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Oatmeal Breakfast Cookies

Healthy.Eater's picture
Ingredients
  All purpose flour 3⁄4 Cup (12 tbs), unsifted
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  No sugar added apricot jam 1⁄3 Cup (5.33 tbs)
  Vegetable oil/Olive oil 3 Tablespoon
  Honey 2 Tablespoon
  Egg whites 2 Large
  Old fashioned rolled oats 1 1⁄2 Cup (24 tbs)
  Wheat germ 3⁄4 Cup (12 tbs)
  Chopped pecans/Walnuts 1⁄4 Cup (4 tbs)
Directions

1 Preheat the oven to 350° F.
Line 2 baking sheets with aluminum foil.
On a sheet of wax paper, sift together the flour, baking soda, and salt.
2 In a large bowl, stir together the jam, oil, honey, and egg whites until well combined.
Stir in the flour mixture, oats, wheat germ, and walnuts if desired.
Drop the dough by heaping tablespoons on the baking sheet, spac-ingthe mounds 1 inch apart.
Bake for 17 minutes or until the cookies are set and browned.
Let cool for 1 to 2 minutes on the baking sheets, then, using a spatula, transfer to wire racks to cool completely.
The cookies can be frozen or stored in the refrigerator for up to 3 days.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Nut
Interest: 
Healthy

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