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HEALTHY APPLE PIE OATMEAL BREAKFAST COOKIES

Those breakfast cookies are perfect for short grasp-and-move breakfasts—or maybe snacks! They’re tender and chewy, and that they’re full of candy apples and comfortable spices, just like the enduring dessert.

Leftover cookies will hold for as a minimum one week if saved in an airtight container within the fridge, and they also freeze truely well!

HEALTHY APPLE PIE OATMEAL BREAKFAST COOKIES
HEALTHY APPLE PIE OATMEAL BREAKFAST COOKIES

So rather, I commonly grabbed a banana to tuck into my backpack. even though a more healthy option than the Pop-tarts and chunk-sized powdered sugar donuts that my classmates brought, the banana in no way saved me complete all the manner until lunch.

but those healthful Apple Pie Oatmeal Breakfast Cookies totally could’ve carried out the trick! They’re full of hearty oats and masses of comfortable cinnamon—however no delicate flour or sugar—and perfect for brief seize-and-go breakfasts!

HEALTHY APPLE PIE OATMEAL BREAKFAST COOKIES

INGREDIENTS :

  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 cup (100g) Bob’s Red Mill quick cooking oats (measured like this)
  • ¾ cup (90g) Bob’s Red Mill whole wheat flour (measured like this)
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 ½ tbsp (21g) unsalted butter or coconut oil, melted and cooled slightly
  • 1 large egg white
  • 1 tsp vanilla extract
  • ¼ cup (60mL) pure maple syrup
  • 5 tbsp (75mL) nonfat milk
  • ¾ cup (94g) finely diced red apple

INSTRUCTIONS :

  1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the butter or coconut oil, egg white, and vanilla. Stir in the maple syrup and milk. Add in the flour mixture, stirring just until incorporated. Fold in the apple. Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Bake at 325°F for 9-11 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack