Description
Sweet chocolate and slightly tart cherries make the perfect pairing in this almost too-good-to-be-true breakfast cookie.
Ingredients
- 1-½ cup Oats
- ½ cups White Whole Wheat Flour
- ⅓ cups Ground Flaxseed
- 1 teaspoon Baking Soda
- ¼ teaspoons Salt
- ¼ cups Brown Sugar
- ¼ cups Agave Nectar (or Honey)
- ½ cups Unsweetened Applesauce
- 1 whole Egg
- 2 Tablespoons Butter, Melted
- 1 teaspoon Vanilla Extract
- ⅓ cups Sweetened Dried Cherries
- ⅓ cups Mini Semi-sweet Chocolate Chips
Preparation
Preheat oven to 350 F.
Run oats through your food processor to break them up a bit. Combine oats, flour, flax seed, baking soda and salt in a small bowl and mix well.
In a medium size mixing bowl thoroughly combine your sugar, agave nectar, applesauce, egg, butter and vanilla.
Combine the dry ingredients with the wet and mix well. I didn’t use beaters but you certainly can. Gently mix in the cherries and chocolate chips.
Spoon onto greased cookie sheets in 2 tablespoon sized scoops. Make sure to leave a couple inches in between each. I got 17 decent sized cookies out of it. Bake at 350 F for about 10 minutes. As always, every oven is different so at around the 8 minute mark, check them. Remove from oven.
That’s it. Now you have an easy, grab-and-go breakfast (or snack) that you can be confident will sustain you throughout the morning. Happy baking!
Note: If you (by some small miracle) found unsweetened cherries, you might think about adding a couple tablespoons of sugar to your dough. And also, please let me know where you found those babies!
