These healthy oatmeal breakfast cookies are like delicious, healthy, oatmeal in cookie form. They don’t contain anything you wouldn’t eat for breakfast and are almost entirely sweetened with bananas and applesauce! Vegan, gluten-free and dairy-free.
It seems as if I’m having a hard time distancing myself from the cookies just yet. 😀 At least this time, we’ve got a truly healthy recipe! Healthy breakfast cookies that live up to the name?! It’s true.
I have a bit of a problem with recipes that are named breakfast cookies but have ingredients I wouldn’t actually want for breakfast. Like a cup of butter and a cup (or more) of sugar.
Of course, no one’s eating the whole recipe, but I’m guessing a serving of one of these that is big enough to last me until lunch probably has way more butter than I’d put on a piece on toast and way more sugar than I put on my oatmeal. Not to mention that fresh fruit is always a huge part of my breakfast, and usually breakfast cookies don’t contain any fresh fruit.
Not saying I wouldn’t enjoy said breakfast cookies, but I’m not about to give my kid a sugary, buttery, refined flour “breakfast cookie” first thing in the morning. These however, I wouldn’t think twice about giving my kid any time of day.
Now don’t get me wrong, these aren’t exactly cookies. Definitely not the chewy in the middle with crisp edges kind of cookie that I like. But they are in a handy cookie shape for on the go breakfasts.
They are missing a bit of fat, though. They’re only 215 calories for 2 so a big spoonful of peanut butter on top is perfect. 🙂 They do have a few nuts to give them a little more staying power, but I’m sure you could add a few more if you don’t want to add nut butter on top.
Other than that, these cookies don’t have anything you wouldn’t eat for breakfast. Oats, fresh fruit, dried fruit, nuts and a tiny bit of maple syrup (about 1/2 teaspoon per 2 cookie serving if you’re wondering). Oh, and they’re sweet, like I like my oatmeal.
I put some chocolate chips on a few cookies but I thought that there were actually better without. The chocolate just distracted from the awesome tartness from the dried cranberries.
I’d love to hear what you think of these healthy oatmeal breakfast cookies! If you’re looking for something a bit more fun, try these Gluten-Free Pop Tarts. These Make Ahead Gluten Free Breakfast Muffins also look fantastic!
Healthy Breakfast Oatmeal Cookies (vegan, gluten-free)
- 1 cup (240 grams) unsweetened applesauce
- 1 cup (250 grams) mashed ripe banana about 2 large
- 2 tablespoons maple syrup
- 1/2 cup dried cranberries
- 1/4 cup (30 grams) roughly chopped almonds
- 3/4 - 1 cup (113-150 grams) fresh strawberries, finely chopped or 1/2 cup (7 grams) freeze-dried strawberries
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups (138 grams) rolled oats (use gluten-free certified oats, if needed)
- Preheat oven to 350 degrees F (175 degrees C). Prepare one baking sheet with parchment paper or a non-stick baking sheet and set aside.
- In a bowl stir together the applesauce, mashed bananas and maple syrup. Add in the dried fruit, nuts and fresh fruit.
- Sprinkle the cinnamon and salt over the mixture and then stir in the oats.
- When completely combined, drop twelve 1/4 cupfuls on the prepared baking sheet. Pat the cookies down to about 1/2" thick and 2.5" around, being sure to press anything that has fallen out of the cookie as it will not hold together. The cookies will not spread.
- Place cookies in the oven and bake for 30 minutes until golden, rotating the sheet halfway through baking.
- Remove the baking sheet from the oven and let the cookies rest for 5-10 minutes before gently removing them and placing them on a cooling rack.
- Store in an airtight container in the fridge for up to 4 days. They also freeze well.
Recipe and photos updated 1/2020: Here’s an old photo: