Oatmeal Breakfast Cookies with Apples and Almonds
Recipe GLPR0f3e647f757d07
Wholesome breakfast cookies packed with fresh apples, crunchy almonds, and hearty oats. These lightly sweetened treats are baked until tender and provide a nutritious start to your morning or a satisfying snack any time of day.
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Ingredients
1 cup chopped almonds
3 large apples, cored and chopped
½ cup packed brown sugar
¼ cup sugar
¼ cup coconut oil or butter, very soft
1 large egg
1 large egg white
1 teaspoon vanilla extract
¼ cup water
1½ cups whole wheat pastry flour
1½ cups rolled oats
1 teaspoon baking powder
1½ teaspoons ground cinnamon
Directions
Preheat your oven to 350°F and lightly coat a cookie sheet with nonstick cooking spray.
In a large mixing bowl, combine the chopped apples, chopped almonds, brown sugar, white sugar, soft coconut oil, whole egg, egg white, vanilla extract, and water. Stir until all ingredients are evenly distributed and well combined.
In a separate bowl, whisk together the whole wheat pastry flour, rolled oats, baking powder, and ground cinnamon.
Add the dry ingredient mixture to the wet ingredients and gently fold together until just combined. Do not overmix.
Using a small ice cream scoop or a tablespoon, portion the batter onto the prepared cookie sheet, spacing them about 2 inches apart. Lightly flatten each mound with the back of the scoop.
Bake for 15 to 20 minutes, until the cookies are set and cooked through. They will be pale golden in color rather than dark brown. Cookies are done when a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
