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Cinnamon Roll Oatmeal Breakfast Cookies

Yes, you can have cookies for breakfast with these delicious Cinnamon Roll Oatmeal Breakfast Cookies.

Cinnamon Roll Oatmeal Breakfast Cookies

The taste of cinnamon rolls in a delicious oatmeal breakfast cookie?! Yes, please. Because really who wouldn’t love a cookie for breakfast!

I love making special and fun breakfasts this time of year and this breakfast cookie is perfect for just that. Plus, they are easy to make and kids love them.

Cinnamon Roll Oatmeal Breakfast Cookie

I love that you can make them ahead, freeze them, and reheat them for a quick and easy breakfast on Christmas Day. But these breakfast cookies aren’t just for the holidays these are delicious all year long. My kids would eat these any day of the week.

Cinnamon Roll Oatmeal Breakfast Cookie-

 

Yield: 18 cookies

Cinnamon Roll Oatmeal Breakfast Cookies

Cinnamon Roll Oatmeal Breakfast Cookies

Yes, you can have cookies for breakfast with these delicious cinnamon roll oatmeal breakfast cookies.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 3 cups quick cooking oats (for gluten free version gluten free quick oats)
  • 1/2 cup brown sugar
  • 1 cup milk
  • 2 tablespoons butter, melted
  • 2 eggs
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla
  • 1 teaspoons cinnamon
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon cinnamon

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl combine the first nine ingredients and stir to combine well.This is a wet batter it is not thick like normal cookie dough.
  3. Drop by the large spoonful onto cookie sheet. I use an ice cream scoop for scooping the batter onto the cookie sheet. It makes about 15 cookies.
  4. Flatten slightly.
  5. Bake for 10 minutes.
  6. Combine the powdered sugar, 2 tablespoons milk, and 1/4 teaspoon of cinnamon to form a glaze.
  7. Drizzle glaze over cookies.
  8. Serve warm or reheat leftovers.

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 148Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 30mgSodium: 205mgCarbohydrates: 26gFiber: 2gSugar: 13gProtein: 4g
Lynn's Kitchen Adventures

Comments

  1. DonnaGriffin says

    I just mixed these up and there is way more liquid than can be absorbed. Is one cup milk correct? They look delicious .
    Thanks, Donna

    • They are a moist cookie and not like a normal cookie batter. Did you use quick oats because regular oats do make a difference in these. I only ask that because that has been the issue with others that have said my breakfast cookies were not thick enough. I always use quick oats.

  2. DonnaGriffin says

    I buy both in bulk and maybe I didn’t get the quick in the right container. I squeezed the liquid and they are in the oven right now. Thanks for your quick reply. I’ll make sure I use quick the next time.

  3. Jennifer Jawz says

    Could I use regular oats? What would I have to do differently?

    • The regular oats change the texture slightly and also absorb the liquid different. It will work though. Start with about half of the liquid and add more as needed. This should be a really wet batter, so not like a normal cookie would be, but you don’t want it liquidy either. I hope that helps.

  4. Can I replace the sugar with something other than another sweeter? Like, would applesauce work or do the cookie really need a sweetener? I wanna make these but we don’t typically eat sugar and I’m out of honey lol!

    • I think you could easily use something else for the sugar, but I have never tried it. I think applesauce would work, but it would change the taste some. Do you use coconut sugar or something like that? I think an alternative sugar would work if you adjusted the amounts.

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