These apple breakfast cookies are full of heart-healthy fiber, healthy fats and omega-3 fatty acids, and sweet, juicy apples. Perfect for an on-the-go breakfast or snack.
Ingredients
Dry ingredients:
2 cups old-fashioned rolled oats
½ cup oat bran or flax meal
½ cup almond flour (or almond meal)
¼ cup chia seeds
1 tsp. baking soda
½ tsp. sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Wet ingredients:
½ cup almond or cashew butter, at room temperature
¼ cup coconut oil, melted
¼ cup pure maple syrup, at room temperature
¼ cup non-dairy milk, at room temperature
2 large eggs (or flax eggs), at room temperature
1 tsp. vanilla extract
Add-ins:
1 medium large organic Autumn Glory apple, grated
1 medium large organic Granny Smith apple, grated
½ cup pecans, chopped
½ cup dried cranberries
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment or a silicone baking mat.
Combine dry ingredients in a large mixing bowl.
Whisk together the wet ingredients. Pour into the dry ingredients. Stir until combined. Fold in the grated apples, pecans, and dried cranberries.
Place 12-16 mounds of dough/batter onto the baking sheet. (I use a regular-sized spring loaded ice cream scoop.) Gently press down and shape edges so the cookies are round.
Bake for 18-20 minutes, or until cookies are golden around the edges and set in the middle. Allow cookies to cool completely on the baking sheet or they may crumble. When completely cool, transfer to a freezer-proof container or bag and freeze until ready to eat. To reheat, place one cookie on a paper towel or plate in the microwave and heat on 50% power for 30-45 seconds. Or allow to sit at room temperature.
Notes
To make a flax egg, combine 1 tablespoon flax meal plus 3 tablespoons water. Mix and let stand until thickened. Use as you would an egg.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2018/03/autumn-glory-apple-breakfast-cookies.html