Blueberry, Cranberry, and Walnut Breakfast Cookies
Author: Nicole Morrissey
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
Preheat oven to 350 F.
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.
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.
Bake for 20-25 minutes, or until slightly golden. Let set on baking sheet a few minutes and then transfer to a cooling rack.