Thursday, November 3, 2016

Recipe - Breakfast Cookies

I wanted to make something for our friends who have a baby in the NICU that was tasty but also somewhat healthy.  It could be something they could grab in the morning or in the middle of the night.  These fit the bill and I'll be making them again for our own breakfasts and for school lunches.

(Rather than breaking up the recipe with photos, I've decided to type it all together.)

Carrot and Apple Breakfast Cookies

2 1/4 cups oats (I used the ones we use for oatmeal, but the larger flaked ones would be good too)
1 cup whole wheat flour
1/2 cups ground flaxseed
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt
1 cup unsweetened applesauce
1/2 cup honey (or pure maple syrup)
1 large egg
2 tsp vanilla extract
1/4 cups butter, melted and slightly cooled
1 cup grated carrot
1 cup grated apple

Preheat oven to 350 degrees F.  Line baking sheets with parchment paper.

In a large bowl, stir together oats, flour flaxseed, cinnamon, nutmeg, baking soda and salt.

In a medium bowl, whisk together applesauce, honey (or maple syrup), egg, vanilla, and butter.

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in carrot and apple.

Use a large scoop or measuring cup to drop 1/4 cup portions of the batter onto the baking sheets.  Use the back of a spoon or your fingers to flatten slightly.

Baking 12-15 minutes until set and lightly golden.  Cool on the baking sheet for 5 minutes and then move to a wire rack to cool completely.