Breakfast Cookie

These No-Bake Breakfast Cookies are easy to make, healthy, packed with protein and simply delicious. They can be whipped up in less than 5 minutes and stored for up to two weeks.

These No-Bake Breakfast Cookies are easy to make, healthy, packed with protein and simply delicious. They can be whipped up in less than 5 minutes and stored for up to two weeks.


Ingredients
  • 1/2 cup rolled oats
  • scant 1/2 cup applesauce or mashed banana
  • 1/4 cup almond or cashew butter OR allergy-friendly sub
  • 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
  • optional 2 tbsp sugar or pinch stevia (see note below)
  • optional add-ins, such as chia seeds, shredded coconut, etc.

Instructions
  1. Especially if using banana, you can easily omit the added sweetener entirely for a wholesomely delicious taste that’s like eating mini muffins in the form of a cookie. If you’d prefer more of a dessert taste, add extra sweetener as desired, starting with the listed 2 tbsp and going from there – if you want to use a liquid sweetener, just cut back on the banana or applesauce.
  2. Preheat the oven to 350 degrees. Mash the applesauce or banana with the nut butter until smooth, then stir in all other ingredients until well-combined. Shape into cookies–I used a mini cookie scoop–and bake on a greased cookie sheet for around 15 minutes. Let cool 10 minutes before removing from sheet. This makes 18 mini cookies (as shown in the photos), or 10-12 bigger cookies.