Breakfast Cookies
Delicious and healthy Breakfast Cookies made with oats, nut butter, and fruits, perfect for a quick morning snack.
Equipment
- Oven
- baking sheets
- silicone baking mats
- Stand Mixer
- ¼-cup Measuring Cup
- Cooling Rack
Ingredients
- 2 cups quick oats or old-fashioned whole rolled oats
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup almond butter or peanut butter, or sunflower seed butter
- ¼ cup pure maple syrup (or honey)
- ⅓ cup apple butter
- ½ cup mashed banana (about 1 large banana)
- ½ cup dried cranberries
- ½ cup pepitas (pumpkin seeds)
Instructions
- Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- 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.
- Using a ¼ cup measuring cup, portion ¼ 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.)
- 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.
- Cover leftover cookies and store at room temperature for up to 5 days or in the refrigerator for up to 10 days.
Notes
Cooled cookies can be frozen up to 3 months. Thaw on the counter or in the refrigerator. Bring to room temperature or warm in the microwave for a few seconds before serving. You can use thawed frozen bananas in this recipe. Thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing. Apple butter can be substituted with unsweetened applesauce without any changes needed to the recipe.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 70mgPotassium: 180mgFiber: 2gSugar: 4gVitamin C: 1mgCalcium: 2mgIron: 6mg
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