Raise your hand if you are done with your Christmas shopping. Now raise your hand if you have only bought like two gifts. *Raises hand*
Ugh, I hate Christmas shopping so much. If I can’t buy it online, I get irritated. Is it sad that I am only 30 years old and already can’t stand going out to shop? I hope not. You know what my favorite part of Christmas shopping is? The part where I get to wrap the presents. I love wrapping presents. I love making a package look all pretty and making people feel all special. I used to be envious of those people at the mall who got to wrap presents for people. Give me a few rolls of wrapping paper and pretty ribbon and I’m good for like two hours.
So these breakfast cookies. You probably have gathered by now that I’m a fan of the breakfast cookie since this is the fourth breakfast cookie recipe I’ve posted. This is mostly because I am often running behind in the morning and need something I can take with me to eat in the car or when I get into the office.
Since these cookies are meant to be a healthy breakfast or snack, I don’t add any sugar or even butter, not even eggs! You don’t need ‘em for these. I’ve been thinking about an apple cinnamon version and it’s pretty fantastic. These cookies are made with fresh apple and applesauce so you’ve got plenty of apple flavor. Take them for breakfast or a snack, the whole family will love them!
- 1 cup unsweetened applesauce
- 1/3 cup coconut oil, melted
- 1/3 cup agave nectar (or pure maple syrup)
- 1 large apple, peeled and grated (squeeze out some of the juice)
- 1 cup old fashioned oats
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2/3 cup chopped walnuts (optional)
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a baking mat.
- In a large bowl, mix together the applesauce, coconut oil, agave nectar and the grated apple.
- In a separate bowl, stir together the oats, flour, baking powder, cinnamon and the salt. Mix the dry ingredients in with the wet ingredients until just combined. Stir in the chopped walnuts.
- Scoop the batter in 1 1/2 tablespoons (I used a medium cookie scoop) on the cookie sheet leaving 2 inches between each cookie. Bake for about 10-13 minutes until lightly golden.
These cookies will have a muffin-like texture.