Make these wholesome, grab-and-go breakfast cookies to simplify your busy mornings. They use whole grains and natural sweeteners for sustained energy.
Author:ava_sinclair
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:16 cookies 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups rolled oats (whole grain)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsweetened applesauce
1/2 cup mashed ripe banana
1/4 cup maple syrup (low sugar option)
1 large egg
1 teaspoon vanilla extract
1/2 cup mix-ins (e.g., chocolate chips, raisins, chopped nuts)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine the rolled oats, baking soda, cinnamon, and salt. Mix these dry ingredients well.
In a separate medium bowl, whisk together the applesauce, mashed banana, maple syrup, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
Fold in your chosen mix-ins, like chocolate chips or raisins.
Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Press down slightly to flatten them into a thick cookie shape.
Bake for 12 to 15 minutes, or until the edges are lightly golden brown. For thick chewy breakfast cookies, slightly underbake them.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store these freezer friendly breakfast treats in an airtight container.
Notes
For a protein boost, add 1/4 cup of vanilla or unflavored protein powder to the dry ingredients.
These are excellent for breakfast cookie meal prep; they keep well in the refrigerator for up to one week or frozen for up to three months.
If you prefer a less sweet cookie, reduce the maple syrup to 1/3 cup.