These Eggless Oatmeal Breakfast Cookies are soft, loaded with nutrients and great textures. They’re a deliciously healthy way to start off the day.
Eggless Breakfast Cookies Recipe
Today I am talking about one of my mommy/wifey weapon for busy mornings: Eggless Oatmeal Breakfast Cookies!
As I mentioned before, our morning routine has changed a little. So I knew that I had to come up with some form of breakfast to go.
On the other hand, my other breakfast challenge is that my daughter has never been much of a breakfast person, and it is often a struggle to get her to eat much of anything in the morning. So when thinking about what to make I thought: she LOVES cookies, which happen to be very easy to transport. Bingo!! Breakfast cookies sounded like a perfect idea to try.
These Eggless Breakfast Cookies are hearty, full of goodness, and deeelish.
Over here, my family is obsessed with these cookies. My boy even asked: So now we can eat cookies for breakfast? Well…no any cookies, just this kind! LOL.
You’ll love them. They’re soft, loaded with nutrients and great textures. Not too sweet but sweet enough to help curb that sweet tooth, too!
They’re a deliciously healthy way to start off the day.
EGGLESS OATMEAL BREAKFAST COOKIES INGREDIENTS
- Quick cooking rolled oats
- Whole wheat flour
- Apple pie spices
- Chia seeds
- Baking soda
- Large banana
- Cashew butter
- Honey
- Milk
- Pure vanilla extract
- Dried raisins
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
HOW TO MAKE EGGLESS BREAKFAST COOKIES
- Preheat oven to 350º F. Line two cookie sheets with parchment paper. Set aside.
- In a small bowl, combine oats, flour, apple spices, chia seeds, and baking soda. Set aside.
- Stir together, in a large bowl, banana, cashew butter, honey, milk, and vanilla. Stir the oat mixture into the banana mixture until combined. Stir in dried raisins.
- Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared baking sheets.
- With small spoon dipped in water, flatten and spread each mound of dough to a 2 1/2-inch round, about 1/2-inch thick.
- Bake for 15 minutes, or until browned. Transfer to wire racks to cool completely.
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
VARIATIONS YOU CAN APPLY TO THIS RECIPE
- You don’t like raisins? Just leave them out and try chocolate chips! YUM.
- You can also use any nut butter you like, such as peanut butter. This time I use cashew butter because I know is safe for my daughter, but can totally use another type of nut butter or No-Nut butter.
- Substitute honey for maple syrup for a less sweet version.
- If you don’t have apple pie spice handy, you can add 1 – 1 1/2 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, 1/8 teaspoon ground all spice
HOW TO STORE EGGLESS BREAKFAST COOKIES?
They’re best straight out of the oven but they also freeze incredibly well. Which means you can bake up a big batch of these Eggless Breakfast Cookies, freeze them, and take them out for a great breakfast on-the-go!
Store in an airtight container for up to 3 days or freeze for up to 2 months.
LOOKING FOR MORE EGGLESS BREAKFAST RECIPE?
- Eggless Blueberry Pancake Muffins
- Eggless Pancakes
- Easy Eggless Chocolate Chip Pancakes
- Eggless Waffles
- BEST Eggless French Toast
- Easy Eggless Chocolate French Toast
- Eggless Blueberry Pancake Muffins
- Eggless Sugar Donut Muffins
Eggless Oatmeal Breakfast Cookies
Ingredients
- 1 cup quick cooking rolled oats
- ½ cup whole wheat flour
- 2 teaspoons apple pie spices
- 1 tablespoon chia seeds
- ¼ teaspoon baking soda
- 1 large banana, mashed (about 1/2 cup)
- ½ cup cashew butter
- ½ cup honey
- 2 tablespoons milk (I used 2%)
- 1 teaspoon pure vanilla extract
- 1 cup dried raisins
Instructions
- Preheat oven to 350º F. Line two cookie sheets with parchment paper. Set aside.
- In a small bowl, combine oats, flour, apple spices, chia seeds, and baking soda. Set aside.
- Stir together, in a large bowl, banana, cashew butter, honey, milk, and vanilla. Stir the oat mixture into the banana mixture until combined. Stir in dried raisins.
- Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared baking sheets.
- With small spoon dipped in water, flatten and spread each mound of dough to a 2 1/2-inch round, about 1/2-inch thick.
- Bake for 15 minutes, or until browned. Transfer to wire racks to cool completely.
Recipe Notes:
- Eggless Blueberry Pancake Muffins
- Eggless Pancakes
- Easy Eggless Chocolate Chip Pancakes
- Eggless Waffles
- BEST Eggless French Toast
- Easy Eggless Chocolate French Toast
- Eggless Blueberry Pancake Muffins
- Eggless Sugar Donut Muffins
Nutrition
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- Glass Mixing Bowl Set
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- Cooling Rack
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- Baking Sheet
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- No Nut Butter
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Originally posted February 2017, photos replaced in January 2020 and post content edited to add more helpful information, no change to the recipe.
