Breakfast Cookies
Many of you know Diana Kalef from her role as Calgary Jewish Federation’s Director of Development. But when Diana isn’t wearing her fundraising hat, she is happy whipping up Breakfast Cookies for her family. This hearty cookies recipe makes it easy to pack good-for-you fuel along on a hike, snowshoe, ski… or just for a quick breakfast to get you out the door!
Prep Time: 15 minutes
Bake Time: 15 minutes
Total Time: 30 minutes
Yield: 12 cookies
Ingredients
- 2 cup quick oats
- ¾ tsp salt
- 1 tsp ground cinnamon
- 1 cup almond butter or peanut butter
- ¼ cup maple syrup or honey
- ¼ cup apple butter
- 1 large banana (mashed, about ½ cup)
Use the ingredients below, or a combo, or use other nuts and dried fruit:
- ½ cup dried cranberries
- ½ cup shelled pumpkin seeds
- ½ cup raisins
- ½ cup chocolate chips
- ¼ cup ground flaxseed
Directions
- Preheat oven to 325°F.
- Line large cookie sheet with parchment paper or a silicone baking mat.
- Combine all wet ingredients and pulse in food processor.
- Mix all dry ingredients in a large bowl and then add in wet ingredients. Mix well. The dough can be quite stiff so mixing with hands can work well.
- Take a ¼ cup of dough and drop onto prepared cookie sheet. Slightly flatten the top into desired thickness. The cookies will not spread when baking.
- Bake for 15 minutes or until edges are slightly brown.
- Enjoy!
