Oatmeal Breakfast Cookies
Oatmeal in the form of cookies. This perfect on the go breakfast is loaded with oats, creamy nut butter, bananas, and your favorite dried fruit! No oil or refined sugars! Enjoy a cookie any time of the day!
Servings: 14 cookies
Ingredients
- 1 cup rolled oats not quick oats (see Tidbits above)
- 1/3 cup oat flour
- 1/2 cup nut butter or seed butter
- 1/4 cup unsweetened applesauce
- 1/4 cup pure maple syrup
- 1 ripe banana, large mashed
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 1 1/2 cups mix-ins raisins, dried cranberries, nuts, chocolate chips etc.
Instructions
- Preheat the oven to 350F. Line a large baking sheet with a silpat (silicone) mat or parchment paper.
- In a medium bowl, combine the nut butter, applesauce, maple syrup, banana, salt, cinnamon, and vanilla.
- Add the rolled oats, oat flour, and your mix-ins. Mix until well combined. The dough will be thick.
- Scoop about ΒΌ cup of the cookie dough and drop it onto the prepared baking sheet. Gently spread/ flatten the dough with the back of a spoon. The dough will not spread much during baking.
- Bake for 14-16 minutes, or until edges are slightly brown and the centers have set.
- Allow to cool on the baking sheet for a few minutes and then transfer to a cooling rack.
Notes
Cookies can be stored in an air tight container at room temperature for 3 days or in the refrigerator for 7 days.