What type of oats should I use for making cookies?

I think whole or quick oats can be used interchangeably. I just use whatever I have in my pantry at the moment. The texture is a little more chewy when you use old fashioned so if your kids are leery of new textures, quick oats might be a better option.

How can I tell when cookies are done?

I recommend baking for 12-15 minutes or until lightly browned. Depending on your oven, that time could fluctuate so watch them carefully instead of being strict with the suggested cook time. Let the cookies cool on the baking sheet after you take them out of the oven as well.

Do breakfast cookies store well?

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.

Easy Healthy Breakfast Cookies

Name: Healthy Breakfast Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
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

Description

The best kind of cookie is the kind that you can eat for breakfast and these breakfast cookies are packed with vegetables, naturally sweetened, full of fiber and healthy fat and will keep your kids full longer than a bowl of cold sugar cereal, so why not serve a cookie for breakfast?!

Ingredients

Scale

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

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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.

Prep Time: 15 min
Cook Time: 15 min
Category: breakfast
Method: bake
Cuisine: American

Keywords: breakfast cookies, healthy cookies, healthy cookie recipe, breakfast cookie recipe, whole wheat cookie recipe, naturally sweet cookie recipe, cookie recipe with honey