Description
These soft and chewy breakfast cookies are packed with oats, nuts, and dried fruits, making them a nutritious grab-and-go option for busy mornings.
Ingredients
Scale
- 1 1/2 cups rolled oats
- 1/2 cup whole wheat flour
- 1/2 cup almond butter or peanut butter
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup chopped nuts (almonds, walnuts, etc.)
- 1/4 cup dried fruit (raisins, cranberries, etc.)
- 2 tbsp chia seeds or flax seeds
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- Pinch of salt
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the wet ingredients: In a large bowl, mix together almond butter, honey, applesauce, and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together oats, whole wheat flour, cinnamon, baking powder, chia seeds, and salt.
- Form the dough: Gradually add the dry ingredients to the wet mixture, stirring until fully combined. Fold in the chopped nuts and dried fruit.
- Shape the cookies: Scoop out spoonfuls of dough (about 2 tablespoons per cookie) and shape into flattened rounds on the baking sheet.
- Bake: Bake for 12-15 minutes or until the edges are golden. Let them cool on a wire rack.
- Serve and store: Enjoy warm or at room temperature. Store in an airtight container for up to 5 days, or freeze for longer storage.
Notes
- Add-ins: Customize your cookies by adding chocolate chips, coconut flakes, or sunflower seeds for extra texture and flavor.
- Protein boost: For added protein, you can mix in 1-2 scoops of your favorite protein powder.
- Vegan option: Replace honey with maple syrup and use a plant-based nut butter to make these cookies vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg