Oatmeal Breakfast Cookies (with Video!)
Healthy Cranberry Oatmeal Breakfast Cookies with no butter, oil, eggs, flour, or sugar. You can mix these up, and bake and have cookies in under 30 minutes!
Servings 18 cookies
Calories 59kcal
Equipment
Ingredients
- 2 cups rolled oats (regular or quick only, steelcut don't work)
- 2 bananas ripe
- 1 cup applesauce unsweetened
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/3 cup dried cranberries (or raisins, or chopped dried apricots)
Instructions
- Preheat oven to 350°F.
- Mix together all ingredients until well combined.2 cups rolled oats, 2 bananas, 1 cup applesauce, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, 1/3 cup dried cranberries
- Line a cookie sheet with parchment paper, or use a baking stone.
- Using a small cookie scoop, drop dough onto the the cookie sheet, and then flatten into round shapes.
- Bake approx. 20 – 25 minutes, or until golden.
- Remove from oven & let rest on cookie sheet for 5 minutes and then move to cooling rack.
Video
Notes
You may need more or less time in the oven. Bear in mind, they'll firm up after cooling, so just make sure the edges are brown and cool them on the baking sheet before moving to a rack.
Storing Breakfast Cookies
Store in a covered container in the refrigerator for up to 5 days. They are fairly moist, so you'll want to eat them fast.
Substitutions/Additions
Switch out the apple sauce for pumpkin puree, and add a little pumpkin pie spice around the holidays.
Use raisins, dried apricots or dried apples in this to mix it up!
Freezing instructions
These cookies can also be frozen after baking.
Freeze on parchment paper until firm, then store in a freezer bag until needed. Remove from freezer and let thaw overnight.
Nutrition
Calories: 59kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 91mg | Fiber: 2g | Sugar: 4g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
