I’ve had this Breakfast Cookie recipe in a photocopied hand-out for years. When my husband & I started riding the bus at 6:15 every morning, I started looking for fast and healthy breakfast recipes. I pulled this one out, made some changes to lower the fat and raise the fiber and this is what I got. In addition to a healthier recipe, the cookies turned out to be more moist and tastier than ever! They still don’t quite keep us full until lunch so next time I think I will make them a little smaller & sandwich some peanut butter between two, enjoy these healthy breakfast cookies!
Is Whole Wheat Flour Better Than All Purpose?
Whole wheat flour is rich in vitamins B-1, B-3, and B-5, and contains riboflavin and folate.
Whole wheat flour also has more iron, calcium, protein, and other nutrients than white flour.
Is Apple Butter The Same As Applesauce?
Applesauce is lighter and has more water content than apple butter.
Apple butter has a more buttery or jam-like consistency.
Apple butter is a spread, it is closer to a jam than a sauce.
Can You Substitute Applesauce for Apple Butter In Recipes?
Applesauce will usually work as a substitute, but you may need to make an adjustment or two.
Apple Butter is sweeter and more concentrated than applesauce, so you may need to add a little brown sugar to the recipe.
Healthy Breakfast Cookies
- 1/2 Cup whole wheat flour
- 1/4 Cup All purpose flour
- 1/2 teaspoon baking powder
- 1/4Cup apple butter
- 1/4 Cup canola oil
- 1 egg
- 1 medium apple, chopped fine (with peel)
- 1/3 Cup brown sugar
- 1/8th to 1/4 Cup flax seed
- 1 1/2 Cup instant oatmeal
- 2/3 Cup chopped walnuts
- 3/4 Cup raisins/craisins (or whatever dried fruit you like)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- Preheat oven to 375.
- Mix flours, cinnamon, powder, salt, and flax seed together.
- Stir in apple butter, oil, sugar, egg and vanilla.
- Add apple, oatmeal, nuts and raisins.
- Place spoonfuls on a greased cookie sheet and smash them down to about 1/2" as they will not flatten by themselves.
- Bake 15 min and cool on a rack.
- Store in an air-tight container in the refrigerator.
Serving Size:1 cookie
Amount Per Serving:Calories: 288 Saturated Fat: 0g Cholesterol: 13.3mg Sodium: 0mg Carbohydrates: 32.8g Fiber: 6.9g Sugar: 13.2g Protein: 6.5g