Breakfast Cookies
  • 1-1/2 cups rolled oats
  • Cooking spray
  • 2 small Gala apples, peeled, cored, and roughly chopped
  • 4 medium ripe bananas, mashed
  • ⅓ cup apple juice
  • 1-1/4 cups walnuts, roughly chopped
  • ¾ cup dried apples, minced
  • ½ cup raisins
  • ½ cup plus 1 Tablespoon oat flour
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground mace
  • ½ teaspoon ground nutmeg
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  1. Preheat oven to 350 degrees F and line baking sheets with parchment paper; set aside.
  2. Spread the rolled oats on a jelly roll pan and bake for 15-20 minutes or until lightly colored and fragrant. Remove from oven, transfer to a plate, and let cool to room temperature.
  3. While the oats are cooling, coat a nonstick skillet with cooking spray. Heat the pan over medium-high heat and add the chopped apples. Cook for 3 minutes, stirring frequently, until they are tender. Scrape the apples into a large bowl set aside for about 10 minutes to cool. Add the mashed bananas and apple juice to the cooked apples and stir.
  4. In another large bowl, combine the cooled toasted oats, walnuts, dried apples, raisins, oat flour, ginger, cinnamon, cloves, mace, nutmeg, baking powder, and salt. Pour the wet apple-banana mixture into the dry oat mixture and mix dough together well. Cover the bowl with plastic wrap and let rest at room temperature for 10 minutes.
  5. Using a ¾ ounce ice cream scoop, portion out 30 scoops of dough on prepared baking sheets. (Note: instead of the ice cream scoop, I used a ¼ cup measuring cup using a scant ¼ cup for each cookie. It came out exactly 30 cookies and they kept their shape perfectly.) Cover the scooped portions with plastic wrap, and using the flat bottom of a glass, press down on each cookie lightly to make them ½-inch thick. (cookies do not spread much). Bake cookies for 12-15 minutes or until they are golden brown. Remove from oven and let sit on cookie sheet for a minute or so before removing to wire racks to cool. Cookies will keep, stored in a plastic container for up to a week. Makes 30 breakfast cookies.
Recipe by The Culinary Cellar at