Egg-Free Oatmeal Breakfast Cookies

Ingredients

• 2 cups rolled oats
• 1 cup all-purpose flour (or gluten-free blend)
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1/4 cup melted coconut oil (or other oil)
• 1/4 cup milk (dairy or non-dairy)
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts (walnuts, pecans, or almonds)
• 1/2 cup dried fruit (raisins, cranberries, or chopped dates)

Instructions

1. 1.Get Started

   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. 2.Combine Dry Ingredients

   In a large bowl, combine the rolled oats, flour, brown sugar, baking powder, baking soda, and salt.

3. 3.Add Wet Ingredients

   In a separate bowl, whisk together the applesauce, melted coconut oil, milk, and vanilla extract.

4. 4.Mix Together

   Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

5. 5.Add Ins

   Stir in the chopped nuts and dried fruit.

6. 6.Bake

   Drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 18-20 minutes, or until golden brown.

7. 7.Cool

   Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information

Equipment

• Baking sheet
• Parchment paper
• Large bowl
• Small bowl
• Measuring cups and spoons
• Wire rack

Tips

• For a chewier cookie, use quick-cooking oats instead of rolled oats.
• Add chocolate chips or shredded coconut for extra flavor.
• Store cookies in an airtight container at room temperature for up to 3 days.
• You can substitute maple syrup or honey for the brown sugar.

Frequently Asked Questions