I love breakfast cookies. Warning--these are not very sweet.
They are hearty and make a great quick breakfast or snack! They also freeze well.
- 1 cup Rolled Oats
- 2 cups Whole Wheat Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 2 teaspoons Cinnamon
- 1/4 teaspoon Nutmeg
- 1/3 c light olive oil
- 1/3 cup honey
- 2 large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 cup Shredded Apple
- 1/2 cup pumpkin puree
Makes approx. 20 cookies
Directions
-Preheat the oven to 350°F.
-In a large bowl, stir together all ingredients until combined well.
-Line a baking sheet with parchment paper or a silicone baking mat. Drop the dough by spoonfuls (about 3 tablespoons for each cookie) onto the prepared baking sheet. With damp hands, flatten the cookies slightly.
-Bake for 10-12 minutes until lightly browned and set.
Allow to cool for 10 minutes on the cookie sheet before removing them to a wire rack to cool completely.
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