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Dried Fruit & Peanut Butter Breakfast Cookie

Ingredients

  • 1/2 cup crunchy peanut butter
  • 1/4 cup warm coconut oil
  • 1 large egg
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla paste or extract
  • 2 cups gluten-free rolled oats
  • 1 cup raisins
  • 1/2 cup dried cranberries
  • 1/2 cup chopped dried apricots
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 350°.
  • Combine first 5 ingredients in a large bowl.
  • Add remaining ingredients to peanut butter mixture; stir until well combined.
  • Press 2 tablespoons of mixture into a 2½-inch round cookie cutter onto a baking sheet lined with parchment paper. Continue with remaining mixture.
  • Bake at 350° for 14-16 minutes, or until fragrant and golden. Cool on pan.