These Breakfast Cookies are like a bowl of homemade granola in cookie form! They’re healthy oatmeal cookies that taste like your favourite oatmeal raisin cookies – but they’re refined sugar free, gluten free, and will keep you full for ages.
Copycat of the popular Muesli Cookies sold in cafes across Australia, these are a terrific make ahead breakfast. Fill a jar with to grab ‘n run!
Breakfast Cookies
The only 2 ingredients in these Healthy Oatmeal Cookies that I don’t put in homemade granola are almond meal and egg. So I’m not exaggerating when I say these are like a bowl of granola in cookie form!
These are a copycat of muesli breakfast cookies I’ve been eyeing at my local coffee shop for years, wanting to make a version that was actually acceptable to have for breakfast. I’ve tried multiple times and they’ve always been meh – the main problem being too dry and hard to swallow.
Finally, the penny dropped when I was smushing soaked dates for Sticky Date Pudding. MASHED DATES!!!! Thoroughly unappetising and sludge-like as it looks, this is the secret to sweetness, moisture, colour and terrific texture for healthy sugar-free cookies!!!
Customisable!
These Healthy Oatmeal Cookies are great for customising. It’s actually a very forgiving recipe – thanks to the mashed dates that makes a solid batter base. These are the ingredients you can customise:
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Flavourings: I’ve used cinnamon and vanilla. Try: orange blossom, almond essence, all spice, cloves – whatever takes your fancy!
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Add Ins: I’ve used coconut, almonds and raisins. Use any combination of coconut, nuts and dried fruit that you want… or CHOC CHIPS!!!
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Sweet: I use maple syrup or honey. Agave or any other liquid form of sweetness should work fine here. Sweetness can also be controlled – from a range of 1 to 4 tablespoons;
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Oil: In the spirit of keeping this healthy, I use coconut oil (most of the time). Any oil will be fine here – or melted butter or margarine;
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Almond Meal: Can be substituted with hazelnut meal / flour. I use these two interchangeably. Do not sub with normal flour – it makes the cookies dry and cardboardy.
Quick and easy
Breakfast cookies are so simple to make, you can make them today for a grab ‘n run breakfast tomorrow!! Soak dates, mash (strangely satisfying, despite how unattractive date sludge looks), mix with remaining ingredients, form cookies and bake.
No food processor, no beater – terrifically simple.
Go big or go home!
I’ve made these breakfast cookies hefty instead of wimpy little cookies because they are intended to be a breakfast. I made the mistake of having two of them when I took these photos and I was full for hours. So full for so long, I didn’t even have a full dinner that night.
Self control is a trait I admire from afar. – Nagi x
PS I don’t recommend making them normal cookie size/thickness. They are soft-chewy and lack the crispy edges you find in classic Oatmeal Raisin Cookies, I wasn’t thrilled with the texture. Best chunky and “meaty” – appropriate for breakfast!
More Make Ahead Breakfast – Grab ‘n Go!
And more cookie / cracker copycats
Other recipes I’ve created in the past for the same reason as these Byron Bay cookie copycat recipe (ie because I love ’em but they’re expensive!)
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Byron Bay Cookies Copycat White Chocolate Macadamia Nut Cookies – big, thick, buttery cookies loaded with white chocolate and macadamia nuts. Crisp with a tender melt-in-your-mouth texture, just like Byron Bay Cookies!
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Gourmet Fruit & Nut Crackers for Cheese – homemade version of the rather expensive fruit and nut crackers to serve with cheese! Homemade is incredible – the flavour is so much better than the store bought. Plus it’s way WAY cheaper!
Breakfast Cookies
WATCH HOW TO MAKE IT
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Healthy Oatmeal Breakfast Cookies
Ingredients
Wet Ingredients:
- 100 g / 3.5 oz pitted dates (1 heaped packed cup)
- 1/3 cup / 85 ml boiling water
- 1 egg
- 3 tbsp maple syrup or honey (Note 1)
- 3 tbsp coconut oil , melted, or other plain oil (Note 2)
- 1 tsp vanilla essence (Note 5)
Dry Ingredients:
- 1 1/4 cups rolled oats
- 1/2 cup flaked almonds (Note 3)
- 1/4 cups desiccated coconut (Note 3)
- 1/2 cup raisins or sultanas (Note 3)
- 3/4 cup almond meal (almond flour) (Note 4)
- 1/2 tsp baking powder
- 1/2 tsp cinnamon (Note 5)
Instructions
- Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Line a tray with parchment/baking paper.
