Wheat-Free Breakfast Cookie

By chelyc13

From the "Pumpkin Pie Spice Cookbook" - Cookies for breakfast? Absolutely, as long as they're protein-packed, fiber-filled, and nutrient dense like these wheat-free beauties. You'll love the sweet, spice flavor and the moist texture.

Ingredients

• 2 cups quick oats (not whole or old fashioned oats)
• 3/4 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 cup almond butter, cashew butter, peanut butter, or sunflower seed butter
• 1/4 cup grade B maple syrup (dark amber)
• 1/4 cup thick unsweetened applesauce, pumpkin puree, or sweet potato puree
• 1 large banana, mashed
• 1/2 cup dried fruit of choice, chopped
• 1/2 cup shelled sunflower or pumpkin seeds
• 1/2 cup finely chopped walnuts
• 1 tablespoon chia

Preparation

Step 1

1. Preheat oven to 325. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.

2. Combine all of the ingredients into the large bowl of a stand mixer. Mix until all of the ingredients are combined. The dough will be quite stiff.

3. Take 1/4 cup of dough and drop onto prepared cookie sheet. Slightly flatten the tops into desired thickness. The cookies will not spread in the oven.

4. Bake for 15-16 minutes or until edges are slightly brown. Allow to cool on the cookie sheets completely. Cookies stay fresh at room temperature for 1 week and can be frozen.