I decided to re-organize our pantry one day and noticed some ingredients that haven’t been used much. What do you do with said ingredients? Make cookies, duh.

These Pantry Breakfast Cookies are literally a meal within itself—packed full of delicious and nutritious ingredients that will keep you full without feeling guilty. The good thing is, these are entirely customizable! I didn’t go purchase any items for this recipe, so whatever you have in your pantry will probably make one great breakfast cookie.

I am purposely not putting affiliate links in this article because I truly want you to try and make these with whatever you have.

Obviously, not everyone’s pantry looks the same. I wouldn’t call myself a health nut (remember the mochi donuts?), but I do try to stock our pantry with foods that have a longer shelf life, are low in preservatives, and that will increase our overall health.

The tricky thing about that is sometimes you don’t know exactly what to do with those foods besides eating them separately.

So here’s what I had in the pantry that I thought would make a delicious breakfast cookie, and also the health benefits some of these possess.

Those dark chocolate morsels are actually vegan, making this original recipe VEGAN FRIENDLY!

DISCLAIMER: I am not a nutritionist or health care provider. All information provided on these items is strictly from research that I have done. I have linked each item to a credited source if you would like to learn more. (If you happen to find a mistake, please email me, I want to be as accurate as possible)

Yummy Facts

Rolled Oats – Good source of fiber and high in antioxidants, including Avenanthramides which may help lower blood pressure levels.

Pumpkin Seeds  – Heart friendly, prostate friendly, immune system booster, can help control blood sugar.

Walnuts  – Rich in antioxidants, super plant source of Omega-3s, promotes a healthy gut, good brain food, improves blood fats.

Chia Seeds – High in quality protein, fiber, antioxidants, and Omega-3s. Heart and bone friendly.

Cinnamon  – Anti-inflammatory, heart friendly, high antioxidants, helps fight bacterial and fungal infections.

Maple Syrup – High in antioxidants, zinc, magnesium, calcium and potassium. (who knew, right?)

Coconut Oil – Source of healthy fatty acids, boosts heart health, fat burning, reduces hunger, boosts brain function. 

Coconut Flakes  – Rich in fiber and minerals, aids digestive health, may boost immune system.

Dark Chocolate chips – Good for the soul, among other things.

Beef Jerky – Just Kidding! I wanted to see if you were paying attention. (but I do love beef jerky)

Now that we got all that out of the way, let’s make some easy breakfast cookies!

Ingredients (Customizable)

Dry Ingredients

  • Rolled Oats
  • Oat Flour (you literally stick some rolled oats in a food processor until it’s a powdery substance and voila! Oat flour)
  • Pumpkin Seeds
  • Walnuts
  • Chia Seeds
  • Coconut Flakes
  • Dark Chocolate Chips
  • Cinnamon
  • Baking Powder
  • Salt

Wet Ingredients

  • Almond Butter
  • Maple Syrup
  • Coconut Oil (melted)
  • Vanilla Extract


Step #1

Pre-heat the oven to 350 degrees F. In a mixing bowl, combine all your dry ingredients; rolled oats, oat flour, pumpkin seeds, walnuts, chia seeds, coconut flakes, chocolate chips, cinnamon, baking powder, and salt.

Step #2

In a smaller bowl, whisk all your wet ingredients; almond butter, maple syrup, melted coconut oil, and vanilla extract.

Step #3

Add the wet mixture to the dry mixture and combine thoroughly.

Step #4

Line a baking sheet with aluminum foil or parchment paper and scoop the dough into 12 balls. Use the back of your measuring cup to gently press the dough into flat cookies.

Step #5

Place the Pantry Breakfast Cookies in the oven for 15-18 minutes, or until you start to see the edges get golden brown. After, remove them from the oven, let them cool down, and enjoy! Store remaining cookies in an airtight container and keep for up to one week. (This batch was in the oven for 17 minutes, they came out with the perfect crisp. If you prefer softer cookies, bake around 15 minutes)

Alternative Ingredients

Here are some alternate ingredients that you may have in your pantry to use.

(Some healthier than others, but to each their own)

  • If you don’t have rolled oats (if you want to keep it on the healthier side, then I would suggest picking some up)
    • frosted flakes or corn flakes
  • If you don’t have pumpkin or chia seeds
    • sunflower seeds or flax seeds
  • If you don’t have walnuts
    • almonds, pecans, peanuts
  • If you don’t have maple syrup
    • honey, apple sauce, mashed up ripened banana (If my fiance wasn’t weirdly allergic to bananas, this would have definitely happened.)
  • If you don’t have coconut oil
    • butter or vegan butter
    • vegetable oil
  • If you don’t have vanilla extract
    • almond extract, coconut extract, any extract
    • straight from the bean vanilla
    • vanilla bean powder
  • If you don’t have almond butter
    • peanut butter, cashew butter, any other nut butter
    • nutella (YUM)
  • Other ingredients you may have in your pantry to add:
    • dried fruits – raisins, craisins, apricots, etc.
    • fresh berries – blueberries, strawberries, etc. (I’m assuming this would work, maybe test out 1 or 2 cookies before doing a whole batch)
    • brown sugar (because live your best life)
    • candy coated chocolate pieces (if you catch my drift)
    • boxed cereal (I bet some cereals would actually be delicious mixed into a cookie, now I need to try this)
    • marshmallows
    • milk chocolate or white chocolate chips

Nutrition (1 Cookie): 232 calories, 15.8g fat, 21.2 carbs, 5.7g protein.