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.
- 2 cups (160g) quick oats or old-fashioned whole oats
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 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 large banana, mashed (about 1/2 cup)
- 1/2 cup (75g) dried cranberries
- 1/2 cup (70g) pepitas (pumpkin seeds)
- 1/2 cup (75g) raisins
- optional: 1/4 cup (28g) ground flax
- 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 1/4 cup measuring cup, portion 1/4 cup mounds of cookie dough 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 16-18 minutes or until the edges are slightly brown. 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.
- Freezing Instructions: 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.
- Apple Butter: I love using apple butter in these breakfast cookies, but 1/3 cup of unsweetened applesauce works in its place. No other changes needed to the recipe.
- Double Batch: The recipe can easily be doubled to make a bigger batch.
- Substitutions: Need more substitution ideas? See the blog post above.
- Gluten Free: Use certified GF oats for gluten free cookies.
Keywords: breakfast cookies