Apricot Breakfast Cookies

If you were to ask my toddler what his favorite food was, 8 out of 10 days he will answer raisins. The other two days? You may hear birthday cake, muffins, or whatever food he sees in front of him – on several occasions he has exclaimed broccoli or peppers as his favorites, though sadly, he is not fully his mother just yet. 😉

This treat features a couple of his favorites as one of the star ingredients is dried apricots (when it comes to dried fruit, they all seem to be winners in his book!) and perhaps because these are definitely healthier cookies, he refers to them as muffins. Two points for little C.

This recipe can be mixed together quite quickly, with or without your little ones at your side and makes for a tasty breakfast or snack. The best part? You can make it ahead and store it in your refrigerator (or freeze them) for a ready to eat morning meal during one of the more hectic days ahead – and we ALL have those kind of mornings now and again.

Hope you enjoy this tasty cookie as much as we have!

Apricot Breakfast Cookies

Apricot Breakfast Cookie

Ingredients:

  • 1 cup white whole wheat flour
  • 1/4 cup ground flax seed or wheat germ
  • 1 TBSP chia seeds (optional)
  • 1/2 tsp soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 3/4 cup canned pumpkin
  • 1/4 cup coconut oil
  • 1/4 cup brown sugar
  • 2 TBSP pure maple syrup
  • 3 TBSP milk
  • 2 tsp vanilla extract
  • 1 1/4 cups old fashioned oats
  • 1/4 cup dried apricots, chopped
  • 1/4 cup mini semi-sweet chocolate chips
  • Cooking spray

Directions:

Preheat the oven to 350F.

Using a microwave safe bowl, melt the coconut oil in the microwave (less than 1 minute). Set aside, allowing to cool.

In a mixing bowl, combine dry ingredients (flour through spices).

In a large mixing bowl or a stand mixer, combine pumpkin through vanilla. Stir until smooth. Slowly add in the flour mixture until just blended. Next mix in the oats, apricots, and chocolate chips until combined.

Form dough into 15-20 cookie dough balls (a great step to invite your little ones to help out with!). Place on a lightly greased baking pan (they can be close together as they do not spread out while baking). If you prefer a flatter cookie shape, use a fork or spoon to flatten each one.

Bake roughly 10-15 minutes depending on your oven (closer to 10 minutes for a darker baking sheet, though more like 15 minutes if using an air bake pan).

Serve and enjoy! These will last in an air tight container 3 or 4 days.

Jessica Corwin, MPH, RDN

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