{"id":336,"date":"2021-07-20T21:35:36","date_gmt":"2021-07-20T21:35:36","guid":{"rendered":"https:\/\/crafxzen.com\/blog\/?p=336"},"modified":"2021-07-20T21:35:36","modified_gmt":"2021-07-20T21:35:36","slug":"breakfast-cookies","status":"publish","type":"post","link":"https:\/\/crafxzen.com\/blog\/breakfast-cookies\/","title":{"rendered":"Breakfast Cookies"},"content":{"rendered":"
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This recipe is adapted from the Pioneer Woman’s Breakfast Cookie<\/a>.<\/p>\n

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<\/p>\n

Preheat oven to 375 F.<\/p>\n

In a bowl, combine the flour, baking soda, salt, cinnamon, oats and flax seed.<\/p>\n

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.<\/p>\n

Add the dried fruit and chocolate chips.<\/p>\n

Drop by tablespoons onto a baking sheet. Bake for 8 – 12 minutes. Cool and enjoy!<\/p>\n

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More Cookie Recipes<\/a><\/p>\n