Fruit & Nut Breakfast Cookies

All you need is 1 bowl, 25 minutes and a handful of nutritious ingredients to make these Fruit & Nut Breakfast Cookies. All-natural, vegan and gluten-free.

These soft, chewy, clean-eating cookies are fantastic for busy weekday mornings. They are chock-full of nutritious ingredients and contain no refined sugar, oil or butter. They make a great grab n’ go breakfast or snack because they are easily portable and will keep you feeling full for hours.

This recipe is made from all-natural, good-for-you ingredients such as oats, peanut butter, maple syrup, nuts and dried fruit. Be sure to use quick oats rather than rather regular, large flake rolled oats in this recipe. Quick oats are more finely ground than regular rolled oats and help the cookies to bind together better. To make your own quick oats, measure the equivalent amount of regular rolled oats and pulse in the blender or food processor a few times. If you are gluten intolerant, be sure to use certified gluten-free quick oats.

For This Fruit & Nut Breakfast Cookies Recipe, I Recommend:

1. Hand Mixer – For a simple baking job like this, a small hand-held mixer is really all you need. It costs a fraction of the price of a traditional stand mixer and it works great for making cookies and cakes.
2. Mixing Bowls – This is a 3-piece set that is great for combining ingredients. I love how easy they are to store and clean.
3. Stainless Steel Measuring Spoons – This is the best set of measuring spoons I have ever purchased. They are super durable, inexpensive and the quality can’t be beat.

5 from 1 vote

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Fruit & Nut Breakfast Cookies

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

All you need is 1 bowl, 25 minutes and a handful of nutritious ingredients to make these Fruit & Nut Breakfast Cookies. All-natural, vegan and gluten-free.

Recipe Type: Breakfast, Brunch

Cuisine: American

Yield: 12 cookies

Calories: 281 kcal

Author: Everyday Easy Eats

Ingredients

• 2 bananas, mashed
• 1 cup peanut butter
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 ¼ cups quick oats
• ⅔ cup chopped almonds
• ¼ cup dried cranberries
• ¼ cup raisins

US Customary - Metric

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat together the mashed bananas, peanut butter, honey, vanilla, cinnamon and salt.
3. Add the oats, almonds, dried cranberries and raisins, and mix until combined. Scoop about ¼ cup of the dough and drop onto prepared baking sheet. Flatten each cookie slightly as they will not spread while baking.

4. Bake for about 15 minutes until golden brown. Remove cookies from oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.

Recipe Notes

1. Any nut butter, such as almond butter, can be substituted for the peanut butter.
2. Honey or brown rice syrup can be used instead of maple syrup.
3. Any kind of chopped nuts, such as walnuts, pistachios or pecans can be substituted for the almonds.
4. The cookies can be stored in an airtight container at room temperature for up to 1 week. 
   Nutrition Facts

   Fruit & Nut Breakfast Cookies

   Amount Per Serving

   Calories 281 Calories from Fat 135

   % Daily Value*

   Total Fat 15g 23%

   Saturated Fat 2g 10%

   Sodium 149mg 6%

   Potassium 359mg 10%

   Total Carbohydrates 29g 10%

   Dietary Fiber 4g 16%

   Sugars 10g

   Protein 9g 18%

   Vitamin A 0.3%

   Vitamin C 2.3%

   Calcium 4.6%

   Iron 8.5%

   * Percent Daily Values are based on a 2000 calorie diet.

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