These Healthy Oatmeal Breakfast Cookies are perfect for a tasty start to your day! Packed with oats and sweetened naturally, they’re chewy and satisfying.
Who knew cookies could be a breakfast food? I love grabbing one on busy mornings. It’s like having a bowl of oatmeal but in a fun, cookie shape! 🍪
Key Ingredients & Substitutions
Rolled Oats: These are the heart of the recipe! They give structure and a chewy texture. Quick oats can be used in a pinch, but they won’t provide the same chewiness. If you’re gluten-sensitive, make sure to use certified gluten-free oats.
Whole Wheat Flour: This adds fiber and nutrients. You can swap it for all-purpose flour if you prefer a lighter texture. For a gluten-free option, try almond flour or oat flour—just be aware it might change the cookie’s texture slightly.
Coconut Oil: I love using coconut oil for its flavor and health benefits! You can substitute it with melted butter or even applesauce for a lower-fat option. Each gives a different flavor, so pick based on your taste.
Honey or Maple Syrup: Both sweeteners add lovely flavor. If you want to reduce sugar, you can use stevia or another sugar alternative. Just remember to adjust the quantities based on sweetness levels!
Dried Cranberries: They provide sweetness and texture. Feel free to mix it up with raisins, chopped dates, or even chocolate chips for something extra special!
How Can I Ensure My Cookies Are Perfectly Chewy?
Achieving that chewy texture is key! Here are some tips to nail it:
- Use rolled oats instead of quick oats for chewiness.
- Don’t overmix the dough once you add the wet ingredients. Mix just until combined!
- Flatten the cookies slightly before baking—they will spread a little but not too much!
- Keep an eye on baking time. Underbaking a bit (so they’re just set) leads to softer, chewier cookies!
Lastly, allowing them to cool properly on a wire rack will help maintain their texture. Enjoy baking these cookies that are not only delicious but also a great start to your day!
Healthy Oatmeal Breakfast Cookies
Ingredients You’ll Need:
- 1 1/2 cups rolled oats
- 3/4 cup whole wheat flour (or all-purpose flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup coconut oil or melted butter
- 1/3 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1/2 cup dried cranberries (or raisins)
- 1/4 cup chopped nuts (optional; walnuts or pecans)
How Much Time Will You Need?
This delightful recipe requires about 10 minutes for prep and 12-15 minutes for baking, making it a quick treat! Allow an additional 5 minutes to cool after baking. In total, you’ll spend about 30 minutes to make these yummy breakfast cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven warms up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking soda, ground cinnamon, and salt. Stir well with a spoon or whisk to make sure everything is evenly mixed.
3. Prepare the Wet Ingredients:
In another bowl, whisk together the melted coconut oil (or butter), honey (or maple syrup), egg, vanilla extract, and unsweetened applesauce. Mix these until smooth and well combined.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently mix everything together until just combined; it’s okay if it looks a little uneven—overmixing can make the cookies tough!
5. Add Dried Fruits and Nuts:
Fold in the dried cranberries (or raisins) and nuts, if you’re using them. This adds an extra crunch and flavor!
6. Scoop the Dough onto the Baking Sheet:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Make sure to space them about 2 inches apart so they have room to spread a little while baking.
7. Flatten the Cookies:
Gently press the tops of the cookie dough mounds to flatten them slightly. This helps them bake more evenly.
8. Bake the Cookies:
Place the baking sheet in the oven and bake for 12-15 minutes, or until the edges are lightly golden but the centers are still soft. Keep an eye on them for perfect timing!
9. Cool Down:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This makes them nice and chewy!
10. Store Your Cookies:
Keep your delicious cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them to enjoy later!
Enjoy your nutritious and tasty oatmeal breakfast cookies—perfect for breakfast or a snack on the go! 🥄✨
Can I Use Rolled Oats Instead of Quick Oats?
Yes, rolled oats are perfect for this recipe! They provide a chewy texture that quick oats won’t. If you prefer, you can use quick oats, but keep in mind they may result in a softer cookie.
Can I Make These Cookies Vegan?
Absolutely! To make these cookies vegan, simply substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use maple syrup for sweetness. Coconut oil is typically vegan, but check the label on your butter substitute if you choose to use one.
How Should I Store Leftovers?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. To extend their shelf life, you can freeze them for up to 3 months. Just thaw them at room temperature and enjoy!
Can I Substitute Ingredients?
Yes! You can swap out whole wheat flour for all-purpose flour and use any sweetener of your choice, like agave syrup. For the dried fruit, feel free to mix it up with raisins, chopped dates, or other dried fruits based on your preference!
