Waking up to the smell of fresh cookies is like a warm hug for the soul, isn’t it? These healthy oatmeal breakfast cookies—oh, they’re a revelation! Packed with wholesome goodness and just a touch of nostalgia, they remind me of those lazy Sunday mornings when breakfast felt like an adventure.
Steps
- Preheat your oven to 325°F (163°C) and prepare two large baking sheets by lining them with parchment paper or silicone baking mats. Set these aside while you prepare the cookie dough.
- In a large mixing bowl, combine all the ingredients. Use a stand mixer or hand mixer to blend everything until well combined, forming a thick dough.
- Scoop out 1/4 cup portions of the dough and place them on the prepared baking sheets. Gently flatten each dough mound into a cookie shape using the back of a spoon, as they will not spread during baking.
- Bake the cookies for 16 to 19 minutes, or until the edges are lightly browned. After removing them from the oven, let them cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Store any leftover cookies in an airtight container at room temperature for up to 5 days, or refrigerate them for up to 10 days. For longer storage, freeze the cooled cookies for up to 3 months.
Ingredients
- 2 cups (170g) quick oats or old-fashioned whole rolled oats
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (250g) almond butter, peanut butter, or sunflower seed butter
- 1/4 cup (60ml) pure maple syrup (or honey)
- 1/3 cup (60g) apple butter or unsweetened applesauce
- 1/2 cup (115g) mashed banana (approximately 1 large banana)
- 1/2 cup (75g) dried cranberries
- 1/2 cup (70g) pepitas (pumpkin seeds)
- 1/2 cup (75g) raisins
- Optional: 1/4 cup (28g) ground flaxseed
FAQ
- Can I use frozen bananas in this recipe?
- Absolutely, you can use bananas that have been frozen and then thawed. Just make sure to drain off the excess liquid they release during thawing to maintain the correct balance of wet ingredients in the recipe.
- What are some ingredient substitution options?
- This recipe is quite versatile. You can swap almond butter for peanut or sunflower seed butter, and apple butter can be replaced with unsweetened applesauce. For sweeteners, honey can be used instead of maple syrup if you don’t need the cookies to be vegan. You can also customize the cookies with your choice of add-ins like dried fruits, nuts, or seeds.
- How can I turn these into lactation cookies?
- To make these cookies supportive for lactation, you can add 3 tablespoons of brewer’s yeast and keep the optional flaxseed in the recipe. Additionally, include 2 tablespoons of milk to help absorb the brewer’s yeast, and bake as usual.
- Can these cookies be frozen for later use?
- Yes, after baking, let the cookies cool completely before placing them in an airtight container or bag. They can be frozen for up to 3 months. When ready to eat, thaw them at room temperature or heat them briefly in the microwave.
- Are these cookies suitable for a gluten-free diet?
- Yes, as long as you use certified gluten-free oats, these cookies are naturally gluten-free. Just be sure to check the packaging of your oats to ensure they meet gluten-free standards.
Tips
- Use a Mixer for Ease: Mixing all the ingredients in one bowl can be made even simpler by using a stand mixer or hand mixer. This helps ensure that everything is combined evenly, especially since the dough is quite thick and heavy.
- Flatten the Cookies: After portioning the dough onto the baking sheets, slightly flatten the tops with the back of a spoon. Since the cookies won’t spread on their own during baking, this step helps give them a more traditional cookie shape.
- Ripe Bananas are Best: If you’re using bananas in the recipe, make sure they’re very ripe with brown spots. This not only enhances the natural sweetness but also contributes to the overall flavor and moisture of the cookies.
- Drain Thawed Bananas: If you’re using previously frozen bananas, be sure to drain any excess liquid after thawing. This prevents the cookies from becoming too wet and maintains the correct balance of wet ingredients in the recipe.
Equipment
- Silicone Baking Mats – These are reusable alternatives to parchment paper and often provide better results for baking.
- Electric Mixer (Handheld or Stand) – While many homes might have a basic mixer, a more powerful handheld or stand mixer could be necessary for thicker doughs like this one.
- Cooling Rack – Essential for allowing baked goods to cool evenly and prevent them from becoming soggy.
