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.
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The Real Food Dietitians
Special Diets
The Real Food Dietitians
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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)
1
Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
2
In a large bowl, mix together the oats, ground flax, cinnamon, nutmeg, ginger, baking powder and salt.
3
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 dried apples, raisins and walnuts.
5
Scoop the cookie dough with a ¼ cup measuring cup and drop onto baking sheet. Flatten to about ½-inch thickness.
6
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.
