Applesauce Oatmeal Breakfast Cookies


I need to preface this post with the fact that even though I am touting these as breakfast cookies, they make great cookies for anytime of the day!  I love when I find a healthy cookie recipe.  It just feels good to be able to eat cookies and not worry about them being bad for you!  Your body will actually thank you for eating these yummies!

The inspiration for these cookies came from the following pin.


Yum, those look good.  However, they have sugar and a couple other ingredients I don’t eat.  So, I decided to make some applesauce cookies using medjool dates and bananas as sweetener, and oats and almond meal to substitute for flour.  The result is a great sweet treat that is gluten and dairy free, yet tastes AMAZING!

Another plus, is that these cookies are really quite easy to make.  All you need are the ingredients and a blender, and you’ve got your batter ready to go!



  • 3 ripe bananas
  • 4-5 medjool dates
  • 2 cups gluten free rolled oats, divided
  • 1/3 cup applesauce
  • 1 tsp. cinnamon
  • 1 Tablespoon Almond Meal


1.) Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.

2.) Place the bananas, dates, applesauce, and 1 cup of the oats in a blender.  Blend until smooth.


3.) Add the cinnamon and almond meal, blend till combined.  Stir in the other cup of oats.


3.) Drop by the spoonful onto the prepared baking sheet.  Place in the oven for 20 minutes.


4.) Allow to sit for 3-5 minutes before removing from the pan.


Enjoy! 🙂


Zucchini and Carrot Breakfast Cookies


Nothing makes me happier than cookies for breakfast.  No, wait, that’s not true – cookies for breakfast with hidden veggies?  Even better!  These cookies are super great for you, and you won’t believe the fact that there are veggies in there, but I assure you there are!  These guys are loaded with zucchini and carrots, which gives them tons of health benefits!



All that in a delicious cookie!  But guess what, that’s not all!  Every single ingredient in these is good for you!  With ingredients such as quinoa, oats, almond butter, bananas, raw honey, and cinnamon, you’re not only getting a mouth full of deliciousness with each bite, you’re also getting a mouthful of health!  Oh, and as always, they’re gluten free!


Ingredients (makes 14 – 18 cookies depending on how large you make them – I ended up with 16 large cookies)

  • 3/4 cup almond butter
  • 1/3 cup raw honey
  • 1 large banana
  • 1 egg white
  • 1 whole egg
  • 1 1/2 tsp. alcohol free vanilla extract
  • 3/4 cups gluten free rolled oats
  • 3/4 cups quinoa flakes
  • 1 1/2 tsp. aluminum free baking powder
  • 1 1/2 tsp. cinnamon
  • heaping 1/4 tsp. nutmeg
  • 1/4 tsp. sea salt
  • 1 cup shredded zucchini, squeezed of moisture in a dish towel
  • 1 cup shredded carrots, squeezed of moisture in a dish towel
  • 3 Tbsp. chia seeds


1.) Preheat the oven to 350 degrees and line a couple of baking sheets with parchment paper (you may only need one baking sheet – I needed two).

2.) In a large bowl, combine the almond butter, raw honey, banana, egg white and egg, and vanilla.  Stir and mash using a fork until well combined.


3.) Add in the oats, quinoa flakes, baking powder, cinnamon, nutmeg, and sea salt.  Stir until well combined.


4.) Fold in the zucchini, carrots, and chia seeds.


5.) Spoon the dough onto the prepared baking sheets.


6.) Bake in the oven for 15 – 19 minutes at 350 degrees.


7.) Take out of the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a plate or wire rack to let cool completely, then serve.


Look at those!  Can you believe they make a great breakfast?!?


So yummy!!!  Enjoy! 🙂


Pumpkin Oatmeal Breakfast Cookies


Anytime that I have a recipe for breakfast cookies, I get excited!  I mean, cookies…for breakfast – is there anything better?

These pumpkin oatmeal breakfast cookies have everything you need to start your day!  Protein, fiber, and healthy fats are all a part of these guys which will keep you energized and satisfied right up until lunchtime!

On top of all that, these have both pumpkin and pumpkin seeds (pepitas) in them, and that means a whole bunch of awesome health benefits!

pumpkin seeds


Hmmm…well, I was sold at “cookies for breakfast”, but the fact that we get all these benefits in a yummy cookie???  AWESOME!



  • 2 cups gluten free oats
  • 1 cup pumpkin puree
  • 1/4 cup honey
  • 1/4 cup pumpkin seeds (pepitas)
  • 1/4 cup chocolate chips (or you can leave these out and use 1/2 cup of pepitas instead of the 1/4 cup)
  • 1/3 cup of almond butter
  • 1/2 Tbsp. pumpkin pie spice
  • pinch of sea salt (optional)


1.) Preheat the oven to 350 degrees, and line a large baking sheet with parchment paper. Add all of the ingredients to a medium mixing bowl, and stir to combine completely.


2.) Use your hands to shape and create 12 cookies (about 1/4 cup of batter for each) and place them on the parchment lined baking sheet.


3.) Place in the oven and bake at 350 degrees for 10 minutes.  Turn off the heat, and leave the cookies in the oven as it cools for about 15 more minutes, then remove from the oven.


4.) Transfer to a plate to serve.


Best. Breakfast. Ever.


Yum!  Enjoy! 🙂

Delicious Breakfast Cookies


A few weeks back, I made some breakfast cookies with 3 ingredients.

3 ingredient breakfast cookies 5

They were so yummy, so I decided to make some more, but used different and more ingredients this time around.  These cookies are totally healthy, and they are FILLING!  Two to three of these guys, and you will easily be satisfied until lunchtime rolls around!



  • 1 c unsweetened applesauce
  • 2 ripe bananas
  • 2 tbsp honey
  • 1/2 cups roughly chopped almonds
  • 1 cup fresh strawberries, chopped
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp sea salt
  • 1 1/2 C gluten free old fashioned rolled oats (gluten free is optional)


1.) Preheat the oven to 350 degrees.  In a mixing bowl, mash your banana, then add your applesauce and honey.  Stir to combine.

cookies2  cookies3

2.) Add all of the other ingredients and stir to combine.


3.) Line a baking sheet with parchment paper.  Using a 1/4 cup measuring cup, measure 12 cupfuls and space them evenly on your baking sheet.  Use a spoon to pack them down to be about 1/2 inch thick.


4.) Bake in the oven at 350 degrees for 30-35 minutes.


5.) Allow to cool on the baking sheet for 10 minutes.  Remove from the baking sheet and serve warm, or place in the refrigerator for an hour or so and serve cold.  Warm or cold, these guys are DELISH!


Perfect way to start your morning!!!  Enjoy! 🙂