Applesauce-Oat Breakfast Cookies
Prep time
Cook time
Total time
Breakfast cookies as nutritious as a bowl of oats, but portable!
Recipe by::
Recipe type: Breakfast, Snack, Dessert
Serves: 20 cookies
  • 1-1/2 cups rolled oats (gluten-free if needed), divided
  • 1 cup unsweetened applesauce
  • ½ cup dates, soaked in hot water 5 mins, drained
  • ¼ cup nondairy milk
  • 1-1/2 tablespoons flaxseed meal
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsweetened flake coconut
  • ¼ cup chocolate chips OR ½ cup chopped dried fruit
  1. Preheat oven to 350F. Line a large baking sheet with parchment paper.
  2. In a food processor (or blender), process ½ cup of the oats with the applesauce, dates, milk, flaxseed meal, and vanilla until mostly smooth; scrape into a medium bowl. Stir in the remaining ingredients.
  3. Drop dough by tablespoons onto prepared sheet, spacing two inches apart.
  4. Bake for 8 to 11 minutes until edges are golden brown and centers are just set. Cool completely on baking sheet.
Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days, the refrigerator for 1 week or the freezer for 6 months.
Nutrition Information
Serving size: 1 medium cookie Calories: 48 Fat: 1 g Saturated fat: 0.3 g Carbohydrates: 9.2 g Sugar: 4.5 g Sodium: 31.8 mg Fiber: 1.4 g Protein: 1 g Cholesterol: 0 mg
Recipe by power hungry at