These easy, grab-and-go oatmeal breakfast cookies are sweetened only with honey and a bit of applesauce. Make your breakfast oatmeal into tasty cookies, and watch them disappear in the morning!
What makes these oatmeal breakfast cookies special?
These cookies are chewy and soft, and not too sweet. They're made with a combination of certified gluten free oats and oat flour, so they hold together beautifully even though they're completely whole grain—and free of refined sugars.
Since they're relatively low in fat and low in sugar, they're not really crispy. Plus, there's moisture in the honey that keeps them soft.
They're a true alternative way to eat oatmeal in the morning. In fact, the only ingredient that's in these cookies that you wouldn't find in a bowl of oatmeal is the eggs!
No white rice flour is necessary at all for these breakfast cookies, but I wouldn't call them flourless. I reserve the term “flourless” for recipes that truly have absolutely no flour of any kind.
Can you freeze these breakfast cookies?
Yes! They freeze beautifully.
Just bake and cool the cookies completely. Then, place them in a single layer on a flat surface like a baking sheet and freeze them completely.
After the cookies are fully frozen, you can pile them into a sealed freezer-safe container or bag. Defrost them at room temperature, if you have time, or in the microwave. If you'd like something that's a bit more stable so it's easier to stash in your bag, try our homemade protein bars.
What is the texture of the raw oatmeal breakfast cookie dough?
This cookie dough is really soft! It's made with melted coconut oil, and it doesn't have any starches to stiffen the dough.
It's not the sort of classic cookie dough that you can roll and shape. It's best to scoop it while it's soft, using a spring-loaded ice cream scoop and just pat it into a disk using the scoop.
Then, chill the dough for a bit after scooping it, just to ensure that the cookies are thick and hearty enough after baking.
Can you make them into oatmeal raisin breakfast cookies?
Yes, easily! These lightly sweet, chewy cookies taste just like a bowl of oatmeal, but in a neat little cookie package.
I often make them using chocolate chips as a mix-in, but you may prefer small pieces of dried fruit. Raisins are a classic choice, but I actually like currants even better here.
Chopped, dried apricots are really good, too. Just make sure they're fresh when you mix them into the raw dough, since they'll dry out a bit in the oven.
I used to make them with miniature chocolate chips, since just a few go a long way. But I prefer the taste of regular-sized, semi-sweet chocolate chips.
Substitutions for oatmeal breakfast cookie ingredients
How to make gluten free egg-free oatmeal breakfast cookies
As always, eggs are a tough substitute as they serve so many functions (moisture, structure). I have not tried making these oatmeal breakfast cookies egg-free.
My educated guess is that 2 “chia eggs” (each chia egg is made by mixing 1 tablespoon ground white chia seeds with 1 tablespoon lukewarm water and allowing it to sit until it gels) might work.
Gluten free dairy free oatmeal breakfast cookies
These cookies are already dairy free, as the recipe is written. Just be sure that, if you use chocolate chips as a mix-in, they're dairy free chocolate chips.
If you don't need to be dairy-free, and you can use interested in making them dairy-full, unsalted butter (melted and cooled) works as a perfect substitute for virgin coconut oil, gram for gram. Your cookies will brown more and taste richer.
If you're very sensitive to the taste of coconut, you can use triple-filtered virgin coconut oil. It has no coconut aroma at all.
How to make these into banana oatmeal breakfast cookies
In place of the smooth applesauce in this recipe, which is neutral in flavor after baking, you can make the breakfast cookies with mashed bananas, gram for gram.
Be sure to use very ripe, peeled bananas. They should be mashed very well, until as smooth as applesauce.
Can you make oatmeal breakfast cookies without oats?
So-called purity protocol, certified gluten free oats are gluten free in the U.S. These cookies are designed to be made with only oat flour and rolled oats.
But if you're feeling adventuresome, you can try replacing them with some of our recommended substitutes for oats in baking. The oat flour should be easy to replace, with quinoa flakes.
The rolled oats are much harder to replace. You can try replacing them with beaten rice, but that can be difficult to find.
If you can find buckwheat flakes, which are chewier and more substantial than quinoa flakes, try those. Please click through to the substitution post above for full details.
