Apple Cardamom Breakfast Cookies

May 4, 2019 Laura

I wanted to get this recipe up on the blog, but feel completely mom-brain about what to write. I’m sure you know the feeling of not being able to string two words together. Tired. Spacey and void of any conversation let alone creative writing. However, there is always lots I want to write about, especially since Scarlett is now in middle school. The girl dynamics alone are enough for a whole other blog. And don’t even get me started on social media. If your kids aren’t on Instagram yet, just wait. One lovely little pearl that fills their insta stories is to rate their friends out of 10. I don’t know why they do that! When I was 12 years old, I would have been in the corner in the fetal position if my friends shared their “rating” of me. I’d be devastated if I got anything other than a 9 or 10 and these kids are brutally honest with each other. It’s only one of the little gems they participate in on social. To be honest, I couldn’t be happier that Instagram is doing away with likes. Although the likes are only the tip of the iceberg. And don’t get me started on apps like tellonmy.me. Stear clear of that one.

I guess my mom brain can produce a rant or two, but tying it all together with this cookies is going to be hard so I’m not going to. Instead just make these cookies on the weekend or even one evening. They’re fast to prep and fast to bake but they yield a great breakfast and snack. They’re ideal for on the go or alongside some yogurt and fruit. Scarlett even likes to make a cookie sandwich with peanut butter in the middle some mornings. In fact, as I write this, I’m thinking you should make a double batch because I love them for my own breakfast and with my afternoon coffee.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Makes: about 18 cookies

Ingredients

1 1/2 cups quick cook oats
1/2 cup spelt flour
1/4 cup unsweetened shredded coconut
1 1/2 teaspoons baking powder
1 teaspoon ground cardamom
1/4 teaspoon salt
1 gala apple, grated (1 cup)
1 banana, smashed
1/4 cup maple syrup
2 tablespoons coconut oil, melted
1/2 teaspoon vanilla extract

Method

Preheat your oven to 350. Line a baking sheet with parchment; set aside.

In a bowl, add the oats, flour, coconut, baking powder, cardamom, salt and whisk. Set Aside.

In second bowl, mash the banana and then mix in the syrup, coconut oil and extract. Add the apple and stir.

Combine the dry ingredients with the banana mixture.

On the prepared baking sheet, take heaping tablespoons of dough and roll them between your hands to create a ball. Lightly flatten onto baking sheet. Continue until you've used all the dough. Bake in the oven for 12 to 15 minutes or until the cookies have brown around the edges.

Cool on a baking sheet and keep in an airtight container up to one week.

Sweet Potato Chronicles