These Chewy Oatmeal Breakfast Cookiesare the perfect breakfast cookie recipe for busy mornings.
![Let them eat Cookies for Breakfast with this Sugar-free Instant Oatmeal Breakfast Cookie recipe! (1) Let them eat Cookies for Breakfast with this Sugar-free Instant Oatmeal Breakfast Cookie recipe! (1)](https://i0.wp.com/sugarspiceandglitter.com/wp-content/uploads/2017/11/instant-oatmeal-breakfast-cookies.jpg.webp)
Oatmeal Breakfast Cookies Recipe
Trying to get my daughter out the door in the morning can be crazy.
Half the week I run a home-based preschool program so my dad drives her, the other half of the week I drive her. Even on the days where I’m not trying to feed breakfast to five other kids, it’s a struggle to get her clean, dressed and fed in an hour while keeping everything positive.
Breakfast has to be appetizing, filling, and sometimes – it needs to be portable.
Smoothies, protein balls and even instant oatmeal in a to-go container – they all help me ensure that she gets some nutrition in the morning before a busy day at school.
Oatmeal is great because unlike cereals, I can scoop it into a to-go container for her if she runs out of time in the morning.
I also experimented and came up with these Healthy Oatmeal Cookies for an even more portable breakfast on the go.
These cookies are just sweet enough to feel like a treat (thanks to mineral-rich maple syrup) with a crunchy exterior and a chewy, cake-like texture that isn’t too dense. Your kids won’t believe you’re letting them having cookies for breakfast – and they will never suspect that they are healthy.
You can also add in whatever mix-ins you like or just choose an instant oatmeal that already has those mix-ins for you.
Check out our quick video to see how to make these cookies – using either instant oatmeal or regular oats – and then don’t forget to scroll down to grab your free printable recipe:
Sugar-free Oatmeal Cookies Ingredients
- Instant Oats <– we used three packets
- Whole Wheat Flour <– can use all-purpose flour
- Chia Seeds
- Baking Powder
- Cinnamon
- Salt
- Melted coconut oil <– can use melted butter
- Egg
- Vanilla Extract
- Milk
- Maple Syrup
Scroll down to the printable recipe card for full measurements.
Tip: you can add chocolate chips or dried fruit – really any mix-ins that will make these cookies more enticing.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Medium-sized mixing bowl
- Cookie Sheet <– you will want two so you can bake one tray while the other is cooling
- Parchment paper
- Cookie scoop
How to Make Instant Oatmeal Cookies
Place the oats, chia seeds and flour in a medium-sized bowl and stir to combine.
Add the cinnamon, salt and baking powder.
Melt the coconut oil or butter and add it along with the milk, give a couple quick stirs, and then add the maple syrup, egg and vanilla. You need to stir in between so the heat from the oil/butter doesn’t start to cook the egg.
Refrigerate the dough for 30 minutes to firm it up.
Preheat oven to 325F
Using a cookie scoop, portion out 1 Tablespoon sized balls of dough on your parchment paper-lined cookie sheet.
Bake for 12-15 minutes until spread and slightly golden brown.
Remove from oven and let cool on the cookie sheet for 10 minutes.
Pin this Easy Oatmeal Breakfast Cookie recipe:
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Grab your free printable recipe card for our instant oatmeal breakfast cookies:
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Yield: 24 cookies
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Ingredients
- 3 packages Instant Oatmeal (1 cup)
- 1/2 cup flour
- 1 Tablespoon chia seeds
- 1 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 Tablespoons melted coconut oil or melted butter
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 cup maple syrup
Instructions
- Place the oats, chia seeds and flour in a medium-sized bowl and stir to combine.
- Add the cinnamon, salt and baking powder.
- Melt the coconut oil or butter and add it along with the milk, give a couple quick stirs, and then add the maple syrup, egg and vanilla. You need to stir in between so the heat from the oil/butter doesn't start to cook the egg.
- Refrigerate the dough for 30 minutes to firm it up.
- Preheat oven to 325F
- Using a cookie scoop, portion out 1 Tablespoon sized balls of dough on your parchment paper-lined cookie sheet.
- Bake for 12-15 minutes until spread and slightly golden brown.
- Remove from oven and let cool on the cookie sheet for 10 minutes.
Recommended Products
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Norpro 679 stainless steel scoop, 56MM (4 Tablespoons)
King Arthur, Whole Wheat Traditional Flour, 5 lb
Bob's Red Mill Organic Chia Seeds, 12-ounce
365 by Whole Foods Market, Organic Pure 100% Grade A Maple Syrup, Dark Color Robust Taste, 32 Fl Oz
Quaker Quick 1-Minute Oats, 18 Ounce Canister
Viva Naturals Organic Extra Virgin Coconut Oil, 16 Ounce
Nutrition Information:
Yield:
24Serving Size:
1
Amount Per Serving:Calories: 51Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 84mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 1g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
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For more delicious sugar-free recipes, check out our Sugar-free Black Bean Brownies or our Sugar-free Banana Bread recipe.
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