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Simple and delicious cookies with hearty oats, cinnamon and the perfect icing drizzle. This Cinnamon Roll Breakfast Cookies recipe is a fun way to start the day. Simple ingredients and done from start to finish in 30 minutes!
I don’t know about you, but any time a cookie is involved I am soooo in. Surely I am not the only one.
This Breakfast Cookies recipe is a fun way to shake up breakfast. An oat filled cookie with a perfect hint of cinnamon–and a 100 times easier to make than an actual cinnamon roll. Sweet cinnamon goodness that whips up in no time. (Trust me, I am NOT saying these would ever replace an actual cinnamon roll though. EVER.)
These cookies mean a grab and go, ready when you are kind of breakfast. And let’s be real–there is no rule that says you have to have these just for breakfast. These Cinnamon Roll Cookies are a perfect snack as well.
What you need to make these cookies:
- I prefer maple syrup as my sweetener in these Cinnamon Roll Breakfast Cookies. You could use honey or another liquid sweetener if you prefer.
- Quick Oats: I have made these with rolled oats as well. I prefer the quick oats much more over the rolled. The texture is smoother and I find they form better overall.
- Flour: I decided to use white whole wheat flour in this recipe. It has a lighter, almost sweeter flavor than regular whole wheat flour. If you don’t have either, all purpose flour should work great as well.
How to make this breakfast cookies recipe:
The beauty is that these are as simple as stir and scoop. No mixer needed! Certainly a nice change from your typical cookie recipe.
- Whisk together egg and melted butter until fully incorporated. (steps 1 and 2)
- Add in vanilla, maple and oil. Whisk to fully combine. (steps 3 and 4)
- Whisk together oats, flour, salt and baking powder in a separate bowl. Make sure to stir well to evenly disperse the baking powder especially. (steps 5 and 6)
- Add the dry ingredients into the wet and stir well to incorporate. If the batter seems too thin, you can add some more quick oats to make them more sturdy. The batter should be easily scooped onto a pan and hold up well. (steps 7 and 8)
- Scoop the cookies onto a parchment lined cookie sheet and gently press to flatten slightly. These cookies don’t really spread at all. If you don’t flatten them, they will be a touch more cakey than if you flatten them. (see pics above)
- Bake for about 8-9 minutes and then allow to cool completely before adding icing drizzle.
Notes:
- If you don’t want a super sugary icing, I have used plain Greek yogurt, maple syrup and a little bit of milk to thin it out. Drizzle on top just as you would the regular icing. For this version, I typically don’t ice until serving or I just store them in the fridge.
- Do not over bake these. Trust me! It is better to take them out too early than too late. They will be super dry and nobody wants that!
- Feel free to add in raisins, nuts, chocolate chips or any other delicious add ins! This breakfast cookies recipe has a lot of options to switch it up and add in plenty of extra goodness!
Try these other simple breakfast recipes:
- Simple Honey Biscuits
- Cinnamon Roll Baked French Toast
- Banana Nut Breakfast Cookies
- Blueberry Flax Pancakes
- Cinnamon Roll Overnight Oats
- Whole Wheat Greek Yogurt Donuts
DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!
Cinnamon Roll Breakfast Cookies
Ingredients
- 1 ½ c quick oats
- ¾ c white whole wheat flour
- 2 T oil
- ¼ c butter
- 1 egg
- ½ T cinnamon
- 1 tsp baking powder
- ½ c pure maple syrup
- ½ tsp sea salt
- 1 tsp vanilla extract
Icing Drizzle
- ½ c powdered sugar
- 1 -2 tsp whole milk
- ¼ tsp vanilla
Instructions
- Preheat oven to 350°F.
- In a medium bowl, whisk butter, egg and vanilla. Stir in maple and oil.
- In another bowl, mix oats, flour, salt, baking powder and cinnamon.
- Add dry ingredients into wet and mix to combine.
- Spoon onto parchment lined baking sheet and gently press them as they will not spread much at all. Bake for 8-10 minutes or until golden brown.
- Allow to cool for 10-15 minutes.
- For best results, add drizzle when cookies are cool. Whisk ingredients together and add to a small plastic bag. Cut small slit and then drizzle each cookie.
Notes
- If you don’t want a super sugary icing, I have used plain Greek yogurt, maple syrup and a little bit of milk to thin it out. Drizzle on top just as you would the regular icing. For this version, I typically don’t ice until serving or I just store them in the fridge.
- Do not over bake these. Trust me! It is better to take them out too early than too late. They will be super dry and nobody wants that!
- Feel free to add in raisins, nuts, chocolate chips or any other delicious add ins! This breakfast cookies recipe has a lot of options to switch it up and add in plenty of extra goodness!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These definitely could be on the dry side if you don’t carefully watch your time.. I did four different test cookies and ended up adding about another 1/2 cup of oats plus some chocolate chips, pecans and dried diced pineapple. I started my first test at 7 minutes and finally settled on 6 minutes baking time. Definitely needs the icing to counteract the dryness. Great flavor 🙂
Hi Pam! I just made these today. And yes, if you over back them, they will dry out. But you may have an oven that runs very hot or I may have one that runs a bit cooler. I bake mine for about 9 minutes and they are great. Glad you didn’t ruin a batch and did testers.
They look great but are they soft or crispy?
Hi Karen! These are a softer cookie for sure!
My 3yr old and I made the breakfast cookies we loved them
Wonderful to hear!!
Hey!! These look so perfect ! Cant wait to try it.pls can u share a substitute for egg.Thanks
Hi! I hope you love them! So I have not made these egg free as of yet. However I have been reading that 1/4 cup carbonated water is a great sub for one large egg. Hope that helps!!
These cookies are SOOO good! They have a really nice texture and I think the icing makes them extra special. However, I doubled the recipe and ended up with only 17 cookies, I must make really big cookies LOL!
There is nothing wrong with big cookies! I make these pretty small, maybe even too small. Next time I make them, I will measure the size as well. So glad you enjoyed them Molly!
I’m obsessed with cinnamon rolls! Love that I can eat this for breakfast.
Exactly! The best!
Lorie, this post is a breath of fresh air in so many ways. The last couple of years I’ve felt so much online pressure from things like the Whole30. I’m dairy free for my own health reasons, but hate feeling like I have to continue restricting to be healthy. Like you, I’m switching gears to making the food I love and budget-friendly, too! We’ll have to share notes 🙂
AND these cookies are going to happen in my home! My husband is so picky with breakfast lately, but he’s been doing breakfast cookies. These look perfect and are a nice change from the banana ones I’ve been making him. Thank you!
Right there with you, Alisa. And there have been SO many bloggers sharing the same message so it gives me continued inspiration!
Let me know how they go! I’m thinking I still may want to lighten up the flour a bit so would love some feedback!
These look AMAZINGLY delicious! Would absolutely love these for breakfast, snacks, or dessert. Yum!
Yes!!!
Can you leave out the maple syrup? Or replace it ??
You can swap another liquid sweetener for sure. Honey is a great option!
I’m always down for cookies for breakfast 🙂 These look so yummy and so handy for breakfasts on the go!
Seriously, who isn’t?! ?
These cookies look amazing. I need to try them… I’m sure my hubby will love them too as he loves cinnamon.
Same. It’s my favorite! Enjoy!