Healthy One-Bowl Peanut Butter Oatmeal Breakfast Cookies
Yields: 15 cookies
These breakfast cookies are always a huge hit! They’re supremely soft and chewy with lots of delicious peanut butter flavor, and they’re great for meal prepping or quick grab-and-go breakfasts and snacks. Leftovers will keep for at least one week if stored in an airtight container in the refrigerator (if they last that long!), and they freeze really well, too!
  1. In a medium bowl, stir together the peanut butter and applesauce until smooth and creamy. Stir in the vanilla, cinnamon, and salt until fully incorporated. Stir in the maple syrup. Stir in the almond milk. Pour the oats and oat flour into the bowl, and sprinkle the baking powder evenly over the top of the oats and oat flour (to prevent clumping!). Stir all three ingredients in together until just incorporated. Chill the cookie dough for 20 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet. Flatten to ⅜”-thick using a spatula. Bake at 325°F for 8-10 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Notes: This is my homemade creamy peanut butter recipe. You just need 5 minutes and a blender to make it! If using store-bought creamy peanut butter, make sure it only contains peanuts and salt — no other ingredients. It should be liquidy at room temperature. Do not substitute crunchy peanut butter.

I love using these single-serving unsweetened applesauce cups for baking. They’re so handy!

Honey or agave may be substituted for the pure maple syrup.

Any milk may be substituted for the unsweetened vanilla almond milk.

It’s extremely important to measure both the oats and flour correctly using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either will dry out the cookies and leave them cakey or dry instead of chewy.

Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned rolled oats to a food processor, and pulse 10-12 times or until the oats are about ¼ to ⅛ of their original size.

This is my favorite store-bought oat flour (or this for the gluten-free version!), and I also show you how to make your own at home here.

Regular whole wheat flour, white whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the oat flour.

GLUTEN-FREE VERSION: Use certified gluten-free instant oats (like these!) and certified gluten-free oat flour (like this!). Alternatively, for a non-oat-flour version, use the following: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will also work, if measured like this.

DAIRY-FREE, EGG-FREE + VEGAN VERSION: No modifications necessary!

For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookie FAQ page.

{gluten-free, vegan, dairy-free, egg-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at