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This Oatmeal Breakfast Cookie 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!
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5 from 1 rating

Oatmeal Breakfast Cookies Recipe (One Bowl)

from kristineskitchenblog.com
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!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 36 (1 1/2-inch) cookies
Calories: 66kcal

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.

Notes

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 cookie recipe is egg-free.

Nutrition

Serving: 1cookie | Calories: 66kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 69mg | Fiber: 1g | Sugar: 5g
Nutrition information is only an estimate.
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