AuthoradminCategoryApple, Breakfast & Brunch, Gluten Free, Lunchbox Favorite, Oats, Snacks, Sweet Potatoes, Vegetarian, Whole GrainsCuisineHealthy, Kid-FriendlyCooking MethodBakingDifficultyBeginnerCookies for breakfast? Of course when they are Apple Oatmeal Breakfast Cookies. These are loaded with high energy, great for you ingredients. This cookie batter comes together quick. It's got gluten free oat flour, fresh apples, almond butter, thick greek yogurt and sweet potato purée. You can also add in a handful of toasted nuts, dried fruit or chocolate chips. Or you can smear a giant dab of peanut or almond butter on top.
Preheat oven to 350 degrees F with the rack in the middle. Prepare a baking sheet with parchment paper.
Melt butter in a medium non stick skillet over medium high heat. Add apples, cinnamon and salt, stir to combine. Reduce heat to medium and cook for about 5-8 minutes until apples soften. Transfer mixture to heat proof bowl to cool.
In a medium sized bowl mix together yogurt, sweet potato purée, milk, egg and almond butter. In a separate bowl whisk together oat flour and baking powder. Combine the yogurt mixture, flour, apples and vanilla stevia. Drop heaping tablespoons of cookie dough onto the baking sheet. Bake about 18 minutes until the bottoms are golden brown. Let cookies cool on racks.
I used my favorite Barney Butter crunchy almond butter in these cookies. You can use any favorite nut or seed butter. Peanut butter and sunflower seed butter would taste great too.
If you don't have sweet potato purée you can use 1/4 cup pumpkin purée or applesauce instead.
You can either purchase gluten free oat flour or make it yourself. To make your own just grind GF old fashioned rolled oats (not quick cook oats) in the food processor until you have oat flour.
I have not tried honey, maple or sucanat in these but I bet they would taste great. If you go that route,sweeten to taste with a few tablespoons. If you try this let me know how they turn out.
Ingredients
Directions
Preheat oven to 350 degrees F with the rack in the middle. Prepare a baking sheet with parchment paper.
Melt butter in a medium non stick skillet over medium high heat. Add apples, cinnamon and salt, stir to combine. Reduce heat to medium and cook for about 5-8 minutes until apples soften. Transfer mixture to heat proof bowl to cool.
In a medium sized bowl mix together yogurt, sweet potato purée, milk, egg and almond butter. In a separate bowl whisk together oat flour and baking powder. Combine the yogurt mixture, flour, apples and vanilla stevia. Drop heaping tablespoons of cookie dough onto the baking sheet. Bake about 18 minutes until the bottoms are golden brown. Let cookies cool on racks.
I used my favorite Barney Butter crunchy almond butter in these cookies. You can use any favorite nut or seed butter. Peanut butter and sunflower seed butter would taste great too.
If you don't have sweet potato purée you can use 1/4 cup pumpkin purée or applesauce instead.
You can either purchase gluten free oat flour or make it yourself. To make your own just grind GF old fashioned rolled oats (not quick cook oats) in the food processor until you have oat flour.
I have not tried honey, maple or sucanat in these but I bet they would taste great. If you go that route,sweeten to taste with a few tablespoons. If you try this let me know how they turn out.
