Healthy Breakfast Oatmeal Cookies (vegan, gluten-free)
Servings 12 cookies, or 6-2 cookie servings
Calories 215kcal
Ingredients
- 1 cup (240 grams) unsweetened applesauce
- 1 cup (250 grams) mashed ripe banana about 2 large
- 2 tablespoons maple syrup
- 1/2 cup dried cranberries
- 1/4 cup (30 grams) roughly chopped almonds
- 3/4 - 1 cup (113-150 grams) fresh strawberries, finely chopped or 1/2 cup (7 grams) freeze-dried strawberries
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups (138 grams) rolled oats (use gluten-free certified oats, if needed)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Prepare one baking sheet with parchment paper or a non-stick baking sheet and set aside.
- In a bowl stir together the applesauce, mashed bananas and maple syrup. Add in the dried fruit, nuts and fresh fruit.
- Sprinkle the cinnamon and salt over the mixture and then stir in the oats.
- When completely combined, drop twelve 1/4 cupfuls on the prepared baking sheet. Pat the cookies down to about 1/2" thick and 2.5" around, being sure to press anything that has fallen out of the cookie as it will not hold together. The cookies will not spread.
- Place cookies in the oven and bake for 30 minutes until golden, rotating the sheet halfway through baking.
- Remove the baking sheet from the oven and let the cookies rest for 5-10 minutes before gently removing them and placing them on a cooling rack.
- Store in an airtight container in the fridge for up to 4 days. They also freeze well.
Notes
You could also use dried apricots, raisins, dried plums or any of your other favorite dried fruits, as long as they are chopped into raisin sized pieces. Change the flavors by using different spices and fresh fruits! Store any leftovers in the fridge and enjoy them cold. They do get a little sticky after being in the fridge though, due to the fruit.
Nutrition
Calories: 215kcal