Description
These Breakfast Cookies are the perfect hybrid of a cookie and a breakfast bar, packed with oats, flaxseed, chia seeds, and a touch of honey. Nutritious and delicious, they’re a perfect grab-and-go breakfast or mid-morning snack that will fuel your day.
Ingredients
Units
Scale
- 1 1/2 cups rolled oats
- 1/2 cup whole wheat flour
- 2 tbsp ground flaxseed
- 2 tbsp chia seeds
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 cup honey or maple syrup
- 1/2 cup natural peanut butter (or almond butter)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened applesauce
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine rolled oats, whole wheat flour, ground flaxseed, chia seeds, baking soda, cinnamon, and sea salt. Stir to combine.
- In a separate bowl, whisk together honey (or maple syrup), peanut butter (or almond butter), eggs, vanilla extract, and applesauce. Mix until smooth.
- Add the wet ingredients to the dry ingredients and stir until combined. If the dough is too dry, add a tablespoon of milk to loosen it up.
- Using a tablespoon or small cookie scoop, drop rounded spoonfuls onto the prepared baking sheet, spacing them about 2 inches apart. Gently press down to flatten them slightly.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Customize add-ins: Feel free to add dried fruit, chopped nuts, or dark chocolate chips.
- Use a cookie scoop for uniform cookies and easier portioning.
- Don’t overbake: Cookies will firm up as they cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg