This post was originally published in October 2013. When you’ve been blogging as long as I have and have over 850 posts (!!) published, there are bound to be some recipes that get lost in the archives. This is one of those recipes that I wanted to bring forth into the light. I could just update the pictures, but it’s still buried in the recipe index. If I make a whole new post, I then have two posts with the same recipe, and that’s kind of weird.
Instead I decided to republish it and let it have a moment on my homepage. 🙂 I changed the original name because Applesauce Breakfast Cookies is just better than “Healthy Apple Spiced Breakfast or Snack Cookies.” Umm..what was I thinking with that title?!
I also made a minor change to the original recipe. A reader commented that she may try adding oat flour along with the rolled oats, and so I gave that a try one day and realized it gave the cookies more structure and helped them stay together a little better. I have also made these bigger through the years, so I note in the recipe that you can make them small or medium depending on your preference. The smaller size is great if you have a toddler around, the bigger size is great for adults and big kids. The rest of the post is going to be my 2013 self–enjoy these new-to-most-of-you Applesauce Breakfast Cookies!
The other day, I wanted to make my pumpkin breakfast cookies. I had already told Meghan we were having cookies for breakfast. I went into the pantry and…no pumpkin. Who doesn’t have pumpkin stocked in their pantry in October?! I guess I’ve made one too many pumpkin concoctions this fall.
Now you don’t tell a five-year-old little girl you’re having cookies for breakfast and then not give her cookies for breakfast. I knew I was going to be making cookies of some sort.The bad news is I was out of pumpkin. The good news is a new recipe was born. Necessity breeds invention, right? Something like that.I called these breakfast or snack cookies because we had them for breakfast and Meghan brought some in her lunch box the following day, too. These healthy cookies are vegan, gluten-free (if you use certified GF oats), refined sugar-free, and nut-free. They are a perfect little nutritious treat for a school lunch!
These healthy cookies could not be easier. One bowl is all you need. Mix up the ingredients, pop them in the oven, and you’re done!
They are also kid-approved, toddler-approved, and husband-approved. You can’t go wrong when you have the trifecta. 🙂
- 2 dozen cookies
- 1 cup unsweetened applesauce
- ¾ cup chopped dates (from about 13 dates)
- ⅓ cup raisins
- 1 cup old fashioned oats
- ½ cup oat flour (you can blend rolled oats in the blender to make oat flour)
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- 1 teaspoon pure vanilla extract
- 1 tablespoon coconut oil, melted, or oil of choice
- 1 tablespoon ground flax seeds plus 3 tablespoons water (or 1 egg)
- Preheat the oven to 350 degrees.
- Lightly oil a baking sheet or line with parchment paper or a nonstick baking mat.
- Combine the flaxseed and water in a small bowl and give it a few minutes to gel. (Omit this step if you are using an egg.)
- Place all ingredients in a bowl and mix well.
- Form into small or medium balls (small balls will yield 2 dozen cookies, medium balls will yield 1 dozen), flatten, and place on the cookie sheet.
- Bake in the preheated oven about 12-15 minutes, until they are just starting to get golden brown. Enjoy!
I loved reading your comments and suggestions on what natural products you are loving these days. If you haven’t chimed in yet, please do! I hope everyone has a great weekend!