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.
(not whole oats)
(cashew or sunflower seed butter)
Maple syrup, pure
Apple butter, Musselman's
(mashed; about 1/2 cup)
Pumpkin seeds (pepitas)
Golden raisin, seedless
Flaxseed meal (ground)
**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.