These delicious breakfast cookies can be customized in a myriad of ways. Use any kind or combination of nut butters, dried fruit, or seeds and nuts. All kinds of fruit butters work here, or use a single-serving cup of applesauce and double the cinnamon. The cookies keep perfectly fine in a room temperature sealed container for over a week, and can also be frozen for over a month. Makes about 28 tablespoon-sized cookies.
Keyword: cookies, gluten free
Author: Beth Cato
2cupsquick oatsnot whole or old-fashioned oats
1/4cuppure maple syrup or honey
3/4cupfruit butterapple butter, date butter, etc
1cupdried fruitraisins, cranberries, etc
1/2cuppepitasshelled pumpkin seeds or other seeds or nuts
1/4cupground flaxseed or wheat germ
Preheat oven to 325-degrees. Prepare cookie sheets with parchment or silicone baking mats, or use seasoned stoneware.
Combine all of the ingredients into a large bowl.
Using a tablespoon or tablespoon scoop, drop dollops of dough onto cookie sheet. Note that it won't spread. Use fingers to gently tamp down top and press in stray oats on the sides; it will be a little sticky.
Bake for 12 to 15 minutes or until the cookies are just set. Cool for several minutes before transitioning them to a rack to finish cooling.