Lower in sugar than store bought options, these homemade oatmeal breakfast cookies are filled with healthy ingredients needed to start any busy day!
I recently shared simple swaps I’m making in our house to reduce my family’s sugar intake. And I would say the biggest sugar-swap has happened at one specific mealtime: breakfast. Have you ever seen those breakfast bars, cookies, and/or granola bars marketed as a great breakfast option in the grocery store?
I have. I’ve purchased. And I’ve had my jaw hit the floor when I actually checked the amount of sugar on the nutrition facts label. So this weekend when it was time to make my ONE baked breakfast option for the week, I came up with these easy oatmeal breakfast cookies.
Cookies might automatically make you think sugar. But for my family, cookies actually get my boys excited about Mom’s baking AND breakfast, so that’s a win! When I was testing this recipe for oatmeal breakfast cookies I knew I wanted them to be nut-free. Mainly because these double as a great after-school snack or whole-grain option for school lunch.
IF you are a nut-loving family like mine is and there’s no issues with allergies in the family, then take a walk on the wild side and drizzle some warmed peanut butter over the top. Or Nutella. The boys definitely preferred the Nutella…
The texture in these oatmeal breakfast cookies isn’t for everyone. So if your kiddos have an issue with chewing baked whole oats, you could substitute half of the oats for oat flour. You can also add some chopped nuts, dried fruit, or chocolate chips to the cookie mixture before baking.
I know I’m suggesting you to add more sugar to these cookies while touting they are lower in sugar than store-bought options. I never claimed I was perfect. I’m apparently just overly excited about this recipe! A breakfast cookie I can stand behind, and one that my boys [husband included] loved eating!
- 1.5 cup oatmeal
- ½ cup flaxseed meal
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- 2 eggs
- 3T honey
- ½ cup unsweetened applesauce
- Optional: Dried fruit, chocolate chips, peanut butter, Nutella, Greek yogurt for topping
- Preheat oven to 350. Combine dry ingredients in large mixing bowl. In a separate bowl, add wet ingredients.
- Add mixed wet ingredients to dry ingredients. Stir to combine.
- Using a large cookie scoop, scoop batter onto a baking sheet lined with parchment paper. Flatten into a round cookie shape.
- Baked for 15 minutes. Top with peanut butter, Nutella, or Greek yogurt!