Oatmeal Breakfast Cookies Recipe
These hearty, tender whole grain oatmeal breakfast cookies are sweetened with honey and applesauce, and no refined sugar at all!
Servings: 10 cookies
Ingredients
- 1 ¼ cups old-fashioned rolled oats gluten free if necessary
- 1 ½ cups oat flour gluten free if necessary; see recipe notes
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 5 tablespoons virgin coconut oil melted and cooled
- 5 tablespoons honey
- ½ cup smooth applesauce at room temperature
- 2 eggs at room temperature beaten
- 3 ounces raisins or chocolate chips
Instructions
- Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set aside.
- In a large bowl, place the oats, oat flour, baking soda and salt, and whisk to combine well. Create a well in the center of the dry ingredients, and add the oil, honey, applesauce, and eggs, and mix to combine well.
- The dough will be very soft. Add the chips or raisins, and mix until evenly distributed throughout the dough.
- Divide the dough into 10 equal portions on the prepared baking sheet, about 1 1/2 inches apart from one another. I used a medium ice cream scoop.
- With wet fingers or the underside of the ice cream scoop bowl, pat down each piece of dough to spread into a disk.
- Chill the shaped dough for about 10 minutes until firm. This keeps the cookies from spreading too much during baking.
- Place the baking sheet in the center of the preheated oven and bake until lightly golden brown around the edges and set in the center (about 16 minutes).
- Allow the cookies to cool for at least 10 minutes on the baking sheet, or until they're firm.
- Transfer them to a wire rack to cool completely.
- Serve immediately, or place them back on a baking sheet and freeze completely. Place in a sealed freezer-safe container until ready to serve.
- Defrost the cookies one at a time at room temperature or in a low-power microwave before enjoying.
Video
Notes
Oat flour
I actually prefer to use homemade oat flour instead of finely ground commercially-ground oat flour in these cookies. Using packaged oat flour makes the raw cookie dough much softer than if you grind rolled oats into flour in a blender or food processor. If you do use packaged oat flour, chill the dough either before or after you shape it so the cookies don't spread too much.
Nutritional information
Nutrition facts are approximate, per cookie, using raisins instead of chocolate chips.
Nutrition
Serving: 1cookie | Calories: 301kcal | Carbohydrates: 36g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 181mg | Sodium: 247mg | Potassium: 255mg | Fiber: 3g | Sugar: 10g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg