Good Morning Cookie
A cookie for breakfast? Sure, if it’s made of granola!
This cookie is perfect for breakfast. You can enjoy it with your favorite cup of coffee or tea, or as a grab-and-go midmorning snack.
It’s loaded with fiber, minerals and vitamins. They are low in sugar, made so quickly and taste incredible.
I love breakfast cookies! They must’ve been pretty good since they disappeared very shortly after they came out of the oven.
This cookie is also fun to make with kids. They will enjoy measuring all the seeds and chocolate chips and you can also let them decide if they want to add something like banana chips or dried mango.
I hope you will love them as much as I do. Let me know!
Ingredients
2 cups whole-wheat flour
2 cups oat flour (all purple flour if you don’t have oat flour)
1 1/2 tsp baking soda
1/2 tsp salt
1 cup apple sauce
1/2 cup safflower oil (canola oil or oil good for baking)
1/2 cup honey
4 eggs
2 cups old-fashioned rolled oats
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup raisins or dried cranberries
1/2 cup unsweetened shredded coconut
1/2 cup or more if you prefer chocolate chips
1 Tbl vanilla extract
Instructions:
Preheat oven to 350 F. In a large bowl whisk both flours, baking soda and salt.
In another large bowl, with an electric mixer on medium, mix apple sauce, oil and honey. Add eggs, one at a time, beating well after each addition. Beat in vanilla until just combined.
Gradually add flour mixture and mix on low until just combined. Add oats, both seeds, coconut raisins or cranberries and mix to combine. Add chocolate chips and gently combine.
Scoop dough with a large cookie scooper about (1/2 cup each) and transfer to parchment -lined baking sheets, spacing about 2 inches apart.
Bake cookies until golden brown, rotating halfway through, 20-25 minutes. Cool on baking sheets for about half an hour.
Store in an airtight container at room temperature up to 1 week.
