Description
These Kitchen Sink Breakfast Cookies are a wholesome and delicious treat, packed with nutrient-dense ingredients. Perfect for a quick breakfast or a satisfying snack, these cookies are made with whole grains and are free of refined sugar.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened applesauce
- 1/3 cup maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup natural peanut butter or almond butter
Mix-Ins:
- 1/4 cup raisins or dried cranberries
- 1/4 cup chopped nuts (walnuts or almonds)
- 1/4 cup unsweetened shredded coconut
- 1/4 cup dark chocolate chips (optional)
- 1 tablespoon chia seeds or flaxseed
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine dry ingredients: In a large bowl, mix oats, flour, baking soda, cinnamon, and salt.
- Prepare wet mixture: In another bowl, whisk coconut oil, applesauce, maple syrup/honey, egg, vanilla, and nut butter.
- Combine wet and dry: Stir wet into dry ingredients until just combined.
- Add mix-ins: Fold in dried fruit, nuts, coconut, chocolate chips, and chia/flaxseed.
- Bake cookies: Scoop dough onto sheet, flatten slightly, bake 10–12 minutes until golden.
- Cool and enjoy: Cool on sheet, then transfer to a wire rack to cool completely.
Notes
- Feel free to customize with your favorite mix-ins.
- These cookies freeze well for convenience.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
