Breakfast Cookie

This recipe from Hebni Nutritional Consultants was featured in the MESSA Wellness virtual event “Breakfast on the Run.” It’s packed full of nutrients and makes for a delicious start to the day.

2 cups quick oats
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups peanut butter or almond butter
1/4 cup pure maple syrup or honey
1/3 cup apple butter
1 large banana, mashed (about ½ cup)
1/2 cup dried cranberries
1/2 cup pumpkin seeds (optional)
1/2 cup raisins
1/4 cup ground flax seeds

1. Preheat oven to 325 degrees and line two large baking sheets with parchment paper.
2. Add the ingredients to a large stand mixer bowl and mix until combined. The dough will be very thick and heavy.
3. Use a 1/4 cup measuring cup to portion out the dough onto the prepared sheets. The dough won’t spread during baking, so flatten each mound of dough into a cookie shape.
4. Bake for 16 to 18 minutes, until the edges are slightly brown.
5. Cool cookies on a baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
6. Store cookies at room temperature for up to five days or in the refrigerator for up to 10 days.

Per serving: 260 calories, 15 grams fat, 21 grams carbohydrate, 4 grams dietary fiber, 19 grams sugar, 7 grams protein.