I am so excited to share this recipe! Jump to Recipe
I’ve been trying to find my perfect breakfast cookie for a long time. Not that I was really looking for the perfect recipe or anything, BUT, I was hoping that, one day, I would find the one!
And by mixing different recipes that I already made before, I created it, without knowing it before biting into. What a great surprise!
But, first of all, what is my perfect breakfast cookie?
Biscoff, Oats, Moist, a little crunchy and… NO BUTTER.
Here are the things that, separately, I love in cookies. I had already made cookies that got everything listed above, but even great, I didn’t have my ‘cookiphany’ yet.
Biscoff: I am pretty sure Americans are now familiar with Biscoff (I’m from Europe) but for those who may not know, biscoff is a delicious biscuit from Belgium, loaded with spices. The main one is cinnamon (which I LO-VE.). In this recipe, I used biscoff spread, which you can compare to your cookie spread. Of course if you are not a fan of Biscoff like I am, feel free to substitute for peanut butter, hazelnut spread or so on.
Oats: I love them, not only for the ‘healthy’ side, but just because they taste great in cookies and give some crunchiness. My Grandma used to use them in cakes, I use them in cookies.
Moist but not wet: I love wet in cakes, bars etc. Not so much in cookies! Maybe when I want a muffin-like cookie, but not for my breakfast cookies, do you agree with that too??
Anyway, these ones are moist, but not wet, and thanks to oats and like I said before, they also are crunchy and satisfy a good breakfast craving.
Enough talking about the One, I am happy to share the recipe with you today!
Best breakfast cookies
Biscoff spread, oats and applesauce, this breakfast cookie has everything to warm you up on a cold day!
Ingredients
- 100 g flour 3/4 cup + 1 tbsp
- 87 g oats 3/4 cup + 1 tbsp
- ½ tsp baking powder
- 1/2 tsp cinnamon
- 1 egg
- 25 g brown sugar 1 tbsp + 2 tsp
- 25 g granulated sugar 1 tbsp + 2 tsp
- 35 g yogurt 2 tbsp + 2 tsp
- 25 ml milk 1 tbsp + 3 tsp
- 67 g biscoff spread -melted and slightly cooled- 1/4 cup
- 60 g applesauce -homemade if possible- a little less than 1/4 cup or 4 full tbsp
Instructions
-
Preheat the oven at 350°F (180°C) and prepare a silicon mat, a parchment paper in a baking mat, or grease a pan if you don’t have any of them.
-
Whisk the flour, oats, baking powder and cinnamon together. Set aside.
-
In a medium bowl, mix the egg, brown and granulated sugars until light and pale.
-
Add the milk and yogurt and mix slowly, just until incorporated.
-
Just mix in the Biscoff spread and vanilla.
-
Add the dry ingredients to the wet ingredients and mix with a rubber spatula until just combined.
-
Add the homemade applesauce and mix with a rubber spatula until just incorporated.
-
At this step you can put the batter 30 minutes in the fridge to firm it up a little. They will spread enough during baking.
-
Bake for 12 minutes and let cool before enjoying.
Recipe Notes
*You definitely should spoon some Biscoff spread while the cookies are cooling!
© BITES OF BAKING. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.