Oatmeal Breakfast Cookies
These hearty, tender whole grain oatmeal breakfast cookies are sweetened with honey and applesauce, and no refined sugar at all!
Yield: 10 cookies
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
Nutritional information is approximate, per cookie, using chocolate chips (not raisins), and is for informational purposes only. It should not be relied upon.
Nutrition
Calories: 319kcal | Carbohydrates: 35g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 181mg | Sodium: 245mg | Potassium: 209mg | Fiber: 2g | Sugar: 15g | Vitamin A: 266IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 2mg