Description
Prepare these wholesome oatmeal cookies for a quick, grab-and-go breakfast option suitable for busy mornings.
Ingredients
Scale
- 2 cups rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1 cup dried cranberries or raisins (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the rolled oats, flour, baking soda, salt, and cinnamon.
- In a large bowl, beat the softened butter and brown sugar until creamy. Add the maple syrup, eggs, and vanilla extract; mix well.
- Stir the applesauce into the wet ingredients until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the dried fruit and nuts, if using.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Flatten slightly with a fork.
- Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute almond butter for the butter for a different flavor profile.
- For a gluten-free version, use certified gluten-free oats and gluten-free flour blend.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10
- Sodium: 90
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 2
- Protein: 4
- Cholesterol: 25