Healthy Oatmeal Breakfast Cookies
Quick, healthy oatmeal cookies made with oats, almond butter and applesauce or mashed banana; customizable with your favorite add-ins.
Servings: 9 servings
Ingredients
Ingredients
- 2 largeeggs*
- 1/2 cup 120 mlunsweetened applesauceor 1 large ripe banana, mashed**
- 1/2 cup 120 mlunsweetened almond butter
- 1/3 cup 80 mlpure maple syrup
- 2 cups 200 gquick oats
- 1/2 tspground cinnamonoptional
- 1/2 tspsea salt
- 1 to 1.5 cups 100-200 gadd-inssee note***
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper and set it on the center oven rack.
- In a large mixing bowl, combine 2 large eggs, ½ cup (120 ml) unsweetened applesauce (or 1 large mashed ripe banana), ½ cup (120 ml) unsweetened almond butter, and ⅓ cup (80 ml) pure maple syrup. If the almond butter is chilled and stiff, microwave the jar (without the lid) for about 30 seconds or until it is soft enough to stir, then mix until the wet ingredients are creamy and uniform.
- Add 2 cups (200 g) quick oats, 1/2 tsp ground cinnamon (optional), and 1/2 tsp sea salt to the bowl. Stir until the oats and seasonings are fully incorporated; the mixture will be wet and sticky.
- Measure and add 1 to 1.5 cups (100–200 g) total of your chosen add-ins (nuts, seeds, dried fruit, chocolate chips, etc.). Stir until the add-ins are evenly distributed. If any add-ins are large, chop them so the dough is easier to portion.
- Scoop the dough onto the prepared baking sheet using a spoon or cookie scoop. Leave about 1½–2 inches (3–5 cm) between cookies. Press each mound gently with the back of the spoon (or your fingers) to form cookie rounds; the dough will not hold a shape on its own without pressing.
- Bake on the center rack for 9–12 minutes, depending on cookie size—start checking at 9 minutes. Cookies are done when they appear set and the edges look slightly firm (larger cookies will need closer to 12 minutes).
- Remove the baking sheet from the oven and let the cookies cool on the sheet for at least 15 minutes before transferring them to a cooling rack or serving. The cookies will firm up as they cool.
Equipment
- Large baking sheet
Notes
Notes
*For an egg-free recipe, omit the eggs and use 2 large ripe bananas instead (this should be about ½ cup of mashed banana). If you go this route, only use the two ripe bananas (not three). If you’d like, you can use one flax egg as well (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).
**Replace with pureed sweet potato, or pumpkin puree. You can also replace this ingredient with 1/2 cup of additional almond butter – this will generate richer, softer cookies.
***
Add-Ins:
Use 1 to 1.5 cups of any dried fruit, chocolate chips, nuts or seeds you love in cookies. Great options are semi-sweet chocolate chips, dried cranberries, raisins, pumpkin seeds, hemp seeds, pecans, walnuts, etc.
I use ¼ cup dried cranberries, ¼ cup chocolate chips, ¼ cup pumpkin seeds, and ¼ cup hemp seeds.
*For an egg-free recipe, omit the eggs and use 2 large ripe bananas instead (this should be about ½ cup of mashed banana). If you go this route, only use the two ripe bananas (not three). If you’d like, you can use one flax egg as well (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).
**Replace with pureed sweet potato, or pumpkin puree. You can also replace this ingredient with 1/2 cup of additional almond butter – this will generate richer, softer cookies.
***
Add-Ins:
Use 1 to 1.5 cups of any dried fruit, chocolate chips, nuts or seeds you love in cookies. Great options are semi-sweet chocolate chips, dried cranberries, raisins, pumpkin seeds, hemp seeds, pecans, walnuts, etc.
I use ¼ cup dried cranberries, ¼ cup chocolate chips, ¼ cup pumpkin seeds, and ¼ cup hemp seeds.