How ready for Thanksgiving are you?! For the past week all I seem to be thinking about is turkey, sweet potatoes, cranberries, stuffing… the list goes on. Fall is in full swing here in Arizona and that means super chilly mornings with crisp evening air. Don’t worry, the sun is still shining and beautiful, but it is COLD!
All weekend I was trying to think of something that I could make to get me in the spirit of cooking for Thanksgiving, but didn’t spoil all the goodies to come. Now that the mornings are cool, something warm in the morning is always appealing to me (aside from my 1…..or 3 cups of coffee). I also love the taste of warm apples in the fall, so I decided to mesh the warm, hearty spices of Thanksgiving, apples, and my overflowing jar of oats to make the perfect breakfast cookie. Yes, you heard me right. A cookie for breakfast was just what the weather asked for this weekend!
These cookies are hardly sinful as they are packed with fiber-containing oats and chia seeds. Sweetened with a little brown sugar an all of my favorite warm, fall spices, these cookies are not too sweet but definitely satisfying.
Warm in the microwave and top with a spoonful of your favorite nut butter and a dash of cinnamon for the perfect fall-inspired breakfast. Enjoy!
Apple Spiced Oatmeal Raisin Cookies
Ingredients: makes 10-12 medium-large cookies
- 2 ripe bananas, mashed
- 1/2 loose cup brown sugar
- 1 chia egg (1 Tbsp chia seeds + 3 Tbsp water, let sit for at least 5 minutes)
- 1 tsp canola oil
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1 medium apple, peeled and diced
- 1/2 cup golden raisins
Pre-heat oven to 350 degrees.
In a large bowl, combine bananas, brown sugar, chia egg, and canola oil until the sugar is partially dissolved and smooth. Add all other ingredients, leaving the apples for last, and stir until well incorporated. The apple chunks can be as large or as small as you’d like.
On a greased baking sheet, form your cookies into medium sized balls and pat down slightly to spread out your batter. I used 1 large spoonful (around 1/4 cup) for each cookie.
Bake your cookies for 12-15 minute or until the tops are slightly golden brown and they can be lifted off the sheet without breaking. Allow cookies to cool for 10-15 minutes before serving. Enjoy!