Apple Cinnamon
Breakfast Oat Cookies
Enjoying cookies for breakfast seems a bit decadent but don’t worry, these breakfast cookies are both healthy and decadent. They are freezer-friendly and make an excellent option for breakfast on-the-go or an afternoon snack.
- Old-fashioned rolled oats 1 ¼ cup
- Quick-cooking oats ¾ cup
- Ground flax seed 2 tbsp
- Cinnamon ½ tsp
- Nutmeg ¼ tsp
- Ground ginger ¼ tsp
- Baking powder ½ tsp
- Table salt ½ tsp
- Large Eggs (beaten) 2
- Plain yogurt ⅓ cup
- Pure maple syrup ¼ cup
- Pure vanilla extract 1 tsp
- Unsalted Butter (softened) ¼ cup
- Chopped dried apple rings ⅓ cup
- Raisins (optional) ⅓ cup
- Walnuts (toasted & chopped) ½ cup
1. Preheat
Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
2. Mix Dry Ingredients
In a large bowl, mix together the oats, ground flax, cinnamon, nutmeg, ginger, baking powder and salt.
3. Combine Wet Ingredients
In another bowl, combine the eggs, yogurt, maple syrup and vanilla extract. Whisk. Add egg mixture and softened butter to the dry ingredients and stir until well combined.
4. Fold in Fruits & Nuts
Gently fold in the dried apples, raisins, and walnuts until evenly distributed.
5. Scoop Dough
Scoop the cookie dough with a ¼ cup measuring cup and drop onto the baking sheet. Flatten to about ½-inch thickness.
6. Bake
Bake cookies for 15 minutes or until cooked through and edges are golden brown and slightly crisp. Transfer to a wire rack to cool.
BREAD
500gr