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!
When you are stuck in a breakfast rut and don’t know what to feed your kids for breakfast, try these oatmeal breakfast cookies. 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 certainly more nutritious than a donut or a bowl of sugary cereal.
Be sure to also read my real food breakfast plan for more helpful tips for getting a nutritious breakfast on your table.
The cookies pictured are made with mini chocolate chips, but you can swap the chocolate for dried cranberries, chopped nuts or coconut. This Oatmeal Breakfast Cookies Recipe is made with oats, whole wheat flour, flaxseed, applesauce, cinnamon, vanilla and honey.
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. Recently I was in charge of leading the brownie meeting and teaching the girls how to make homemade snacks. One of the snacks that the girls made were these breakfast cookies.
As they mixed up their cookie dough, some of the girls were skeptical. As they added the flaxseed and applesauce, they said they didn’t think the cookies were going to taste very good. In the end, every single girl tried the cookies and they all loved them! Not much makes me happier than seeing kids excited about healthy foods that they’ve made themselves. 🙂
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!
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)
- 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)
- 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.
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