With an abundance of apples and a double batch of homemade Slow Cooker Applesauce already produced, I started thinking of other ways to use our apples. I came up with this recipe after looking at several ideas online...
Many breakfast cookie, muffin and oatmeal recipes have so much added sugar you will be giving your little sweet pea a sugar rush before he or she starts the day. These breakfast cookies have a mere teaspoon per cookie, or only 4 grams of added sugar.
Plus, these cookies are full of fiber, with all whole-grain flour, oats and flax. In other words, there cookies pack a powerful punch!
Oatmeal, Flax and Apple Breakfast Cookies
1 cup oats
1 cup whole wheat pastry flour
1/2 cup ground flax seed (aka, flax meal)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 unpeeled apples, shredded (to measure about 1/2 cup)
1/4 cup unsweetened applesauce
2/3 cup brown sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup raisins (or other dried fruit)--optional
Preheat oven to 375 degrees.
In a large bowl, combine the dry ingredients (oats through ginger) and stir until combined.. In a medium bowl, combine the wet ingredients (egg through vanilla extract) and stir until combined.
Add the wet ingredients to the dry ingredients, stirring until just combined. Add the raisins, if using.
Drop the cookie mixture by heaping tablespoon, onto cookie sheets. Bake 10-12 minutes or until the cookies are slightly browned.
Makes 2 1/2 dozen cookies.
|Breakfast cookies--but also great for after-school or snack time!|
Life is sweet!