Oatmeal in the form of cookies. This perfect on the go breakfast is loaded with oats, creamy nut butter, bananas, and your favorite dried fruit! No oil or refined sugars! Enjoy a cookie any time of the day!
Cookies for breakfast?? Yes! These cookies are so easy to make. All you need is one bowl, a few healthy ingredients (which usually I always have on hand) and about 25 minutes! The ingredients are so interchangeable to meet the needs/likes of you and your family and friends.
Fresh out of the oven these cookies remind me of a nice warm bowl of oatmeal. The kiddos loved these cookies so much the requested them for an afternoon snack all week long. Even the oatmeal hating Hubs enjoyed the cookies. He even took 2 for breakfast the next day! I think next time I’ll need to make a double batch 😉
Tidbits
Oats– Old fashioned rolled oats is what I use. I like the ‘chew’ the rolled oats provides, plus it’s usually the type of oats I have in our pantry. Using quick oats in its place won’t work with a 1:1 ratio.
Oat flour– The oat flour is used to help provide additional structure to the cookie. I use oat flour to help keep the recipe gluten-free (make sure you are using certified gluten-free oat flour, if necessary). You can pulse rolled oats in a food processor to make your own oat flour at home. You can also use whole wheat flour or almond flour (1:1 ratio), if you prefer.
Nut butter– You can use any nut butter or seed butter you like! Creamy or chunky! I used unsweetened sunflower seed butter in these cookies pictured. Perfect for nut free schools!
Unsweetened applesauce– You may know this by now, applesauce is my go to replacement for oil in any baked good recipe. Works like a charm!
Mix-ins- Have fun here! Use any mix-ins you like! You can use up to 1 1/2 cups of mix-ins or less if you prefer. For the cookies pictured I used raisins, dried cranberries, chopped walnuts and pecans, and dried apricots! For a more indulgent breakfast cookie throw in your favorite chocolate chips. Oh! Dried cherries with dark chocolate chunks would be SO good! Or dried mango and pineapple with unsweetened coconut flakes and macadamia nuts. The options are endless!
Oatmeal Breakfast Cookies
Ingredients
- 1 cup rolled oats not quick oats (see Tidbits above)
- 1/3 cup oat flour
- 1/2 cup nut butter or seed butter
- 1/4 cup unsweetened applesauce
- 1/4 cup pure maple syrup
- 1 ripe banana, large mashed
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 1 1/2 cups mix-ins raisins, dried cranberries, nuts, chocolate chips etc.
Instructions
- Preheat the oven to 350F. Line a large baking sheet with a silpat (silicone) mat or parchment paper.
- In a medium bowl, combine the nut butter, applesauce, maple syrup, banana, salt, cinnamon, and vanilla.
- Add the rolled oats, oat flour, and your mix-ins. Mix until well combined. The dough will be thick.
- Scoop about ¼ cup of the cookie dough and drop it onto the prepared baking sheet. Gently spread/ flatten the dough with the back of a spoon. The dough will not spread much during baking.
- Bake for 14-16 minutes, or until edges are slightly brown and the centers have set.
- Allow to cool on the baking sheet for a few minutes and then transfer to a cooling rack.