Breakfast Cookie Recipe
American · Breakfast · 27 min total
A hearty, portable breakfast packed with oats, nuts, and dried fruit, perfect for busy mornings.
15
min prep
min prep
12
min cook
min cook
12
servings
servings
210
kcal/serving
kcal/serving
Ingredients
- 2 cups rolled oats
- 1 cup whole wheat flour
- 1/2 cup brown sugar
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- 1/2 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix oats, flour, brown sugar, walnuts, cranberries, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together applesauce, melted coconut oil, egg, and vanilla.
- Pour wet ingredients into dry and stir until just combined.
- Scoop dough by 1/4 cupfuls onto prepared baking sheet, flatten slightly.
- Bake for 10-12 minutes until edges are golden. Cool on sheet for 5 minutes, then transfer to wire rack.
Tips
- Store in an airtight container for up to 5 days or freeze for up to 3 months.
- Substitute dried cranberries with raisins or chopped dates if desired.
AI estimate may be inaccurate · Terms