Breakfast Cookie
These healthy morning cookies are so simple to throw together and tast amazing, too! They're whole grain, all-natural, gluten-free, and vegan, Made without refined sugar, oil, or butter.
- 2 cups old-fashioned whole oats
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 3/4 cup almond butter, peanut butter, or sunflower seed butter
- 1/4 cup tahini
- 1/4 cup maple syrup
- 1 large banana, mashed
- 1/4 cup golden raisins
- 1/4 cup dried cranberries
- 1/4 cup pepitas (pumpkin seeds)
- 1/4 cup sunflower seeds
Optional ingredients
- 1/4 cup dried apple, chopped fine
- 1/4 cup dates, chopped fine
- 1/4 cup ground flax
Preheat oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or silicone baking mat. Set aside. Combine all of the ingredients into a large bowl and mix with a wooden spoon until combined. Using a 1/4 cup measuring cup, portion 1/4 cup rounds of the cookie dough onto the prepared baking sheet. Using the back of a spoon or the palm of your hand flatten out each cookie slightly as they do not spread in the oven. Bake for 15-17 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.Store cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days or freeze for up to 3 months.