Oatmeal Breakfast Cookies (with Video!)
User Reviews
4.7
Oatmeal Breakfast Cookies (with Video!)
Description
Oatmeal Breakfast Cookies (with Video!) bring together pantry staples like rolled oats and ripe bananas with applesauce to form a batter that's wholesome and naturally sweetened without refined sugar. The recipe relies on the moisture from bananas and applesauce rather than added fats or sugars, producing a soft, cakey texture. Cinnamon and vanilla deepen the taste profile, and dried cranberries contribute a chewy, fruity contrast. Flattened into rounds and baked until golden at the edges, the cookies become sturdy yet moist once cooled.
The texture is tender but holds together well, suitable for breakfast or a midday snack. The recipe suggests flexibility in timing during baking to achieve your preferred firmness since the cookies set further after coming out of the oven.
These cookies are best kept refrigerated in a covered container due to their moistness and are recommended to be eaten within five days. They also freeze well when individually frozen on parchment paper before bagging, facilitating make-ahead convenience.
Alternatives include substituting apple sauce with pumpkin puree plus pumpkin pie spice for a seasonal variation. Dried fruit options like raisins, apricots, or apples can be swapped in as preferred to vary flavor and texture.
Ingredients
- 2 cups rolled oats (regular or quick only, steelcut don't work)
- 2 banana ripe
- 1 cup applesauce unsweetened
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/3 cup dried cranberries (or raisins, or chopped dried apricots)
Instructions
- Preheat oven to 350 degrees F.
- Mix together all ingredients until well combined.
- Line a cookie sheet with parchment paper, or use a baking stone.
- Using a small cookie scoop, drop dough onto the the cookie sheet, and then flatten into round shapes.
- Bake approx. 20 – 25 minutes, or until golden.
- Remove from oven & let rest on cookie sheet for 5 minutes and then move to cooling rack.
Notes
- Baking time can vary; watch for golden edges and allow cookies to cool on the baking sheet before transferring to a rack.
- Store cookies in a covered container in the refrigerator for up to 5 days to maintain moisture.
- After baking and cooling, cookies freeze well; freeze them individually on parchment before bagging and thaw overnight.
- For seasonal variety, replace applesauce with pumpkin puree and add pumpkin pie spice.
- Use raisins, dried apricots, or dried apples as alternative dried fruit options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Calories | 59kcal | 3% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 91mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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