This recipe is adapted from the Pioneer Woman's Breakfast Cookie.
2 sticks butter, melted
1/4 cup brown sugar, optional for more sweetness
1/4 cup granulated sugar
1/4 cup honey
1/4 cup applesauce
2 teaspoons vanilla extract
2 eggs
1 TBS water, as needed if batter is too dry
2 cups all-purpose flour - I used all purpose gluten free flour
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
3/4 tsp cinnamon
1/2 cup quick cooking oats
1/4 cup milled flax seed
1/2 - 1 cup dried fruit - I used cherries and blueberries
1 cup dark chocolate chips
1 cup semisweet chocolate chips
Preheat oven to 350 F.
In a bowl, combine the flour, baking soda, salt, cinnamon, oats and flax seed.
In a large bowl, cream the butter, sugars and honey. Beat in the applesauce, vanilla and eggs. Add the flour mixture and combine. If batter is dry, add the water.
Add the dried fruit and chocolate chips.
Drop by tablespoons onto a baking sheet. Bake for 8 - 12 minutes. Cool and enjoy!
Makes about 6 dozen. Halve the recipe for a smaller batch:
1 stick butter, melted
1/8 cup brown sugar, optional for more sweetness
1/8 cup granulated sugar or coconut sugar
1/8 cup honey
1/8 cup applesauce
1 teaspoon vanilla extract
1 egg
1/2 TBS water, as needed if batter is too dry
1 cup all-purpose flour - I used all purpose gluten free flour
1/4 cup quick cooking oats
1/8 cup milled flax seed
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 tsp cinnamon
1/4 - 1/2 cup dried fruit - I used cherries and blueberries
1/2 cup dark chocolate chips
1/2 cup semisweet chocolate chips or another 1/2 cup dark chocolate chips
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