How to make oatmeal breakfast cookies, step by step
Oatmeal Breakfast Cookies: The Best On-the-Go Healthy Breakfast!
Ingredients
- 1 ¼ cups (125 g) certified gluten free old-fashioned rolled oats
- 1 ½ cups (180 g) certified gluten free oat flour (I grind my own from old-fashioned rolled oats)
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 5 tablespoons (70 g) virgin coconut oil melted and cooled
- 5 tablespoons (105 g) honey
- ½ cup (122 g) smooth applesauce at room temperature
- 2 eggs (100 g (weighed out of shell)) at room temp beaten
- 3 ounces chocolate chips or raisins
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.
Notes
Oatmeal Breakfast Cookies: The Best On-the-Go Healthy Breakfast!
Ingredients
- 1 ¼ cups (125 g) certified gluten free old-fashioned rolled oats
- 1 ½ cups (180 g) certified gluten free oat flour (I grind my own from old-fashioned rolled oats)
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 5 tablespoons (70 g) virgin coconut oil melted and cooled
- 5 tablespoons (105 g) honey
- ½ cup (122 g) smooth applesauce at room temperature
- 2 eggs (100 g (weighed out of shell)) at room temp beaten
- 3 ounces chocolate chips or raisins
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.
Nancy says
Hi Nicole,
Is there a replacement for the coconut oil? I have trouble tolerating coconut oil.
Thanks!
Nancy
Nicole Hunn says
Hi, Nancy, Please see the section of the post titled “Gluten free dairy free oatmeal breakfast cookies”
Bert stauff says
I loaded the dough with nuts, raisins, choc chips. Turned out great.
Kim says
Will be making these weekly! I added about a quarter of a cup of hemp seeds and uses cinnamon chips instead of chocolate chips. They were delicious! I will be making these weekly for my kids (and to be honest me too!).
Nicole Hunn says
That’s awesome, Kim! Sounds great. So glad you’re all enjoying them.
Renee R says
I just made these and are the best breakfast oatmeal cookies I’ve had my husband loves them. I did 1tsp vanilla extract and chopped pecans. Will be my go to breakfast cookies thanks for sharing.
Nicole Hunn says
That’s great to hear, Renee! It’s so nice to have a go-to recipe for something like that. I call them my “back pocket recipes.” :)
Elena says
Me and my daughter have just baked them with apricot pieces. Suchy a yummy deliciousness! I still feel their taste while typing :)
If we do not want to freeze them, how do we store them in the kitchen? Glass jar?
Nicole Hunn says
Hi, Elena, you can put them in a glass jar, sure. They will even be okay in a sealed plastic container for a few days. So glad you enjoyed them!
Brooklee says
I love these cookies!
They taste so good and by now its practically a family favorite!
Thanks so much.
Nicole Hunn says
That’s awesome, Brooklee! I hope you feel good about it, since they really are just lightly sweet. A true breakfast cookie. :)
anon says
125g oats = 1 1/4 cups I believe – the recipe says 1/4 cup, maybe the advert is in the way?
Nicole Hunn says
I’m afraid I’m not following your question. The recipe says 1¼ cups old fashioned oats, which is, indeed, 125 grams. There’s no error I can find.
Karen says
I didn’t have applesauce . . . and couldn’t find info in the substitution section — so I went with equal parts pure pumpkin. OF COURSE I kept the chocolate chips and added chopped nuts. The dough was stiffer than you described and didn’t need to be chilled prior to baking. The result — 100% satisfied! I bet the original recipe is even better, but for today, this hits the spot! THANK YOU for your AMAZING recipes!
Nicole Hunn says
I’m so glad you enjoyed them, Karen. And I appreciate the way you described your substitution. I’m not surprised that pumpkin made for a much stiffer batter, as it has much less moisture. I discuss in the post using finely mashed bananas in place of applesauce, but I imagine you’ll be making them again once you have applesauce. :)
Sue says
Do you have the nutritional information on these recipes??
Nicole Hunn says
You’d have to plug the ingredients into an online nutritional calculator, Sue. If I had that information, I’d share it!
Lynn says
Hi
Lust wondering where I find nutritional info/calories per serving for these cookies.
