Cooking and Serving: 26 minutes | 10 cookies
Ingredients
How to make oatmeal breakfast cookies | What is the texture of the raw cookie dough? | Popular ingredient substitutions
Description
Prep Time: 10 minutes | Cook Time: 16 minutes | Total Time: 26 minutes | Servings: 10 cookies
Ingredients
How to make oatmeal breakfast cookies
What is the texture of the raw cookie dough?
Popular ingredient substitutions
Can you make these into oatmeal raisin breakfast cookies?
Instructions
RECIPE INGREDIENTS
Oats & oat flour: Old-fashioned rolled oats and oat flour form the base of.
these cookies. The rolled oats are chewy and hearty; the oat flour binds the.
cookies together when mixed with the wet ingredients.
Salt: Brightens the other flavors.
Baking soda: Helps the cookies brown in the oven.
Honey: Sweetens the cookies and adds some depth of flavor. These are very.
lightly sweet cookies. You can add up to 2 tablespoons (42 g) more honey for.
Applesauce: Adds some natural sweetness and moisture for tender cookies.
without adding more oil.
Virgin Coconut oil: This is the kind of oil that is soft-solid at cool room.
temperature. It’s melted to make it easier to mix into the cookie dough, but.
if you chill the raw dough it will become firm and help the cookies hold.
their shape during baking.
Eggs: Add structure and rise during baking.
Raisins: For texture and flavor. You can replace all or some of the raisins.
with chocolate chips, or other dried fruit mix-ins, like dried cranberries or.
chopped dried apricots.
large metal mixing bowl with soft brown oatmeal cookie dough with chocolate.
metal mixing bowl with soft brown oatmeal cookie dough with chocolate chips.
HOW TO MAKE OATMEAL BREAKFAST COOKIES
Similar to our gluten free monster cookies.
these are made with oats and oat flour, and no rice flour blend. To make this.
lightly sweet breakfast cookie dough, you only need a bowl and a spoon.
MAKE THE COOKIE DOUGH
Mix together the dry ingredients (oats, oat flour, baking soda, salt) in a.
Add the wet ingredients (beaten eggs, applesauce, honey, and melted coconut.
oil), and mix to combine. If you’d like some extra flavor, mix in 1 teaspoon.
pure vanilla extract here.
Add raisins or chocolate chips, and mix until they’re evenly distributed.
The cookie dough will be soft, especially if you’ve used finely ground oat.
large round metal mixing bowl with light brown oats and oat flour mixed together.
round metal mixing bowl with light brown oats and oat flour mixed together.
same bowl with yellow beaten eggs, light tan applesauce and orange honey sitting.
bowl with yellow beaten eggs, light tan applesauce and orange honey sitting on.
light brown raw breakfast cookie batter with wet and dry ingredients mixed.
together, with large metal mixing spoon.
brown raw breakfast cookie batter with wet and dry ingredients mixed together,.
with large metal mixing spoon.
same mixture but with dark brown/black raisins mixed in.
mixture but with dark brown/black raisins mixed in.
PORTION AND BAKE THE COOKIES
Using two spoons or a spring-loaded ice cream scoop, create mounds of dough.
each with about 2 tablespoons of cookie dough.
Place them about 1 1/2 inches apart on a baking sheet with parchment paper.
Spread the mounds gently into a disk of dough. They will spread some during.
baking. For thicker cookies, chill the dough before baking it.
To bake, place in a 350°F oven for about 16 minutes or until lightly golden.
brown on the edges and set in the center. You shouldn’t see them glistening.
Allow them to set at room temperature before moving them.
gold colored metal rimmed baking sheet with white parchment paper lining with 6.
round raw light brown oatmeal breakfast cookies with dark brown/black raisins.
colored metal rimmed baking sheet with white parchment paper lining with 6 round.
raw light brown oatmeal breakfast cookies with dark brown/black raisins.
same baking sheet with cookies baked in oven into medium brown color with darker.
baking sheet with cookies baked in oven into medium brown color with darker.
