Apple Mulberry Breakfast Cookies

My neighbour has been bringing me over tons of apples and I've been finding creative ways to use them. I really like the way this cookie turned out. It's a very soft cookie and I love it spread with a little almond butter. The dried mulberries add a burst of sweeteness.

Makes 24 cookies

Ingredients

1/2 cup almond flour

1/2 cup applesauce (or maple syrup)

1 tbsp ground flaxseed mixed with 3 tbsp water

1/4 cup plant milk

1 tsp vanilla

Dry Ingredients

1 cup oat flour

1/2 cup oats

1/2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1/2 tsp ground nutmeg

1 cup grated apple

1/2 cup shredded coconut

1/2 cup dried mulberries (or dried cranberries, raisins, etc.)

Instructions

Preheat oven to 375 degrees and line a baking sheet with parchment paper or a silicone baking mat.
Stir ground flaxseed and water together in a small bowl and let sit.
Mix almond flour and applesauce together in a large bowl.
Add the flax egg, milk, and vanilla. Then add all the dry ingredients and the grated apple. Mix well. Stir in the coconut and mulberries. Let the batter sit for a few minutes to enable the flour to absorb some of the liquid.
Drop cookies using two spoons onto baking sheet. Flatten slightly with wet fingers.
Bake for 20 minutes or until golden brown and firm to the touch. Let cool completely on the pan before eating.

Tip: These freeze well.

Benefits: Dried mulberries are packed with antioxidants and phytochemicals. They’re a good source of iron and vitamin C and have been associated with decreasing risks of cancer, lowering cholesterol and blood sugar.