Description
These delicious and wholesome oatmeal breakfast cookies come together in just 18 minutes of baking time. With a blend of oats, peanut butter, banana, and sweet additions like maple syrup and apple butter, plus the texture and flavor from cranberries, sunflower seeds, and chocolate chips, these cookies make a perfect quick and nutritious morning treat or snack.
Ingredients
Scale
Dry Ingredients
- 2 cups old fashioned oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ¼ cup ground flaxseed
Wet Ingredients
- 1 cup creamy peanut butter
- ⅓ cup pure maple syrup
- ⅓ cup apple butter
- 1 cup mashed ripe banana
Add-ins
- ½ cup dried cranberries
- ½ cup roasted sunflower seeds
- ½ cup semi sweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 325°F and line a large baking sheet with parchment paper to prevent sticking and promote even baking.
- Combine Dry Ingredients: In a large mixing bowl, stir together the oats, ground cinnamon, sea salt, and ground flaxseed to evenly distribute the spices and flaxseed throughout the base.
- Add Wet Ingredients: Add the creamy peanut butter, pure maple syrup, apple butter, and mashed ripe banana into the dry mixture. Mix until all ingredients are fully combined into a cohesive dough.
- Fold in Add-ins: Gently fold in the dried cranberries, roasted sunflower seeds, and semi-sweet chocolate chips until they are evenly distributed throughout the dough.
- Portion Cookies: Using about ¼ cup of dough for each cookie, scoop and place them evenly spaced on the prepared baking sheet, allowing room for spreading.
- Flatten Cookies: Use the back of a spoon to gently flatten each cookie to about ¾ inch thickness to ensure even baking and proper texture.
- Bake: Bake in the preheated oven for 16 to 18 minutes, or until the edges are lightly golden and the tops look set, indicating the cookies are fully baked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely for best texture.
Notes
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Ensure bananas are ripe for natural sweetness and moisture.
- These cookies store well in an airtight container at room temperature for up to 4 days or in the freezer for up to 2 months.
- You can omit chocolate chips for a less sweet, more fruit and seed focused cookie.
- Add a pinch of baking soda if you prefer puffier cookies.
