As several attempts to make chocolate chip cookies into cereal prove, people want to eat cookies for breakfast. That’s a worthy goal, but not exactly the most nourishing or nutritious; you need something that will energize you completely and not just give you a sugar rush. Never fear, here comes Breakfast Cookies to make the dream come true! These sweet, golden-brown delights are packed with protein, thanks to the creamy almond butter and crunchy pepitas, and lots of fruit too thanks to the bananas and cranberries. Breakfast Cookies aren’t just a novelty; they’re a great, quick, and easy meal on the go that will make your tastebuds excited for the rest of the day!
Ingredients
- 2 cups quick oats or old-fashioned whole oats
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup almond butter, peanut butter, or sunflower seed butter
- 1/4 cup pure maple syrup or honey
- 1/3 cup apple butter
- 1 large banana, mashed
- 1/2 cup dried cranberries
- 1/2 cup pepitas
- 1/2 cup raisins
- 1/4 cup ground flax, optional
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Line 2 large baking sheets with parchment paper or silicone baking mats.
Step 3 –Combine all of the ingredients into a large bowl of a stand mixer or use a hand mixer.
Step 4 –Mix until all of the ingredients are combined and the dough is thick and heavy.
Step 5 –Using a 1/4 cup measuring cup, portion 1/4 cup mounds of the cookie dough onto the prepared cookie sheets, using the back of a spoon to slightly flatten out each mound into a cookie shape.
Step 6 –Bake until the edges are slightly brown, about 16-18 minutes.
Step 7 –Cool the cookies on the baking sheets for 10 minutes.
Step 8 –Transfer the cookies to a wire rack to cool completely.
Step 9 –Serve.