Oatmeal Almond Butter Breakfast Cookies Recipe

Oatmeal Almond Butter Breakfast Cookies Recipe

How To Make Oatmeal Almond Butter Breakfast Cookies

Have a filling meal at the start of the day with these easy and delicious breakfast cookies packed with oats, tasty almond butter, and chocolate chips!

Preparation: 10 minutes
Cooking: 18 minutes
Total: 28 minutes



  • 2cupsrolled oats,(not quick-cooking oats)
  • 1cupall-purpose flour
  • 1cupwhole wheat flour
  • ½cupwheat germ
  • 2tspbaking soda
  • 1tspkosher salt
  • 1tspcinnamon,ground
  • cupsalmond butter,at room temperature
  • 1⅓cupslight brown sugar,packed
  • 2tspvanilla extract
  • 2large eggs
  • cupwater
  • 1cupchocolate chips,semi-sweet


  1. Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a silicone baking mat.

  2. Combine the rolled oats, flours, wheat germ, baking soda, salt, and cinnamon together in a large mixing bowl. Set aside.   

  3. In the bowl of a stand mixer using the paddle attachment (or using a hand mixer), mix the almond butter, brown sugar, and vanilla extract at low speed until smooth.

  4. With the mixer still on low, add the eggs, 1 at a time, to the bowl.

  5. Scrape down the bowl after each egg is blended into the batter to help the mixture to stay smooth and uniform.

  6. Add the water to the bowl and mix on low until the batter no longer looks soupy.

  7. Gradually add the flour mixture to the batter, stopping the mixer to scrape down the sides of the bowl.

  8. Mix again for 1 minute to make sure the flour is completely blended in.

  9. Gradually add the chocolate chips to the dough. Mix for 30 seconds more, still on low speed.

  10. Using a large (2-ounce) ice cream scoop, or a lightly greased ¼ measuring cup, scoop the dough onto the prepared sheet pan.

  11. Slightly flatten each cookie with the back of the scoop or measuring cup.

  12. Bake for 15 to 18 minutes, or until the outer edges of the cookies are slightly browned and the centers are puffed.

  13. Remove the pan from the oven and allow the cookies to cool slightly for about 5 minutes before enjoying.

Recipe Notes

  • The almond butter will blend into the batter more easily if it’s room temperature. Just warm it for a few seconds in the microwave to soften.
  • Peanut butter or another nut butter can be substituted for almond butter.
  • Store the cookies in an airtight container for up to 48 hours.


  • Calories: 374.93kcal
  • Fat: 18.18g
  • Saturated Fat: 3.41g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 8.11g
  • Polyunsaturated Fat: 3.88g
  • Carbohydrates: 46.12g
  • Fiber: 5.31g
  • Sugar: 21.80g
  • Protein: 10.39g
  • Cholesterol: 25.35mg
  • Sodium: 211.33mg
  • Calcium: 122.77mg
  • Potassium: 304.93mg
  • Iron: 2.52mg
  • Vitamin A: 10.02µg
  • Vitamin C: 0.09mg
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