Breakfast Cookies

11 45 436
Ingredients Minutes Calories
Prep Cook Servings
30 min 15 min 9
Breakfast Cookies
Health Rating
These healthy morning cookies are simple to throw together. The recipe may be doubled. *Gluten free* if using certified GF oats. Refined sugar free and vegan.

Ingredients


2 cup Quick oats (not whole oats)
3/4 tsp Salt
1 tsp Cinnamon
1 cup Almond butter (cashew or sunflower seed butter)
1/4 cup Maple syrup, pure (or honey)
1/4 cup Apple butter, Musselman's
1 large Banana (mashed; about 1/2 cup)
1/2 cup Cranberries, dried (unsweetened)
1/2 cup Pumpkin seeds (shelled)
1/2 cup Golden raisin, seedless
1/4 cup Flaxseed meal (ground) (optional)

Instructions


**You can make Gluten Free Quick Cooking Oats by pulsing Gluten Free Whole Oats 5x in a mixer.

Preheat oven to 325F degrees. Line large cookie sheet with parchment paper or a silicone baking mat. 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 will be quite stiff.
Take 1/4 cup of dough and drop onto prepared cookie sheet. Slightly flatten the tops into desired thickness. The cookies will not spread in the oven.
Bake for 15-16 minutes or until edges are slightly brown. Allow to cool on the cookie sheets completely.Cookies stay fresh at room temperature for 1 week. Cookies can be frozen up to 3 months.


Nutrition Facts

Per Portion

Calories 436
Calories from fat 189
Calories from saturated fat 21.1
Total Fat 21.0 g
Saturated Fat 2.3 g
Trans Fat 0 g
Polyunsaturated Fat 5.9 g
Monounsaturated Fat 11.8 g
Cholesterol 0
Sodium 209 mg
Potassium 518 mg
Total Carbohydrate 52 g
Dietary Fiber 6.2 g
Sugars 19.4 g
Protein 10.2 g

Dietary servings

Per Portion


Fruit 0.6
Grain 0.2
Meat Alternative 1.1

Energy sources


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