If your kids are like mine then they have a MAJOR sweet tooth! It’s difficult for me to get my daughter to eat anything that I don’t at least CALL cookies or candy! However, as a former athletic trainer and a current health and fitness enthusiast I am constantly looking for new or modifying old recipes to work in that nutritional value! I had to come up with something for her to eat for breakfast that would satisfy me as well as her. I started making these modified oatmeal Crazin cookies last month and she won’t have anything else for breakfast!

Substitutions in my oatmeal Crazin “cookies”:

Some of my favorite go-to substitutions are flaxseed for eggs to add in that fiber and reduce fat and calories and applesauce &/ honey for sugar to keep that sugar level (and my kid’s excess energy level) down! (IF YOUR CHILD IS UNDER 2 YEARS OLD OMIT THE HONEY! Can substitute with agave nectar, maple syrup, or molasses.)

I used both of these substitutions and a couple more (like spray butter rather than regular stick butter, gluten free flour rather than all-purpose and Crazins instead of raisins) in my modified recipe I came up with for the traditional oatmeal raisin cookies.

Because of these substitutions these oatmeal Crazin cookies feel very light when eating. They don’t weigh you down in calories and guilt! However, because of all the added fiber, they keep you full for a long time!

For this reason, these oatmeal Crazin cookies have recently been my number one choice for a quick and easy, on-the-go breakfast for me and my toddler that says they are “Nummy!”

If you like my oatmeal Crazin cookies recipe, make sure you check out my Bonkers Brownies recipe as well!!

Oatmeal Crazin "Cookies"

These "cookies" are so good your kiddos won't even know they are good for them! They are nutrient packed but also gluten-free and added sugar-free! These are definitely my go-to, on-the-run breakfast option for me and my daughter!

4.89 from 9 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Chilling Time 30

Total Time 50

Course Dessert

Cuisine American

Servings 18

Calories 128 kcal

Equipment

Baking Sheet

Ingredients

1 1/4 c Quick Oats
1 c Gluten Free Flour
1 1/2 tsp Baking Powder
1/2 tsp Kosher salt
1 1/2 tsp Cinnamon
1/4 c Applesauce You can use unsweetened to keep the sugar level down or you can use whatever you have on hand. (I actually used a caramel apple pie flavored apple sauce pouch in mine!)
4 tbsp Spray Butter I use Parkay Vegetable Oil Spray
1 LG Egg For reduced cholesterol and added fiber you can replace the egg with 1 tbsp flaxseed mixed with 3 tbsp of water (let rest for 5 minutes before adding other ingredients to it).
1 tsp Imitation Vanilla Extract
1 tsp Honey **DO NOT use if child is under 2 years old** Use a substitute (maple syrup, molasses, agave nectar).
1/2 c Crazins You could also reduce the amount of Crazins to 1/4 c and add 1/4 c of Unsweetened Chocolate Chips. instead.
1/4 c Chopped Walnuts

Instructions

Mix together the oats, flour, baking powder, salt and cinnamon in a large bowl.
In a separate bowl, whisk together the applesauce, spray butter, egg, vanilla and honey.
Incorporate the wet ingredients into the dry. Stir until dough is uniformly wet and sticky and then fold in the Crazins and walnuts.
Place dough in the refrigerator for at least 30 minutes. (Can leave as long as 3 days if bowl is wrapped with plastic.)
When you are ready to bake, pre-heat the oven to 350F. Line a large baking sheet with parchment paper. remove dough from the fridge and scoop 18 similarly sized balls onto the sheet leaving at least 1" space. Spray the bottom of a spatula with cooking spray and flatten the balls until they are roughly 3/4" thick.
Bake on center rack for 10 minutes. (Until the cookies are set and golden around the edges.)
Allow to cool on the pan for at least 2 minutes before transferring to a wire rack to cool completely.
Enjoy!