Oatmeal Breakfast Cookies

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These delicious Oatmeal Breakfast Cookies are sure to please your family when oatmeal meets carrot cake meets oatmeal cookies.

Oatmeal Breakfast Cookies | Healthy Breakfast!

You’re gonna want to make these Oatmeal Breakfast Cookies pronto because they really are yummy. And easy. And healthy. And cute. And delicious. This breakfast is basically oatmeal meets carrot cake meets oatmeal cookies. Meaning: a whole lotta yum that you gotts-ta-shovel straight into your mouth. {I’m a professional shoveler, FYI.}

Also, I would like to take the time to declare that cookies for breakfast is ALWAYS the better choice. Thank you.

My husband is not a fan of carrot cake {<—what’ wrong with him?} but LOVED these. Who woulda thunk it? My daughter also was a little OB.SESSED. with these cookies because:

1. They were the size of her face
2. She helped make them and
3. I let her lick the glaze off before she ate one.

That’s the 3-year-old method for eating anything with frosting, icing and/or glaze. Aren’t you all so glad you have me around to explain these sorts of things? Thought so. 

Ok, lets make cookies!

Main Ingredients Needed

• Coconut Oil – used for flavor and moisture. A good substitute is just the same amount of butter.
• Brown Sugar + Maple Syrup – both are used to sweeten.
• Egg – used for structure and texture.
• Vanilla + Salt – for flavor.
• Shredded Carrots + Rolled Oats – for texture and flavor.
• All-Purpose Flour + Whole Wheat Pastry Flour – both are used to fill out the cookies.
• Baking Powder + Baking Soda – used as leavening agents.
• Cinnamon + Nutmeg – warm spices for flavor.

For the Greek Yogurt Icing

• Greek Yogurt – this is the base of the icing and has a tangy creamy flavor.
• Powdered Sugar – used to sweeten.
• Vanilla – for flavor.
• Milk – if needed. This is used to get the right consistency.

How to Make Oatmeal Breakfast Cookies

For full details on how to make Oatmeal Breakfast Cookies, see the recipe card down below.

Step 1: Preheat + Prep

Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat and set it aside.

Step 2: Make the Dough

Cream coconut oil, brown sugar, and maple syrup together until light and fluffy. Stir in egg, vanilla, and carrot. Add in all remaining dry ingredients and stir until just combined.

Step 3: Bake + Cool

Scoop 8 heaping tablespoons of dough onto the prepared mat and bake 10-12 minutes or until lightly browned and matte. Set aside to cool.

Step 4: Make Greek Yogurt Icing

In a small bowl, stir all ingredients for the glaze together until smooth. Stir in a little milk if needed to reach a good drizzling consistency. Drizzle over warm cookies and serve.

Variations

And to make these breakfast cookies your own, consider playing around with these ingredients!

• Add Nuts or Seeds: walnuts, almonds, cashews, sunflower seeds, pumpkin seeds, etc.
• Add Chocolate Chips: white, dark, milk chocolate chips, PB chips, butterscotch chips, etc.
• Switch Out Spices: ginger, cardamom, nutmeg, cinnamon, etc.

More Sweet Breakfast Recipes to Try!

• Easiest Overnight Oats
• Carrot Cake Protein Bites
• Oatmeal Pancakes
• Carrot Cake Oatmeal
• Whole Wheat Carrot Muffins

Ok, now’s about that time to taste test! Mmmm….soft, chewy, cake-like texture with a light spiciness from the cinnamon and tang from the yogurt glaze. Perfection!

The printable recipe card is down below, enjoy!

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5 from 6 votes

Oatmeal Breakfast Cookies

These delicious Oatmeal Breakfast Cookies are sure to please your family when oatmeal meets carrot cake meets oatmeal cookies.

servings 8 large cookies

Prep Time 20 mins

Cook Time 12 mins

Total Time 32 mins

Ingredients

For the cookies-

• ▢ 1/3 cup coconut oil
• ▢ 1/4 cup brown sugar
• ▢ 1/4 cup maple syrup
• ▢ 1 egg
• ▢ 1/2 teaspoon vanilla
• ▢ 1 cup grated carrot
• ▢ 1/4 cup unbleached all purpose flour
• ▢ 1/2 cup whole wheat pastry flour
• ▢ 1/2 teaspoon baking powder
• ▢ 1/8 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1/2 teaspoon cinnamon
• ▢ 1/8 teaspoon nutmeg
• ▢ 1/2 cup rolled oats

For the glaze-

• ▢ 2 tablespoons greek yogurt
• ▢ 3 tablespoons powdered sugar
• ▢ 1/4 teaspoon vanilla extract
• ▢ milk if needed

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Line a baking sheet with silicone baking mat and set aside.
• Cream coconut oil, brown sugar and maple syrup together until light and fluffy.
  
• Stir in egg, vanilla and carrot.
  
• Add in all remaining dry ingredients and stir until just combined.
  
• Scoop 8 heaping tablespoons of dough onto prepared mat and bake 10-12 minutes or until lightly browned and matte. Set aside to cool.
  
• In a small bowl, stir all ingredients for glaze together until smooth. Stir in a little milk if needed to reach a good drizzling consistency. Drizzle over warm cookies and serve.
  

Nutrition

Calories: 221kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 21mg | Sodium: 114mg | Potassium: 167mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2703IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

Course: Breakfast

Cuisine: American

Keyword: breakfast cookies, oatmeal breakfast cookies