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5 from 6 votes

Oatmeal Breakfast Cookies

These Oatmeal Breakfast Cookies are a tasty protein filled way to the start off your day. They make a great snack to power through the afternoon.
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: banana oatmeal cookies, breakfast cookies, oatmeal breakfast cookies
Servings: 9 -12 cookies
Calories: 258kcal
Author: Sandra


  • 1/2 cup mashed bananas
  • 1/2 cup almond butter
  • 1/3 cup honey
  • 1 tsp vanilla
  • 1 cup Quaker Oats Old Fashion Oats
  • 1/2 cup almond flour
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 cup dried blueberries
  • 1/4 cup chocolate chips


  • Preheat oven to 350°F.
  • Lightly spray two cookie sheets with cooking spray or line with silicone mats and set aside.
  • In a small bowl, combine almond flour, oats, baking soda, and cinnamon; set aside.
  • In a medium sized mixing bowl, mash the banana until smooth, then add in almond butter and stir. Once well combined, stir in the honey and vanilla. 
  • Gradually stir in the oat mixture until it is well combined. Add in blueberries and chocolate chips and mix well.
  • Using a 1/3-cup measuring cup, scoop the dough and place it in 6 mounds, 3 inches apart on prepared cookie sheet. On the second sheet you will only have 3 mounds, making 9 cookies total. Don’t try to put these all on the same sheet - it will be too crowded, and the cookies will run together.
  • Bake one sheet at a time for 16-18 minutes or until a nice golden brown. Leave cookies on the sheet for 1-2 minutes.
  • Then move them to cooling rack. Let them cool completely and serve.
  • These cookies freeze well up to 1 month, or you can store in an airtight container up to 3 days.


Serving: 1cookie | Calories: 258kcal | Carbohydrates: 32g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Sodium: 77mg | Potassium: 239mg | Fiber: 4g | Sugar: 20g | Vitamin A: 10IU | Vitamin C: 0.7mg | Calcium: 79mg | Iron: 1.4mg