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!
- 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
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.
*You definitely should spoon some Biscoff spread while the cookies are cooling!
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