Apple Spice Oatmeal Breakfast Cookies

Apple Spice Oatmeal Breakfast Cookies ~ for those who would rather not bake with bananas, this might be the breakfast cookie recipe for you!

Christine T, a reader of the blog, wondered about using all applesauce in one of the breakfast cookie recipes ~ just forgetting the banana altogether.  She also mentioned adding chopped apples & some extra spice.  Sounded interesting, so I made a batch using her thoughts as my inspiration.

Skipping the banana and using only applesauce seems to work just fine.  The texture is a bit different from the other breakfast cookies that include banana, they don't seem quite as chewy to me.  I still prefer them when made with bananas, but, it's a nice option if you don't like bananas or don't happen to have any bananas around when you want to make a batch of breakfast cookies.   I did include a little honey to make up for the loss of the sweetness that the bananas would have provided.  Next time, I might up-the-spices for an even bolder flavor.  You could even add a bit more honey, just depends on how sweet you like your cookies; maybe throw in some chopped walnuts, too.  If anyone tinkers with the recipe even more, please leave a comment and share what you did ~  I'm sure those who don't like bananas will be thrilled.

Christine T ~   Thanks so much for the idea to create a new breakfast cookie flavor using only apples!  Hope you like them.  :)


Apple Spice Oatmeal Breakfast Cookies
12 ~ 16 cookies

Ingredients

• 1 1/2 cups old fashioned oatmeal
• 1 cup unsweetened applesauce
• 2/3 cup diced apple ~ your favorite kind
• 1/4 cup raisins
• 1 Tbsp honey
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp allspice

Directions

Preheat heat oven to 350 degrees.

Mix all ingredients together & let cookie dough sit for 10 minutes, so the oats can absorb some of the moisture.

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into circles.

Bake approx. 20 - 25 minutes, or until golden & done.

Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.
 
Store in a covered container when completely cool.