By Sally’s Baking Addiction

These healthy morning cookies are simple to throw together and taste amazing, too! They’re whole grain, all-natural, gluten-free, vegan, and made without refined sugar, oil, or butter.

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*
  • 1/2 cup (115g) mashed banana (about 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

Instructions

  1. Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper. Set aside.
  2. Combine all of the ingredients into a large bowl of a stand mixer (or use a hand mixer). Mix until all of the ingredients are combined. The dough is thick and heavy.
  3. Using a 1/4 cup measuring cup, portion 1/4 cup mounds of cookie dough (about 70g each) onto prepared cookie sheet. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)
  4. Bake for 16–19 minutes or until the edges are lightly browned. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
  5. Cover leftover cookies and store at room temperature for up to 5 days or in the refrigerator for up to 10 days.

Freezing Instructions: Cooled cookies can be frozen up to 3 months. Thaw on the counter or in the refrigerator. Bring to room temperature or warm in the microwave for a few seconds before serving.