This homemade recipe for healthy breakfast cookies is great for those who are health-conscious and want an energy-boosting morning snack! The nutritious ingredients in these oat cookies include clean alternatives for the sugar, white flour, and uses nut butter for added protein. My hearty breakfast cookies are easy to make, chewy, and have just the right amount of sweetness. Perfect for a grab-n-go morning with coffee or an afternoon bite.
yields: 20 cookies. cook time: 1 hour. cool time: 1 hour
- 2 1/4 cups uncooked, rolled oats
- 3/4 cup rolled oats flour
- 2 cups toasted pecan (or walnut) halves, chopped
- 1 cup dried cranberries
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs, beaten
- 1 cup creamy almond butter
- 1 cup unsweet applesauce
- 1 cup honey
- 1 tsp pure vanilla extract
- Optional mix-ins:
- Pumpkin seeds, dark chocolate chips, dried fruit
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Or, use these non-stick baking mats for no paper waste!
- In a large bowl: stir together the oats, nuts, cranberries, flour, cinnamon, baking powder, salt, and baking soda.
- In a separate large bowl: whisk together the eggs, almond butter, applesauce, honey, and vanilla.
- Slowly add in the oat mixture, until just combined (don’t over-stir).
- Scoop the cookie dough by 1/4 cupfuls onto baking sheet, about 2 inches apart.
- Bake for 17 minutes, or until edges of each cookies are light brown. The cookies will still be soft to touch.
- Remove from oven and let cool for 10 minutes, then transfer to a wire rack or cool plate to let cool for an hour.
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