Blueberry, Cranberry, and Walnut Breakfast Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 3 cups whole wheat pastry flour or white wheat flour
  • 3 cups old fashioned oats
  • 1 cup brown sugar
  • 1 Tbsp cinnamon
  • 1½ tsp salt
  • 1½ tsp baking soda
  • 1 cup nonfat vanilla Greek yogurt
  • 1½ cups unsweetened applesauce
  • ½ cup canola oil
  • 3 eggs, lightly beaten
  • 1 cup walnuts, roughly chopped
  • 2 cups fresh blueberries
  • ½ cup dried cranberries
Instructions
  1. Preheat oven to 350 F.
  2. In a large bowl combine the flour, oats, brown sugar, cinnamon, salt, and baking soda. In a separate large bowl, whisk together the yogurt, applesauce, oil, and eggs.
  3. Mix wet ingredients into the dry; stir to combine. Fold in the walnuts, blueberries, and dried cranberries. Scoop approximately ⅓ cup of dough onto baking sheets lined with parchment paper. Press dough of each cookie down slightly with the palm of the hand to create approx. 4-inch diameter cookies.
  4. Bake for 20-25 minutes, or until slightly golden. Let set on baking sheet a few minutes and then transfer to a cooling rack.
Notes
Recipe adapted from Giant Whole Wheat Apple-Oat Breakfast Cookies, originally by Food.com
Nutrition Information
Serving size: 1 breakfast cookie Calories: 230 Fat: 9.3 Carbohydrates: 33.1 Sugar: 12.6 Sodium: 234 Fiber: 4.3 Protein: 5.1 Cholesterol: 23
Recipe by Prevention RD at https://preventionrd.com/blueberry-cranberry-and-walnut-breakfast-cookies/