Breakfast Cookies

These are super good, and super filling! My boys can only handle half of one at a time, I had one for breakfast at 5:30am and wasn't hungry again until Todd came home for lunch at 1pm!

Ingredients:

2 cups quick oats (not whole oats)

3/4 teaspoon salt

1 teaspoon ground cinnamon

1 cup almond butter, peanut butter, or sunflower seed butter

1/4 cup pure maple syrup (or honey)

1/4 cup apple butter (I used LauraintheKitchen’s apple butter)

1 large banana, mashed (about 1/2 cup)

1/2 cup dried cranberries

1/2 cup shelled pumpkin seeds/slivered almonds/sunflower seeds

1/2 cup raisins/chocolate chips/white chocolate chips

1/4 cup ground flaxseed (optional)

Directions:

Preheat oven to 325F degrees. Line large cookie sheet with parchment paper or a silicone baking mat. Set aside.

Combine all of the ingredients into a large bowl. Mix until all of the ingredients are combined. The dough will be quite stiff.

Take 1/4 cup of dough and drop onto prepared cookie sheet. Slightly flatten the tops into desired thickness. The cookies will not spread in the oven. I used a large cookie scoop and they seem to be the perfect size for us.

Bake for 15-16 minutes or until edges are slightly brown. Allow to cool on the cookie sheets completely.

Cookies stay fresh at room temperature for 1 week. Cookies can be frozen up to 3 months.

Adapted from here