Breakfast Cookies
These healthy morning cookies are so simple to throw together and taste amazing, too! They're whole grain, all-natural, gluten-free, and vegan. Made without refined sugar, oil, or butter.
Ingredients
- 2 cupsquick oats or old-fashioned whole rolled oats
- ½ teaspoonsalt
- 1 teaspoonground cinnamon
- 1 cupalmond butter, peanut butter, or sunflower seed butter
- ¼ cuppure maple syrup (or honey)
- ⅓ cupapple butter
- ½ cupmashed banana (about 1 large banana)
- ½ cupdried cranberries
- ½ cuppepitas (pumpkin seeds)
- ½ cupraisins
- optional: 1/4 cup (28g) ground flaxseed
Directions
- 1
Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- 2
Combine all of the ingredients into a large bowl of a stand mixer (or use a hand mixer). Mix until all of the ingredients are combined. The dough is thick and heavy.
- 3
Using a 1/4 cup measuring cup, portion 1/4 cup mounds of cookie dough (about 70g each) onto prepared cookie sheet. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)
- 4
Bake for 16–19 minutes or until the edges are lightly browned. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- 5
Cover leftover cookies and store at room temperature for up to 5 days or in the refrigerator for up to 10 days.