Apple Butter Oatmeal Breakfast Cookies
2 cups rolled oats
1 cup white whole wheat flour
1 tsp ground cinnamon
1 tsp baking soda
1/2 t salt
1 large tart apple, cored and diced
1/2 cup raisins
2/3 cup apple butter
1/4 cup maple syrup
1/4 cup melted coconut oil (or an alternative mild-flavored cooking oil)
- Preheat oven to 350°F. Line a baking sheet with a non-stick baking mat or parchment paper. Set aside.
- In a large mixing bowl, stir together the oats, flour, cinnamon, soda, salt, apple, and raisins until well combined. Set aside.
- In a second small bowl, whisk together the apple butter, maple syrup, eggs, and coconut oil until smooth. Add that to the oat mixture and stir to combine. The mixture will be very thick. Let mixture rest for 5 minutes to soften the oats.
- Using damp hands, form the mixture into large balls (about 2″ across) and place on the prepared baking sheet. Smash balls down to form flat cookies—the cookies will not spread or rise in the oven.
- Bake in preheated oven for 12-15 minutes, or until the tops are slightly brown and begin to split. Let cool completely before storing in an airtight container in the fridge.
Note: White whole wheat flour is available in the baking aisle of most major supermarkets. It’s a 100% whole grain that is made with a lighter wheat berry—resulting in a flour that tastes more like all-purpose flour.
- Don’t have apple butter? No problem, just replace the apple butter with 1/3 cup unsweetened applesauce and 1/3 cup maple syrup.
Serving size: 1 large cookie | Servings per recipe: 12
259 calories, 8g fat, 42g carbs, 7g protein