Breakfast Oatmeal Cookies

Breakfast Oatmeal Cookies
Breakfast Oatmeal Cookies

adapted from a recipe by

Makes 14 breakfast cookies


3-3/4 cups gluten free old fashioned oats, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup ground flaxseed
1/2 cup unsweetened applesauce
1/2 cup mashed very ripe banana (about 1 medium banana)
1/4 cup + 2 Tablespoons maple syrup
1/4 cup + 1 Tablespoon sunflower oil
1/4 cup pineapple juice


  1. Preheat oven to 350 degrees then line a baking sheet with parchment paper and set aside. Add 1-3/4 cups oats to a food processor then process for 3-4 minutes or until very fine to make oat flour.
  2. Add oat flour, remaining 2 cups oats, baking soda, salt, and ground flaxseed to a large bowl then mix to combine. Add applesauce, banana, maple syrup, sunflower oil, and pineapple juice then mix until just combined. Let batter sit for 10 minutes to thicken.
  3. Scoop 1/8 cup batter (I used a cookie scoop) onto prepared baking sheet then wet hand with water and press down to flatten slightly (cookies will not spread out in the oven) Bake for 8-10 minutes, or until cookies are golden brown around the edges and set on top. Cool completely then store in an airtight container for up to 2 days, in the refrigerator for up to 4 days, or wrap individually in plastic wrap then freeze in a freezer bag. Wrap in a paper towel then microwave for 20 seconds to thaw.

Makes about 36 mini cookies.

A serving size of 4 mini cookies:

  • Calories 195
  • Fat(g) 9.4
  • Saturated (g) 1
  • Polyunsaturated (g) 2.4
  • Monounsaturated (g) 4.6
  • Trans (g) 0
  • Cholesterol (mg) 0
  • Sodium (mg) 74.4
  • Potassium (mg) 100.8
  • Carbs(g) 25.3
  • Fiber (g) 3
  • Sugars (g) 11.8
  • Protein (g) 3.8
  • Vitamin A(%) 0.3
  • Vitamin C(%) 3.4
  • Calcium (%) 3.1
  • Iron (%) 14



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