Breakfast Cookies

Serving Size: 20 cookies
Instructions for Produce Sale: Double the recipe; place each cookie in a plastic sandwich baggie or cupcake cup





1/4 cup unsalted organic butter, softened
1/2 cup applesauce
1/2 cup maple syrup
1 large pasture-raised organic egg
2 teaspoons vanilla extract
1 cup organic whole wheat flour
2 cups old fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup flax seeds
1/2 cup dried cherries (optional)


Preheat oven to 350°F.

Place the butter, apple sauce and maple syrup in a bowl or standing mixer and beat until well combined. 3. 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 cherries and flax seeds.

Using a small ice cream scoop or 2 Tbsp measure, drop dough onto 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.

Nutritional Information: Flax seeds are high in omega-3 essential fatty acids, which are necessary for good skin and heart function. Flax is also proven to lower elevated blood fat (triglyceride) levels. Oats are very hearty and boast large amounts of fiber, a nutrient that helps maintain healthy digestion. Additionally, consuming oats is linked to a reduced risk of heart disease, diabetes, and some forms of cancer. Finally, maple syrup contains key minerals such as magnesium, zinc, and potassium, as well as has anti-inflammatory properties.

Adapted from Weelicious