Crispy Oats Breakfast Cookies

I found this cereal cookie recipe on the back of the Millville Crispy Oats box and thought I’d try it out for a breakfast option for our family. I changed it up a little to make it no sugar and a little bit healthier. They are mobile and easily eaten in the car. (Hardly any crumbs unless you smash them in your fingers like my 3 year old did.) The kids gave an enthusiastic thumbs up!

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins
Serves: 12
INGREDIENTS
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 Tablespoons butter, at room temperature
  • 2 Tablespoons vegetable oil
  • ½ cup honey
  • 1 egg
  • ¼ cup applesauce
  • 1 small banana, mashed
  • 1 teaspoon vanilla
  • 1 cup crispy oats cereal
  • ¼ cup raisins
  • ⅓ cup chopped honey roasted peanuts
INSTRUCTIONS
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, whisk together flours, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, use an electric mixer to cream together butter, oil, and honey.
  4. Add egg, applesauce, mashed banana, and vanilla and beat for an additional 30 seconds.
  5. Slowly add flour mixture to wet ingredients and blend until just combined.
  6. Fold in the crispy oats cereal, raisins, and nuts.
  7. Line a large cookie sheet with parchment paper. Use a ¼ cup measure to scoop out dough and drop on cookie sheet.
  8. Bake cookies for 10-12 minutes, until they smell good but are still slightly soft.

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