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 cup 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 a cooling rack.
- Store at room temperature for 5 days or in the refrigerator for 10 days.
- 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 the microwave.
Did you know? Oats are a great way to start your day. They’re packed with nutrition that combats heart disease and diabetes while helping control your weight and digestive health. Check out the facts here!
Read my review of the KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer here.
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