Apple Cinnamon Breakfast Oat Cookies

• 20 Servings

• Total time: 30 min

Adapted from The Real Foodie Titians

These breakfast cookies are both healthy AND delicious. They're freezer-friendly and make an excellent option for breakfast on the go or an afternoon snack whenever you need them.

Ingredients

• 2 ½ cups old-fashioned rolled oats

• 1 1/2 cups quick-cooking oats (may substitute 1 1/2 cups old-fashioned rolled oats)

• 4 tbsp. ground flax seed (optional)

• 1 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground ginger

• 1 teaspoon baking powder

• 1 teaspoon salt

• 4 eggs

• 2/3 cup plain or vanilla Greek yogurt (may substitute unsweetened applesauce)

• ½ cup unsalted butter, softened (may substitute coconut oil for dairy-free)

• 6 tablespoons pure maple syrup

• 2 teaspoons pure vanilla extract

• 2 cups finely diced apple (about 1 small apple) or 2/3 cup chopped dried apple rings

• 2/3 cup raisins and/or dried cranberries (optional)

• 1/2 cup chopped walnuts (optional – omit for nut-free)

  Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.

• In a large bowl, mix together the oats, ground flax (optional), cinnamon, nutmeg, ginger, baking powder, salt, eggs, yogurt/applesauce, butter/oil, maple syrup, and vanilla. Stir until well combined.

• Fold in apples, raisins or dried cranberries, and walnuts (optional).

• Scoop the cookie dough with a ¼ cup measuring cup and drop onto baking sheet. Flatten to about ½-inch thickness (10-12 cookies).

• Bake cookies for 15-18 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.