Apple - Oat Breakfast Cookies
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 148.6
- Total Fat: 5.8 g
- Cholesterol: 0.4 mg
- Sodium: 54.3 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 3.4 g
- Protein: 5.8 g
View full nutritional breakdown of Apple - Oat Breakfast Cookies calories by ingredient
Introduction
Multigrain cereal, oats, flaxseed and protein powder team up with diced apple, Amoré Almonds + Dairy and a seed mixture for moist, hearty cookies perfect for a breakfast on the go. Adapted from http://www.dairygoodness.ca/recipes/yummy-apple-breakfast-cookies Multigrain cereal, oats, flaxseed and protein powder team up with diced apple, Amoré Almonds + Dairy and a seed mixture for moist, hearty cookies perfect for a breakfast on the go. Adapted from http://www.dairygoodness.ca/recipes/yummy-
apple-breakfast-cookies
Number of Servings: 18
Ingredients
-
2 cups quick-cooking rolled oats
⅓ cup multigrain hot cereal (optional)
1 ½ cups whole wheat flour
2 tbsp (30g) unflavoured whey isolate
2 tbsp cinnamon
½ tsp allspice
½ tbsp baking powder
½ tsp salt
¾ cup cup-for-cup stevia
¼ cup ground flaxseed
1 ⅓ cups warm Amoré Almonds + Dairy
¼ cup canola oil
1 tbsp vanilla
1 large apple, diced (no need to peel)
¼ cup toasted sunflower seeds
2 tbsp millet
Directions
Preheat oven to 375°F and line two baking sheets with parchment paper.
In a large bowl, whisk together oats, cereal, flour, whey, cinnamon, allspice, baking powder, salt, stevia and flaxseed.
Add the Amoré Almonds + Dairy, oil and vanilla and stir until just blended. Fold in the apple and seeds.
Drop ¼ cupfuls of batter onto the baking sheets at least 2” apart.
Bake for 20 minutes.
Let cool completely on the sheets.
Serving Size: Makes 18 large cookies
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl, whisk together oats, cereal, flour, whey, cinnamon, allspice, baking powder, salt, stevia and flaxseed.
Add the Amoré Almonds + Dairy, oil and vanilla and stir until just blended. Fold in the apple and seeds.
Drop ¼ cupfuls of batter onto the baking sheets at least 2” apart.
Bake for 20 minutes.
Let cool completely on the sheets.
Serving Size: Makes 18 large cookies
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.