Apple Breakfast Cookies with Peanut Butter Drizzle
These are much more of a soft muffin-like cookie than a crispy dessert cookie. Think of them as muffins in cookie shape - so kids will love them! They are best straight out of the oven too, as the apples will cause them to be super moist when stored in an air tight container. Still tasty, but a bit more challenging to eat.
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Author Kath Younger
Ingredients
1cupoats
3/4cupwhole wheat flour
1tspbaking powder
1tspbaking soda
2tsppumpkin spice
2tbspoil
1egg
1/2cuphoney
1/4cupwalnuts
1.5cupsdiced apple2 medium apples
For the drizzle
3tbspJIF powdered peanut butter
2.5tbspwater
1/4tspvanilla
pinchKosher salt
Instructions
Preheat oven to 350°
Lightly grease large baking sheet.
Peel and dice 2 medium apples.
Combine dry ingredients.
Combine wet ingredients.
Pour the wet ingredients into the dry. Mix well.
Fold in apples to mixture.
Scoop mixture into mounds (I used an ice cream scoop!)
Flatten mounds slightly before baking.
Bake for 15 minutes.
Meanwhile, mix all drizzle ingredients in a small bowl or jar.
Allow cookies to cool slightly before adding drizzle to top!