Ingredients

The following ingredients have 5 Servings
  • 2 cups (170g) quick oats or old-fashioned whole rolled oats
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (250g) almond butter, peanut butter, or sunflower seed butter
  • 1/4 cup (60ml) pure maple syrup (or honey)
  • 1/3 cup (60g) apple butter*
  • 1 large banana, mashed (about 1/2 cup)
  • 1/2 cup (75g) dried cranberries
  • 1/2 cup (70g) pepitas (pumpkin seeds)
  • 1/2 cup (75g) raisins
  • optional: 1/4 cup (28g) ground flax

Instruction

  • Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Combine all of the ingredients into a large bowl of a stand mixer (or use a hand mixer). Mix until all of the ingredients are combined. The dough is thick and heavy.
  • Using a 1/4 cup measuring cup, portion 1/4 cup mounds of cookie dough (about 70g each) onto prepared cookie sheet. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)
  • Bake for 16–19 minutes or until the edges are lightly browned. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
  • Cover leftover cookies and store at room temperature for up to 5 days or in the refrigerator for up to 10 days.