Oatmeal Almond Butter Breakfast Cookies

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


As a frazzled mother of twin toddlers, I often skipped breakfast out of sheer desperation and plain exhaustion. I’d whip up a bowl of oatmeal for the babies, guzzle a mug of coffee, and call it a morning.

Unfortunately, the lack of effort began to show in my overall health. I was cranky in the middle of the day, my energy was kaput, and I was getting sick more often.

I developed this recipe for Oatmeal Almond Butter Breakfast Cookies to pack as many minerals, vitamins, and beneficial fats into an easy-to-make (and eat) meal.


When I tell you that these cookies will sustain you until lunch, I’m not lying—you won’t need more than one for breakfast.

And when I say these cookies are packed with good stuff, I’m not exaggerating. Magnesium and manganese (found in the almond butter and rolled oats) are beneficial for bone health. There’s vast amounts of protein and fiber in most of the ingredients (like the oats!), as well. B-vitamins, vitamin E, zinc, iron, and folate are others that are packed into this little cookie.

While I came up with this recipe for my own sake, the twins developed a taste for them, too. Years later, it’s become a family favorite. It’s great, too, because children need many of the vitamins and nutrients found in this cookie.


Wheat germ is an ingredient that you may or may not be familiar with. It is the embryo (sprouting section) of the wheat kernel, which is usually separated during the milling process.

You can typically find it in the baking section of your supermarket. If you are unable to locate 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 flours. Once you’ve opened the container, you’ll need to refrigerate it or freeze it to keep it from going rancid too quickly.

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


I enjoy altering this recipe to compliment the seasons. Instead of using chocolate chips, I like switch it up and use dried fruits instead. Blueberries, cranberries, cherries, or raisins are some of my favorites.

Changing the type of nut butter is an option, too—cashew, coconut, and peanut all work well. Just make sure you’re using room temperature nut butter, which will incorporate much better into the dough.


These cookies are larger than traditional cookies—they are a complete breakfast, after all.

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

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

Since this recipe makes sixteen large cookies, unless you have a large family, you probably won’t be able to eat the whole batch before they start to perish. I recommend forming and freezing those you won’t eat right away (see below).


I like to make a batch of the cookies, scoop them onto a prepared sheet pan, and freeze them until solid. I take the frozen, unbaked cookies and seal them in a heavy-duty freezer bag until I’m ready to bake.

Then, I put them onto a sheet pan while my oven’s heating up, and pop them in the oven as soon as it’s warm. I add a minute to the total bake time to make sure they’re baked all the way through.

While you can certainly freeze the cookies after they’re baked, I find that they tend to taste stale after thawing. This is why I prefer freezing beforehand and baking to order, so to speak.


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  • Pressure Cooker Egg Bites
  • Make-Ahead Feta and Spinach Breakfast Wraps


  • 2 cups rolled oats (not quick-cooking oats)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup wheat germ
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups almond butter, room temperature (see Recipe Note)
  • 1 1/3 cups light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/3 cup water
  • 1 cup semi-sweet chocolate chips