Healthy Oatmeal Breakfast Cookies
Chewy, wholesome oatmeal cookies made with oats, almond butter, and a natural sweetener — a quick grab-and-go breakfast or snack.
Equipment
- Large baking sheet
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 and place a rack in the center. Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine 2 large eggs and either ½ cup (120 ml) unsweetened applesauce or 1 large ripe banana, mashed (choose one). Add ½ cup (120 ml) unsweetened almond butter (if refrigerated, microwave uncovered about 30 seconds or until easy to stir) and ⅓ cup (80 ml) pure maple syrup. Stir or beat until smooth and creamy.
- Add 2 cups (200 g) quick oats, 1/2 tsp ground cinnamon (optional), and 1/2 tsp sea salt. Mix until everything is evenly combined. The mixture will be wet and sticky—this is normal.
- Stir in 1 to 1.5 cups (100–200 g) of your chosen add-ins (nuts, seeds, dried fruit, chocolate chips) until distributed throughout the dough.
- Use a spoon to portion the dough onto the prepared baking sheet and form each portion into a round, pressing slightly so they hold together. Make cookies the size you prefer and leave space between them.
- Bake on the center rack for 9–12 minutes, depending on size (about 12 minutes for large cookies; shorter for smaller cookies), until the cookies appear set and slightly firm.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for at least 15 minutes before moving them. They will firm up as they cool.
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.