As soon as I saw these cookies in the most recent issue of Southern Living, I knew I had to try them! Southern Living’s Breakfast Cookies are packed with all the things that are good for you and that provide that special treat to start your day. I’m pretty sure these breakfast cookies would have been mom-approved when you were growing up too! 🙂
As I have mentioned before, being a nursing mom, I am always trying out recipes with oats. I love that instead of eating a boring pot of oatmeal every morning to get my milk supply off to a good start for the day, I can whip up other recipes with oats that have so much more flavor. If you are in need of another idea, check out my Pumpkin Pecan Granola, it’s another delicious way to start your day! These breakfast cookies are great with your morning coffee or just as good in the car line. 🙂 They are loaded with oats, dried cranberries, pecans, applesauce in the place of oil, whole wheat flour and I substituted coconut sugar in the place of brown sugar. Yesterday I snacked on them all day and I didn’t have to feel guilty about it at all.
Southern Living has always been my favorite magazine. From the time I was a young girl, I remember each issue arriving at our house courtesy of my grandmother, now my mom continues the tradition and sends each of us girls a subscription each year. The issues are always loaded with lots of terrific recipes. My mother in law and I have talked before that you could try out a brand new recipe from Southern Living for a dinner party and know without a doubt that it will be a winner! The fall and winter season are my favorites to dive into the issues. They are great for planning all your holiday meals and parties.
If you are on the hunt for a new recipe to start your day, give these breakfast cookies a try! 🙂
A few essential items when baking cookies! Snag these Amazon kitchen favorites!
Ingredients
- 2 cups uncooked old-fashioned regular rolled oats
- 2 cups toasted pecan halves, chopped
- 1 cup dried cranberries
- ⅔ cup whole wheat pastry flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 2 large eggs, beaten
- 1 cup creamy almond butter
- 1 cup unsweetened applesauce
- 1 cup packed dark brown sugar (I substituted coconut sugar with great results!)
- 1 teaspoon vanilla extract
Instructions
- Step 1
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Stir together oats, pecans, cranberries, flour, cinnamon, baking powder, salt, and baking soda in a medium bowl until well combined.
- Step 2
- Whisk together eggs, almond butter, applesauce, sugar, and vanilla in a large bowl until smooth. Add oat mixture; stir until just combined.
- Step 3
- Scoop cookie dough by ¼ cupfuls, spaced 2 inches apart, onto prepared baking sheets. Bake in preheated oven in 2 batches until edges are light brown (cookies will still be soft), 16 to 18 minutes per batch. Remove from oven, and cool 10 minutes on baking sheet. Transfer to a wire rack, and cool completely, 1 hour. Store cookies in an airtight container up to 1 week.
