Breakfast Cookies
Ingredients
- 2 cups quick oats or old-fashioned whole-rolled oats
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup almond butter, peanut butter, or sunflower seed butter
- 1/4 cup maple syrup or honey
- 1 large banana, mashed
- 1/2 cup dried cranberries
- 1/2 cup pumpkin seeds or sunflower seeds
- 1/2 cup raisins
- Optional: 1/4 cup flaxseed
Instructions
- Preheat oven to 325°F.
- Line two large baking sheets with parchment paper or silicone baking mats.
- Combine ingredients in a large bowl and mix until combined.
- Dough will be thick and heavy.
- Place 1/4 cup mounds of cookie dough onto cookie sheets. Use the back of a spoon to slightly flatten.
- Bake 16-19 minutes or until the edges are lightly browned.
- Cool on sheets for 10 minutes, then transfer to a wire rack to cool completely.
- Store at room temperature for up to 5 days or in the refrigerator for up to 10 days.
Video Demonstration
Watch APD’s Director of Nutrition Services, Shawn Richardson, demonstrate other healthy recipes.