Healthy Oatmeal Breakfast Cookies
These Healthy Oatmeal Breakfast Cookies are chewy, naturally sweet, and packed with energy—perfect for a quick, wholesome breakfast or snack!
Servings: 12 servings
Ingredients
- 2 large eggs
- 1 cup unsweetened applesauce or 1 large ripe banana, mashed
- 1 cup unsweetened almond butter
- 1 cup pure maple syrup
- 2 cups quick oats
- 0.5 tsp ground cinnamon optional
- 0.5 tsp sea salt
- 1 to 1.5 cups add-ins see note
Instructions
The Method for Healthy Oatmeal Breakfast Cookies
- Preheat your oven to 350°F (175°C) to ensure even baking and a perfect golden brown color.
- In a large mixing bowl, whisk together the eggs, unsweetened applesauce (or mashed banana), almond butter, and pure maple syrup until smooth and well combined.
- In a separate bowl, mix the quick oats, ground cinnamon (if using), and sea salt until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring until the dough is thick and slightly sticky.
- Fold in your choice of add-ins such as chocolate chips, nuts, dried fruits, or seeds to customize your cookies.
- Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto a parchment-lined baking sheet, leaving space between each cookie.
- Bake for about 10-12 minutes, or until the cookies are lightly golden on the edges. Watch carefully to avoid over-baking.
- Remove from the oven and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy warm or store for later!
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
- Spatula
Notes
- Substitute almond butter with sunflower seed butter for nut allergies.
- Replace maple syrup with honey or agave nectar as alternative sweeteners.
- Use flax eggs for a vegan version of the cookies.
- Store dough in the refrigerator for up to 3 days before baking.
- Baked cookies keep well at room temperature for a week or freeze for up to three months.