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Grab-and-Go Healthy Oatmeal Breakfast Cookies

A stack of four hearty, golden-brown breakfast cookie treats made with oats and dried cranberries.
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Make these simple oatmeal cookies ahead of time for a quick, wholesome breakfast you can eat on the run.

Ingredients

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  • 2 cups rolled oats
  • 1 cup whole wheat flour or gluten-free oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup or honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (dairy or non-dairy)
  • 1/2 cup mix-ins (e.g., chopped nuts, dried fruit, or chocolate chips)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the oats, flour, baking soda, cinnamon, and salt. Mix well.
  3. In a separate medium bowl, whisk together the applesauce, maple syrup, egg, vanilla extract, and milk until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
  5. Fold in your chosen mix-ins.
  6. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Flatten them slightly with the back of the spoon.
  7. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a gluten-free version, ensure you use certified gluten-free rolled oats and flour.
  • You can substitute mashed ripe banana for the applesauce for a different flavor profile.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months.

Nutrition

Find it online: https://cookerykings.com/breakfast-cookie-recipe-oatmeal-easy/