Can I make these cookies gluten-free?

Absolutely! Simply substitute the whole wheat flour with a 1:1 gluten-free flour blend and make sure you're using certified gluten-free oats. The texture might be slightly different, but they'll still be delicious. Adding 1/4 teaspoon of xanthan gum can help with binding if your gluten-free flour doesn't already include it.

What can I substitute for coconut oil?

If you don't have coconut oil or prefer not to use it, melted butter or light olive oil works well. Each will impart a slightly different flavor - butter adds richness while olive oil is more neutral. You can also try unsweetened applesauce as a lower-fat alternative, though the texture will be slightly cakier.

Are these cookies sweet enough for kids?

Most kids love these cookies, but if you're transitioning from very sweet treats, you might want to add an extra tablespoon of brown sugar initially. Over time, you can reduce back to the original amount as taste buds adjust. The chocolate chips also add pockets of sweetness that appeal to children.

Can I prepare the dough ahead of time?

Yes! The cookie dough can be refrigerated for up to 2 days before baking. Let it sit at room temperature for about 15 minutes before scooping if it's been chilled. You may need to add 1-2 minutes to the baking time if starting with cold dough.

Oatmeal Breakfast Cookies Recipe

Name: Oatmeal Breakfast Cookies Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 1/4 cup old-fashioned rolled oats (100g); 3/4 cup whole wheat flour (114g); 1 tsp baking powder; 1 tsp cinnamon; Pinch of salt; 1/4 cup honey or pure maple syrup (74g); 2 Tbsp light brown sugar; 1/4 cup unsweetened applesauce (64g); 1 large egg; 1/4 cup coconut oil, melted (48g); 1 tsp vanilla extract; 1 Tbsp chia seeds; 1/4 cup semi sweet chocolate chips (57g); 1/2 cup raisins or dried cranberries; 1/2 cup chopped nuts (optional)

Description

These healthy Oatmeal Breakfast Cookies are soft, chewy, and made with wholesome ingredients like old-fashioned oats, whole wheat flour, applesauce, chia seeds, and a touch of chocolate chips. Naturally sweetened with honey or maple syrup, these cookies are perfect for a grab-and-go breakfast or snack.

Ingredients

Units Scale

Main Ingredients

- 1 1/4 cup old-fashioned rolled oats (100g)
- 3/4 cup whole wheat flour (114g)
- 1 tsp baking powder
- 1 tsp cinnamon
- Pinch of salt
- 1/4 cup honey or pure maple syrup (74g)
- 2 Tbsp light brown sugar
- 1/4 cup unsweetened applesauce (64g)
- 1 large egg
- 1/4 cup coconut oil, melted (48g)
- 1 tsp vanilla extract
- 1 Tbsp chia seeds
- 1/4 cup semi sweet chocolate chips (57g)

Optional Add Ins

1/2 cup raisins or dried cranberries
1/2 cup chopped nuts (optional)

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Instructions

Preheat Oven & Prep Pan: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper.
Combine Dry Ingredients: In a large mixing bowl, mix together the oats, whole wheat flour, baking powder, cinnamon, and a pinch of salt until well combined.
Mix Wet Ingredients: In a separate large bowl, whisk together honey or maple syrup, light brown sugar, unsweetened applesauce, egg, melted coconut oil, and vanilla extract until smooth and fully blended.
Combine Wet and Dry: Add the dry ingredient mixture into the wet ingredients and stir gently until just combined. Avoid overmixing to keep the cookies tender.
Add Chia Seeds & Chocolate: Fold in the chia seeds, semi sweet chocolate chips, and any optional add-ins, such as raisins or chopped nuts.
Scoop Cookies: Using a 1.5 Tbsp cookie scoop, drop rounds of dough onto the prepared baking sheet. Leave the scoops as is; do not press down.
Bake: Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden. For softer cookies, bake for about 8 minutes.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Nutritional information is an estimate and will vary with substitutions.
Cookies are intended to be small. Making larger cookies may result in a drier texture.
Do not flatten the dough balls; drop them onto the baking sheet and leave as is for optimal texture.

Nutrition

Serving Size: 1 cookie
Calories: 100
Sugar: 5g
Sodium: 35mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 2g
Cholesterol: 9mg