Name: Breakfast Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24
Cuisine: American
Ingredients: Challenge Butter, Unsalted, European Style; North Coast Organic Apple Sauce; O Organics Maple Syrup, Organic, 100% Pure; Crunch Easter Flatback Egg; Value Corner Vanilla Flavor, Imitation; Bob's Red Mill Flour, Whole Wheat; SIGNATURE SELECTS Oats, Old-Fashioned; Arm & Hammer Fridge-N-Freezer Baking Soda; David's Kosher Salt; McCormick Gourmet™ Organic Ground Saigon Cinnamon; Signature Farms Pistachios, Seasoned Kernel, Salt & Pepper, No Shells; SIGNATURE SELECTS Berries & Cherries, Dried; O Organics Flaxseeds, Organic, Brown

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Preheat oven to 350°F.
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Place the butter, apple sauce and maple syrup in a bowl or standing mixer and beat until well combined.

Add the egg and vanilla extract and beat until smooth.

In a separate bowl, whisk together the flour, oats, baking soda, salt and cinnamon.

Slowly add the dry ingredients into the wet and mix to incorporate.

Fold in the pistachios, cherries and flax seeds.

Using a small ice cream scoop or 2 tablespoon measure, drop dough onto Silpat or parchment-lined baking sheets. Use the palm of your hand to gently press down the cookies, as they do not spread during baking.

Bake for 15 minutes and remove to a cooling rack.

Breakfast Cookies

Serves 24

10 mins prep

15 mins cook

25 mins total

What you need

How to make

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