Oatmeal Almond Butter Breakfast Cookies
Oatmeal Almond Butter Breakfast Cookies

Need a simple grab and go breakfast? Make these Oatmeal Almond Butter Breakfast Cookies! They are packed with nourishing ingredients to get you through the day.

We all could probably use a breakfast recipe for busy schedules and eating on the go. These Oatmeal Almond Butter Breakfast Cookies tick the box for both of those needs.

As an exhausted mother of twins, I often skipped breakfast out of sheer desperation and sheer exhaustion. I would whip up a bowl of oatmeal for the babies, have a cup of coffee and call it a morning.

Unfortunately, the lack of exertion was beginning to show in my overall health. I was moody in the middle of the day, my energy was low and I felt nauseous more often.

I developed this Oatmeal Almond Butter Breakfast Cookie recipe to pack so many minerals, vitamins, and beneficial fats into one easy to prepare (and eat) meal.

Healthy breakfast biscuits

When I tell you these cookies will keep you full until lunch, I’m not lying – you don’t need more than one for breakfast.

And when I say these cookies are full of goodies, I’m not exaggerating. Magnesium and manganese (found in almond butter and oatmeal) are beneficial for bone health. Most ingredients (like the oats!) also contain large amounts of protein and fiber. B vitamins, vitamin E, zinc, iron and folic acid are others packed into this little biscuit.

While I was dreaming up this recipe for myself, the twins got a taste for it too. Years later it has become a family favourite. It’s also great because kids need a lot of the vitamins and nutrients found in this cookie.

What is wheat germ?

Wheat germ is an ingredient you may or may not be familiar with. It is the embryo (germ part) of the wheat grain that is normally separated during the milling process.

You can usually find it in the bakery section of your supermarket. If you can’t find it there, check the breakfast aisle near the oatmeal and grits.

Because it’s so high in essential fatty acids (the good fats), it has a shorter shelf life than wheat flour. Once you open the container, you need to refrigerate or freeze it so it doesn’t go rancid too quickly.

Looking for more ways to use wheat germ? Wheat germ is also a wonderful addition to smoothies, yogurt, shakes and oatmeal, or to add to muffin or bread recipes.

Switch up your cookies with the season

I like to change up this recipe to complement the seasons. Rather than using chocolate chips, I like to switch it up and use dried fruit instead. Blueberries, cranberries, cherries or raisins are among my favorites.

It’s also possible to change up the type of nut butter – cashew, coconut, and peanut all work well. Just make sure you use room temperature nut butters, which integrate much better into the batter.

How to make breakfast cookies

These cookies are larger than regular cookies – after all, they are a full breakfast.

To prepare them, I use a #12 ice cream or cookie scoop, which is just over 1/4 cup (or 2 ounces). You can find the size of your ice cream scoop by the number on the release lever in the scoop bowl. If you don’t have a scoop that big, lightly brush the inside of a 1/4 measuring cup with melted butter or vegetable oil and use that instead.

Because the cookies contain wheat germ and whole grains (which means they have a short shelf life), it’s best to bake and eat them within 48 hours.

Because this recipe makes sixteen large cookies, unless you have a large family, you likely won’t be able to eat the entire batch before they start to spoil. I recommend shaping and freezing the ones you won’t eat right away (see below).

How to Freeze Breakfast Cookies

I like to make a batch of the cookies, scoop them onto a prepared sheet pan, and freeze them until set. I take the frozen, unbaked cookies and seal them in a sturdy freezer bag until ready to bake.

I then place them on a sheet pan while my oven heats up and pop them in the oven once it’s warm. I add a minute to the total baking time to ensure they are fully cooked through.

While you can certainly freeze the cookies after baking, I find that once thawed they tend to taste stale. That’s why I prefer to freeze beforehand and bake to order, so to speak.

More quick, healthy breakfast ideas

  • Oatmeal chia mug to go
  • How to make oatmeal overnight
  • Morning glory muffins
  • Pressure Cooker Egg Bites
  • Make-Ahead Feta and Spinach Breakfast Wraps

Oatmeal Almond Butter Breakfast Cookies

preparation time
10 mins

cooking time
18 minutes

total time
28 minutes

16 biscuits

The almond butter will mix more easily with the batter when it’s at room temperature. If you forget, just reheat it in the microwave for a few seconds to soften it up.

The almond butter can be substituted with peanut butter or any other nut butter.


  • 2 cups oatmeal (no instant oats)

  • 1 Cup all purpose flour

  • 1 Cup whole wheat flour

  • 1/2 Cup wheat germ

  • 2 teaspoon baking soda

  • 1 teaspoon kosher salt

  • 1 teaspoon Cinammon

  • 1 1/2 cups almond butterRoom temperature (see recipe note)

  • 1 1/3 cups packed up light brown sugar

  • 2 teaspoon vanilla extract

  • 2 big eggs

  • 1/3 Cup water

  • 1 Cup semi-sweet chocolate chips


  1. Preheat the oven:

    Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.

  2. Mix the dry ingredients:

    In a large mixing bowl, combine the rolled oats, flour, wheat germ, baking soda, salt, and cinnamon. Put aside.

  3. Prepare cookie dough:

    In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat together the almond butter, brown sugar and vanilla extract on low speed until smooth.

    With the mixer still on low, add the eggs to the bowl one at a time. Scrape down the bowl after mixing each egg into the batter. This will keep the mixture smooth and even.

    Add the water to the bowl and stir on low until the batter no longer looks soupy. Gradually add the flour mixture to the batter, stopping the mixer to scrape down the sides of the bowl. Mix again for a minute to ensure the flour is fully incorporated.

    Gradually add the chocolate chips to the batter. Blend on low speed for another 30 seconds.

  4. Scoop the cookies:

    Using a large (2 ounce) ice cream scoop or lightly greased 1/4 measuring cup, scoop the batter onto your prepared sheet pan.

    Flatten each cookie lightly with the back of your spoon or measuring cup.

  5. Bake cookies:

    Bake for 15 to 18 minutes or until the outer edges of the cookies are lightly browned and the center is puffy.

  6. Cool and store cookies:

    Remove pan from oven and allow cookies to cool slightly (about 5 minutes) before enjoying. Store the cookies in an airtight container for up to 48 hours. (See top notes for freezing instructions.

nutritional information (per serving)
370 calories
18g Fat
47g carbohydrates
10g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!