These yummy “cookies” are filled with whole grains, fruit, and nuts so they qualify as a satisfying breakfast and have just the right amount of sweetness for a cookieish treat! The recipe does have a long list of ingredients (most of which you likely have on hand) but they are quick to mix up and bake. It makes 12 large cookies that can be individually frozen. Pack them for your next road trip or summer camping adventure.
Breakfast Cookies
Ingredients
1 cup white whole wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/3 cup pumpkin puree or unsweetened applesauce
1/3 cup canola or olive oil
1/4 cup maple syrup
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla
1 cup old-fashioned oats
1 medium apple, peeled and chopped
1/2 cup dried cranberries
1/3 cup chopped dates or raisins
1 cup walnut pieces
Directions
- Set oven to 350 degrees. Line a baking sheet with parchment paper. In a medium bowl, whisk flour, baking powder, spices, and salt.
- In a large bowl, beat pumpkin or applesauce, oil, maple syrup, brown sugar, egg and vanilla.
- Pour dry ingredients into wet. Mix until combined. Add oats, apples, cranberries, dates or raisins and nuts. Stir just until combined.
- Scoop a large tablespoon of dough onto baking sheet, making 12 large mounds. Cookies do not spread when baked so you should be able to get 12 on one sheet. Bake for about 20 minutes. Cool on a wire rack.
Recipe adapted from Ellie Krieger, RDN
judymatusky.com
Judy Matusky, RDN, LDN 