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.
Stacie Hassing, The Real Food Dietitians
1 1/4 cup old-fashioned rolled oats
3/4 cup quick-cooking oats
2 tbsp ground flax seed
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/2 tsp baking powder
1/2 tsp salt
2 Organic Valley Eggs, beaten
1/3 cup Organic Valley Grassmilk Plain Yogurt
1/4 cup pure maple syrup
1 tsp pure vanilla extract
1/4 cup Organic Valley Cultured Butter, softened
1/3 cup chopped dried apple rings
1/3 cup raisins (optional)
1/2 cup walnuts, toasted and chopped (optional)
Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
In a large bowl, mix together the oats, ground flax, cinnamon, nutmeg, ginger, baking powder and salt.
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.
Fold in dried apples, raisins and walnuts.
Scoop the cookie dough with a ¼ cup measuring cup and drop onto baking sheet. Flatten to about ½-inch thickness.
Bake cookies for 15 minutes or until cooked through and edges are golden brown and slightly crisp. Transfer to a wire rack to cool before storing in an airtight container.
Pro tip: Store in an airtight container in the fridge for up to 1 week. This recipe is perfect for weekend meal preps and is freezer-friendly.