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!
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!
Chocolate chips may be substituted for raisins, dried fruit, or nuts.