Breakfast Cookies
These healthy Breakfast Cookies are simple to make and taste amazing. They're whole grain, gluten-free, and vegan.
Equipment
- baking sheets
- Silicone Baking Mats
- electric mixer
- ¼-cup Measuring Cup
- Cooling Rack
Ingredients
Oats
- 2 cups quick oats or old-fashioned whole rolled oats
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup almond butter or peanut butter or sunflower seed butter
- ¼ cup pure maple syrup or honey
- ⅓ cup apple butter can substitute with unsweetened applesauce
- ½ cup mashed banana (about 1 large banana)
Add-ins
- ½ cup dried cranberries
- ½ cup pepitas (pumpkin seeds)
- ½ cup raisins
- ¼ cup ground flaxseed optional
Instructions
Baking 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. Use certified GF oats for gluten-free cookies.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 19gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 75mgPotassium: 150mgFiber: 3gSugar: 5gCalcium: 3mgIron: 6mg
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