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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.

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.

Notes

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.