Whole grain, all-natural, gluten-free, vegan.
No refined sugar, no oil, no butter.
100% clean-eating. And yes, they actually taste good.
Fact: I eat cookies for breakfast. A giant healthy cookie, some fruit, and Greek yogurt on the side. I eat clean breakfasts during the week so I can splurge on the weekends. Life’s all about balance, right?!
These breakfast cookies are so easy to throw together. All you need is 1 bowl, 30 minutes, and a few healthy ingredients that are highly interchangeable based on what you like. Start with your base ingredient: oats. You’ll want to use quick-cooking oats in this cookie recipe. The quick cooking kind are more “powdery” than whole oats and will give the cookies more structure. I tried the cookies using whole oats and while they tasted the same, they were falling apart. Use quick oats. And make sure they are certified gluten free if you are gluten intolerant.
Did you know? You can make your own quick oats. See my note at the bottom of the recipe.
What else is hiding inside these breakfast appropriate cookies? A few binders: almond butter, apple butter, and 1 mashed banana. If you aren’t a fan of almond butter, you may use peanut butter or sunflower seed butter.
Apple butter (which is NOT the same as applesauce) gives today’s cookies an unbeatable flavor. I buy my apple butter at the farmer’s market, but my favorite store-bought apple butter is Musselman’s. It is available in practically all grocery stores in the peanut butter or applesauce aisle.
Sweetening the cookies (besides the apple butter and mashed banana) is 1/4 cup of maple syrup. I’ve used both pure maple syrup and sugar free maple syrup in these cookies before. Purists may slap my hand for using the sugar free kind, but I just buy what’s on sale. Feel free to use honey instead of the syrup, keeping in mind the cookies would no longer be vegan.
The rest of the ingredients are completely up to you! Sometimes I add dried cranberries, 2 Tbsp of ground flax, raisins, pumpkin seeds, sesame seeds, honey-roasted peanuts, pecans, sunflower seeds, or dried apples. Today I used dried cranberries, pumpkin seeds, golden raisins, and regular raisins. I also love adding chocolate chips, but I was being good today. ;)
As long as you keep the add-ins to about 1.5 cups, you’ll be fine.
The cookies take about 15 minutes in the oven. They don’t spread at all, so be sure to shape them down into large discs before you put them in the oven.
The batch only yields about 9-10 cookies, depending how large you make them. Sometimes I make a double batch in advance and keep them in the freezer for a quick grab n’ go breakfast or snack. They bake up to be quite hearty and dense; one cookie usually keeps me full for hours. The complex carbs from the oats fuels some amazing workouts, too. Try one before hitting the pavement or gym!
They are man friendly too.
Kevin likes to spread peanut butter on top of them and dunk them into milk. Putting peanut butter on top of nut butter cookie… I knew I was marrying this man for a reason!
Knowing I’m having cookies for breakfast certainly gets me out of bed.
Print
Breakfast Cookies
Makes 9-10 large cookies. Cookies stay fresh at room temperature for 1 week. Cookies can be frozen up to 3 months. The recipe may easily be doubled to make a big batch. Gluten free if using certified GF oats.
Ingredients
2 cups quick oats* (not whole oats)
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup almond butter, peanut butter, or sunflower seed butter
1/4 cup maple syrup (or honey)
1/4 cup apple butter
1 large banana, mashed (about 1/2 cup)
1/2 cup dried cranberries
1/2 cup shelled pumpkin seeds
1/2 cup raisins
1/4 cup ground flaxseed (optional)
Instructions
Preheat oven to 325F degrees. Line large cookie sheet with parchment paper or a silicone baking mat. Set aside.
Combine all of the ingredients into a large bowl of a stand mixer (or use a hand mixer). Mix until all of the ingredients are combined. The dough will be quite stiff.
Take 1/4 cup of dough and drop onto prepared cookie sheet. Slightly flatten the tops into desired thickness. The cookies will not spread in the oven.
Bake for 15-16 minutes or until edges are slightly brown. Allow to cool on the cookie sheets completely.
Notes
*Be sure to use quick oats in this recipe. Quick oats are more finely ground up whole oats, so they are slightly powdery. They are sold right next to the whole oats. You may not even notice there are two kinds of oats in the first place! You may make quick oats at home - simply measure 2 cups of whole oats and pulse in the blender or food processor about 5 times.
Recipe Source: sallysbakingaddiction.com
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Healthy cookies?
This ain’t my first rodeo!
Skinny Cookies n Cream Milkshakes
Skinny Chocolate Peanut Butter No Bake Cookies
Healthy Pumpkin Chocolate Chip Oatmeal Cookies
Healthy Oatmeal Raisinet Cookies
Oatmeal Raisin Cookie Granola
Gluten Free Fudge No Bake Cookies
See more healthy choices.
See more vegan.
See more gluten free.
© Sally’s Baking Addiction 2012
More from Sally's Baking Addiction:
Chewy Butterfinger Cookies.
Thick Oatmeal Raisinet Cookies.
Skinny Funfetti Milkshake.
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