Pumpkin Apple and Oat Breakfast Cookies

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.