From the Cook
From the Cook
1/3
Breakfast Cookies
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Instructions
1
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Preheat oven to 350°F.
2
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Place the butter, apple sauce and maple syrup in a bowl or standing mixer and beat until well combined.
3
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Add the egg and vanilla extract and beat until smooth.
4
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In a separate bowl, whisk together the flour, oats, baking soda, salt and cinnamon.
5
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Slowly add the dry ingredients into the wet and mix to incorporate.
6
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Fold in the pistachios, cherries and flax seeds.
7
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Using a small ice cream scoop or 2 tablespoon measure, drop dough onto Silpat or parchment-lined baking sheets. Use the palm of your hand to gently press down the cookies, as they do not spread during baking.
8
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Bake for 15 minutes and remove to a cooling rack.
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Tips & Tricks (5)
- Toast Your Oats & Seeds 🔥Lightly toast the old-fashioned oats and flax seeds in a dry skillet for 2-3 minutes before mixing to enhance their nutty flavor and improve texture in the baked cookies.
- Chop Pistachios Coarsely 🥜Break pistachios into uneven pieces rather than finely chopping them—this creates delightful textural pockets and prevents them from getting lost in the dough.
- Chill Dough Before Baking ❄️Refrigerate your cookie dough for at least 30 minutes to prevent spreading, ensuring thick, chewy cookies with better shape retention during baking.
- Use Room Temperature Eggs 🥚Let your egg reach room temperature before mixing to ensure even emulsification and better incorporation with the applesauce and maple syrup for optimal moisture.
- Don't Overbake—Underbake Slightly 🍪Remove cookies from the oven when the edges are set but the centers still look slightly underdone; they'll continue cooking on the hot baking sheet for perfect chewiness.
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Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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