mg | Fiber: 3g | Sugar: 16g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 1.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American

REPIN this Easy Breakfast Recipe

Ruby's Breakfast Cookies on a cooling rack with text

Ruby's Breakfast Cookies on a cooling rack and on a plate with writing
Ruby's Breakfast Cookies on a cooling rack with writing


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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    1. That should work just fine Mary. If you try it I would love to hear how it turns out!

  1. can I use all purpose flour if I don’t have wheat flour? I’m excited to make these. but will wait to hear back from you. thanks for sharing.

    1. I haven’t tried it so I can’t say for sure LuAnn, but that should work just fine. If you try it I would love to hear how it turns out!

  2. Love these! I make them all the time. I substitute almond flour for coconut. I don’t like coconut. I also add hemp hearts 1/4 to 1/3 cup and chia seeds same. I did add some more almond milk but I wouldn’t in the future, as they came out to soft. Would definitely recommend!!! I eat them after work on my drive home from work. Just enough to keep me from stopping for take out on the way home.5 stars

  3. Sounds good, but I’ll skip the chocolate chips. More and more, I’m seeing granola bars with frosting. Don’t need added sugar.

    1. Hi Tara, we have only made this recipe as listed. But you try it with honey instead of molasses we would love to hear how it turns out!

    2. These look delicious! I will be making them soon! For nutritional purposes, and tracking my food intake….is a serving considered 2 breakfast cookies?