Breakfast Cookies – great for school lunches

Hearty and healthy breakfast cookies are naturally gluten free, vegan, low in sugar, and not only taste good– they taste incredible. Made in 1 bowl and ready in 30 minutes, these easy oatmeal cookies will become your new favorite healthy breakfast. There are many substitutions to suit you. You can also use them as a granola topping or in you child’s lunch bag if you choose to go nut free.

Ingredients

• 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

Instructions

1. Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
2. 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.
3. 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.)
4. 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.
5. Cover leftover cookies and store at room temperature for up to 5 days or in the refrigerator for up to 10 days.

Notes

1. 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.
2. 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.
3. Double Batch: The recipe can easily be doubled to make a bigger batch.
4. Gluten Free: Use certified GF oats for gluten free cookies.

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