Go Back

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!

Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes


  • 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


  1. Preheat the oven to 350F. Line a baking sheet with parchment paper and then set aside.

  2. In a large mixing bowl, stir together oats, flour, flaxseed, cinnamon, baking soda, and chocolate chips.

  3. In a medium mixing bowl, stir together peanut butter, applesauce, honey, brown sugar, and egg.

  4. Add the wet ingredients to the dry ingredients and stir well to incorporate. 

  5. 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.

  6. Bake for 9-11 minutes or until golden brown and they've firmed up.

  7. 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!

Recipe Notes

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