Whip up a batch of these Healthy Oatmeal Breakfast Cookies if you’re in need of a quick and healthy snack for the kids. They are refined sugar free, gluten free (if using certified gf oats) and made with all wholesome ingredients.
I love having quick breakfasts and snacks on hand for hungry kids (and moms, ahem), and these are perfect to stock the freezer with. For more healthy, freezer-friendly breakfast cookies, see my Zucchini Bread Breakfast Cookies or my Pumpkin Breakfast Cookies.
With a new baby, I’m finding it harder than ever to keep my older kids fed.
They are running and playing all day, and are hungry alllll the time. Please tell me you can relate
I’ve been looking for simple and wholesome breakfasts/snacks I can throw at them even when the baby is uber fussy. And these healthy oatmeal cookies fit the bill perfectly!
These Healthy Oatmeal Breakfast Cookies
- are made with all wholesome ingredients, refined sugar free, whole grain, gluten free and all around delicious!
- they freeze well for easy make ahead snacks and quick meal prep breakfasts
- work great as fun and healthy finger-food snacks for kids
I love stocking my freezer with all kinds of healthy baked goods for easy mornings (and afternoons!).
Trust me, it will make you feel so accomplished when you pull out a bag of breakfast cookies or muffins to throw into the kids’ lunchboxes on those extra-busy mornings.
Some of our favorites I try to always keep in the freezer include my Healthy Pumpkin Muffins, my Chocolate Chip Zucchini Bread and my Healthy Pineapple Coconut Oatmeal Cookies. And the breakfast cookies I’m sharing today, of course!
HOW TO MAKE HEALTHY OATMEAL COOKIES:
Read on for the detailed steps, or scroll down for how to freeze these breakfast cookies, more tips to make this recipe foolproof and the printable recipe card.
► 1 Prep: Before getting started on the cookie dough, turn the oven to 360°F to preheat and line a cookie sheet with baking parchment or silicone baking mats.
I’ve been using Silpat mats for years now (and I still have the same ones after over 4 years!) and love them because I don’t need to use a new sheet or baking parchment every time I bake something.
Click here to order Silpat mats on Amazon – just make sure you’re picking the right size! (This is an affiliate link and I make a commission for purchases made after clicking through.)
► 2 Make Cookie Dough: Just add all ingredients to a mixing bowl and stir until well combined. Yes, it’s really that easy.
Heads up: While I’ll often prep fruit/veggies for recipes before I start the cooking process, I don’t do it for these breakfast cookies. They are SO simple to make and the only things you really need to cut up in any way are the oat flour (I always make a big batch and store it in an airtight container, so I barely ever have to make it – just throw rolled oats in the food processor and blitz them)!
And the second thing is the shredded apple – for which I stick the box grater straight in the bowl with the ingredients and shred it in. And yes, I totally eyeball the 1/2 cup of grated apple, ahem.
My Microplane box grater makes it super easy to shred any fruit and veggies in seconds – one of my most loved kitchen tools.
See which one I have here on Amazon! (This is an affiliate link and I make a commission for purchases made after clicking through.)
► 3 Shape Cookies: Spoon heaping tablespoonfuls of prepared cookie dough on your prepared baking sheet and slightly flatten and shape the dough. These cookies don’t really change shape as they bake.
Pro busy mom tip: I love using a cookie scoop for even and mess-free cookies!
I have a cookie scoop similar to this one on Amazon! (This is an affiliate link and I earn a commission for purchases made after clicking through.)
Bake the cookies until they’re lightly golden brown. Don’t overbake them or they’ll end up like Hagrid’s rock cakes!
And no, I’ll never skip the opportunity for a Harry Potter reference 😉
► 4 Cool Cookies: I like to cool the cookies on the baking sheet for around 5 minutes, to help them stick together.
Then I transfer them to a cooling rack so they don’t get soggy as they cool.
And better make a double batch, these vanish FAST 😉
Tips for these Healthy Oatmeal Breakfast Cookies:
- these are only lightly sweet (they’re a healthy breakfast cookie after all) – if you want a sweeter snack, add 1/4 cup of brown sugar to the cookie dough
- if you don’t have any apples, you can use carrot or zucchini instead – add a tablespoon of extra oil if you’re using carrot, because carrot is a lot more dry than apple
- use a cookie scoop to evenly and easily portion out the cookie dough – it’s mess free and so quick (unless you let the kids help, in which case, good luck 😉)
WHAT IS A BREAKFAST COOKIE?
First of all – please keep in mind we’re making healthy breakfast/snack cookies.
These are soft baked and only lightly sweetened, but they’re perfectly delicious (and my picky 3 and 5 year olds are testimony to this claim!).
In short, breakfast cookies are pretty much portable oatmeal.
WHAT IS OAT FLOUR?
Oat flour is simply oats processed until finely ground.
Measure out a heaping cup of old fashioned oats and process them in a blender or food processor until the resemble a fine flour.
If you have a grain mill (and oats), please remember that raw oats turn bitter pretty quickly when processed, so work fast to get them in the oven ASAP, or gently toast the grain before milling.
HOW DO YOU STORE THESE COOKIES?
On the counter: Store in an airtight container for up to 3 days.
In the freezer: Freeze in a freezer-friendly container for up to 3 months. To defrost, place on a rack on the counter.
The kids love these with a glass of whole milk, or just by themselves for a super quick and portable snack.
Oh and I love them gulped down while nursing, just FYI
P.S: If you tried this recipe, why not leave me a comment below to let me know how you liked it?
Healthy Oatmeal Breakfast Cookies
- 1 1/2 cups quick oats
- 3/4 cup old fashioned oats
- 1 cup oat flour just process 1 heaping cup of old fashioned oats until finely ground, OR use whole wheat flour
- 1/4 cup ground golden flax OR chia seeds OR regular ground flax
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup applesauce
- 1/2 cup maple syrup
- 4 tablespoons melted coconut oil OR butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup shredded apple
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- Prep: Preheat the oven to 360°Line two baking sheets.
- Make Cookies: Place all ingredients in a large bowl and mix until well combined. Scoop the cookies with a cookie scoop or tablespoon, placing about 2 tablespoons of cookie dough per cookie. Slightly flatten and shape the cookies (they will not change during baking).
- Bake: Bake the cookies for 12-14 minutes, or until lightly golden. Cool on a rack, then store in an airtight contianer for up to 3 days.