Cookies for breakfast? Yes, please! These oatmeal raisin breakfast cookies are wholesome, filling and gluten-free! Make a bit batch and freeze some for later!
Oatmeal Raisin Breakfast Cookies
2 cups old-fashioned rolled or quick oats
½ tsp salt
1 tsp cinnamon
1 cup peanut butter (or other nut butter)
¼ cup honey (or maple syrup)
⅓ cup unsweetened applesauce (or any other fruit butter or sauce)
1 ripe banana, mashed
½ cup dried cranberries (or other dried fruit)
½ cup raisins (or other dried fruit)
½ dry roasted peanuts, unsalted (or other nut/seed)
Preheat oven to 325℉. Line two cookie sheets with parchment paper.
Combine all ingredients in the bowl of a stand mixer (or use a hand mixer) until well combined. The dough will be thick and heavy.
Scoop by ¼ cup measurements onto cookie sheets. Shape into rounds and flatten slightly. Cookies will not spread while baking.
Bake for 16-18 minutes until edges are brown. Cool for 10 minutes on a cookie sheet and transfer to cooling rack.
Store at room temperature for 5 days or in the refrigerator for 10 days.
12 servings, 285 calories per serving
Hack: This recipe is very versatile so use your imagination and whatever ingredients you have on hand!
Hack: Freeze for up to 3 months in a sealable freezer bag or container. Thaw overnight and serve at room temperature or warm for a few seconds in microwave.