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–+ servings

Breakfast Cookies

Satisfying, hearty and perfect for mornings on the go! These are also naturally gluten free, egg free and dairy free. Picky eater approved!
5 from 5 votes
Print Pin Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Overnight Rest: 12 hours
Servings: 20 cookies

Ingredients

  • 2 Cups Quick Oats
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon Nutmeg
  • 2 Tablespoon Ground Flax
  • ⅓ Cup Maple Syrup or Honey
  • ½ Cup Natural Peanut Butter
  • ½ Cup Almond Butter
  • ½ Cup Applesauce
  • 1 Banana Mashed
  • ⅓ Cup Dried Cranberries
  • ¼ Cup Pumpkin Seeds
  • ¼ Cup Pecans
  • ¼ Cup Dark Chocolate Chips
US Customary - Metric

Instructions

  1. To a medium sized bowl, add in your dry ingredients and stir. Next add in your sweetener, nut butter, applesauce and banana. This can be quite thick so give it a good stir or use your hand to incorporate everything!
  2. Now add in your cranberries, pumpkin seeds, pecans and chocolate chips and stir well!
  3. Cover and put in the fridge overnight or for at least 4 hours to let the batter cool. This will help the baking process and improve texture.
  4. Next day, scoop a ball of dough into your hands and press the dough firmly to compact it. Then flatten the dough and place onto a greased or parchment paper lined baking sheet.
  5. Bake at 350 for 8-10 minutes.
  6. Store in the fridge in an airtight container for best taste and texture, eat within 10 days!