Whole grain, packed with nutrition, gluten-free, and vegetarian (vegan if made with maple syrup), this breakfast cookie has no right to taste good... but it does! This is a great breakfast on the go. A much healthier choice than packaged granola, protein, or fiber bars.
Total Time: 20 minutes
Yield: 12 cookies
Source: http://sallysbakingaddiction.com
Ingredients:
- 2 cups quick oats
- 3/4 tsp salt
- 1 tsp cinnamon
- 1 cup peanut butter (preferably all natural peanut butter), almond butter, or sunflower seed butter
- 1 cup pure maple syrup (the real thing, not artificial) or honey
- 1/4 cup apple butter (do not substitute applesauce)
- 1 large banana, mashed
- 1/2 cup dried cranberries
- 1/2 cup shelled pumpkin seeds
- 1/2 cup raisins
- 1/4 cup ground flaxseed (optional)
- 1/4 cup chia seeds (optional)
Steps:
- Preheat oven to 325 degrees F. If not using a non-stick pan, line cookie sheet with parchment paper or a silicon baking mat.
- Combine all ingredients in a bowl and mix until combined. The dough will be quite stiff (and sticky). A stand mixer is great for this!
- Drop 1/4 cup dough onto prepared cookie sheet. Slightly flatten the tops to desired thickness. Cookies will not spread in the oven.
- Bake 15-16 minutes or until edges are slightly brown. Allow to cool completely. Cookies stay fresh at room temperature for 1 week. Cookies can be frozen for up to 3 months - I individually wrapped them in saran wrap and placed in a freezer bag)
* If you do not have quick oats, you can measure 2 cups whole oats and pulse in blender or food processor about 5 times.