- Roughly chop dates. Place in bowl, pour over water. Cover and leave to soak for 10 minutes+.
- Mash with potato masher or fork until it becomes a paste.
- Add remaining Wet ingredients. Mix well with wooden spoon.
- Add Dry ingredients. Mix until all flour is incorporated - should be a thick batter (see video).
- Measure out just shy of 1/2 cup (6 cookies) or 1/3 cup flat (8 cookies). Flatten to 1.7cm / 2/3" thick rounds. (Note 9) Bake 20 minutes until golden.
- Remove from oven, leave to cool on the tray.
Recipe Notes:
Nutrition Information:
Originally published December 2018, updated for housekeeping matters April 2019. No change to recipe!
LIFE OF DOZER
“C’mon, let’s play tug-o-war! I swear the rope is totally clean and slobber free!!”
I love to use cranberries, mixed dried fruit, almonds and choc chips in mine. Adding a bit of cocoa powder gives it a nice chocolate hit without the extra fats and sugars. I use agave syrup because the first time I made these we were out of the alternatives. So yummy!
Didn’t have any dates so used a finely grated apple. Had some fruit Muesli instead of just rolled oats, Mix was a bit dry an crumbly, so added another egg. Used Semolina instead of almond flour. Liked the idea of no sugar in it as hubby is diabetic. They came out ok and will be great as a brecky biscuit with a cup of tea.
Hi Nagi, I made these cookies and love them, but noticed that 100 grams of dates is a 1/2 cup not 1 heaped cup. Could you clarify please? Thanks heaps, Margie
I made double quantity and froze half the raw dough. Used sunflower seeds and petites instead of dried fruit. Worked well!
Breakfast cookies are ahhhmazing … sensational with a coffee … I used lemon essence and cardamom … delish … love you Nagi 😊
For nut free can I use anything to substitute the almond flour
Finely ground sunflower seeds are usually used as a nut-free alternative to almond flour. It will change the hue of your cookies a little.
Note to oneself….read the recipe, get the ingredients ready…retread the recipe!!
I forgot to add the rolled oats…but the cookies still great…quite moist, very eatable, great flavour!!
Only made mine about a quarter cup size – plenty big enough..
Will make again, to the recipe!!
Nagi, i just made these cookies and they are terrific! Thank you so much for sharing your awesome recipes!
beautiful
What kind of dates should be used for this recipe – fresh or dried?
made them for a breakfast brunch and it was a hit! I happened to like eating dates.. wanted to do something different with them other than eating them from the container…
These cookies are a favourite on the go brekkie for my boys (although my teen likes to have it like a crunchy cereal with milk). They are delicious and I make them big & chunky. Such a great brekkie to take to school with a hot chocolate for after an early morning session of sport
I love how nutritious these are for snacking on while also being so tasty! Second time around making them, made 18 smaller cookies, probably could have only cooked for 15 minutes instead of 20 but oh well. Reduced the honey to 1 tbsp and next time might increase the dates slightly to compensate for the less moisture
Thanks again Nagi!
Wanted to remove snack bars from my fiancé’s lunch box but still needed something healthy and easy to make. This is by far a superior recipe!! I love that whatever I have left in the pantry can go in. Thanks!
These are fantastic! Finally, a healthy breakfast on the go. Thank you Nagi. These are absolute delicious. I made 18 small ones and they turned out great. These will now be a staple in my life!
I have made so many of your recipes! This is a hit too. making a double batch. Great to take along for a hike or camping.
2nd or 3rd time I’ve made these. I use 1/3 c. of dough and pat it down inside a 2 1/2” biscuit cutter. This gets me about 10-11 cookies. I wrap them and freeze them in a container. Either lay out night before or low defrost in Micro. Or just pack and they will be thawed by lunchtime. Usually make double batches. Dried cherries are delicious in these also. Love this recipe !
These are so nourishing and yummy! So many breakfast cookies are not actually good for you, but these are very clean and so good.
I made these for my husband as a quick breakfast alternative because he’s been skipping breakfast & then eating crap during the day to fill up & he’s gained an excessive amount of weight & he now has diabetes! His Dr has put him on a diet so these are perfect for him to grab & go! He absolutely loves them & says they are filling, I think they are yummy too! There’s not much he doesn’t like so it’s win win! Thank you Nagi, we love many of your recipes 😋😋
Wow …no kidding on a good healthy snack….an easy to make….Thanx Nagi….nice pic of Dozer 🙂