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“No Time for Breakfast” Breakfast Cookies

Cookies for breakfast! Yes, please. These grab-and-go breakfast cookies are chock-full of healthy ingredients, including oats, to give you long-lasting energy, deliciously.
Course Breakfasts, Desserts and Baked Delights
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24 cookies

Ingredients

  • 1 cup whole wheat flour (250 ml)
  • 3 cups rolled oats (750 ml)
  • 1 tsp baking soda (5 ml)
  • 3/4 tsp salt (3.5 ml)
  • 1 Tbsp cinnamon (15 ml)
  • 1/4 tsp nutmeg (1 ml)
  • 1/2 cup flaked almonds (125 ml)
  • 1/2 cup pumpkin seeds (125 ml)
  • 1/2 cup sunflower seeds (125 ml)
  • 1/2 cup semi-sweet chocolate chips (125 ml)
  • 1 cup dried cranberries (250 ml)
  • 2 eggs, lightly beaten
  • 1/3 cup canola oil (160 ml)
  • 1 cup unsweetened applesauce (250 ml)
  • 3/4 cup brown sugar (180 ml)
  • 1 Tbsp vanilla (15 ml)

Instructions

  1. Preheat oven to 350°F (175°C). Line two large baking trays with parchment.

  2. In a large bowl, combine dry ingredients – flour, oats, baking soda, salt, spices, nuts, seeds, dried fruit and chocolate chips.
  3. In a separate bowl beat together eggs, oil, applesauce, brown sugar and vanilla.
  4. Add wet ingredients to dry, mixing well until all dry ingredients are incorporated.
  5. Using a 1/4 cup cookie scoop (or ice cream scoop), measure out 24 balls of dough onto prepared baking trays.
  6. Flatten each cookie with a fork to a uniform thickness (approx. 1/2” thick).
  7. Note: cookies do not spread in oven.
  8. Bake for 15 minutes until lightly browned.
  9. Transfer cookies to a cooling rack. Once cooled completely, transfer to an airtight container for storage. Cookies will keep at room temperature for one week, or may be frozen for up to three months.

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