High Altitude Breakfast Cookies
An easy recipe for breakfast cookies, made with oats, peanut butter, seeds and nuts, and lightly sweetened with applesauce and pure maple syrup.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Large Cookie Scoop with Release Lever (3 tbsp capacity)
Ingredients
- ½ cup creamy natural peanut butter or almond butter
- ½ cup unsweetened applesauce
- ¼ cup pure maple syrup
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup old fashioned rolled oats, ground in a food processor
- ½ cup raisins, dried sweetened cranberries or chopped dried apricots
- ½ cup chopped walnuts or pecans
- 2 tbsp pumpkin seeds
- 1 tbsp flax seeds
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- 1 tsp baking soda
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
Instructions
- In a bowl, stir together the peanut butter, applesauce, maple syrup, eggs and vanilla extract, until well combined.
- Using a food processor or Ninja, chop the oats until finely ground.
- Add the ground oats, dried fruit, nuts, seeds, spices, baking soda and salt to the wet ingredients, and stir until combined into a batter. Let sit for 20 minutes to allow the oats to absorb some of the moisture so that the batter thickens.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a large baking sheet with parchment paper.
- Use a large cookie scoop/ice cream scoop with a release lever (2 1/2 - 3 tbsp capacity) to scoop equal portions of the batter onto the baking sheet, leaving 3 inches between each.
- Bake the cookies for about 12-14 minutes, until the cookies are baked through. Do not under-bake. Let the cookies cool on the baking sheet for about 10 minutes, then gently transfer to a cooling rack to cool completely.
- Repeat with the rest of the batter until you've baked all the cookies.
Notes
Store leftover cookies in an airtight container at room temperature for up to 3-5 days, or in the freezer for up to 3-6 months.
These cookies remain very soft for days after baking.
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