Apple-Cran-Oat Breakfast Cookies
34g CARB
Serves 20
Hands On 25 min.
Total 45 min.
- 2½ cups regular rolled oats
- 1 cup almond meal
- ½ cup whole wheat flour
- ¼ cup nonfat dry milk powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- ¼ tsp. salt
- 1 orange
- 1 cup packed brown sugar*
- 2 eggs, lightly beaten
- 1 6-oz. carton plain fat-free Greek yogurt
- 1½ tsp. vanilla
- 1½ cups chopped apple (1 large)
- 1½ cups coarsely chopped fresh cranberries
- ⅔ cup powdered sugar*
1. Preheat oven to 350°F. Line two cookie sheets with parchment paper. In a large bowl combine the first seven ingredients (through salt).
2. Remove 2 tsp. zest and squeeze juice from orange; set juice aside. In another bowl combine brown sugar, eggs, yogurt, orange zest, and 1 tsp. of the vanilla; stir until well mixed. Stir egg mixture into oat mixture until evenly moistened. Fold in chopped apple and cranberries. Drop ¼-cup mounds of dough onto prepared cookie sheets. Pat each into a flattened circle (approximately ½ inch thick).
3. Bake about 15 minutes or until set and baked through. Cool on cookie sheets 5 minutes. Remove; cool on wire racks.
4. For icing, in a small bowl whisk together powdered sugar, 1 Tbsp. of the orange juice, and the remaining ½ tsp. vanilla. If needed, stir in enough additional orange juice, ½ tsp. at a time, to make drizzling consistency. Drizzle icing over cookies.
Tip Almond meal is ground whole almonds. It is different from almond flour because it is coarser and may be made with unblanched almonds.
PER SERVING (1 cookie each) cal 201, fat 5 g (1 g sat. fat), chol 19 mg, sodium 111 mg, carb 34 g (4 g fiber, 17 g sugars), pro 7 g
*Sugar Sub We do not recommend using sugar subs for this recipe.
To Store Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator up to 3 days or freeze up to 3 months.
