These delicious breakfast cookies are no bake and really easy to make! They’re an ideal breakfast to make ahead and can last up to 5 days if stored in an air tight container. You can also freeze them too if you want to store them for longer periods of time.
When shaping the cookies into balls/circles, if you find them a bit crumbly just add a bit more maple syrup or honey.
190g/6.5oz gluten free rolled oats
130g/4.5oz almond butter
110g/4oz maple syrup (or honey)
1 tsp. cinnamon
15g/0.5oz pumpkin seeds
30g/1oz dried cranberries, sweetened