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–+ servings
A hearty, wholesome combination of odds and ends you likely have on hand, these one-bowl cookies are worth waking up for! (gluten-free and vegan with dairy-free chocolate chips)

Kitchen Sink Breakfast Cookies

These healthy and hearty breakfast cookies are simple to throw together and quite flexible. I often make them with odds and ends of what I have on hand, combining the remnants of an almond butter jar with peanut butter or using a mix of dried fruits. The recipe may easily be doubled to make a big batch.  
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18 cookies

Ingredients
 

  • 1 cup (256 grams) almond butter, cashew butter, peanut butter, or sunflower seed butter (or a mix)
  • ½ cup (1 large/120 grams) mashed, very ripe banana
  • ¼ cup (60 grams) applesauce (apple and pumpkin butter are delicious options)
  • 3 tablespoons (60 grams) pure maple syrup (may use honey)
  • 2 cups (180 grams) quick oats* (not old-fashioned or instant oats)
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ cup dried cranberries, raisins (golden are nice), or finely chopped dried fruit of choice (or a combination)
  • ½ cup (70g) pumpkin seeds (may use sunflower seeds or finely chopped pecans or walnuts—or a mix of several)
  • ½ cup chocolate chips (dark, semi-sweet, white, mini, or a mix)
  • ¼ cup (20g) shredded unsweetened coconut or ground flaxseed (28g), optional

Instructions

  1. Preheat the oven to 325℉ and line two large baking sheets with parchment paper. (Or use one and bake in two batches.) Set aside. 
  2. Add the nut/seed butter, banana, applesauce, and maple syrup to a large bowl. Stir until thoroughly blended. Add the remaining ingredients and mix until well combined. The batter will be stiff.
  3. Place ¼-cup portions of the batter on the prepared cookie sheet. (For even portioning, I like to use a large ice cream scoop.) Flatten into desired shape and thickness; the cookies won’t spread in the oven.
  4. Bake for 15-18 minutes or until edges are lightly golden. (Note: The cookies will firm up slightly as they cool.) Allow to cool on the cookie sheet completely. 
  5. Storage: The cooled cookies will stay fresh in an airtight container at room temperature for approximately 5 days, double that in the refrigerator, and they freeze well too.

Notes

*No quick oats? You can make them. Simply measure 2 cups of whole oats and pulse in a food processor about 5 times.
For evenly-sized cookies and to vary the yield if desired, you can use a kitchen scale and follow these measurements:
  • 15 cookies = 60 grams batter
  • 18 cookies = 50 grams batter
  • 20 cookies = 45 grams batter
Pro tip: For a pretty look, I like to gently press a few extra pumpkin seeds and/or mini chocolate chips into the tops of the cookies before baking. 
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