This breakfast cookie recipe consists of healthy ingredients including old-fashioned oats, pure maple syrup, cranberries, and raisins. These no sugar oatmeal cookies are addictively chewy cookies that can easily be adapted and are sure to satisfy anyone with a sweet tooth! These cookies have no banana and you can make them Gluten free and Dairy free if needed.
1 ½teaspoonbaking powder, certified gluten free if needed
1 ½teaspoonground cinnamon
½teaspoonsalt
¼cupcreamy peanut butter
1teaspoonpure vanilla extract, not the artifical kind
4tablespoonsunsalted butter, room temperature
1large egg, room temperature
½cupmaple syrup
⅓cupdried cranberries
¼cupraisins, sultanas
2tablespoonspumpkin seeds
¼cupnuts, I used almonds and walnuts
INSTRUCTIONS
Preheat oven to 350 F.
In a medium bowl, combine flour, oats, baking powder, salt, cinnamon.
In a separate bowl combine peanut butter, butter, eggs, vanilla, maple syrup. Beat on low until combined. Add dry ingredients to wet.
Stir in sultanas, cranberries, pumpkin seeds, and nuts.
Scoop 1 ½ tablespoonfuls of dough and roll into balls. Flatten them slightly and place on a baking sheet lined with a baking mat or parchment paper.
Bake for 9-10 minutes (the time varies due to different ovens) until golden brown top. These cookies are more on the softer side and will not spread as much so you can arrange them more closer to each other.
Let cool in the baking sheet for 5-10 minutes and then transfer to a wire rack.
VIDEO
NOTES
No sugar added oatmeal cookies - we like to use sugar-free peanut butter and maple syrup instead of refined sugar here. Some oats do contain sugar in them, so be sure to check the ingredients first before buying oats.
To Store. You can store the cookies at room temperature in a tightly sealed airtight container for 2-3 days. For anything longer than that, I'd recommend keeping them refrigerated. These cookies are medium soft and will crumble easily after storage. Make sure to keep them sealed so they don’t dry out easily.
Why do my oatmeal cookies taste dry? If your oatmeal breakfast cookies are dry once baked, likely, you haven’t measured the old-fashioned oats correctly, or you’ve overbaked the cookies.
Using quick oats instead of old-fashioned oats will also produce dry cookies.
How do you keep oatmeal cookies moist? Keep your oatmeal cookies stored in an airtight container or Ziploc bag to keep them moist for longer. Adding simple ingredients such as mashed bananas, pumpkin puree, or apple sauce can also be added to these oatmeal raisin cookies for added moisture.