Oatmeal Breakfast Cookies

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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! 🙂

Print Pin It

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