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I love living in a world where you can have cookies for breakfast! But these aren’t just any cookie, this recipe is for Breakfast Cookies. Full of fiber and whole grain oats these cookies are the perfect on-the-go breakfast.
These “cookies” are made with whole grain oats, apple sauce, a little bit of honey, and even has pumpkin puree thrown in, (because adding a veggie to breakfast is always smart). They are naturally sweet and filling.
Breakfast Cookies
These are very lightly sweetened, so don’t expect differently. If you are looking for more of a treat, you can double the honey. I also thought these were much better fresh, so next time I’m going to halve the recipe and just enjoy them the first day or two.
I highly recommend adding the chocolate chips on top, they make it feel much more like a cookie/treat.
Table of Contents
Why You’ll Love This Recipe
- Easy to make
- Simple Ingredients
- Healthy fats
- Gives you energy and helps you feeling full
- Tastes like a treat!
Ingredients
- Pumpkin puree: I LOVE adding vegetables to cookies and muffins, especially when I’m after a nourishing breakfast.
- Applesauce: I use applesauce to add sweetness and moisture to this recipe
- Honey: this is the natural sweetener in this recipe and a little goes a long way
- Butter or coconut oil: these add a little filling fat to the recipe (helps to keep you full!) and improves the texture of the cookies
- Eggs: these help to bind everything together and help the cookies to puff nicely when cookies (in addition to baking powder and baking soda)
- Whole wheat flour: this is the base of the cookies and I love using it because it’s a whole grain
- Old fashioned oats: these add lots of great whole grain fiber to the cookies
- Chocolate chips: optional but fun and makes them look like cookies
See the recipe card below for full information on ingredients and quantities
Popular Substitutions and Variations
- If you don’t have applesauce, add extra pumpkin puree
- No honey? Add 1/2 cup of granulated sugar instead
- You can use all-purpose flour instead of whole wheat, or do half whole wheat and half white
- For more variations you can add cinnamon, nuts, or dried fruits
How to Make Breakfast Cookies
- Add the wet ingredient to the bowl and stir to combine.
- Add the dry ingredients to the bowl and stir to combine.
- Scoop the cookie dough onto a cookie sheet and bake. SO easy! They are a great make-ahead breakfast recipe (and make great snacks and dessert too!).
- These are so flexible, add chocolate chips, nuts, and dried fruit to your liking.
Frequently Asked Questions
I think whole or quick oats can be used interchangeably. I just use whatever I have in my pantry at the moment.
I recommend baking for 12-15 minutes or until lightly browned. Depending on your oven, that time could fluctuate so watch them carefully.
They do! I love to have some of these cookies hidden away in the freezer so that I can pull them out at anytime. The cookies can be stored in an airtight container in the freezer for up to 3 months.
More Breakfast Recipes to Consider:
Muffin Recipes
Easy Chocolate Chip Muffin Recipe
Recipe Collections
Zucchini Recipes
Muffin Recipes
Perfect Blueberry Streusel Muffins
Breakfast Recipes
Mixed Berry Compote
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Breakfast Cookies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsweetened applesauce
- 1/3 cup honey
- 1/4 cup melted butter or coconut oil
- 2 eggs
- 1 teaspoon vanilla
- 2 cups whole wheat flour
- 1 1/2 cups old fashioned oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Chocolate chips, (optional about 1 cup)
Instructions
- Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper or a baking mat.
- In a medium bowl beat together the pumpkin, applesauce, honey, and melted butter. Add the eggs and beat well to combine. Add the vanilla and stir to combine.
- Add the flour, oats, baking powder, soda, and salt and mix well to combine. Let the mixture rest for 5 minutes (this gives the whole grains a minute to absorb the liquid). If using the chocolate chips, add them and stir to combine.
- Use a 1.5 tablespoon scoop to scoop out balls of dough onto the prepared baking sheet. Sprinkle the tops with an additional 5-6 chocolate chips (gentle press them into the dough before baking).
- Bake for 12-15 minutes until lightly browned. Remove for the oven and allow to rest on the baking sheet for 3-5 minutes before placing the cookies on a cooling wrack.
- Enjoy right away or store in an airtight container for up to 3 days. Store in the fridge for up to a week and in the freezer for up to 3 months.
Notes
- These are great with a teaspoon of cinnamon added to the dough or pumpkin pie spice if you like that flavor profile (we do!).
- I highly recommend adding a few dark chocolate chips. It really makes them feel like “cookies”.
- You can also add dried fruit and nuts to your liking, it’s a forgiving recipe.
I printed this recipe a couple years ago and it is an absolute keeper, every one in the house enjoys them and snacks on the extra throughout the day. I noticed on this recipe it doesn’t list 1/3 cup of hulled hemp seeds, is there a reason it isn’t included in the recipe anymore?
I felt like they just made the recipe unapproachable for some people, but by all means, feel free to add them still!
We absolutely love these cookies!! Such a great, easy and delicious breakfast. I have these on hand with milk at the ready for my kids and our mornings are that much smoother. They also make a great afternoon snack. I am definitely going to be making/freezing a bunch of pumpkin puree so I can keep these in my breakfast rotation year round. Thank you Melissa!!
wow just wow am shocked to know I was missing out on this my 3 kids are going to love it after soccer and piano practice.
Easy right! And I always feel so great when the kids love them and they are nourishing too.
Is there a way to find the nutritional value for these? Calories, carbs etc.
You could pop it into myfitnesspal the app, I’ll try to add that to this recipe too. Thanks for letting me know it was missing.
What would be a good substitute for the hemp seeds?? Chia or flax? I have already placed my co-op order for this month and would like to bake them before! Thanks for any suggestions.
You could leave them out all together or go for a little ground flax I think! It’s up to you but I don’t think leaving them out would affect the recipe too much.
Thanks so much….I will try hemp seeds soon. Happy new year and love your blog!