These easy, one-bowl breakfast cookies are made with oatmeal, apples, raisins and almond butter for a healthy, vegan breakfast, perfect for busy mornings!
If you were to walk into my kitchen right NOW, you would probably see flecks of wholesome, delicious oatmealy goodness all over my floor because these breakfast cookies?
In the face of healthy cookies with crispy pieces of oats, chewy dried apples, raisins and sweet bursts of maple in every bite? The only option is to shovel them in your mouth all day long. And keep opening the Tupperware container your stored them in SO FAST that maybe your husband doesn’t notice you sneakily ninja-ing a few extra bites before he can even get to them.
Why You Will LOVE These Breakfast Cookies
- They taste REALLY good.
- They are a chewy bites of healthy carb energy to get your day started.
- They are made in one bowl: you DO NOT have to unload the dishwasher constantly to get your sweet fixation.
- They are the ultimate breakfast meal prep.
- ¼ Cup Sliced almonds 25g
- ½ Cup Creamy almond butter
- ¼ Cup Pure maple syrup
- ½ tsp Vanilla extract
- ¼ Cup Unsweetened apple sauce
- 1 Cup Quick oats 90g (NOT rolled oats)
- 1 ¼ tsp Cinnamon
- ¼ tsp Ginger powder
- ¼ tsp Salt
- ¼ Cup raisins 30g
- ¼ Cup Finely chopped dried apples packed (22g)
Step 1: Melt almond butter. Your microwave does this for you.
Step 2: Add in ALL the ingredients to ONE bowl. Stir Stir Stir.
Step 3: Drop dough on pan and bake.
Step 4: MAKE IT RAIN COOKIES YO.
There might have been some toasty-roasting of the almonds but you certainly could just buy pre-toasted almonds.
These incredible one bowl cookies are also vegan friendly. Applesauce, you make a great replacer for egg. Plus, you taste really delicious and fall-y and GAH…I’m just obsessing now.
You can store cookies in an air-tight container in the refrigerator.
- Preheat your oven to 400 degrees and line a cookie sheet with parchment paper. *
- Spread the almonds onto the pan and place in the oven until lightly golden brown, about 2-3 minutes. They toast quickly, so keep an eye on them. Turn the oven temperature down to 325 degrees.
- In a large bowl, whisk together the almond butter, maple syrup, vanilla extract and apple sauce until well combined and smooth. Add in the quick oats, cinnamon, ginger and salt and stir until well combined. Finely add in the raisins, chopped dried apples and toasted almonds. Stir until evenly mixed. Your dough will be quite sticky.
- Drop the batter onto the prepared cookie sheet in 8 large balls. Use a fork to press the cookies down to about ¾ inch thick. Make sure to press the edge of the cookie together with the fork as well to keep them together while baking.
- Bake until the edges are lightly golden brown and the cookies feel springy, about 22-23 minutes. Let cool COMPLETELY on the pan and then DEVOUR.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.