Breakfast Cookies
Start your day on a sweet note with these delightful breakfast cookies! Packed with hearty oats, naturally sweet dates, and indulgent chocolate chips, these treats are not only delicious but also a wholesome way to fuel your morning. Whip up a batch and enjoy a guilt-free breakfast that feels like dessert!
Prep
15
min
Cook
12
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 cup apple sauce (240 ml)
🫙Pantry Staples(10)
- 2 tsp baking powder (10 ml)
- 2 tsp baking soda (10 ml)
- 1 cup chocolate chips (240 ml)
- 1 cup coconut oil, melted (240 ml)
- 1 cup coconut sugar (can swap with brown sugar) (200 g)can swap with brown sugar
- 1 cup maple syrup (240 ml)
- 4 cups gluten free oats (960 ml)
- 2 cups homemade, oat flour (250 g)
- 2 cup natural peanut butter (454 g)
- 1 tbsp pure vanilla extract (15 ml)
🧂Spices & Seasonings(2)
- 2 tbsp ground cinnamon (30 ml)
- 2 tsp salt (10 ml)
📦Other(2)
- 1 ½ cup dates, pitted & roughly chopped (360 ml)
- 3 cup unsweetened shredded coconut (720 ml)
👨🍳 Instructions
- 1
Preheat the oven to 350F. In a large bowl, whisk together all of the dry ingredients.
- 2
In a large bowl, whisk together all of the wet ingredients, apple sauce, coconut oil, peanut butter, maple syrup, coconut sugar and vanilla. Whisk until smooth. Pour the wet mixture over the dry mixture. Use a rubber spatula to fold the ingredients together until you get a cohesive cookie dough.
- 3
Scoop one flat scoop of dough onto a parchment lined sheet. Lightly press the cookies so that they are a little bit more flat. Bake for 12 minutes.
💡 Pro Tips
- ✓Chill your cookie dough for 30 minutes before baking to prevent excessive spreading, as the coconut oil needs to solidify below 76°F to maintain structure.timing30 minutes at 76°F
- ✓Use natural peanut butter with 1-2% oil separation rather than no-stir varieties because the extra fat creates better binding in egg-free cookie doughs.ingredient1-2% oil separation
- ✓Bake at 325°F instead of 350°F for breakfast cookies with dense mix-ins like oats and nuts, as the lower temperature prevents burning while ensuring 12-14 minute bake time for proper moisture retention.technique325°F for 12-14 minutes
- ✓Press cookies to exactly 1/2 inch thickness before baking because applesauce-based doughs don't spread like butter-based ones and need mechanical flattening for even cooking.technique1/2 inch thickness
- ✓Melt coconut oil to exactly room temperature (70-75°F) before mixing so it incorporates smoothly without seizing the other wet ingredients or creating lumps.ingredient70-75°F
Share this recipe
Prep
15
min
Cook
12
min
Serves
4
people
Level
beginner
Share this recipe
Breakfast Cookies
Start your day on a sweet note with these delightful breakfast cookies! Packed with hearty oats, naturally sweet dates, and indulgent chocolate chips, these treats are not only delicious but also a wholesome way to fuel your morning. Whip up a batch and enjoy a guilt-free breakfast that feels like dessert!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 cup apple sauce (240 ml)
🫙Pantry Staples(10)
- 2 tsp baking powder (10 ml)
- 2 tsp baking soda (10 ml)
- 1 cup chocolate chips (240 ml)
- 1 cup coconut oil, melted (240 ml)
- 1 cup coconut sugar (can swap with brown sugar) (200 g)can swap with brown sugar
- 1 cup maple syrup (240 ml)
- 4 cups gluten free oats (960 ml)
- 2 cups homemade, oat flour (250 g)
- 2 cup natural peanut butter (454 g)
- 1 tbsp pure vanilla extract (15 ml)
🧂Spices & Seasonings(2)
- 2 tbsp ground cinnamon (30 ml)
- 2 tsp salt (10 ml)
📦Other(2)
- 1 ½ cup dates, pitted & roughly chopped (360 ml)
- 3 cup unsweetened shredded coconut (720 ml)
👨🍳 Instructions
- 1
Preheat the oven to 350F. In a large bowl, whisk together all of the dry ingredients.
- 2
In a large bowl, whisk together all of the wet ingredients, apple sauce, coconut oil, peanut butter, maple syrup, coconut sugar and vanilla. Whisk until smooth. Pour the wet mixture over the dry mixture. Use a rubber spatula to fold the ingredients together until you get a cohesive cookie dough.
- 3
Scoop one flat scoop of dough onto a parchment lined sheet. Lightly press the cookies so that they are a little bit more flat. Bake for 12 minutes.
💡 Pro Tips
- ✓Chill your cookie dough for 30 minutes before baking to prevent excessive spreading, as the coconut oil needs to solidify below 76°F to maintain structure.timing30 minutes at 76°F
- ✓Use natural peanut butter with 1-2% oil separation rather than no-stir varieties because the extra fat creates better binding in egg-free cookie doughs.ingredient1-2% oil separation
- ✓Bake at 325°F instead of 350°F for breakfast cookies with dense mix-ins like oats and nuts, as the lower temperature prevents burning while ensuring 12-14 minute bake time for proper moisture retention.technique325°F for 12-14 minutes
- ✓Press cookies to exactly 1/2 inch thickness before baking because applesauce-based doughs don't spread like butter-based ones and need mechanical flattening for even cooking.technique1/2 inch thickness
- ✓Melt coconut oil to exactly room temperature (70-75°F) before mixing so it incorporates smoothly without seizing the other wet ingredients or creating lumps.ingredient70-75°F