Nutrition at APD: Breakfast Cookie

Breakfast cookie

Breakfast Cookies


  • 2 cups quick oats or old-fashioned whole-rolled oats
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup almond butter, peanut butter, or sunflower seed butter
  • 1/4 cup maple syrup or honey
  • 1 large banana, mashed 
  • 1/2 cup dried cranberries 
  • 1/2 cup pumpkin seeds or sunflower seeds
  • 1/2 cup raisins
  • Optional: 1/4 cup flaxseed 


  • Preheat oven to 325°F.
  • Line two large baking sheets with parchment paper or silicone baking mats.
  • Combine ingredients in a large bowl and mix until combined.
  • Dough will be thick and heavy.
  • Place 1/4 cup mounds of cookie dough onto cookie sheets. Use the back of a spoon to slightly flatten. 
  • Bake 16-19 minutes or until the edges are lightly browned. 
  • Cool on sheets for 10 minutes, then transfer to a wire rack to cool completely. 
  • Store at room temperature for up to 5 days or in the refrigerator for up to 10 days. 

Video Demonstration

Watch APD’s Director of Nutrition Services, Shawn Richardson, demonstrate other healthy recipes