Breakfast Cookies
30 min
Makes 18 mini, 18 regular, or 10 large cookies
No-flour breakfast cookies made from oats, nut butter, and fruit; naturally sweetened and customizable with mix-ins.
| prepPreheat oven to 350°F / 175°C | ||||
| prepGrease a cookie sheet | ||||
| scant 115 g applesauce or mashed banana | Mash applesauce & nut butter until smooth | Stir in oats, vanilla, salt, chips, fruit & optional ingredients | Shape into cookies with scoop, bake 350°F / 175°C, 15 min | Cool on sheet 10 min, then transfer to rack |
| 65 g almond or cashew butter (or allergy-friendly substitute) | ||||
| 50 g rolled oats | ||||
| 1/2 tsp pure vanilla extract | ||||
| 1/16 tsp salt | ||||
| 2–3 tbsp mini chocolate chips or sugar-free chocolate chips | ||||
| 2 1/2 tbsp freeze-dried raspberries (or 2 tbsp dried fruit or more chocolate chips) | ||||
| 2 tbsp sugar or pinch stevia (optional) | ||||
| optional add-ins such as chia seeds or shredded coconut | ||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.