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This Week's Top Recipes

Breakfast Cookies

VegetarianOvenGastro-Pub

Time: 30 minutes

Yield: 12 servings

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About

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!

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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.

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