These breakfast cookies are perfect for busy mornings or as an after school snack! Easy, healthy, delicious, and even gluten free – and kids love them!
These healthy gluten free breakfast cookies are my favorite to make for busy mornings; healthy banana muffins are a close second. We have busy mornings and sometimes it’s easier to grab something while heading out the door for co-op or as the kids head to their desks to start their schoolwork. Keeping some healthy breakfast cookies on hand makes that SO EASY to do!!
It was just the other morning one of the kids was taking FOREVER to get ready and instead of worrying about breakfast, we just grabbed some of these to eat in the van on the way to our homeschool co-op. These cookies provide them plenty of energy to tackle their day! They’re high in protein so they are perfect!! Put some in the freezer so you’ll always have some on hand.
They also work great for a snack – especially when your afternoon is full of games, lessons, and extra curricular activities. These are a great healthy high protein snack to keep them going.
This breakfast cookie recipe is pretty simple, too. Mix together the dry ingredients, mix together the wet ingredients, combine them, and then throw them on the baking sheet and pop them in the oven! Bam – done.
Just be sure to check out the full recipe for these breakfast cookies below!
Ingredients needed for breakfast cookies
- 2 1/4 cups gluten-free old-fashioned rolled oats
- 1 cup gluten-free all purpose flour
- 2 teaspoons cinnamon
- 1 tablespoon ground flaxseed
- 1 teaspoon baking soda
- 1/2 cup chocolate chips
- 1/2 cup natural creamy peanut butter
- 2/3 cup unsweetened applesauce
- 1/4 cup honey
- 3 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
Directions to make breakfast cookies
Gather the ingredients to make it easier during the baking process. Then, preheat the oven to 350F. Line a baking sheet with parchment paper and then set aside.
In a large mixing bowl, stir together oats, flour, flaxseed, cinnamon, baking soda, and chocolate chips.
In a medium mixing bowl, stir together peanut butter, applesauce, honey, brown sugar, and egg.
Add the wet ingredients to the dry ingredients and stir well to incorporate. Scoop a heaping tablespoon of cookie dough and place onto prepared baking sheet. Flatten with clean hands or bottom of a cup and then add a few more chocolate chips.
Bake for 9-11 minutes or until golden brown and they’ve firmed up. Allow cookies to cool on baking sheet for 2 minutes before transferring to a wire rack to finish cooling. Store in an airtight container for 3-4 days. Enjoy!
On-the-Go Breakfast Cookies
These breakfast cookies are perfect for busy mornings or as an after school snack! Easy, healthy, delicious, and even gluten free - and kids love them!
Ingredients
- 2 1/4 cups gluten-free old-fashioned rolled oats
- 1 cup gluten-free all purpose flour
- 2 teaspoons cinnamon
- 1 tablespoon ground flaxseed
- 1 teaspoon baking soda
- 1/2 cup chocolate chips
- 1/2 cup natural creamy peanut butter
- 2/3 cup unsweetened applesauce
- 1/4 cup honey
- 3 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper and then set aside.
- In a large mixing bowl, stir together oats, flour, flaxseed, cinnamon, baking soda, and chocolate chips.
- In a medium mixing bowl, stir together peanut butter, applesauce, honey, brown sugar, and egg.
- Add the wet ingredients to the dry ingredients and stir well to incorporate.
- Scoop a heaping tablespoon of cookie dough and place onto prepared baking sheet. Flatten with clean hands or bottom of a cup and then add a few more chocolate chips.
- Bake for 9-11 minutes or until golden brown and they've firmed up.
- Allow cookies to cool on baking sheet for 2 minutes before transferring to a wire rack to finish cooling. Store in an airtight container for 3-4 days. Enjoy!
Notes
Chocolate chips may be substituted for raisins, dried fruit, or nuts.
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