WHAT IS THE TEXTURE OF THE RAW COOKIE DOUGH?
This cookie dough is really soft! It’s made with melted coconut oil, and it.
doesn’t have any starches to stiffen the dough. If you’ve used finely ground oat.
flour, rather than grinding it yourself, the dough will be even softer.
They’re not the sort of gluten free cookies.
you can roll and shape. Scoop the dough while it’s soft, using a spring-loaded.
ice cream scoop, and just lightly pat it into a disk using the scoop.
Then, chill the dough for a bit after scooping it, just to ensure that the.
cookies are thick and hearty enough after baking.
6 brown round oatmeal cookies on white parchment paper on a gold rimmed baking.
brown round oatmeal cookies on white parchment paper on a gold rimmed baking.
EGG FREE
As always, eggs are a tough substitute as they serve so many functions.
(moisture, structure). I have not tried making these oatmeal breakfast cookies.
My educated guess is that 2 “chia eggs” (each chia egg is made tablespoon ground white chia seeds with 1 tablespoon lukewarm water and allowing.
it to sit until it gels) might work.
DAIRY FREE
These cookies are already dairy free, as the recipe is written. Just be sure.
that, if you use chocolate chips as a mix-in, they’re dairy free chocolate.
If you don’t need to be dairy-free, you can use unsalted butter (melted and.
cooled) in place of virgin coconut oil, gram for gram. Your cookies will brown.
more and taste richer. If you can have coconut but just don’t like any coconut.
taste, just be sure to use triple-filtered coconut oil.
HONEY
If you don’t like the taste of honey, I don’t think you’ll mind it here since.
there isn’t enough to add a prominent flavor to the cookies. For a flavor.
variation, try adding up to 2 tablespoons smooth peanut butter, almond butter,.
or sunflower seed butter to the raw dough.
If you can’t have honey, you can replace it with pure maple syrup, but chill the.
cookies for a bit longer before baking since it will make the raw dough even.
softer and more prone to spreading.
But if you’re feeling adventuresome, you can try replacing them with some of our.
recommended substitutes for oats in baking.
should be easy to replace, with quinoa flakes.
The rolled oats are much harder to replace. You can try replacing them with.
beaten rice, but that can be difficult to find.
If you can find buckwheat flakes, which are chewier and more substantial than.
quinoa flakes, try those. Please click through to the substitution post above.
ADD BANANA
In place of the smooth applesauce in this recipe, which is neutral in flavor.
after baking, you can make the breakfast cookies with mashed bananas, gram for.
Be sure to use very ripe, peeled bananas. They should be mashed very well, until.
as smooth as applesauce.
stack of 2 large brown oatmeal cookies with chocolate chips with the cookie on.
of 2 large brown oatmeal cookies with chocolate chips with the cookie on top.
CAN YOU MAKE THESE INTO OATMEAL RAISIN BREAKFAST COOKIES?
Yes, easily! These lightly sweet, chewy cookies taste just like a bowl of.
oatmeal, but in a neat little cookie package.
I often make them using chocolate chips as a mix-in, but you may prefer small.
pieces of dried fruit. Raisins are a classic choice, and I love dried.
Chopped, dried apricots are really good, too. Just make sure they’re fresh when.
you mix them into the raw dough, since they’ll dry out a bit in the oven.
one large broken light brown oatmeal breakfast cookie on a torn white brown wax.
large broken light brown oatmeal breakfast cookie on a torn white brown wax.
FAQS
What type of oatmeal is best for cookies?
These oatmeal breakfast cookies have both old fashioned rolled oats, and oat.
flour. The rolled oats are pressed thinner than steel cut oats, so they’re.
flexible and soften when baked. We also add oat flour, which is just made of.
ground rolled oats, to help bind everything together well so the cookies don’t.
Why can’t you use instant oats for oatmeal cookies?
