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.
- 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.
- 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.
- 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.