Soft Apple Pie Breakfast Cookies
Makes 18 cookies
Chef Tip: Store in airtight container in the refrigerator for up to one week or freeze for up to three months. Pack frozen cookies in lunches and they will thaw by lunchtime. You can also microwave for one minute to reheat.
Variety Tip: Use Ontario Gala, Empire, McIntosh or Ambrosia apples
|2 cups||quick-cooking rolled oats||500 mL|
|1 cup||whole wheat flour||250 mL|
|2 tsp||ground cinnamon||10 mL|
|1/2 cup||packed brown sugar||125 mL|
|3 cups||peeled, finely chopped Ontario Apples*||750 mL|
|1 cup||applesauce||250 mL|
|2 tbsp||canola oil||25 mL|
|1 tsp||baking powder||5 mL|
- Preheat oven to 375°F (190°C).
- In a large bowl, stir together oats, flour, cinnamon and baking powder. In a separate medium-sized bowl stir together eggs, sugar, apples, applesauce and canola oil. Mix wet ingredients into dry.
- On two parchment-lined baking sheets, drop 1/4 cup (60 mL) batter for each cookie spacing two inches apart.
- Bake for 15 minutes.
- Allow breakfast cookies to cool and enjoy!
*See Variety Tip
Nutrition Facts per cookie: 127 calories; 3 g protein; 3 g fat; 22 g carbohydrate (2 g fibre; 11 g sugars; 7 g added sugars); 43 mg sodiumprint