These!!! Oatmeal Raspberry Breakfast Cookies are LOADED with healthy, organic ingredients and can be in your hands in under 25 minutes! There soft & chewy & simply irresistible! Not to mention they are completely gluten-free, dairy-free and nut-free! OH! and thank to my hubs, the raspberries I used were locally grown making them extra sweet and delicious.
My friends over at Sunbutter continuously inspire me to come up with new ideas to incorporate nut-less nut butter into recipes and so that’s when cookies for breakfast on a Sunday seemed totally appropriate 🙂
They are super low cal, high in protein and best when eaten with your favourite blend of morning coffee. Go ahead and have two or three, enjoy yourself!
Also, I highly suggest you making a double batch if you want them to last longer than… monday morning?……. 🙂 XOXO
(gluten-free) 
(dairy-free)
| Prep Time | 10 minutes |
| Cook Time | 13-15 minutes |
| Passive Time | 25 minutes |
| Servings |
cookies
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- 1 cup 100% pure maple syrup *can be made by pulsing oats in blender or food processor 8-10 times
- 3/4 cup 100% pure maple syrup or honey
- 1 teaspoon ground cinnamon
- 1 & 1/2 teaspoons aluminum free baking powder
- 2 tablespoons unrefined organic coconut oil melted and cooled
- 2 egg whites
- 1 teaspoon pure vanilla extract
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened apple sauce
- 2 tablespoons smooth sunflower butter *I like to use Sunbutter brand
- 1/2 cup baking powder diced
Ingredients
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Store cookies in an airtight container for up to a week.
DID YOU MAKE THIS RECIPE? Let me know if you try this recipe! I'd love to see it and share it!" Tag me on IG @thenaturallynatalie or hashtag #thenaturallynatalie
Nutritional Facts are calculated per cookie.
