Strawberry Breakfast Cookies
Sweet strawberries and wholesome oats combine to make this handheld treat that's healthy enough for breakfast but delicious enough to want to eat all day.
Prep Time 10 minutes mins
Cook Time 18 minutes mins
Total Time 28 minutes mins
Course Breakfast
Cuisine American
- 3/4 cup unsweetened applesauce or mashed banana
- 1/4 cup oil (avocado or canola)
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp fine salt
- 3 tbsp ground flax seed and/or hemp seeds (optional)
- 1 cup rolled oats
- 3/4 cup white whole wheat flour or whole wheat flour or 1 cup all-purpose or gluten-free flour blend
- 1 cup finely chopped strawberries
Heat the oven to 350 degrees. Line a baking sheet with parchment paper or use a silicone mat.
Add the applesauce, oil, maple syrup, and vanilla to a large bowl. Whisk to combine.
Whisk in the cinnamon, baking powder, salt, and seeds, if using.
Add the oats and flour then mix with a large spoon or spatula until almost all of the dry ingredients are combined. Gently mix in the strawberries until they are evenly distributed throughout the batter.
Scoop the batter onto the baking sheet. (I like to make large cookies with a 1/4 cup scoop, but you can also make smaller ones.)
Bake until the cookies are golden brown around the edges and look dry in the centers, 15 to 20 minutes.
Allow the cookies to cool then enjoy. Store in an airtight container at room temperature for 1 day, in the fridge for 4 to 5 days, or freeze up to 2 months.
Keyword breakfast cookie, oats, vegan