Healthy Oatmeal Breakfast Cookies
These Healthy Oatmeal Breakfast Cookies are a delicious, customizable, and nutritious grab-and-go breakfast or snack option packed with oats, almond butter, and natural sweetness.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Baking Sheet
- Cooling rack
- Oven
Ingredients
- 2 large eggs
- 0.5 cup unsweetened applesauce or 1 large ripe banana, mashed
- 0.5 cup unsweetened almond butter
- 0.33 cup pure maple syrup
- 2 cups quick oats
- 0.5 teaspoon ground cinnamon optional
- 0.5 teaspoon sea salt
- 1 to 1.5 cups add-ins chopped nuts, dried fruit, chocolate chips, or seeds
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the 2 large eggs, unsweetened applesauce or mashed banana, almond butter, and pure maple syrup until smooth and well combined.
- In another bowl, stir together the quick oats, ground cinnamon (if using), and sea salt.
- Gradually fold the dry ingredients into the wet mixture until fully incorporated. The dough will be thick but sticky.
- Gently fold in your chosen add-ins, such as nuts, dried fruit, chocolate chips, or seeds, adjusting quantity between 1 and 1.5 cups based on preference.
- Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart. Flatten each slightly with the back of a spoon or fingers.
- Bake for 12–15 minutes, or until cookies are golden around edges but still soft in the middle.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Substitute almond butter with peanut butter or sunflower seed butter if needed.
- For a vegan version, replace eggs with a flax egg and use plant-based sweeteners.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.