Healthy Cranberry Oatmeal Breakfast Cookies with no butter, oil, eggs, flour, or sugar. Which means – I can approve eating cookies for breakfast. And so can you!
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With two little guys to get fed, dressed, in the car and down the road first thing in the morning, I don’t have a lot of time to mess about with getting the toddler to eat something in the mornings.
Enter these “breakfast cookies”. Yup. Looks like a cookie, smells like a cookie… but is it a cookie? No, not really. It has no butter, oil, eggs, flour, or sugar. COOKIES FOR EVERYONE!!
N0te: These are gluten-free if you use certified gluten-free oats.
The ingredients
Ingredients that would normally be found in a bowl of oatmeal, but they’re now portable. And are toddler approved. YESSSS!!! Breakfast cookies for the WIN!!
Make them with the kids!
We made these, and then found excuses to give them to him. Oh you got dressed? Here’s a cookie…This will backfire, when we have no cookies left…. I better make MORE!
What is YOUR go-to on-the-run breakfast idea? How do you get out the door fast in the mornings? Share with me in the comments!
Want more breakfast ideas? Of course you do!
Healthy Cranberry Oatmeal Breakfast Cookies (with Video!)
Breakfast "Cookies" with no butter, oil, eggs, flour, or sugar. Which means - I can approve eating cookies for breakfast. And so can you!
Ingredients
- 2 cups rolled oats (regular or quick only, steelcut don't work)
- 2 ripe bananas
- 1 cup unsweetened applesauce
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/3 cup unsweetened, dried cranberries (or raisins, or chopped dried apricots)
Directions
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Preheat oven to 350 degrees.
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Mix together all ingredients until well combined.
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Line a cookie sheet with parchment paper, or use a baking stone.
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Using a small cookie scoop, drop dough onto the the cookie sheet, and then flatten into round shapes.
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Bake approx. 20 – 25 minutes, or until golden.
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Remove from oven & let rest on cookie sheet for 5 minutes and then move to cooling rack.
Recipe Notes
Nutritional information from MyFitnessPal
I input the recipe into MyFitnessPal (I'm no nutritionist though!) I use reduced sugar craisins. The nutrition breakdown is this when you get 18 cookies from your batch. (1 cookie per serving).
Source: Adapted from http://www.familyfreshmeals.com/
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Cheri Savory Spoon says
Great breakfast idea, Kylee!
Kate says
Breakfast cookies are very popular here!
Mira says
Breakfast cookies are best breakfast ever!
Martine says
Ah these look so great! Look forward to try them out 🙂
Eva @ Eva Bakes says
YESSSSSSS to cookies for breakfast!
wholesomeyum says
These look delicious! I love how simple the ingredient list is. I’ll have to try them with my toddler, too.
Michele says
I entered the recipe on WW. 2 sp if made exactly how written.
Jan W says
I figured 2 cookies per serving for 3 WW Smart Points!!
Jessica says
How many calories? 🙂
Kylee says
I input the recipe into MyFitnessPal (I’m no nutritionist though!) I use reduced sugar craisins. The nutrition breakdown is this for 18 cookies (1 cookie per serving)
Calories: 64
Fat: 1g
Total Carbs: 14g
Fiber: 3g
Sugars: 4g
Protein: 1g
lori2562014 says
I call them pre-workout cookies!
Karen Cashen says
Dried or fresh cranberries?
Kylee says
dried! (sorry, updated recipe to be clearer)
Jen says
Can I somehow add protein powder? Would I need to add more applesauce or banana to cambat the dry ingredient? I have two gymnast children and this is meet season and always looking for new protein packed snacks! Thanks!
Kylee says
Sure you could! Depending on how much – just see in the video how it should look texture wise, and add extra applesauce or bananas as you go.
laurie says
anyone know how many calories per cookie?
Kylee says
Hi Laurie. I input the recipe into MyFitnessPal (I’m no nutritionist though!) I use reduced sugar craisins. The nutrition breakdown is this for 18 cookies (1 cookie per serving)
Calories: 64
Fat: 1g
Total Carbs: 14g
Fiber: 3g
Sugars: 4g
Protein: 1g
Jill L says
Ever try it with almond butter instead? Or adding. Flax seed meal for extra omegas?
Kylee says
I HAVE actually – and it’s good with the almond butter. I haven’t added flax meal, because I usually make them for my kids (and one is in diapers, so… )
Jill L says
Thanks! When you’re over 50, ya gotta get those omegas! Love your idea of pumpkin purée too!
Vickie says
What can use if you don’t like bananas?
Kylee says
Try canned pumpkin puree!
Gail says
The video shows 8 cookies on the sheet and you use what appears to be an ice cream scoop, but the recipe calls for a cookie scoop and says it’s for 18 cookies. Is the nutrition info you give for the smaller or the larger cookies? I’m diabetic and have to be careful about carb intake.
Kylee says
You will have to do more than one sheet of cookies.
I use a small cookie scoop. The nutrition info is for the batch to make 18 cookies. If you only get 12 cookies, because your scoop is bigger, or you get 24 because your scoop is smaller, the nutrition info will change.
Additionally – I used myfitnesspal to calculate the nutrition (since I am not a qualified dietician), so you might want to take the recipe and calculate your own numbers?
Julie says
Tasty but mine are mushy. Did I just not cook them long enough?
Kylee says
That’s possible, Julie! Every oven is different, so the time works perfectly for mine!
Debbie says
Should they be refrigerated after cooled from baking? I just made them. They are still a little warm and they are soft and not hard like a cookie. Are they supposed to be crunchy? These will be soft. Should I have baked them longer?
Kylee says
I do refrigerate mine (and even freeze). They’re not going to be hard, they’re more of a soft cookie.
Louise says
I’d love to try these, any idea of the metric weights?
Kylee says
I’m sorry, Louise – I don’t! I should try to play fairer with the metric folks among us (I used to be one!), but… I use cups to measure!
Louise says
Thanks for getting back to me, I should really go and buy a set of cups – the conversion tables just confuse me 🙂
cindy llenos says
how about for storage? I am planning to make them and mail it to my son in college.
Kylee says
I would really recommend refrigeration. They are best eaten within a day or two when kept on the counter, but in the fridge for any longer.
Margaret Fregeau says
Can you substitute something else for the applesauce?
Kylee says
Of course! Try pumpkin puree 😉
Melissa says
I just made these cookies for the first time and they are delicious! I’m sure the extra don’t have to be refrigerated because there are no ingredients that would require that. Perfect at night too when I’m looking for something sweet!
Michele c. says
Can you make this in a rectangle dish and cut them into squares or bars.
Kylee says
Hi Michele – I don’t see why not! I haven’t done it, so I’m not sure how well they’d hold up – or if they’d need to be baked longer so they are firmer? If you try it let me know!
CindyFay says
I make a double batch and spread it all out in a lined cookie sheet. I cut the pan into squares before baking. It works great, and I’m so glad I found this recipe!!
Carla says
I made these and added a little more apple sauce and approx. 2 TBSPs each of flax, pumpkin and sunflower seeds. So you get your healthy fat and protein too!
Vanessa says
Can you use gluten free oats??
Kylee says
You sure can!
Zeina says
Hi can i put cholate chip
Kylee says
Hi Zeina
Yes, you can add chocolate chips.
Sandra McLeod says
I might try replacing the banana with egg whites. Should increase protein and reduce calories. Could also try substituting yogurt as long as it is plain Greek yogurt. Will change nutrition content but still make for great snack or breakfast
These are similar to the oatmeal / protein waffles I make with oatmeal, dried fruit, egg whites, spices. They are super easy and can change recipe to suit your taste.