The path to healthy breakfast ideas is difficult, especially for meals on the go. So here’s a make ahead breakfast that fits in the palm of your hand: these Healthy Oatmeal Breakfast Cookies! Yes, it’s magic: oats, nut butter, applesauce, and maple syrup transform into cookies that you can eat for breakfast. There’s none of those traditional cookie ingredients: no flour, no butter, no oil, and no refined sugar. How is it possible? You’ve got to taste. Read the post for some important pointers.
Ingredients in breakfast cookies
Eating cookies for breakfast? Breakfast cookies are a handheld cookie made with healthy ingredients intended tp be eaten for breakfast or snack. They’re similar to a granola bar, but the texture is softer like a cookie. Breakfast cookies are conveniently easy to make in advance and refrigerate or freeze for meals on the go. These healthy oatmeal breakfast cookies have no flour and no oil, opting for healthy alternatives. They also make both a vegan breakfast idea and gluten free breakfast option! Here are the 8 ingredients you’ll need:
Unsweetened applesauce Creamy peanut butter or creamy almond butter Maple syrup Old Fashioned rolled oats Baking powder Cinnamon Kosher salt Raisins
Calories per cookie and serving suggestions
These breakfast cookies we created for a friend who asked us for healthy breakfast ideas for on the go (hi, Chelsea!). She had particular dietary considerations, resulting in these cookies being vegan, gluten-free, and full of nutrient-dense ingredients. Here are a few notes on calories and serving the cookies:
The recipe yields 11 to 12 cookies. You’ll get 11 cookies if you make ¼ cup scoops, or 12 cookies if you make them slightly smaller. The cookies are 170 calories each, for a batch of 12. Serving size is 1 cookie. The cookies are fairly sweet so we’d suggest another item if you want a more filling breakfast. Add an apple or other grab-and-go item.
A few breakfast cookie tips before you start
These breakfast cookies are not like a traditional cookie! There are a few things that are a bit different and pointers to note:
The dough is very wet. It’s not like a normal cookie dough, so don’t expect it to be! It’s very wet. You’ll have to form the dough into the cookie shapes with your hands. Again, it doesn’t shape like you expect it to: but that’s ok! They also don’t spread when baking like a normal cookie. When you shape it, that will be the final shape of the cookie when baked. You can press a few extra raisins into the top before you bake if the cookie looks a little sparse on top.
Storage info
The best thing about breakfast cookies? They’re easy to make ahead and store for on-the-go breakfasts! Here’s what to know about storage:
Store refrigerated for up to 2 weeks or frozen for 3 months. Then grab them on your way out the door. You can also store at room temp for about 5 days. They get very soft when stored at room temp (and delicious!). The cookies become softer when stored. You’ll notice they’re a little crisp at the edges after baking, but they hydrate more during storage.
More healthy breakfast ideas
Looking for easy healthy ways to start the day? (Who isn’t?) Here are a few healthy breakfast ideas:
Try Scrambled Eggs with Cottage Cheese, a way to stretch 1 egg to a filling breakfast Opt for Yogurt Parfaits, Almond Butter Toast, or Vegan Breakfast Sandwich Go for delicious Banana Baked Oatmeal Try a Breakfast Vegetable Scramble or Crustless Quiche with Spinach Grab fan-favorite Healthy Bread Muffins or an Easy Tofu Scramble Try 15 Make Ahead Breakfasts for Busy Mornings
This healthy oatmeal breakfast cookies recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free. 4.6 from 10 reviews
