I’m going to admit – I eat these bad boys for breakfast. Especially on cool weekend mornings with hot coffee or tea. Oh, and especially on mornings I’m running out the door because I hit the snooze button too many times. They are also my night-time snack when I’m craving something sweet but not giant. OK so I eat them for literally any reason. They are so yummy.
Let me tell you, these fall harvest cookies are amazing. I made them after finding a few different “healthy breakfast cookie” recipes that were just ok, so I tweaked and tested different ingredients until I found the combination and consistency I liked the best. The best part is that they stand up after a day or two, so you can eat them just out of the cookie jar, or pop them in the microwave for a little melty goodness.
You may ask, how can a dietitian put cookies on her blog?!? They aren’t healthy… or are they? Here’s the scoop: yes they are cookies, so we want to be mindful of how many we scarf down. On the other hand, they are pretty healthy compared to the average cookie! Let me explain:
Old-fashioned oats: a whole grain loaded with fiber and magnesium.
Pumpkin puree: look for “pumpkin” as the only ingredient. It is smooth, creamy and will hold up to baking. Chock full of potassium and Vitamin A, as well as fiber, Vitamin C, manganese, and anti-oxidants.
Apple: full of fiber, Vitamin C and anti-oxidants
Applesauce: you can use applesauce instead of eggs or oil in many recipes without changing the texture or flavor, which keeps the calories low and adds fiber
Cinnamon and Nutmeg: Use these to get a bold fall flavor without added sugar or salt.
I hope you enjoy this recipe and make it over and over. They do not last more than 3-4 days around here!
Fall Harvest Oatmeal Cookies Jessica Dorner MS RD
2 cups old fashioned oats
½ cup finely chopped apple
1 cup nut butter (your choice)
¼ cup honey
¼ cup unsweetened applesauce
¾ cup pumpkin puree
½ tsp cinnamon
¼ tsp nutmeg
¼ cup of up to three mix-ins of your choice, such as raisins, sunflower seeds, dried fruit pieces (chopped), mini chocolate chips,
Preheat oven to 325’F degrees.
Line two baking sheets with parchment paper.
Using standing mixer, mix nut butter, apple, honey, apple sauce, pumpkin puree and oats until well blended. Add in mix-ins until blended.
Use an ice cream scoop to scoop out dough evenly onto parchment-lined baking sheets about 1-inch apart. Use back of scoop or spoon to flatten top of dough.
Bake for 20 minutes or until golden brown.
Store in an air-tight container in a cool place. May refrigerate to extend freshness for up to 5 days.