Nutritious Breakfast Cookies (vegan + oil-free)

With school just around the corner (seriously!), I thought this would be the perfect time to perfect my breakfast cookie recipe and post it on here! These cookies are vegan (duh), oil-free, filled with good ingredients, but also pretty delicious.🌞

Let's hear some of the ingredients:

-nut butters

-applesauce

-banana

-nuts and seeds

-raisins

-oats

All the things you could need for breakfast! So not only are these pretty healthy, but they're also super easy. They're made in one bowl, and are basically just tossed together. 

I decided to add some chocolate chips just for fun, which is completely optional of course. This recipe also makes 20 cookies, which means that you can make one batch and have breakfast for a week! ;) I can predict that I'll be making some more of these throughout the year to grab for breakfast on busy, tired mornings. 😴

Take a look at my peanut butter banana oatmeal breakfast cookie recipe as well!

Check out the detailed recipe below, and throw these into your meal plans for the months to come! See you back soon :))

Nutritious Breakfast Cookies

Makes about 20 cookies

Ingredients

• 1/3 cup of peanut butter
• 1/3 cup almond butter
• 1/2 cup brown sugar
• 1/4 cup applesauce
• 1/4 cup mashed banana (about 1/2 a banana)
• 2 cups rolled oats
• 1/2 cup flour
• 1 cup raisins
• 1/4 cup nuts (I used slivered almonds)
• 1 Tbs seeds (I used hemp seeds)
• 1/4 cup chocolate chips (optional)

Directions

1. Preheat your oven to 350 degrees.
2. In a medium sized bowl, stir together the nut butters and brown sugar to create a paste-like texture.
3. Add in the applesauce and mashed banana and stir until completely incorporated.
4. Stir in the oats and flour to reach a cookie dough texture. The dough should be thick and a bit sticky.
5. Add in the raisins, and your choice of nuts, seeds, and chocolate chips. At this point, you may need to use a beater or knead in the toppings with your hands due to the thickness of the dough.
6. Scoop out 1.5 Tbs sized balls of dough and space them out on a cookie sheet. Bake for about 10 minutes, then press down the tops with a spoon, and bake for another 2 minutes. This way, the dough doesn't remain in sphere shapes.
7. Allow the cookies to cool for about 10 minutes before eating or storing in an air-tight container. Enjoy!!