I call these my breakfast cookies since they are on the healthier side. Instead of a bowl of oatmeal in the morning, I’ll grab a couple of cookies when I’m on-the-go. I like to make them in large batches and keep them in the freezer. Feel free to substitute different kinds of dried fruit — raisins, cherries, blueberries — and various types of chocolate chips. Enjoy!
| Servings | Prep Time |
| 3 dozen | 15 minutes |
| Cook Time |
| 30 minutes |
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I call these my breakfast cookies since they are on the healthier side. Instead of a bowl of oatmeal in the morning, I’ll grab a couple of cookies when I’m on-the-go. I like to make them in large batches and keep them in the freezer. Feel free to substitute different kinds of dried fruit — raisins, cherries, blueberries — and various types of chocolate chips. Enjoy!
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Ingredients
- 1/2 stick butter softened
- 1/2 cup apple sauce
- 1/2 cup brown sugar
- 1/2 cup brown
- 2 whole eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 1/2 cups flour white whole wheat
- 1/2 cup flour white
- 1 tsp salt
- 1/2 cup wheat germ
- 3/4 cups shredded coconut
- 3 cups oats old fashioned
- 2 tsp baking soda
- 1/2 cup almonds slivered or chopped
- 3/4 cup cranberries
- 1 cup white chocolate chips
Servings: dozen
Instructions
- Pre-heat the oven to 375 degrees.
- Beat the butter, applesauce and sugar until well combined. Add the eggs, vanilla and almond extract. Add the wheat and white flours, wheat germ, salt, baking soda and oats. Stir until combined. Mix in the almonds, chocolate chips and cranberries.
- Drop by the tablespoon onto a parchment paper or Silpat lined baking sheet.
- Bake for approximately 12 minutes until golden and firm to the touch. Remove from the oven and cool on a cooling rack. Repeat until all of the dough has been used. Store in a cookie jar or in the freezer in an airtight container or zip loc bag.
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