Oatmeal Breakfast Cookies

BreakfastSnacks
Written By Meghan Livingstone

These chewy, fibre-rich Oatmeal Breakfast Cookies make a great make-ahead snack.

I’m not huge into batch prepping tons of recipes for the week, but I do still like having some make-ahead snacks that are easy to grab-and-go. My Date Balls are a classic here on my blog, and these Oatmeal Breakfast Cookies I’ll be sharing today are another great option when you want a little homemade, fibre-rich fuel for your day.

What You’ll Need to Make Oatmeal Breakfast Cookies

You’ll need:

  • Quick oats

  • Almond butter (or other nut/seed butter)

  • Applesauce

  • Maple syrup

  • Pumpkin seeds

  • Raisins or currants

  • Goji berries

  • Ground flaxseed

  • Chocolate chips

  • Cinnamon

  • Salt

These cookies are highly customizable. Easily swap out different add-ins if you prefer a different kind of seed or berry!

Oatmeal Breakfast Cookies

Makes 12-14 cookies
Dairy-free, vegan, gluten-free

  • 2 cups quick oats

  • 1 cup unsweetened almond butter (or other nut butter like peanut, sunflower seed)

  • 1/2 cup applesauce

  • 1/4 cup maple syrup

  • 1/4 cup pumpkin seeds

  • 1/4 cup mini chocolate chips

  • 1/4 cup raisins or currants

  • 2 heaping spoonfuls of goji berries

  • 2 tbsp ground flaxseed

  • 1 tsp cinnamon

  • 1/4 tsp salt

Optional add-ins

Feel free to add or swap out the seeds/berries with others that you prefer (almonds, walnuts, cranberries, etc.)

Instructions

  1. Preheat oven to 325F. Line baking sheet with parchment paper. You may need to use two baking sheets, or cook two batches.

  2. Add all ingredients to large bowl and combine thoroughly. Dough will be thick.

  3. Scoop dough (approx. 2 tbsp sized scoops) onto baking sheet and press down firmly. Cookies will not spread out in the oven.

  4. Bake for 15 minutes or until edges are lightly browned. Cool on wire rack.

  5. Store leftover cookies in airtight container at room temperature for 3 days or in the refrigerator for a week. You can also freeze them for longer.

Meghan Livingstone
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Bean Salad