Description

These Autumn Oatmeal Breakfast Cookies are a delicious and hearty grab-and-go breakfast or snack. Packed with whole grain oats and warm autumn nutty and cranberry flavors. These easy to make cookies for breakfast are the perfect way to start the day – especially with a cup of coffee or tea!

Ingredients

Scale

1 1/4 c. rolled oats

1/2 c. oat flour

1 tsp. cinnamon

1 tsp. baking powder

1/2 tsp. salt

3/4 c. mashed overly ripe banana

1/2 c. nut butter

1/4 c. maple syrup

1/4 c. EVOO

3 Tbsp. ground flaxseed

1 tsp. vanilla

1 c. nuts and seeds (such as pecans, pepitas and millet)

1/3 c. dried fruit (such as dried cranberries)

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine the rolled oats, oat flour, cinnamon, baking powder and salt. In a medium bowl, whisk together the banana, nut butter, maple syrup, EVOO, flaxseed and vanilla.
Add the wet ingredients to the dry ingredients. Mix to combine. Stir in the nuts, seeds and dried fruit until evenly distributed.
Scoop mounds of dough, about 1/4 cup each, and space 2 inches apart on prepared baking sheet. The cookies won’t spread much, so gently press down on the dough portions with the palm of your hand to flatten until about 3/4 of an inch thick.
Bake for 15 to 17 minutes, until lightly golden browned. Allow to cool before serving. Enjoy!

Keywords: breakfast cookie, oatmeal cookie, millet, oat flour, rolled oats, snack