Bready or Not: Healthy No-Bake Maple Breakfast Cookies
These no-bake breakfast cookies are fast to cook up on the stove, and the result is chewy and delicious. Store them in the fridge or freeze some for later!
Keyword: cookies, gluten free, maple, no bake
Author: Beth Cato
2 1/2cupsold-fashioned rolled oats
1/2 - 1tspmaple flavorto preference
1/2cupapple butteror other fruit butter
1/2cup+ 2 Tb almond milk
1/2cupalmond butteror other nut butter
1/4cup+ 2 Tb pure maple syrup
1/2cuppepitas or other seeds/nuts, optional
Measure out the oats and the two extracts, keeping them separate, and have ready near the stove. Prepare a large baking sheet with full coverage of wax paper.
In a medium saucepan, mix together the apple butter, almond milk, maple syrup, and salt. Heat on medium, stirring often.
After about ten minutes, the mixture will thicken; cook it at that level for another minute or two. If you have a candy thermometer, this thickening starts at about 180-degrees; that few minutes will take it to 200-degrees, and make sure it gets no hotter than that. Remove the pot from heat.
Stir in the oats followed by the two extracts. Add pepitas or nuts, if desired. Stir until everything is covered.
Use a tablespoon scoop to dole out cookies onto the prepared wax paper. This will be about 20 cookies or about 29 if seeds/nuts are added. Once they are all scooped, use your fingers to gently press in stray oats.
Let cool for about 30 minutes. They can be kept sealed at room temperature but taste even better from the fridge; store between layers of wax paper. They can also be frozen.