No Sugar Added Healthy Breakfast Cookies with Dried Fruit and Nuts Recipe
These No Sugar Added Healthy Breakfast Cookies are a wholesome and delicious way to start your day. Packed with dried fruits, nuts, and whole grain oats, they offer natural sweetness from maple syrup without added refined sugars. Soft-baked with cinnamon and peanut butter, these cookies are perfect for a quick breakfast or a nutritious snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 19 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 ½ cups old-fashioned oats (certified gluten free if needed)
- ½ cup + 4 tablespoons flour (or gluten free flour blend)
- 1 ½ teaspoons baking powder (certified gluten free if needed)
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- ¼ cup creamy peanut butter
- 4 tablespoons unsalted butter (room temperature)
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract (not artificial)
- ½ cup maple syrup
Add-ins
- ⅓ cup dried cranberries
- ¼ cup raisins (sultanas)
- 2 tablespoons pumpkin seeds
- ¼ cup nuts (e.g., almonds and walnuts)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, oats, baking powder, salt, and cinnamon, ensuring an even distribution of all dry ingredients.
- Combine Wet Ingredients: In a separate bowl, beat together the peanut butter, unsalted butter, egg, vanilla extract, and maple syrup on low speed until smooth and well combined.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently until a consistent dough forms.
- Add Dried Fruit and Nuts: Fold in the dried cranberries, raisins, pumpkin seeds, and mixed nuts, ensuring they are evenly distributed throughout the dough.
- Form Cookies: Scoop about 1 ½ tablespoons of dough at a time and roll into balls. Slightly flatten each ball and place them on a baking sheet lined with parchment paper or a baking mat, spacing them close together as they do not spread much.
- Bake: Bake in the preheated oven for 9-10 minutes until the tops are golden brown. Keep an eye on them as oven temperatures may vary.
- Cool: Let the cookies cool on the baking sheet for 5-10 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- Use certified gluten free oats and flour if you require a gluten-free recipe.
- You can substitute the nuts with your favorites such as pecans or cashews.
- For a vegan version, replace the egg with a flax egg and use vegan butter.
- These cookies are best stored in an airtight container and can be refrigerated for extended freshness.
