Oatmeal Breakfast Cookies

Need a quick, on-the-run, hearty snack? Look no further!  Today we’re creating an Oatmeal Breakfast Cookie complete with peanut butter, honey, nuts, cranberries, banana and cinnamon; some of my personal favorites.  It’s so convenient to have these cookies on hand.  Keep them in the freezer to keep them fresher longer.

Feel free to change up the nuts, cranberries, and chocolate chips.  Try using almonds, pumpkin seeds and/or dried apricots. The pistachios and walnuts are a great addition and really have a lot of health benefits.  Pistachios have many health benefits.  Pistachios are antioxidants. They’re low in calories yet high in protein, plus they promote healthy gut bacteria and they can reduce the risk of heart disease.  Walnuts also have big health benefits.  They are rich in antioxidants and healthy fats, anti-inflammatory, promote a healthy gut environment, reduce the risk of cardiovascular disease and they are a good source of omega 3’s.

These cookies are a good granola bar replacement and can be made tailored to your taste. If you are eating one of these at breakfast, be sure to pair it with a protein source! Greek yogurt, boiled or scrambled eggs would be perfect. I love packing these on my outdoor snowshoe adventures and winter hikes.

Enjoy.

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Oatmeal Breakfast Cookies

Course Breakfast, Snack

Cuisine American, canadian

Keyword *no-dairy, breakfast cookies, cranberries, no flour, no refined sugar, oatmeal, pistachios, walnuts

Ingredients

• 3/4 cup real peanut butter Kraft Natural Peanuts Only with Sea Salt is the best
• 1 egg
• 1 ripe banana
• 1/4 cup liquid honey
• 1 tsp pure vanilla extract
• 1/2 tsp kosher flaked salt
• 3/4 tsp baking soda
• 1 cup oat flour (blend in a blender or magic bullet to make oat flour)
• 1 1/2 cups large flake oats
• 1/8 cup toasted ground flax seed
• 2 tsp cinnamon
• 1/2 cup dried cranberries
• 1/2 cup Lily's Stevia sweetened dark chocolate chips
• 1/4 cup chopped pistachios
• 1/4 cup chopped walnuts

Instructions

1. Preheat oven to 325 F.

2. Mix in a stand mixture or use a hand mixer to blend the first 5 ingredients really well. Then add remaining ingredients and mix just until blended.

3. Line a cookie sheet with parchment paper. Using a cookie scoop or spoon, drop cookie batter onto the cookie sheet. We used a one inch cookie scoop for this recipe.

4. Bake cookies for 15-17 minutes. Allow to cool. Freeze for up to 3 months in the freezer.