If you’ve been keeping up with me, you know that my baked oatmeal obsession is REAL. Keep scrolling to the bottom for links to a few of my favorite baked oatmeal recipes 😉 so, I decided to try making baked oatmeal into COOKIES! The idea was a gamble but ultimately I decided to give it a try. They turned out SO good— and who doesn’t want to eat cookies for breakfast every once in awhile??
These Baked Oatmeal Cookies are gluten-free, vegan, nut-free, and so yummy and easy to make. All you need are a few simple ingredients and a blender!
What you need to make Baked Oatmeal Cookies:
- oats— I typically use Bob’s Red Mill organic gluten-free oats or One Degree Organics Sprouted Oats
- applesauce— unsweetened. You can likely sub in banana if you prefer
- maple syrup— for a little sweetness!
- protein powder— for extra protein and flavor. Here is the brand I like (discount code: callascleaneats)
- milk of choice— I used coconut milk but oat milk, almond milk, cashew milk, etc. will all work
- baking soda
- sea salt
- chocolate chips— for topping. I like the brands Enjoy Life Foods, Good and Gather (from Target), and Nestle Tollhouse (the organic + allergen friendly ones)
Check out my other baked oatmeal recipes:
Single Serve Pumpkin Chocolate Chip Baked Oatmeal
Banana Cream Pie Baked Oatmeal
Single Serve Banana Protein Baked Oatmeal
Peanut Butter Cup Baked Oatmeal
Berry Chocolate Coconut Baked Oatmeal
Banana Chocolate Chunk Baked Oatmeal
Baked Oatmeal Cookies
Ingredients
- 1/2 cup oats
- 1/4 cup applesauce (unsweetened)
- 1 tbsp maple syrup
- 1 tbsp protein powder (I used vanilla)
- 3 tbsp milk of choice
- 1/8 tsp baking soda
- pinch sea salt
- chocolate chips (for topping)
Instructions
- Preheat oven to 350F and line baking sheet with parchment paper. Set aside.
- Add all ingredients (except chocolate chips) to a blender and blend until fully combined (you may need to stop and scrape the sides a couple times).
- Pour batter (you may need to use a silicone spatula) onto parchment paper in 3 spots. Form into cookies and top with chocolate chips.
- Bake for 12-15 min, let cool, top with flakey sea salt if you want, and enjoy!Â
For a gluten-free, dairy-free option, these are good. The texture take a bit of getting used to, but my woofer and I like them!
So glad to hear that you like them! And so sweet of you to share with you pup 🙂 Yes, they are definitely not a “classic” cookie and much more of an oatmeal/breakfast cookie!
My entire family LOVES these breakfast cookies! I have three kiddos ages 12, 10, & 8. I recently started to transition us to healthier eating and it’s been a struggle to always find things that they enjoy as we work towards changing taste buds. I’m so happy to have found this recipe! As a side note, I used Calla’s Cashew Coffee Creamer recipe for the milk in this recipe. Also, I found that if I let the batter sit for 5 mins the cookies turn out fluffier.
Hi Hannah— aw yay! This comment made my week! So happy to hear you and your kiddos love this recipe 🙂 always a big W when the littles enjoy it too! And thanks for the tip about letting the batter sit— I’ll have to try that next time! xo