Healthy Oatmeal Breakfast Cookies

These cookies are wonderful, easy to make, and store great. I’ve included the step by step instructions. Happy Baking!

Healthy Oatmeal Breakfast Cookies

  • Prep Time 20 min
  • Total Time 50 min
  • Servings 12


Nonstick cooking spray

1/2  cup applesauce or mashed banana (about 1 large)

1/2 cup natural almond or peanut butter (unsalted and unsweetened)

1/2 cup honey or raw coconut nectar

1 teaspoon vanilla

1 cup rolled oats

1/2 cup whole wheat flour

1/4 cup nonfat dry milk powder

2 teaspoons ground cinnamon

1/4 teaspoon baking soda

1 cup dried cranberries or raisins

1/2 cup sliced almonds


  • Step 1- Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together applesauce or banana, nut butter, honey, and vanilla.


  •  In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda.

  • Stir the oat mixture into the wet mixture until combined. Stir in dried cranberries and almonds.



  • Step 2 – Using a ¼-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.


  • Step 3 – Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.


Finished Cookies. Enjoy!


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About Debbie Maddy

I am a quilt designer, fabric designer, author, lecturer and international traveling teacher. I love sewing, quilt making, jewelry making, fabric dyeing, cooking and traveling to teach. I especially like meeting new people ..... Seeing old friends.
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