Print

Ultimate Grab-and-Go Healthy Oatmeal Breakfast Cookies

Three hearty oatmeal breakfast cookie treats stacked vertically on a small white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make your busy mornings easier with these wholesome, high-protein oatmeal breakfast cookies. They are perfect for meal prep and a satisfying, energy-boosting start to your day.

Ingredients

Scale
  • 2 cups rolled oats
  • 1 cup whole wheat flour (or gluten-free blend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup natural peanut butter
  • 1/2 cup maple syrup (or honey)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened applesauce
  • 1/2 cup mini chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, mix the rolled oats, flour, baking soda, cinnamon, and salt.
  3. In a separate medium bowl, whisk together the peanut butter, maple syrup, egg, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry ingredients. Mix until just combined.
  5. Stir in the applesauce until the dough comes together. Fold in the chocolate chips, if using.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Gently flatten each mound slightly with the back of a spoon.
  7. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  8. Let the breakfast cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Store these grab and go breakfast treats in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Notes

  • For a gluten free breakfast cookies option, substitute the whole wheat flour with a certified gluten-free all-purpose blend.
  • To boost the protein content, add 1/4 cup of your favorite unflavored or vanilla protein powder along with the dry ingredients.
  • If you prefer a lower sugar breakfast cookies recipe, reduce the maple syrup to 1/3 cup and add 1/4 cup of mashed ripe banana for moisture.
  • These are excellent toddler friendly breakfast snacks; omit the chocolate chips and use mashed banana instead of applesauce for a softer texture.

Nutrition

Find it online: https://cutcooktaste.com/healthy-oatmeal-breakfast-cookie-recipe/