Pumpkin Apple Breakfast Cookies
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Serves: 30 cookies
More like baked oatmeal in a cookie shape, the whole family can enjoy these for a quick breakfast on the run or a snack. This is a versatile recipe and you could swap out the pumpkin, apple and raisins for other additions if you prefer.
  • 2 cups quick oats
  • ½ cup white whole wheat flour
  • ½ cup ground flaxseed
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla
  • ¼ cup maple syrup
  • 1 medium ripe banana, mashed
  • 1 cup pumpkin puree
  • ½ cup peanut butter or any nut butter
  • 1 medium apple, peeled, cored and diced
  • 1 cup raisins
  1. Preheat oven to 375 degrees F.
  2. In a large bowl, combine the oats, flour, flaxseed, baking powder, salt and pumpkin pie spice.
  3. Add the remaining ingredients, one at a time, stirring well after each addition.
  4. Spoon onto a sheet pan lined with a silpat baking mat or parchment paper. Bake at 375 degrees for 8-10 minutes or until lightly browned and cooked through.
  5. Cool on a wire rack and enjoy!
For a finer texture, run the oatmeal through a food processor. If you are using regular oats rather than the quick cooking ones, you definitely want to run it through a food processor first for a better texture in the finished product.
Recipe by Ann Dunaway Teh at http://dunawaydietetics.com/pumpkin-apple-breakfast-cookies/