Get your day started with Healthy Oatmeal Breakfast Cookies, a perfect combo of healthy and hearty ingredients. These are a great grab-and-go breakfast or snack, and will keep you fueled for busy days ahead.
Hooked on oatmeal like we are? Re-phrase…are you hooked on oatmeal like my hubby is? It’s actually crazy how much of it he consumes on a weekly basis. There is his every morning bowl of Steel Cut Oats, and then his occasional power ball, bowl of fruit and granola, Overnight Oats, Oatmeal Chocolate Chip Cookies, and now these. Healthy Oatmeal Breakfast Cookies.
He eats A LOT of oatmeal, friends! 😀
Now before you go make them, they are definitely a healthier cookie. Your family MIGHT not be fooled by the word cookie when they eat them, because they are more of a crumbly texture. They are also made with zero refined sugar (I use honey to sweeten, and then jelly of course), and they are full of good-for-you stuff. Really tasty too!
Ingredients needed for Healthy Oatmeal Breakfast Cookies:
- Oatmeal – Used old fashioned oats, not quick oats.
- Flour – Just a bit of all-purpose flour is needed.
- Peanuts – I chopped up some extra peanuts to go with the crunchy peanut butter.
- Baking Staples – Some kosher salt, cinnamon, baking soda, and baking powder.
- Butter – Melt some unsalted butter.
- Honey – Just 1/4 cup of honey for this recipe. No refined sugars needed.
- Applesauce – One cup of cinnamon applesauce.
- Peanut Butter – I used crunchy peanut butter.
- Jelly – Use whatever kind of jelly you like best. (Mostly) blueberry jelly is pictured.
How to make Healthy Breakfast Cookies:
- Mix the dry ingredients. Mix the oatmeal, flour, chopped peanuts, salt, cinnamon, baking soda, and baking powder.
- Mix the wet ingredients. – Melt the butter and peanut butter. Mix well, and then add the honey and applesauce and mix again.
- Combine. Pour the wet ingredients into the dry and mix until the dry is fully absorbed into the wet.
- Form cookies. Form about 18 balls of dough and place on baking sheets. Use your thumbs to press holes in the center of the balls, careful to keep a nice firm circle around the holes. Spoon about one teaspoon of jelly into each hole.
- Bake. Bake for approximately 15 minutes at 350 degrees, or until the cookies are slightly browned. Let them sit on baking sheets for 10 minutes before carefully removing to cooling racks.
- Serve or store. These are best stored in the refrigerator. You can also freeze them for a few months (wrapped in freezer bags).
These breakfast cookies can be frozen, but they also store nicely in the refrigerator. They are super tasty cold, with a cup of cold brew coffee. Mmmm, highly recommend this combo!
Other delicious breakfast treats:
Healthy Oatmeal Breakfast Cookies
- 2 1/2 cups oatmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/4 cup unsalted butter – melted
- 1/4 cup honey
- 1 cup cinnamon applesauce
- 3/4 cup chunky peanut butter
- 1/2 cup raspberry jam – or any flavor
- 1/2 cup peanuts – chopped
- Preheat oven to 350 degrees. (No need to chill these cookies.)
- In a large mixing bowl, combine the dry ingredients – oatmeal, flour, choppped peanuts, salt, cinnamon, baking soda, and baking powder.
- In a small bowl, add the butter and peanut butter, and melt in microwave. Mix well, and then add honey and applesauce and combine.
- Pour the wet ingredients into the dry, and mix well.
- Form the dough into about 18 cookie balls, and arrange evenly on two baking sheets (prepared with parchment paper). Use your thumbs to press a hole in the center of each ball of dough. Fill with about one teaspoon of jelly.
- Bake for 15-18 minutes, or until the cookies are nicely browned on top. Let them sit a bit before removing to cooling racks.