With no added oil or butter and very little sweetener, this oat-based breakfast cookie is legitimately healthy enough for the first meal of the day!
Imagine with me, if you will, having a bowl of oatmeal in cookie form! That’s sort of what this is like.
I wanted this recipe to be pretty basic, giving me (or you) room to beef it up with your choice of add-ins or toppings. Some of my favorite inclusions are raisins, grated coconut, pumpkin seeds, walnuts, blueberries, and/or cacao nibs. If I have this as my afternoon, pre-gym treat, I can rationalize chocolate chips, but not for breakfast.
As a topping, I like to mix yogurt and cinnamon and drizzle it over the top for some protein. A side of scrambled eggs would also be a nice addition!
Sammy loves this cookie, especially with the raisins.
He’s just about through nursing and is requesting more and more ‘big boy’ food. A sad but necessary transition!
The girls like to top their cookies with yogurt and a little drizzle of honey, letting both soak in for a few minutes. The cookie then returns to an almost dough-like state, and I wonder why I baked it in the first place…?
This weekend, we’ll all be heading downtown for a ceremony, where Jade won first place in an art contest. She won a $100 gift certificate for some picture that I haven’t even seen! World’s best mom right here, boy.
Seriously though, she’s an incredible artist, and such a great influence in my life right now. I love her so much and am so proud of her!
I’m hoping to make this cookie or my other larger batch breakfast cookies that morning to give us some good fuel for the day.
I hope you all enjoy it too if you decide to try it!
Breakfast Cookie for One
- 6 Tbsp oats
- 1 Tbsp buckwheat flour
- 1/4 tsp baking powder
- 1/2 tsp coconut sugar
- good dash sea salt
- dash cinnamon
- 3 Tbsp applesauce
- 1/2 tsp vanilla extract
- 1-2 Tbsp add-ins, as desired (cacao nibs, raisins, pumpkin seeds, coconut, etcetera)
- Preheat the oven to 350 degrees.
- Mix the oats, flour, baking powder, sugar, salt, and cinnamon in a bowl.
- Stir in the applesauce, vanilla, and any add-ins you like.
- Line a baking sheet with a piece of parchment paper.
- Grease an area on the parchment for the cookie (it will stick otherwise).
- Pour the cookie batter onto the greased area of the parchment paper.
- Bake the cookie for 8-10 minutes until light golden.
- Cool a bit and dig in!
If you don’t have buckwheat flour, spelt, whole wheat, and barley flours all work as well.
Some items I use to make this recipe: