This recipe is adapted from the Pioneer Woman’s Breakfast Cookie.
1 stick butter, melted
1/8 cup coconut sugar
1/8 cup honey
1/8 cup applesauce
1 teaspoon vanilla extract
1 egg
1/2 TBS water, as needed if batter is too dry
1 cup all-purpose flour – I used all purpose gluten free flour
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 tsp cinnamon
1/4 cup quick cooking oats
1/8 cup milled flax seed
1/4 – 1/2 cup dried fruit – I like to use cherries and blueberries
1 cup dark chocolate chips
Preheat oven to 350 F.
In a bowl, combine the flour, baking soda, salt, cinnamon, oats and flax seed.
In a large bowl, cream the butter, sugar and honey. Add the applesauce, vanilla and eggs. Add the flour mixture and combine. If batter is dry, add the water.
Add the dried fruit and chocolate chips.
Drop by tablespoons onto a baking sheet. Bake for 8 – 12 minutes. Cool and enjoy!
To make them a little flatter, take a piece of wax paper, lay on top of each dough ball and push down with the bottom of a cup.
Makes about 3 dozen. Double the recipe for a larger batch.
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