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Healthy Oatmeal Breakfast Cookies Recipe with Einkorn Flour
These homemade oatmeal breakfast cookies are a nutritional powerhouse. Packed with fiber, protein, and healthy fats from nuts, they'll keep you feeling full and energized. As a vegan, refined sugar-free treat, they're a perfect option for health-conscious eaters. The oatmeal and banana create a soft, chewy texture that's both satisfying and delicious. I relied on these cookies as a busy nursing mom and know they'll be a hit with the whole family. Prepare to enjoy a batch of these freezer-friendly breakfast cookies that everyone will love!
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Dessert for breakfast? Well, that’s my favorite way to enjoy these soft chewy delicious breakfast cookies. These cookies are a mix between granola and oatmeal cookies. They are packed full of nutrients and the ultimate grab-and-go breakfast!
This healthy oatmeal breakfast cookies recipe is just what the name implies. These homemade breakfast cookies are packed with nutrients, full of fiber and protein that satiate your hunger and leave you with long lasting energy.
Vegan and refined sugar free, they’re packed with healthy fats from nuts and have a soft, chewy texture thanks to the oatmeal, banana and einkorn flour. I used to keep a stash of these cookies in my freezer when I was nursing, and they were a real lifesaver on busy mornings! You definitely are going to want a stash of these freezer friendly breakfast cookies that the whole family (including kids) will LOVE!
Table of Contents
Ingredients you will need for these homemade breakfast cookies
Ripe banana– Adds sweetness and softness to these breakfast cookies.
Rolled oats-Makes these cookies soft and chewy.
Einkorn flour-Regular flour will work too, but I personally love the nutty undertones and chewy texture einkorn flour lends to einkorn cookies.
Date syrup or honey- Adds a touch of sweetness.
Peanut butter or Almond butter-Adds healthy fats, helps bind everything together.
Walnuts, pecans or sunflower seeds- You can mix it up and add whatever nuts you like.
Raisins, craisins or dried cherries-You can use whatever dried fruit you love! Adds fiber and texture to the cookies.
Coconut flakes (unsweetened)
Salt
Baking soda
Protein powder (whey or vegan)- I like Flavcity vanilla creme whey protein and I also really love Four Sigmatic organic vegan protein powder. Both are superior protein powders and trust me I’ve tried MANY!
How to make my healthy oatmeal breakfast cookies recipe
One bowl recipe- Mash a ripe banana, mix in the ingredients, shape into discs, and bake on parchment lined baking sheet for about 10 minutes. Enjoy these delicious homemade breakfast cookies in no time!
How to store healthy einkorn breakfast cookies
These cookies are an incredible freezer friendly breakfast and that’s actually how I prefer to eat them-directly from the freezer. They’re perfect for those busy mornings when you need a quick and delicious meal without any hassle. Simply pull them out of the freezer and enjoy eating them right away, no need to thaw.
How to incorporate einkorn flour into recipes
If you have been wondering how to use einkorn flour in your recipes, then this is the perfect recipe to start with. Einkorn flour can be substituted as a 1:1 replacement in most recipes that are non-yeast and non-sourdough. On occasion, you may need to add slightly more einkorn flour depending on the recipes liquid amount. If you are new here and want to learn more about einkorn flour, check out my Beginner’s Guide to Einkorn Flour.
Try these other freezer friendly breakfast ideas!
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Healthy Oatmeal Breakfast Cookies
Try these vegan oatmeal breakfast cookies for a healthy and tasty on-the-go breakfast. They are packed with fiber, protein, and healthy fats from nuts, and are freezer-friendly for busy mornings. Perfect for anyone who wants a delicious and nutritious breakfast option.
Equipment
- 1 Bowl
- 1 Mixing spoon
- 1 Baking sheet
Ingredients
- 1 Banana large ripe mashed
- 3/4 cup Oats rolled
- 3/4 cup Einkorn flour or regular flour
- 2 tbsp Date syrup or honey
- 1/2 cup Peanut butter or Almond butter (creamy)
- 1/4 cup Coconut flakes
- 1/4 cup walnuts
- 1/4 cup pecans
- 1/4 cup raisins
- 1/4 tsp salt
- 1 tsp Baking powder
- 1 scoop Protein powder (whey or vegan)
- 1/4 cup Chocolate chips optional
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- To a large bowl, mash banana. Add in Peanut butter and date syrup. Mix until well incorporated.
- Add in all other ingredients. Mix until well combined.
- Using a large spoon, scoop about 3 tbsp worth of dough and form into a large round discs. Press and form until you get a nice round cookie shape. The dough will be very sticky, you can wet your hands with water if needed.
- Bake in oven at 350 degrees for 10-12 minutes.
- Allow to cool and enjoy. These may be stored in zip lock bag in freezer for up to 2 months.
Tried this recipe?Let us know how it was! Tag @tinhateats on Instagram so I can see your creations!
tinhateats
Hi! I’m Jenn — welcome to Tinhateats! Here, you’ll find a mix of gluten-free, paleo, and Whole30-inspired recipes. I love recreating classic dishes with a healthier twist, using real food ingredients, alternative flours, ancient grains like einkorn, and natural sweeteners instead of refined sugars. I hope my recipes inspire you to try something new and nourish yourself with wholesome, delicious meals. Follow along for more real food goodness!
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