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Oatmeal Breakfast Cookies
January 12, 2022
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These delicious Oatmeal Breakfast Cookies are soft, chewy, cake-like texture with a light cinnamon spiciness and a little tang from the yogurt glaze. These are sure to please your family when oatmeal meets carrot cake meets oatmeal cookies.
Healthy Breakfast!
The benefits of eating oatmeal include lowering your risk of heart disease and certain cancer. Whole grains like oats can also help reduce blood pressure and aid in digestion. Oatmeal can definitely be part of a healthy diet. These oatmeal cookies are great for an on the go breakfast for those busy mornings.
How to Make Oatmeal Breakfast Cookies
These cookies whip up quick and the recipe is straight forward. For full recipe details about Oatmeal Breakfast Cookies, see the recipe card down below.
Preheat + Prep
Preheat oven. Line a baking sheet with a silicone baking mat and set it aside.
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. Be sure not to over mix.
Bake + Cool
Scoop 8 heaping tablespoons of dough onto the prepared mat and bake until lightly browned and matte in appearance. If the cookies still have a glossy or shiny sheen to them, continue to bake until no longer shiny. Set aside to cool.
Make Greek Yogurt Icing
In a small bowl, stir greek yogurt, powdered sugar and vanilla together until smooth. Stir in a little milk if needed to reach a good drizzling consistency.
Drizzle Glaze Over Warm Cookies
Drizzle over warm cookies and serve.
Variations
To change these breakfast cookies up and make them 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.
Storing
Store Oatmeal Cookies in an airtight container at room temperature for up to 2 weeks! You can also freeze Oatmeal Breakfast Cookies. To Freeze, place cooled cookies in a freezer safe, airtight container or ziplock bag. Place in freezer for up to 2 months.
More Sweet Breakfast Recipes to Try!
- Easiest Overnight Oats
- Carrot Cake Protein Bites
- Oatmeal Pancakes
- Carrot Cake Oatmeal
- Whole Wheat Carrot Muffins
I hope you love these breakfast cookies as much as we do! The printable recipe card is down below. Enjoy, friends! 🙂
These delicious Oatmeal Breakfast Cookies are soft, chewy, cake-like texture with a light cinnamon spiciness and a little tang from the yogurt glaze. These are sure to please your family when oatmeal meets carrot cake meets oatmeal cookies.
Healthy Breakfast!
The benefits of eating oatmeal include lowering your risk of heart disease and certain cancer. Whole grains like oats can also help reduce blood pressure and aid in digestion. Oatmeal can definitely be part of a healthy diet. These oatmeal cookies are great for an on the go breakfast for those busy mornings.
How to Make Oatmeal Breakfast Cookies
These cookies whip up quick and the recipe is straight forward. For full recipe details about Oatmeal Breakfast Cookies, see the recipe card down below.
Preheat + Prep
Preheat oven. Line a baking sheet with a silicone baking mat and set it aside.
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. Be sure not to over mix.
Bake + Cool
Scoop 8 heaping tablespoons of dough onto the prepared mat and bake until lightly browned and matte in appearance. If the cookies still have a glossy or shiny sheen to them, continue to bake until no longer shiny. Set aside to cool.
Make Greek Yogurt Icing
In a small bowl, stir greek yogurt, powdered sugar and vanilla together until smooth. Stir in a little milk if needed to reach a good drizzling consistency.
Drizzle Glaze Over Warm Cookies
Drizzle over warm cookies and serve.
Variations
To change these breakfast cookies up and make them 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.
Storing
Store Oatmeal Cookies in an airtight container at room temperature for up to 2 weeks! You can also freeze Oatmeal Breakfast Cookies. To Freeze, place cooled cookies in a freezer safe, airtight container or ziplock bag. Place in freezer for up to 2 months.
More Sweet Breakfast Recipes to Try!
- Easiest Overnight Oats
- Carrot Cake Protein Bites
- Oatmeal Pancakes
- Carrot Cake Oatmeal
- Whole Wheat Carrot Muffins
I hope you love these breakfast cookies as much as we do! The printable recipe card is down below. Enjoy, friends! 🙂
Oatmeal Breakfast Cookies
These delicious Oatmeal Breakfast Cookies are sure to please your family when oatmeal meets carrot cake meets oatmeal cookies.
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
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
If you don’t have wheat pastry flour can you use jusr the unbleached all purpose flour.
yes!
Hi Lauren, my name is Laeta and I’m new . How do I make the breakfast oatmeal / carrot cookies gluten free.
hey! thanks for the lovly recepy 😉 just a question about the frosting- does it get stiff in room temp?
