This recipe is adapted from the Pioneer Woman’s Breakfast Cookie.
1 1/2 sticks butter, melted
1/4 cup brown sugar, optional for more sweetness
1/4 cup granulated sugar
1/4 cup honey
1/4 cup applesauce
1 teaspoon vanilla extract
2 eggs
1 TBS water, as needed if batter is too dry
2 cups all-purpose flour – I used all purpose gluten free flour
2 teaspoons baking soda
1/2 teaspoon salt
3/4 tsp cinnamon
3/4 cup quick cooking oats
1/4 cup milled flax seed
1/2 – 1 cup dried fruit – I used cherries and blueberries
1 cup dark chocolate chips
Preheat oven to 375 F.
In a bowl, combine the flour, baking soda, salt, cinnamon, oats and flax seed.
In a large bowl, cream the butter, sugars and honey. Add the applesauce, vanilla and eggs. Add the flour mixture and combine. If batter is dry, add the water.
Add the dried fruit and chocolate chips.
Drop by tablespoons onto a baking sheet. Bake for 8 – 12 minutes. Cool and enjoy!
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