Nicole Hunn says
You’d have to plug the ingredients into an online nutritional calculator, Lynn. If I had that information, I’d share it!
Elizabeth Cyr says
Made these with a ripe banana and added a tsp of cinnamon (because I love it!). I followed the instructions as written. These were absolutely delicious! Just the right amount of sweetness and love that they’re sweetened with honey and fruit! I’ve had a hard time finding gf cookie recipes that actually taste good and aren’t gritty: these check both boxes!! Thanks!
Nicole Hunn says
So glad you enjoyed these breakfast cookies! If you’ve had an issue with grittiness, Elizabeth, it’s your flour blend. This recipe is made only with oats, ground and rolled. Most cookie recipes on my site and elsewhere will be made with a rice-based all purpose gluten free flour blend, which must be made with superfine rice flour or anything you bake will be gritty. Please click through for full info: https://glutenfreeonashoestring.com/all-purpose-gluten-free-flour-recipes/
YASEMIN BEYLER says
Hi! Are there any substitutions for the applesauce? Was thinking my homemade apple butter?
Thank you!
Nicole Hunn says
I discuss that in the section about “Substitutions,” Yasemin. Apple butter likely doesn’t have enough moisture.
Jean Johnson says
Can I substitute the coconut oil with butter, clarified butter or something else? My daughter has a major sensitivity toward anything coconut. Thanks for your reply!
Nicole Hunn says
Please see the Substitutions section for that information, Jean! It’s all there.
Donna says
I have been making the oatmeal banana breakfast cookies for a few years now and always have some in my freezer. 20 seconds later in the microwave and it is seemingly fresh baked. I will try these applesauce ones and hope they are as satisfyingly yummy! Thanks for the recipes!!
Nicole Hunn says
You’re so welcome, Donna. If you love those banana breakfast cookies, I’m sure you’ll love these. They’d be great in your freezer rotation!
Carol says
Thanks for a perfect road trip breakfast.Made them this morning and will get an early start tomorrow.McDonald’s 99cent coffee,oatmeal cookie and grapes.A beautiful fall drive.
Nicole Hunn says
I LOVE McDonald’s coffee!! It’s my absolute favorite. Sounds perfect, Carol.
Lisa says
I made these this week just as written and they are absolutely delicious! These are definitely going in our breakfast rotation. Thank you for the wonderful gluten free and dairy free recipe!
Zoe says
Certified gluten free oats (like Bob’s Red Mill’s) are gluten free, but if they are not labeled certified GF, then they are probably contaminated.
Dana Schwartz says
You and your breakfast cookies, it’s just one of many reasons why I adore you! Thanks for another winner :)
Gluten free mum in Norway says
I made these yesterday. I only had enough oats for the whole once, so I substetuted the ground oats with brown rice flour. Also, my four year old is on a low fodmap diet due to IBS, so I used ripe banana instead of applesauce, and reduced the hony to 30 g by using 50 g raw cane sugar and 20 g maple sirup. I made half the cookies with dark chokolate and the other half with rasins. Also, I made them smaller, and got about 30 cookies. And my god, they are so good! I just had two for brakefast, with a cup of coffee :D I like that they are so healthy and use fruit for some of the sweetnes. Also, the sugar/ maple sirup/ honey gave them a complex kind of sweetnes, very different from the kind you get in store bought-cookies, and so much better. The kids will be so happy to find these in their lunchboxes!
Thank you, and thanks for posting it on your blogg, I would have missed it if it was just on facebook
Tabitha's Gluten Free Dishes says
I just love the idea of eating cookies at breakfast.yum!
Candice says
I am very interested in trying this recipe to see if I can get some oats into my kiddos’ diets. My husband will love them too. I think I use recipes on a blog and Pinterest more.
And of course, from your cookbooks. Just finished a turkey sandwich on Oatmeal Bread. That stuff rocks!!!
Will have to get the ingredients for these cookies this week!
Heather says
I’m happy to be able to pin it. I appreciated seeing it on Facebook, and making it from a Facebook post. But I’m a hoarder, and I like to keep track of successful recipes. Sometimes simplest can be best!