Easy One Bowl Breakfast Cookies
Hearty and healthy, these breakfast cookies are totally vegan and easily made gluten free! Make them in one bowl and with 3 different flavor combos to keep things interesting. These easy oatmeal cookies are quickly becoming one of my favorite breakfasts.
So while they are called breakfast cookies, you can totally enjoy these all day long. They are a great afternoon snack or dessert. I love that they are lower in fats as they are an oil free cookie. I’ve made big double batches of these and keep them in the freezer so I always have some on hand.
Ingredients
For the full list of ingredients, please see the recipe card below.
- Oats: You can use either type of oats – quick or rolled. I personally prefer the rolled oats for the texture. If you are gluten free, make sure you use certified gluten free oats.
- Flour: You can use all purpose flour or a good gluten free flour blend to make these cookies. My favorite brand of gluten free is King Arthur Measure for Measure. Make sure that you use certified gluten free oats.
- Nut or Seed Butter: Any type of nut or seed butter works in this recipe. My personal favorite is sunflower seed butter as it is a neutral flavor.
Variations
There are probably endless variations to make with this breakfast cookie. Here are the ones I show in these photos:
- Blueberry Walnut: Add 1/2 cup frozen blueberries and 1/2 cup of chopped walnuts to the dough.
- Cranberry Pumpkin: My favorite! Add 1/2 a cup of dried cranberries and 1/2 a cup of pumpkin seeds to the dough.
- Mango Coconut: Add 1/2 cup chopped dried mango and a heaping 1/2 cup of shredded coconut to the dough.
Method
This cookie dough is really thick! I recommend that you use a stand mixer with the paddle attachment to help make mixing easier.
Scoop them out with a 2 tablespoon scooper and gently press them into a disc shape. They won’t spread in the oven, so you need to shape them before baking.
Press any extra toppings on top to make them look nice.
How to Store
Cover leftover cookies and store at room temperature for up to 5 days or in the refrigerator for up to 7 days. Store in the freezer for up to 3 months. Enjoy!
Healthy Breakfast Recipes
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Equipment
- Mixing bowls and spoons
- Measuring cups and spoons
- parchment paper
- baking trays
- Hand mixer or stand mixer recommended but not necessary
Ingredients
- 2 tablespoons flax seed
- 5 tablespoons hot water
- 1/2 cup brown sugar
- 1/2 cup applesauce
- 1/4 cup nut butter or seed butter
- 1 teaspoon vanilla
- 2 cups rolled oats
- 1 cup all purpose flour or gluten free flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup mix-ins of choice see variations below
- 1 cup powdered sugar optional for icing on top
Instructions
- Preheat the oven to 350°F/180C. Line 2 baking sheets with parchment paper and set aside. Make sure the oven rack is in the middle of the oven.
- Mix the wet ingredients. Into the bowl of a stand mixer with the paddle attachment or in a large bowl with a hand mixer, combine the brown sugar, applesauce, nut or seed butter, vanilla, and flax seed eggs. Mix until combined.
- Add the dry ingredients. Add the dry ingredients of rolled oats, flour, baking powder, salt, and cinnamon.
- Portion and shape. Using a large two tablespoon scoop, arrange 9 cookies per tray. Slightly flatten the tops of each cookie with a back or a spoon or your hand. A light spray of oil can help prevent the dough from sticking. The cookies won’t really spread in the oven, so this gives them their shape.
- Bake. Bake for 18 to 22 minutes or until the edges are lightly browned. Cool the cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- Optional cover with icing. Mix together 1 cup of powdered sugar with 1-2 tablespoons water. Drizzle over top of cookies.
- Store: Cover leftover cookies and store at room temperature for up to 5 days or in the refrigerator for up to 7 days. Store in the freezer for up to 3 months. Enjoy!
Notes
- Cranberry Pumpkin: My favorite! Add 1/2 a cup of dried cranberries and 1/2 a cup of pumpkin seeds to the dough.
- Mango Coconut: Add 1/2 cup chopped dried mango and a heaping 1/2 cup of shredded coconut to the dough.
- Blueberry Walnut: Add 1/2 cup frozen blueberries and 1/2 cup of chopped walnuts to the dough.
Nutrition
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