Breakfast Cookies

11 45 423
Ingredients Minutes Calories
Prep Cook Servings
30 min 15 min 9
Breakfast Cookies
Health Highlights
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.


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 (s) (mashed; about 1/2 cup)
1/2 cup Cranberries, dried (unsweetened)
1/2 cup Pumpkin seeds (pepitas) (shelled)
1/2 cup Golden raisin, seedless
1/4 cup Flaxseed meal (ground) (optional)


**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 423
Calories from fat 185
Calories from saturated fat 17.6
Total Fat 20.6 g
Saturated Fat 2.0 g
Trans Fat 0
Polyunsaturated Fat 6.0 g
Monounsaturated Fat 10.7 g
Cholesterol 0
Sodium 205 mg
Potassium 516 mg
Total Carbohydrate 51 g
Dietary Fiber 8.1 g
Sugars 21.4 g
Protein 12.3 g

Dietary servings

Per Portion

Fruit 0.6
Grain 0.2
Meat Alternative 1.1

Energy sources