Description
These wholesome Breakfast Cookies are a nutritious and delicious way to start your day, packed with oats, almond butter, and natural sweeteners. Naturally gluten-free and loaded with dried fruits and seeds, they provide sustained energy and keep you satisfied throughout the morning. Perfect for a grab-and-go breakfast or a healthy snack.
Ingredients
Dry Ingredients
- 2 cups (170g) quick oats or old-fashioned whole rolled oats
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup (28g) ground flaxseed (optional)
Wet Ingredients
- 1 cup (250g) almond butter, peanut butter, or sunflower seed butter
- 1/4 cup (60ml) pure maple syrup (or honey)
- 1/3 cup (60g) apple butter
- 1/2 cup (115g) mashed banana (about 1 large banana)
Add-ins
- 1/2 cup (75g) dried cranberries
- 1/2 cup (70g) pepitas (pumpkin seeds)
- 1/2 cup (75g) raisins
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats and set them aside for use.
- Mix Ingredients: In a large bowl of a stand mixer or using a hand mixer, combine all the ingredients thoroughly until they form a thick, heavy dough, ensuring everything is evenly incorporated.
- Portion the Dough: Using a 1/4 cup measuring cup, scoop approximate 70g mounds of cookie dough onto the prepared baking sheets. Slightly flatten each mound with the back of a spoon into a cookie shape, noting these cookies will not spread while baking.
- Bake the Cookies: Place the baking sheets in the oven and bake for 16–19 minutes or until the cookie edges turn lightly brown. This indicates they are perfectly baked.
- Cool the Cookies: After baking, cool the cookies on the baking sheets for about 10 minutes before transferring them to a wire rack to cool completely.
- Store Properly: Store any leftover cookies covered at room temperature for up to 5 days, or refrigerate them for up to 10 days to maintain freshness.
Notes
- The dough is thick and heavy, so mixing thoroughly is essential for even texture.
- The cookies do not spread during baking, so shape and size them accordingly before baking.
- Use parchment paper or silicone mats to prevent sticking and ensure easy cleanup.
- You can substitute apple butter with pumpkin puree or extra mashed banana if desired.
- For a nut-free version, use sunflower seed butter instead of almond or peanut butter.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
