This recipe has been in my “draft” file for some time and when I found another recipe to try from a fellow blogger, I decided to post both of them – so now I will have 3 “breakfast cookies” recipes. They are nutritional, healthy and each version is different. See Good Morning Sunshine Breakfast Cookies and Oatmeal, Banana, Almond and Dried Cranberry Cookies.
If you’re looking for a healthy cookie for your breakfast or anytime nutritional snack this cookie is the answer. They are whole-grain, all-natural, gluten-free and vegan. Better yet they are made without refined sugar, oil or butter. I like to freeze them and pop one out when I want a little variety in my morning. I also enjoy them as a healthy snack any time of the day.
This recipe comes from a favorite on-line baking site who always has lot of goodies to share. I also have her 2 cookbooks and I believe another one is on the way. sally’sbakingaddiction.com is my go-to-source when I want something sweet and the recipes are thoroughly tested with lots of notes and suggestions.
See also https://cookingwithauntjuju.com/?s=Good+morning&submit=Search for another healthy cookie.
Breakfast Cookies
- 2 cups quick oats or old-fashioned rolled oats
- 1/2 tsp. kosher salt
- 1 cup almond butter, peanut butter or sunflower seed butter
- 1/4 cup pure maple syrup
- 1/3 cup apple butter or 1/3 cup unsweetened applesauce
- 1/2 cup banana, mashed
- 1/2 cup dried cranberries
- 1/2 cup pumpkin seeds (pepitas)
- 1/2 cup raisins
- 1/4 cup ground flaxseed (optional and I did add)
Preheat oven to 325 degrees. Line 2 large baking sheets with silicone baking mats or parchment paper and set aside.
Combine all of the ingredients into a large bowl. Sally says to use a stand or hand mixer to combine the ingredients but I just used a wooden spoon. The mixture is too thick for any type of beaters.
Use 1/4 cup measure, portion this amount onto prepared baking sheets. Flatten slightly with the back of a spoon. The cookies will not spread…
Bake for 16-19 minutes or until the edges are slightly browned. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Cookies can be stored at room temperature for 5 days or in the refrigerator for 10 days. They can also be frozen up to 3 months.
Recipe by cookingwithauntjuju.com
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This is a great option for breakfast cookies. I like the addition of pumpkin seeds. I haven’t used them in a while, so thanks for the reminder! 🙂
I like them a lot – different with the addition of apple butter and almond butter – delicious )
Oatmeal is one of the best things you can eat for heart health – thanks for a great recipe that is also good for you!
I now have 3 different “breakfast cookies” so you should try one of them. I also enjoy them at night when I want just a little something sweet 🙂
*smile* Since northern European-style I eat raw herrings or marinated anchovies or smoked eel on black bread for breakfast, biscuits like these do not really enter the arena . . . but as I very much like the healthy ingredients these may just get made to accompany my afternoon black coffee 🙂 !
I wouldn’t eat your “breakfast” any time of the day LOL! My husband would have liked your choices. The cookies are healthy and as I mentioned above they are good for breakfast, snacks and even a light dessert 🙂