Healthy Breakfast Cookies

These healthy morning cookies are so simple to throw together and taste amazing, too! They’re whole grain, all-natural, gluten-free, and vegan. Made without refined sugar, oil, or butter. Perfect to pack for work, and even better the little ones will have no idea how healthy they are.

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Ingredients

  • 2 cups (160g) quick oats or old-fashioned whole oats

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 cup (250g) almond butter, peanut butter, or sunflower seed butter

  • 1/4 cup (60ml) pure maple syrup (or honey)

  • 1/3 cup (60g) apple butter*

  • 1 large banana, mashed (about 1/2 cup)

  • 1/2 cup (75g) dried cranberries

  • 1/2 cup (70g) pepitas (pumpkin seeds)

  • 1/2 cup (75g) raisins

  • optional: 1/4 cup (28g) ground flax

Instructions

Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.

  1. Combine all of the ingredients into a large bowl of a stand mixer (or use a hand mixer). Mix until all of the ingredients are combined. The dough is thick and heavy.

  2. Using a 1/4 cup measuring cup, portion 1/4 cup mounds of cookie dough onto prepared cookie sheet. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)

  3. Bake for 16-18 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.

  4. Cover leftover cookies and store at room temperature for up to 5 days or in the refrigerator for up to 10 days

    Until Next Time Xx Vive Medispa



Micaela Sacchetti