You can use instant oats, which are more processed than rolled oats and less.
processed than old fashioned rolled oats, to make oatmeal cookies, but you won’t.
have the larger pieces of rolled oats that lend structure to your oatmeal.
What is a breakfast cookie?
Oatmeal breakfast cookies have almost no refined sugar, as they’re sweetened.
with a combination of honey and applesauce, and they don’t have any refined.
grains as they’re made with only rolled oats and ground oats. Regular gluten.
sweeter and are made with oats, but also with refined grains like white rice.
These cookies freeze beautifully. Just bake and cool them completely. Then,.
place them in a single layer on a flat surface like a baking sheet and freeze.
After the cookies are fully frozen, you can pile them into a sealed freezer-safe.
container or bag. Defrost them at room temperature, if you have time, or in the.
microwave. If you’d like something that’s a bit more stable so it’s easier to.
stash in your bag, try our homemade protein bars.
OATMEAL BREAKFAST COOKIES RECIPE
Prep Time: 10 minutes mins.
Cook Time: 16 minutes mins.
Chilling time: 10 minutes mins.
oatmeal breakfast cookie with raisins and corner broken on brown wax paper bag.
breakfast cookie with raisins and corner broken on brown wax paper bag.
These hearty, tender whole grain oatmeal breakfast cookies are sweetened with.
honey and applesauce, and no refined sugar at all!
INGREDIENTS
1 ¼ cups (125 g) old-fashioned rolled oats, gluten free if necessary.
1 ½ cups (180 g) oat flour.
INGREDIENTS
1 ¼ cups (125 g) old-fashioned rolled oats, gluten free if necessary.
1 ½ cups (180 g) oat flour.
Notes
* ½ teaspoon baking soda
* ½ teaspoon kosher salt
* 5 tablespoons (70 g) virgin coconut oil, melted and cooled
* 5 tablespoons (105 g) honey
* ½ cup (122 g) smooth applesauce, at room temperature
* 2 eggs (100 g (weighed out of shell)) at room temperature, beaten
* 3 ounces raisins, or chocolate chips
* Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached
parchment paper and set aside.
* In a large bowl, place the oats, oat flour, baking soda and salt, and whisk
to combine well. Create a well in the center of the dry ingredients, and add
the oil, honey, applesauce, and eggs, and mix to combine well.
* The dough will be very soft. Add the chips or raisins, and mix until evenly
distributed throughout the dough.
* Divide the dough into 10 equal portions on the prepared baking sheet, about 1
1/2 inches apart from one another. I used a medium ice cream scoop.
* With wet fingers or the underside of the ice cream scoop bowl, pat down each
piece of dough to spread into a disk.
* Chill the shaped dough for about 10 minutes until firm. This keeps the
cookies from spreading too much during baking.
* Place the baking sheet in the center of the preheated oven and bake until
lightly golden brown around the edges and set in the center (about 16
* Allow the cookies to cool for at least 10 minutes on the baking sheet, or
* Transfer them to a wire rack to cool completely.
* Serve immediately, or place them back on a baking sheet and freeze
completely. Place in a sealed freezer-safe container until ready to serve.
* Defrost the cookies one at a time at room temperature or in a low-power
microwave before enjoying.
I actually prefer to use homemade oat flour instead of finely ground
commercially-ground oat flour in these cookies. Using packaged oat flour makes
the raw cookie dough much softer than if you grind rolled oats into flour in a
blender or food processor. If you do use packaged oat flour, chill the dough
either before or after you shape it so the cookies don’t spread too much.
Nutritional information
Nutrition facts are approximate, per cookie, using raisins instead of chocolate
Trans Fat: 0.02g | Cholesterol: 181mg | Sodium: 247mg | Potassium: 255mg |
Fiber: 3g | Sugar: 10g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 46mg |
Nutrition information is automatically calculated, so should only be used as an
two mounds of pale brown raw oatmeal cookie dough on white parchment paper
mounds of pale brown raw oatmeal cookie dough on white parchment paper