Healthy Oatmeal Breakfast Cookies

Healthy cookies! Kind of an oxymoron, right? WRONG! Ha, gotcha.

I’ve been on the lookout for a healthy breakfast cookie for ages (I hate mornings, more-or-less, and I’m always hungry and looking for something quick to eat), and haven’t had time to experiment since my initial, disastrous foray into the breakfast cookie world (unclear what went wrong but I think it was the buckwheat flour – we have since parted ways. I was trying to limit the amount of oats I used, since I usually have oatmeal for breakfast anyways, but then came to the realization that I probably don’t eat enough oatmeal to say no to an oaty breakfast cookie. I’m not tryna cut off my nose to spite my face!). I’m actually really keen to try a carrot cake cookie but that will have to wait until I have a food processor or shredder because no way am I shredding carrots by hand. I definitely have better things to do.

Anyway, I sometimes flirt with this idea of healthy living, no extra sugar, coconut oil, no flour (mostly because I didn’t want to buy any during my 6 months here in Miami), applesauce as a binder, etc etc. I certainly don’t want to be making all my baked goods like this, but it’s kind of fun to test myself to see if I can make something delicious and healthy enough that I don’t feel bad eating it every day (I have quite enough guilt in my life already, thank you). This recipe that I found from another blog online seemed to fit the bill (link below).

I adapted it somewhat to suit myself so I’ve got the recipe that I used below. I actually do find that these cookies provide enough sustenance to get me through an extra 2-3 hours of non-stomach grumbling time, which is key while we’re doing these group interviews in psych and 15 people are crammed in one small room. I do not need all eyes on me because my stomach won’t shut up…

If you’re looking for a baked treat that’s actually not that bad for you and pretty good to boot, give these a try! They’re super quick to make, definitely a one-bowl one-pan wonder, and are mostly hands-off. And endlessly riffable, which is great because who needs me to tell them exactly how they like their cookies? That’s right, no one. Once you have the basic backbone down, this can be ad-libbed to suit your every-breakfast-cookie need! Enjoy! 😉

Healthy Oatmeal Breakfast Cookies

So not that I’m into this sort of thing, but these cookies are refined-sugar free, gluten-free, and can be made vegan if you do the old flax egg trick


1.5 cups unsweetened applesauce

1.5 tsp vanilla

1 tsp salt

1 tsp cinnamon

2 tbsp peanut butter powder

1/4 cup gogi berries or other dried fruit

1 tbsp coconut oil, olive oil, or other oil

1 egg

2 cups oats

3/4 cup finely chopped dates

3/4 cup water

Optional chocolate drizzle: (I say it’s optional but it’s really not, these cookies and you need this chocolate drizzle in your life): 1/2 bar dark chocolate or 2-4 oz dark chocolate (depending how much you intend to drizzle), plus 2 tsp milk or cream (I used almond hazelnut creamer 😎), plus 1 tsp olive oil, plus 1/4 tsp spice (I used 5 spice, you can use cinnamon or ginger or pumpkin spice or whatever you have on hand)

Optional mix ins: more dried fruit, coconut flakes, chopped nuts, chocolate chips


1. Put the finely chopped dates and the water in a small saucepan and bring to boil over medium heat. Allow to simmer, stirring occasionally, until dates break down and can be mashed into a paste (about 20 minutes). Once most of the water is gone and the dates are a thick paste, take off heat and allow to cool briefly (5 min).

2. Preheat oven to 350.

3. Mix the first 8 ingredients in a medium sized bowl. Stir through the dates. Add in the oats and mix through – the consistency should be thick but it won’t come together like a regular cookie dough. Form into small balls (about 1.5 tbsp) and flatten on cookie sheet – they won’t spread while baking so they can be placed close together. Bake for 15 min.

4. For the chocolate drizzle: break the chocolate bar into small chunks and put with the milk/cream in a small bowl; microwave for 30 sec. Take out and stir, and once it’s come together, stir in the olive oil and the spice. Allow to cool for 5 min then scrape into a small ziploc. Cut off the tiniest piece of one corner and drizzle artfully over the cooled cookies.

  • I got about 30 cookies out of this recipe; I fully intend to freeze them and take them out as and when I want to eat them!
  • This recipe was inspired by this one:
  • I saw this olive oil and chocolate trick at a Goan dessert stand in Camden market in London. The vendor was making chocolate sauce for these little rice pancakes and he mixed dark chocolate, olive oil, almonds and sea salt. It was delicious! I find the olive oil adds a little richness, a little tang, and helps the chocolate reach that perfect drizzling consistency

4 thoughts on “Healthy Oatmeal Breakfast Cookies

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