These breakfast cookies are divine, and totally adaptable to your preferences. No pepitas – no problem! Add sesame seeds, or your favorite seed. Not a fan of raisins? Try dried cherries. Only have almond butter? Great! Use it! And to top it off, these use no flour or refined sugar. I can’t help but eat these for a satisfying dessert, or as a midday snack. Oh, and for breakfast too.
Yield: about 2 dozen cookies, depending on size
2 c quick oats (not whole oats)
3/4 tsp salt
1 tsp ground cinnamon
1 c almond butter, peanut butter, or sunflower seed butter
1/4 c pure maple syrup (or honey)
1/4 c apple butter (I used homemade – or you could use unsweetened applesauce)
1 large banana, mashed (about 1/2 cup)
1/2 c dried cranberries
1/2 c shelled pumpkin seeds
1/2 c raisins
1/4 c ground flaxseed (optional)
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 1-2 T 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.