Breakfast Cookies

Ingredients

(for 12 cookies)

  • 2 cups quick oats or old-fashioned whole rolled oats

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 cup almond butter, peanut butter, or sunflower seed butter

  • 1/4 cup pure maple syrup (or honey)

  • 1/3 cup unsweetened applesauce

  • 1/2 cup mashed banana (about 1 large banana)

  • 1/2 cup dried cranberries

  • 1/2 cup pumpkin seeds

  • 1/2 cup raisins

Instructions

  1. Preheat oven to 325°F and line baking sheets with parchment paper.

  2. Combine all of the ingredients into a large bowl. Mix until all of the ingredients are combined (the dough will be thick and heavy).

  3. Using a 1/4 cup measuring cup, portion 1/4 cup mounds of cookie dough onto the cookie sheets. Flatten the cookies to your desired size (the cookies will not spread in the oven).

  4. Bake for 16–19 minutes or until the edges are lightly browned.

  5. Serve and enjoy!!

  6. Cover leftover cookies and store at room temperature for up to 5 days or in the refrigerator for up to 10 days. Cooled cookies can be frozen for up to three months.

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