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Wow ~ these look so yummy! And it’s another way to get my 3y.o. dd. to eat more carrots! We are going to make this recipe when she wakes up from her nap.
I’m following you on Facebook & Pintrest, and I’ll be sharing some of your wonderful food ideas on Pintrest (with link back to you in the despription, bien sur!)
Does anyone know the rough amount of calories per cookie or batch ?
I’m also looking for nutritional info on this recipe, please
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Wow! Yummy! Delicious! Full flavored! Great texture! What else can I say, but these are the best tasting “healthy cookies” I’ve ever eaten! Thanks for the recipe!
Great recipe! Will be linking back to this in my post tomorrow.
[…] a girl who’s looking to start her collection! Not to mention Lauren has an adorable little daughter who sometimes makes an […]
Wow ~ these look so yummy! And it’s another way to get my 3y.o. dd. to eat more carrots! We are going to make this recipe when she wakes up from her nap.
I’m following you on Facebook & Pintrest, and I’ll be sharing some of your wonderful food ideas on Pintrest (with link back to you in the despription, bien sur!) 🙂
Just made these… amazing!
I used margarine instead of maple syrup since it was all I had. Also used all regular whole wheat flour. Yum!!
We made these this afternoon and they were delicious. Sorry if this seems obvious but I did have a question about the coconut oil. Should I have melted it first, as if it were butter? Thanks 🙂 Melissa
I used less powdered sugar in the glaze and mixed some grated carrot in there as well. Also, I threw some red quinoa in for good measure.
You know I’m all for cookies for breakfast! Yeee-umm!
First off your daughter is so stinking cute!!! 2nd… cookies for breakfast? I’m in!
Cookies for breakfast? I’M SO IN!
Cookies for breakfast are the best!!
I love the idea of a cookie for breakfast … delicious and portable (which means I could sleep longer)!!! Also, your daughter is ADORABLE.
I’m all about cookies for breakfast!!
these are a must-try!! i already know a friend who loves carrot cake.. and will adore these!!! 🙂
I could DEFINITELY get on board with a breakfast cookie. And I’m so intrigued by that greek yogurt glaze.
Btw, your daughter is so adorable!
I love breakfast cookies…especially with carrots! These look wonderful 🙂 PS: I kind of want to put that greek yogurt glaze on…everything.
haha your daughter cracks me up..i laughed out loud when i read “my daughter doesn’t know what wait means” — i’ve never had carrot cake before cause i’m scared of the carrot taste but shoooot, these look so good that i don’t even currr!
I am always a fan of cookies for breakfast and I love the idea of that glaze!
These look great, Laurent! Thanks for sharing…
Sounds great! Your daughter is too cute!
What a cute helper you have! And great breakfast cookies.
Your little girl is sooo cute!! AND cookies for breakfast is always a good idea 🙂
Such a smart idea for healthy cookies. This is just my kind of recipe and I can’t wait to try these!
Your batch must be extra sweet with the little helper you have – looks like she baked lots of love right in to the batch….
Someone asked what could you use instead of coconut oil I found this on google.
Best substitute for coconut oil
Butter (best for baking). The very best substitute for coconut oil in baking is the same amount of butter!
Olive oil (non-baked). Olive oil is a plant-based oil like coconut oil, and works well as a 1-for-1 replacement.
Neutral oil, like grapeseed oil or sunflower oil.
I want to make these cookies too they look and sound delicious.
These look great! One question, can I use a different oil since we can’t do coconut, would it be the same amount? Thanks!
What a gorgeous site! My only problem is that I’m having a hard time deciding what to make first! Your pictures are so pretty. What camera do you use?
Thanks!
They look perfect, Lauren! A plate of your carrot oat cookies and a full cup of coffee and you’ve got yourself one hellofa Sunday breakfast!
I have a healthy carrot cake recipe waiting in my drafts folder that I have totally forgotten about until I just saw this post. How did I let that happen…whoops!
These look awesome and love the yogurt glaze idea!
These look SOOOO fantastic! They look simple to make & I love the healthy ingredients. Definitely a must-make for me! Happy Friday to you & your sweet girl 🙂
I am loving that Mickey Mouse Band-aid in the “Cookieees!” picture. 🙂 So cute.
Yes on the breakfast cookie thing. Love this!
I’ve done the cookie thing for breakfast before too, nothing wrong with that! 😉 These look amazing. If anything has carrot cake in the description, I’m in, no questions asked. Happy weekend!