Oatmeal Breakfast Cookies (One Bowl)
This Oatmeal Breakfast Cookies Recipe is my kids’ favorite breakfast cookie recipe. The cookies are egg-free, with dairy-free and vegan options. Stir together the dough in one bowl for this easy recipe. This is a great recipe for kids to help with in the kitchen!
Cookies for breakfast are not an everyday thing in my house, but I believe that sometimes a healthier cookie can have its place at the breakfast table. These cookies are more nutritious than a donut or a bowl of sugary cereal my kids would eat every morning if I would let them. They are made with oats, whole wheat flour, flaxseed, applesauce, cinnamon, vanilla and honey.
I added mini chocolate chips to the pictured cookies, but you can swap the chocolate for dried cranberries, chopped nuts or coconut.
This recipe has been kid-tested and approved, not only by my own kids but also by my 9-year-old’s Girl Scout Brownie troop. I recently led a Girl Scout meeting where I taught the girls how to make homemade snacks.
As they mixed up the dough for these oatmeal breakfast cookies, some of the girls were skeptical. In the end, every single girl tried the cookies and they all loved them! Not much makes me happier than seeing kids excited about food that they’ve made themselves. 🙂
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This Oatmeal Breakfast Cookies Recipe is not just for breakfast. The cookies are great for snacks and lunch boxes, too. Pack them up for a school snack or for an energy snack for the park.
You can serve these oatmeal breakfast cookies with a piece of fruit and either a cheese stick, cottage cheese or yogurt for extra protein.
When you make a batch of these cookies, I recommend storing the extras in your freezer. They will thaw at room temperature in just a few minutes. Freezing cookies seals in their freshness so that they taste just as good even if you don’t finish the batch for a few weeks. I recommend making a double batch to stock your freezer!
If you love healthier cookies you should also try my Banana Oatmeal Cookies, Apple Pie Breakfast Cookies or Peanut Butter Oatmeal Cookies! For a sweet treat make my chocolate oatmeal cookies.
Tips for making this Oatmeal Breakfast Cookies Recipe:
- The batter for these cookies is fairly wet. This is okay. Gently spoon it onto your cookie sheet and shape the cookies with your hands if needed. The cookies will not flatten on their own, but we prefer the look and texture of the unflattened cookies.
- These cookies can be stored at room temperature for up to 1 week or in the freezer for 2-3 months.
- To make this recipe dairy-free, use dairy free chocolate chips or substitute dried cranberries, chopped nuts or coconut. To make this recipe vegan, also substitute pure maple syrup for the honey. As written this oatmeal breakfast cookies recipe is egg-free.
- I usually make these cookies small for my kids. I tried making them larger, as seen in the photos below. We prefer the smaller cookies. Large cookies may take an extra minute to bake. If you decide to make large cookies, flatten them slightly with your hand before baking.
Oatmeal Breakfast Cookies Recipe (One Bowl)
Ingredients
- 1/4 cup ground flaxseed
- 1/4 cup plus 2 tablespoons water
- 1/2 cup unsweetened applesauce
- 1/2 cup honey
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups old fashioned oats
- 1 cup whole wheat flour
- 1/2 cup of your preferred mix-ins, mini chocolate chips - 1/3 cup is enough, dried cranberries, chopped nuts or coconut flakes
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
- In a bowl, stir together the flaxseed and water. Let it sit for 3 minutes.
- Add the applesauce, honey, cinnamon, vanilla, baking soda and salt. Stir together until everything is well mixed.
- Add the oats and whole wheat flour and stir to mix them in.
- Stir in the chocolate chips or other mix-ins.
- Use a spoon to scoop tablespoon-sized balls of dough and place them on the baking sheet. You can place them close together because the cookies will not spread.
- Bake the cookies for 10-11 minutes, until they are slightly golden brown.
I’d like to swap the honey for maple syrup…how much syrup should I add to the recipe?
Hi Heather, I often make this swap! Use the same amount of maple syrup as you would honey.
Thanks for posting this recipe! It is delicious. I can eat two of these cookies after a meal and I have satisfied my sweet tooth. I must admit that I cheat and add a lot more of the dried fruit and nuts. I tried making larger cookies but they were not as good as the tablespoon size. I do like to flatten them. They are a great sub for lots of calories.
What size cookie scoop is used?
I would use a small cookie scoop, about 1 tablespoon size.
Are there any substitutes for apple sauce and whole wheat flour?
Hi Char, You could use all-purpose flour instead of whole wheat and mashed banana instead of applesauce.
This recipe sounds so good, but I have been unable to find ground flaxseed, only whole flax seeds (which look very much like sesame seeds). Your recommendation please – Can I use the whole flax seeds in this recipe?
It’s best to use ground flaxseeds. If you can’t find ground flaxseed at the store, you can substitute an equal amount of whole wheat flour or grind the flaxseeds yourself in a blender, food processor or coffee grinder.
followed recipe completely. They seem to be unbaked.
Not impressed. Won’t make these again.
I’m sorry to hear that you didn’t enjoy these. If you make the cookies small (rounded tablespoon-size) they should bake through in 10-11 minutes.