If I could eat one thing for the rest of my life, it might be cookies! And yes, that includes breakfast too. These cookies are gluten free, dairy free, egg free and are seriously filling. The best part? It is a one bowl job! AND they are full of good nutrients and wholesome ingredients, yet still taste amazing.
Even as a stay at home mama, I find myself always on the go! Whether I am picking up or dropping off kids or getting ready for the day, these cookies serve me as the perfect snack and fuel no matter what I am up to or what time it is.
My kids also enjoy these on their own or paired alongside their breakfasts or lunches. PLUS they are freezer friendly. Make a batch or two and save the rest for the freezer and pull them out when you need some goodness.
Why You Should Try These Cookies
- Naturally egg free, dairy and gluten free (if using certified GF oats)
- Simple one bowl recipe
- Filling and satisfying
- Super yummy!
- Fun flavours and textures
- Picky eater approved!
- No refined sugars!
These cookies are extremely versatile! Feel free to substitute any of the additives (chocolate chips, nuts, seeds, etc) with anything else you may prefer. Raisins or even coconut flakes are amazing in these breakfast cookies.
Breakfast Cookie Ingredients
- Quick Oats: Quick oats will soften better than say a rolled or steel cut oat in this batter. If wanting a GF option, use GF certified rolled oats.
- Salt: I always and only use sea salt in all my cooking for the best flavour and mineral absorption in the body.
- Baking Soda: To help create a lighter texture thru the cookie.
- Cinnamon/Nutmeg: For those warm flavours and delish smells!
- Flax: For fibre, texture and healthy fats.
- Honey/Maple Syrup: Use maple syrup if you desire this recipe to be vegan. Use more or less depending on your sweet tooth. I may add a little more just because or do half honey and half maple syrup.
- Peanut Butter: For that good fat and protein. Plus, the taste of peanut butter is just straight up magical. I use a natural unsweetened peanut butter, and sometimes go for a crunchy version.
- Almond Butter: To add some contrast with the peanut butter flavour. Almonds also have many health benefits when it comes to bone health and stabilizing blood sugars.
- Applesauce: I use a natural unsweetened apple sauce or just make my own. This will soften and sweeten the cookies naturally
- Banana: For potassium and that sweet banana flavour. How can you go wrong with peanut butter and banana?
- Cranberries: So many health benefits with cranberries. I use dried cranberries that have been sweetened only with apple juice. You can substitute raisins here too.
- Seeds/Nuts: You can use any nut or seed here, I just love the combo of pecan and pumpkin seeds. Good fats and awesome texture too.
- Dark Chocolate Chips: I prefer a darker chocolate chip in this recipe to balance the flavours and add some contrast to the creamy butter-ness.
How To Make Breakfast Cookies
First, you want to ideally prep these the day before you plan to have them OR about 4 hours in advance. A cold cookie dough bakes better and encourages further flavour developing too. Simply put, it will taste better and yield a better texture overall!
I actually love recipes that take 10 minutes to prep and then have an overnight rest. It reduces my work load day to day and simplifies my routine.
STEP 1: MAKE THE BATTER
Combine your dry ingredients in a medium sized bowl and stir well. Grab your sweetener, nut butters, applesauce and banana, giving it a good mix. This is quite a thick batter so use your hand if needed! If needing to soften or wet the mixture a bit, add in extra banana, honey or even plant based milk.
STEP 2: ADD THE EXTRAS
Add in your fun extras such as nuts, dried fruit and chocolate chips. I use dried cranberries, pumpkin seeds, pecans and dark chocolate chips.
STEP 3: OVERNIGHT REST
Place the covered cookie batter in the fridge to cool and let flavours develop. This will also help soften the oats and other “rough” ingredients.
STEP 4: BAKE
Next day, bake your cookies for 8-10 minutes. Store in the fridge for best taste and texture!
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How To Store
Keep your breakfast cookies in an airtight container or plastic bag in the fridge for 10 days. These freeze well for up to 3 months as well.
If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!
Breakfast Cookies
Ingredients
- 2 Cups Quick Oats
- 1 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- ½ Teaspoon Nutmeg
- 2 Tablespoon Ground Flax
- ⅓ Cup Maple Syrup or Honey
- ½ Cup Natural Peanut Butter
- ½ Cup Almond Butter
- ½ Cup Applesauce
- 1 Banana Mashed
- ⅓ Cup Dried Cranberries
- ¼ Cup Pumpkin Seeds
- ¼ Cup Pecans
- ¼ Cup Dark Chocolate Chips
Instructions
- To a medium sized bowl, add in your dry ingredients and stir. Next add in your sweetener, nut butter, applesauce and banana. This can be quite thick so give it a good stir or use your hand to incorporate everything!
- Now add in your cranberries, pumpkin seeds, pecans and chocolate chips and stir well!
- Cover and put in the fridge overnight or for at least 4 hours to let the batter cool. This will help the baking process and improve texture.
- Next day, scoop a ball of dough into your hands and press the dough firmly to compact it. Then flatten the dough and place onto a greased or parchment paper lined baking sheet.
- Bake at 350 for 8-10 minutes.
- Store in the fridge in an airtight container for best taste and texture, eat within 10 days!
Love this super easy and delicious!
Thank you Grace! I am so glad you like them! We love making a big batch and having them for on the go mornings!
Just made these…they are so filling, just the right amount of sweetness. I think I need to make and freeze a big batch! I replaced the nuts with the ground up almonds I have from making almond milk…thought of you with making the cashew milk and cookie bites! Another way to use the ground up nuts! Thanks for sharing and making a school day easier….and snack time for my preteens who are always hungry!
Sounds delicious Rachel, thank you!
Love, love, love! So tasty and healthy.
Hi Sarah!
Really want to try this recipe but I’m from Russia and apple sauce is not common here (never seen in any store tbh🙈). What can be a good replacement?
You could try any sweet nut butter or mashed bananas or you can even just skip the applesauce all together! If it seems too stiff of a dough to work with, add in extra honey or syrup or milk!
Take apples and grind them 😉
Obsessed with this recipe! My family can’t stop eating them. Will definitely continue to make this recipe frequently!
These cookies turned out amazing. Both of my little kids loved them. So much goodness in every bite!