Ingredients
Method
- 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.
Nutrition
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.
- Flour - All-purpose flour or a gluten-free blend with xanthan gum. For this recipe, I used GF Flour Blend Schar.
- 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.