Oatmeal Applesauce Breakfast Cookies

Written By Katie Guerra

Wholesome, lightly sweet, packed with oats and applesauce, and a touch of cinnamon.

These Oatmeal Applesauce Breakfast Cookies are one of our favorite weekday go-tos — simple, filling, and made with ingredients you probably already have in your pantry. They’re high in fiber, full of warm spice, and just the right amount of sweet. Perfect for busy mornings, lunchboxes, or a healthy afternoon snack.

Prep: 10 minutes Bake: 12-15 minutes Makes: 12 servings

Ingredients

  • 2 cups flour of your choice (I like a 50/50 mix of whole wheat and almond flour)

  • ⅓ cup sugar of your choice (maple syrup, honey, brown sugar, or coconut sugar all work well)

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt (optional — I omit for lower sodium)

  • 2 teaspoons cinnamon

  • ¼ teaspoon nutmeg (or use pumpkin pie spice instead)

  • 3 tablespoons ground flax (optional, adds omega-3s and fiber)

  • 3 tablespoons chia seeds (adds fiber and texture)

  • 1½ cups unsweetened organic applesauce

  • 1¾ cups organic oats (either quick oats or old-fashioned oats)

  • ½ cup chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with a silicone baking mat or parchment paper.

  2. Mix dry ingredients: In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, salt (if using), ground flax, and chia seeds.

  3. Add wet ingredients: Stir in applesauce, sugar, and oats until well combined.

  4. Fold in chocolate chips.

  5. Scoop & bake: Drop dough onto the prepared baking sheet using an ice cream scoop or tablespoon.

  6. Bake for 10–12 minutes, or until set and lightly golden on top. Let cool slightly before enjoying.

Nutrition (per cookie)

  • Calories: 140

  • Protein: 4 g

  • Carbs: 22 g

  • Fat: 4 g

(High in fiber and naturally sweetened — a great on-the-go breakfast or snack.)

Tips & Variations

  • Replace chocolate chips with raisins or chopped walnuts for a classic twist.

  • Add ½ teaspoon of vanilla extract for a softer, bakery-style flavor.

  • Store in an airtight container for up to 5 days, or freeze for quick weekday breakfasts.

  • For a heartier texture, use old-fashioned oats; for softer cookies, choose quick oats.

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  • Baking sheet - For even heat distribution and a consistent baking

  • Silicone Baking mat - a reusable alternative to to parchment, non-toxic and non-stick

  • Cookie Scoop - I use a #16 scoop and it makes perfectly sized breakfast cookies

Katie Guerra