Healthier Generation Senior Program Manager, Sullivan 180

The Maple Oat Breakfast Cookie offers a simple, satisfying alternative to traditional sweet breakfast options. Made with whole grain oats, plant-based protein, and natural sweetness from pure maple syrup and fruit, these cookies are designed to fuel your morning without the sugar spike.

Each cookie provides fiber, healthy fats, and about five to seven grams of protein, with less added sugar than many grab-and-go breakfast items.

Small shifts, like choosing whole-grain, lower-sugar options, can make a meaningful difference over time. Whether enjoyed at home, on the go, or as part of a school breakfast, this recipe is a reminder that balanced choices can still feel comforting, familiar, and delicious.

Yields: 24 large breakfast cookies

You Will Need:

Gear - Mixing bowls, Measuring cups and spoons, Wooden mixing spoon, Whisk, Large cookie scoop, Baking sheets and Parchment paper

Dry Ingredients

3 cups rolled oats

1 cup oat flour

½ cup almond flour

½ cup unsweetened sunflower seed butter 

¼ cup ground flaxseed

2 teaspoons cinnamon

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

Wet Ingredients

½ cup pure maple syrup

¼ cup unsweetened applesauce

⅓ cup avocado oil or light olive oil

2 teaspoons vanilla extract

1 teaspoon maple extract (optional but boosts flavor without sugar)

½–¾ cup milk (as needed)

Optional Add-Ins

½ cup finely diced apples

½ cup raisins (naturally sweet — no added sugar)

¼ cup chopped pumpkin seeds (adds protein & crunch)

Instructions

Preheat oven to 350°F. Line sheet pans with parchment.

Mix dry ingredients in a large bowl.

In a separate bowl, whisk wet ingredients.

Combine and mix well. Dough should be thick but scoopable.

Use a ¼ cup scoop for each cookie (breakfast-sized).

Flatten slightly — these don’t spread much.

Bake 12–15 minutes until edges are lightly golden.

Cool completely before packaging.

Sullivan 180 is a non-profit organization dedicated to building a healthy community one degree at a time through people, places and policy, with an intentional focus on prevention and empowering a healthier generation. Sullivan 180 has partnered with the Sullivan County Democrat and Claire Burns to bring you delicious and nutritious recipes on the first Friday of every month. For more information on the work of Sullivan 180, visit Sullivan180.org. 

This recipe and its healthy approach were adapted from Oatmeal Breakfast Cookies by Brittany Mullins at EatingBirdFood.com