True Breakfast Cookies
Start your day with a nourishing twist by baking a batch of True Breakfast Cookies—an irresistible blend of wholesome ingredients and natural sweetness, perfect for busy mornings or guilt-free snacking. Packed with hearty rolled oats, whole wheat flour, chia seeds, and a medley of dried fruits and nuts, these cookies strike the perfect balance between flavor and nutrition. Sweetened with maple syrup and applesauce, and enriched with the optional indulgence of dark chocolate chips, these soft and chewy breakfast treats are entirely free of refined sugar and butter. With just 15 minutes of prep time, this easy and versatile recipe is perfect for meal prepping, and the cookies can be stored for days to keep your mornings stress-free. Ideal for anyone seeking healthy breakfast ideas or grab-and-go snacks, these cookies redefine convenience with a delicious, homemade touch.
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Recipe Information
Ingredients
- 2 cups Old-fashioned rolled oats
- 1 cup Whole wheat flour
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped nuts (e.g., walnuts or almonds)
- 2 tablespoons Chia seeds
- 0.5 cup Dried fruit (e.g., raisins or cranberries)
- 0.25 cup Dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, whole wheat flour, ground cinnamon, baking soda, and salt. Stir well to ensure even distribution of dry ingredients.
In a separate bowl, whisk together the applesauce, maple syrup, melted coconut oil, and vanilla extract.
Pour the wet mixture into the bowl with the dry ingredients, and stir until fully combined.
Fold in the chopped nuts, chia seeds, dried fruit, and chocolate chips (if using).
Using a large spoon or cookie scoop, drop approximately 2-tablespoon-sized mounds of dough onto the prepared baking sheet. Flatten each mound slightly with the back of the spoon to form a cookie shape.
Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden and the cookies feel set.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Nutrition Facts
Calories |
244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 137 mg | 6% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 16.5 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 204 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
