Oatmeal Breakfast Cookies Recipe

stack of oatmeal cookies

Cookies for breakfast!? Yes! They are made with quinoa, flax, oats, and naturally sweetened with honey, so they are packed with good stuff!

Disclaimer: I think they are ideal for a quick breakfast bite or as a snack. The texture is almost a cross between a scone and cookie, so depending on you and/or your family’s sweet tooth, they might not quite hit the spot for dessert.


  • 4 tablespoons unsalted butter, melted
  • 4 tablespoons melted coconut oil
  • 6 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cup quick oats*
  • 3/4 cup cooked quinoa**
  • 1/4 cup ground flax seed
  • 1/4 cup chopped dried cranberries


Preheat the oven to 375°F.

In a large bowl, whisk together the melted butter, coconut oil, honey and vanilla. Next whisk in the egg until blended.

In a medium bowl, stir together the flour, salt, baking soda, oats, cooked quinoa, flaxseed and cranberries.

Add the dry ingredients to the wet ingredients, and stir until combined.

Scoop rounded tablespoons onto a cookie sheet, and press flat with your hands. Bake for 9-10 minutes, until golden brown, and enjoys

Recipe Credit: DessertForTwo.com

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