Make these Apple Raisin Breakfast Cookies on the weekend and have them to grab and go in the morning or toss them in the kids' bag for a healthy snack.
Our Fill the Cookie Jar theme this month is Back to School. I went with the breakfast cookie idea this month because I am still getting into the Back to School routine. Be sure to scroll to the bottom to get some other Back to School Cookie ideas from the FTCJ bloggers.
There are plenty of ways to customize these. Pick your favorite kind of nuts, or skip them like I did. Swap cranberries or other dried fruit for the raisins. Add honey instead of the maple sugar. Go with coconut oil and egg substitute to make them vegetarian.
Then grab your favorite kind of milk (or other protein drink) and enjoy a few of these delicious cookies knowing that Fall will soon be here and the 100+ degree weather will be over for awhile. At least I hope it will.
Apple Raisin Breakfast Cookies
- ¼ cup unsalted butter (room temperature)
- ½ cup dark brown sugar
- ½ cup applesauce
- 2 large eggs
- ¼ cup pure maple syrup or honey
- 1 ½ cup whole wheat flour
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- 1 ½ cup quick cook oats (or old fashioned if you like them a bit chewier)
- ½ cup apple (peeled and finely chopped)
- ½ cup raisins
- ½ cup walnuts
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, cream butter and brown sugar together until light and fluffy. Add eggs, applesauce and syrup/honey and mix until combined.
- In a medium bowl combine flour, salt, cinnamon, soda, and oatmeal with a whisk. Slowly add to wet ingredients until blended (do not over mix!). Gently stir in fruit and nuts.
- Using a large cookie scoop, or two tablespoons, drop cookie dough onto baking sheet and press until about a ½ inch thick.
- Bake 10-12 minutes until just firm.
Until next time, happy eating.