This flavorful gingerbread breakfast cookie recipe yields a filling, delicious, and healthy way to start the day. They have some fun ingredients to keep you satisfied!
½ cupdiced Granny Smith apple, about 1 small apple(see note)
Instructions
Preheat oven to 350°F. In a medium bowl, stir together flour, oats, flaxseed, salt, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and cardamom until combined. Set aside.
In the bowl of a stand mixer, cream together softened butter and yogurt. Add brown sugar and mix until combined. (This mixture won’t look pretty, but that’s okay).
Add eggs, molasses and vanilla, mixing again until combined.
With the mixer on low, gradually add in the dry ingredients until just combined.
By hand, fold in the cranberries and apples.
Scoop about ¼ cupfuls onto a silpat or parchment paper lined baking sheet, leaving room between each cookie to allow for spreading. Bake for 15-18 minutes or until firm to the touch.
Bake for 15 to 18 minutes. Allow to cook 5 minutes before transferring to a wire rack to cool completely.
Notes
If preferred, the apple can be shredded so there aren't visible chunks of apple in the cookie.