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Breakfast cookies sitting on a wooden cutting board with dried cranberries next to the cookies.
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5 from 1 vote

Breakfast Cookies

A healthy breakfast alternative. Bonus points because it's easy to make and perfect for when you're on-the-go.
prep time 5 mins
cook time 13 mins
total time 18 mins
servings: 14 cookies
calories: 247kcal
author: Salt & Baker

INGREDIENTS

  • 2 cups quick cooking oats
  • 1 cup almond butter or peanut butter or sunflower seed butter
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 cup mashed banana
  • 3 tablespoons honey
  • 1/4 cup apple butter or apple sauce
  • 3 tablespoons hemp hearts
  • 1 tablespoon ground flaxseed
  • 1/3 cup dried cranberries
  • 1/3 cup dark chocolate chips optional
  • 1/4 cup sliced almonds or any other kind of chopped nut

INSTRUCTIONS

  • Preheat oven to 325°F. 
  • To a stand mixer add all of the ingredients.
  • Mix until combined. Use a large cookie scoop (3T scoop) and scoop dough into balls.
  • Place the balls of dough on a parchment lined baking sheet.
  • Use palm of your hand and flatten the cookies into disks (These cookies don’t spread. Shape them how you want because that’s how they’ll come out of the oven.) I do about 1/2 inch thickness. Bake for 13 minutes. Remove from oven and let cool completely.

RECIPE NOTES

Store cookies at room temp in an airtight container for 3-4 days and in fridge for 1 week.
Can freeze cookies after baking them, store in an airtight container or ziplock bag. Will last 3 months.
Calories: 247kcal | Carbohydrates: 25g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 91mg | Potassium: 254mg | Fiber: 4g | Sugar: 11g | Vitamin A: 20IU | Vitamin C: 0.7mg | Calcium: 93mg | Iron: 1.9mg
Course: Breakfast
Cuisine: American
Did you make this recipe?Leave a comment or share a photo on Instagram and tag @saltandbaker and hashtag it #saltandbaker.