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2 cups (170g) quick oats or old-fashioned whole rolled oats

½ teaspoon salt

1 teaspoon ground cinnamon

1 cup (250g) almond butter, peanut butter, or sunflower seed butter

¼ cup (60ml) pure maple syrup (or honey)

⅓ cup (60g) apple butter*

½ cup (115g) mashed banana (about 1 large banana)

½ cup (75g) dried cranberries

½ cup (70g) pepitas (pumpkin seeds)

½ cup (75g) raisins

Optional: ¼ cup (28g) ground flaxseed

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1. Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.

2. Combine all of the ingredients into a large bowl of a stand mixer (or use a hand mixer). Mix until all of the ingredients are combined. The dough is thick and heavy.

3. Using a ¼ cup measuring cup, portion ¼ cup mounds of cookie dough (about 70g each) onto prepared cookie sheet. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)

4. Bake for 16–19 minutes or until the edges are lightly browned. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

5. Cover leftover cookies and store at room temperature for up to 5 days or in the refrigerator for up to 10 days.

Substitutions

Oats: Use either type of oats—quick or whole. Over the years I’ve found that there’s no difference in the outcome. If you are gluten intolerant, make sure you are using certified gluten free oats.

Nut Butter: Instead of almond butter, try peanut butter, cashew butter, or sunflower seed butter for a naturally nut-free option. I love using this homemade almond butter!

Apple Butter: While apple butter adds unbeatable flavor, you could also use the same amount of unsweetened applesauce. You can find apple butter in the peanut butter or applesauce aisle of practically all grocery stores. Other options include mashed banana (there’s already banana in the recipe, too!), mango butter, or pumpkin butter.

Banana: Instead of mashed banana, you can use ½ cup of apple butter or applesauce (or any other fruit butter).

Sweetener: In addition to apple butter and banana, we use ¼ cup of pure maple syrup to sweeten the cookies. You can use honey instead of maple syrup, keeping in mind these cookies would no longer be vegan. You use maple syrup to sweeten these healthy apple muffins, too.

Add-Ins: Up to you! Use about 1 and ½ cups total of your favorite “extras.” Some of my go to add-ins are dried cranberries, raisins, pumpkin seeds, sesame seeds, honey-roasted peanuts, pecans, sunflower seeds, dried apples, or chocolate chips. In today’s recipe, I used dried cranberries, pumpkin seeds, and regular raisins.