These Biscoff oatmeal breakfast cookies are made of all the best things. Using simple ingredients (and not much time), this recipe will have you enjoying chewy oatmeal cookies for breakfast in no time.
Could there be any breakfast better than biscoff oatmeal breakfast cookies? We think not!
First of all: Biscoff. Enough said. But if we need say more, let us point out the fact that yes, you CAN eat cookies for breakfast. Especially when they're healthy like these ones!
We love these cookies for so many reasons, but one major factor in our obsession is that they're basically just a new way to eat oatmeal, which is already an awesome brekkie.
But, wait. They're so much more than your average oatmeal. These cookies are:
- Super simple
- Perfectly soft
- Full of mostly-healthy ingredients (minus the Biscoff, but I'll get to that)
- Very satisfying.
If you've ever wanted to indulge your sweet tooth first thing in the morning, these breakfast cookies are your answer.
But Wait. What is Biscoff, and Is It Healthy?
If you don't know what biscoff is by now, we are delighted to enlighten you. It's a peanut butter-esque spread made of Lotus biscoff cookies - you know, those little coffee biscuits that are sometimes served with coffee or tea.
If you live in the US, you may have tried cookie butter from Trader Joe's, and biscoff spread is pretty much the same thing.
Now let's look at the nutrition facts. One serving of biscoff spread (15g) contains 88 calories, 8.5g carbs, 5.7g fat, and 0.4g protein, and 5.5g sugar. So, it's not exactly the most nutritious thing out there. However, we tend to think that eating the sweets you like in moderation is sometimes a healthy way to go about it.
If having some biscoff in your breakfast satisfies your sweet tooth later on in the day, maybe those 15g of biscoff will be healthier in the long run than, say, the Mars bar you might feel inclined to reach for after lunch if you hadn't satisfied that sweet tooth.
Of course, it's up to you! And if the idea of something super sweet in the morning is off-putting, you can totally just leave it out or use a nut butter instead.
Biscoff Oatmeal Breakfast Cookie Ingredients
The amazing thing about these biscoff oatmeal breakfast cookies is that they require very few ingredients to come together. In fact, you might already have everything you need to make them:
- Banana: Banana adds sweetness to these cookies, so choose one that's nice and ripe!
- Oats: Rolled oats are the base of the cookies. we used old-fashioned oats, but quick oats should work nicely too.
- Chocolate chips: we used a sugar-free, vegan chocolate chips from Noshu, in this and they worked perfectly. Any kind will work well though!
- Lotus biscoff spread: The secret indulgence in these cookies. As we mentioned above, you can also leave it out, but we think it gives these cookies a sweet caramel-ish flavour.
- Chia seeds: Just a teaspoon of chia seeds a little more nutrition to these breakfast cookies, while helping bind everything together.
Substitutions and Additions
Though this recipe uses simple ingredients, you can still make substitutions where needed in these biscoff oatmeal cookies. Swaps and additions include:
- Oats: You can use quick oats or old fashioned oats instead of rolled oats
- Chia seeds: You can use ground flaxseed instead of chia seeds
- Biscoff cookie butter: You can use Trader Joe’s cookie butter, Speculoos cookie butter or another brand of cookie butter
- Chocolate chips: You can use white chocolate chips instead
- Mashed banana: You can use greek yoghurt, sweetened with maple syrup instead
- If you don’t like cookie butter, sub with Nutella, peanut butter or seed butter
- Add 1 teaspoon vanilla extract for more flavour
📖 Recipe
Biscoff Oatmeal Breakfast Cookies
- Total Time: 20 minutes
- Yield: 2
- Diet: Vegan
Description
These biscoff oatmeal breakfast cookies are so amazing! Mostly healthy, and requiring only a few ingredients, they're an easy brekkie to whip up ahead of time and grab in the morning.
Ingredients
- 1 banana (mashed)
- ½ cup rolled oats
- 3 tbsp chocolate chips
- 1 tbsp lotus biscoff spread
- 1 tsp chia seeds
Instructions
- Preheat oven to 180° C and line baking tray with parchment paper. Mash the banana in a large bowl until smooth and most of the chunks are gone.
- Add oats, chocolate chips, Biscoff spread, and chia seeds. Mix everything with an electric mixer or by hand until well-combined.
- Using a 1 Tablespoon cookie scoop, scoop 6 cookies onto the parchment-lined baking tray. Bake cookies for 15 minutes until light brown and well-set. Let cool to room temperature before eating. Enjoy with a glass of plant-based milk or cow's milk for a divine milk-n-cookies experience!
- Store cookies in an airtight container in the fridge for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Australian
Like these cookies? We think you'll also love these great brekkies:
Editorial Note: This recipe was originally published in July 2021 and has since been updated for accuracy and comprehensiveness.
Love this recipe? Leave a rating and review to help others find it!
Rahma says
I don’t like bananas. What can I add instead
Simply Fresh Foodie says
Hi Rahma, you can use greek yoghurt instead (sweetened or unsweetened). Sometimes apple sauce is also used as a banana substitute, but we haven't tested it so can't guarantee it will work!
Jess says
these were so easy! I didn't think they'd work at first... so few ingedients. how?! so glad i made them. biscoff flavour isn't that strong but still very good
Simply Fresh Foodie says
Yay so glad! Agreed, it's more banana than biscoff, but perfect for breakfast I think. You could always try adding more biscoff to make the flavour stronger? Let me know if you try 🙂