Oatmeal Applesauce Breakfast Cookies

Written By Katie Guerra

Oatmeal Applesauce Breakfast Cookies: A quick, nutritious breakfast for busy mornings.

Intro

This is a recipe I've been working on for years. I keep evolving it and adapting it as I learn more about healthy baking. I've previously made these breakfast cookies as gluten free, then as vegan, and now I'm making a macro-balanced version.

  • Why I love this: I love this recipe because it is easy to make in the morning before a busy school and work day and it keeps us full until lunch time. Leftovers make great on-the-go snacks.
  • How to use this recipe: This recipe is very flexible and you can tailor it in many different ways to meet your own dietary needs. I include notes on ingredients to show what can easily be omitted or swapped.
  • Serving suggestion: Serve with organic, non-fat, greek yogurt or a protein shake to add more protein.

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

Ingredients

  • 2 1/2 cups of flour of your choice; I prefer a 50/50 mix of whole wheat flour and almond flour
  • 1/3 cup of sugar of your choice; I prefer maple syrup, but you can use honey, brown sugar, or coconut sugar, too.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt *optional (I don't add salt because I'm watching my sodium intake)
  • 2 tsp cinnamon + 1/4 tsp nutmeg (or similar amount of pumpkin pie spice)
  • 3 T ground flax (optional, but great for adding omegas and fiber)
  • 3 T chia seeds (great for adding fiber)
  • 1 1/2 cups unsweetened organic applesauce
  • 1 3/4 cups organic oats (works with either quick oats or old fashioned)
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees F
  2. In a large mixing bowl, combine dry ingredients: flour (2 1/2 c), baking powder (1 tsp), baking soda (1/2 tsp), cinnamon (2 tsp), nutmeg (1/4 tsp), salt (1/2 tsp if using), ground flax (3 T), and chia seeds (3 T)
  3. Stir in applesauce (1.5 c), sugar (1/3 c), and oats (1 3/4 c)
  4. Fold in chocolate chips (1/2 c)
  5. Use an ice cream scoop to drop cookies onto baking tray with silicone silpat.
  6. Bake for 10 - 12 minutes.

Nutrition (per serving)

  • Calories: 244
  • Fat: 10g
  • Carbs: 34g
  • Fiber: 6g
  • Protein: 7g
    *When made with 50:50 mix of almond flour and whole wheat flour
Katie Guerra