Breakfast Cookies

Yield: 20 Cookies

Prep Time: 12 M | Cook Time: 18 M | Total Time: 30 M

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INGREDIENTS

• 2 cups uncooked old-fashioned regular rolled oats

• 2 cups toasted pecan halves

• 1 cup dried cranberries

• 2/3 cup pastry flour

• 2 tsp ground cinnamon

• 1 tsp baking powder

• 1 tsp kosher salt

• 1/2 tsp baking soda

• 2 large eggs, beaten

• 1 cup creamy almond butter

• 1 cup unsweetened applesauce

• 1 cup packed dark brown sugar

• 1 tsp vanilla extract

INSTRUCTIONS

To Prepare the Pudding

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.

2. Stir together oats, pecans, cranberries, flour, cinnamon, baking powder, salt and baking soda in medium bowl.

3. Whisk together eggs, almond butter, applesauce, sugar and vanilla in a large bowl. Add oat mixture.

4. Scoop cookie dough by 1/4 cupfuls spaced 2 inches apart. Bake approx. 18 minutes until cookies are light brown. Let cool 10 minutes on baking sheet, transfer to wire rack and cool completely.

5. Store in refrigerator or freezer.

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NUTRITION FACTS