These healthy breakfast cookies are amazing: no flour, no refined sugar, or dairy, but they taste like an oatmeal raisin cookie! victory in the morning.
The road to healthy breakfast ideas is a tough one, especially for meals on the go. So here’s a make-ahead breakfast that fits in the palm of your hand: these healthy oatmeal breakfast cookies! Yes, it’s magic: oatmeal, nut butter, applesauce, and maple syrup become cookies you can eat for breakfast. There are none of those traditional cookie ingredients: no flour, no butter, no oil, and no refined sugar. How is it possible? You have to taste it. Read the post for some important pointers.
Ingredients for breakfast cookies
Eat cookies for breakfast? Breakfast cookies are portable cookies made with healthy ingredients, meant to be eaten for breakfast or as a snack. They look like a granola bar, but the texture is softer than a cookie. Breakfast cookies are easy to make ahead of time and refrigerate or freeze for on-the-go.
These healthy oatmeal breakfast cookies are flour-free and oil-free, opting for healthy alternatives. They also offer both a vegan breakfast idea and a gluten free breakfast option! Here are the 8 ingredients you need:
- Unsweetened applesauce
- Creamy peanut butter or creamy almond butter
- maple syrup
- Old fashioned oatmeal
- baking powder
- Cinammon
- Kosher salt
- raisins
Calories per cookie and presentation suggestions
We created these breakfast cookies for a friend who asked us for healthy breakfast ideas to take on the go (Hello Chelsea!). She had special dietary considerations, which meant these cookies were vegan, gluten-free, and packed with nutrient-dense ingredients. Here are some notes on calories and cookie servings:
- Recipe yields 11-12 cookies. You’ll get 11 cookies if you make ¼ cupballs, or 12 cookies if you make them a little smaller.
- Cookies contain either 270 calories or 245 caloriesdepending on whether you made a batch of 11 or 12.
- Serving size is 1 biscuit. The cookies are quite sweet, so we suggest another item if you want a heartier breakfast. Add an apple or something else to take away.
A few breakfast cookie tips before you get started
These breakfast cookies look nothing like a regular cookie! There are a few things that are a bit different and notes to keep in mind:
- The dough is very wet. It’s not like regular cookie dough, so don’t expect it! It’s very humid.
- You need to shape the dough into cookie shapes with your hands. Again, the shape doesn’t look like what you expected: but that’s okay!
- They also don’t spread like a regular cookie during baking. If you shape it, it will have the final shape of the cookie when it bakes. You can squeeze a few extra raisins on top before baking if the cookie looks a bit sparse on top.
storage information
The best thing about cookies for breakfast? They’re easy to make and store for breakfast to-go! Here’s what you need to know about storage:
- Store refrigerated for up to 2 weeks or frozen for 3 months. Then catch them on the way out.
- You can also store it at room temperature for about 5 days. At room temperature, they become very soft (and delicious!).
- Cookies soften as they are stored. You’ll find that they’re a bit crispy around the edges after baking, but will moisturize more during storage.
Healthier breakfast ideas
Looking for easy and healthy ways to start the day? (Who doesn’t?) Here are some healthy breakfast ideas:
This recipe for healthy oatmeal breakfast cookies is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
The description
These healthy breakfast cookies are amazing: no flour, no refined sugar, or dairy, but they taste like an oatmeal raisin cookie! victory in the morning.
- ½ cup unsweetened applesauce
- ⅓ cup creamy peanut butter or creamy almond butter
- ½ cup pure maple syrup
- 3 cups Old fashioned oatmeal
- 1 teaspoon baking powder
- 2 teaspoons Cinammon
- ½ teaspoon kosher salt
- ¼ cup raisins
- Preheat the oven to 350 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine applesauce, maple syrup, and peanut butter. Stir in the rolled oats, baking powder, cinnamon, and salt and mix well to form a paste. Add raisins and stir until combined. The dough comes out wetter than expected, but that’s as expected.
- Line a baking sheet with parchment paper. Scoop out 1/4 cup of dough and gently shape with your palm into a cookie about 3/4 inch thick. The cookie won’t spread as it bakes, so shape it into the shape you want for the final cookie. Place on the prepared baking sheet. If it doesn’t come out of the cup, you can scoop it out with your hands, shape it into a ball, and then flatten it into a cookie shape with your hands. Again, the dough is wetter than regular cookie dough. Repeat this process to make 11 cookies using the ¼ cup measure, or make 12 slightly smaller cookies. Squeeze a few more raisins onto any cookies that look sparse.
- Bake until cookies are golden brown and set, about 20 to 25 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack and let cool to room temperature, about 20 minutes. The texture will soften during storage. Leftover breakfast cookies will keep in a sealed container at room temperature for up to 5 days, in the refrigerator up to 2 weeks, and in the freezer up to 3 months (you can wrap them individually in foil or place them in a freezer-safe container if desired).
- Category: Breakfast
- Method: Cooked
- Kitchen: Breakfast
- Diet: vegan
Keywords: Breakfast cookies, breakfast cookies recipe, oatmeal breakfast cookies, healthy breakfast cookies
