Tomorrow’s the day everything changes. It’s the first day of fall, officially. I know everyone has been talking about fall since Labor Day, but I have been enjoying the past few weeks of summer, even if it has been a bit chilly.
Now things have warmed up a bit, and I’m still rocking sandals and sundresses. Why not? Before long, snow will cover the ground and I won’t even want to leave the house. I hope it doesn’t go down like that, but most likely it will. One of the local weathermen did say he is forecasting above normal temperatures and below normal precipitation but he said they forecasted the same thing last year. We all know how that went down!
Summer foods still fill my kitchen, but a few fall ones are slipping in there, mostly apples and pears. I have to admit, I love a big, juicy apple or pear, even if in my world they’ll never compare to peaches, plums, or cherries (come back, cherries! Come back!).
After a trip to Verellen Orchard, a local spot with the best apples around, I was all stocked up on the fall treat. We ate most of them as is, but one had a bigger destiny.
It made these Apple Peanut Butter Breakfast Cookies a star. They are a nutritional powerhouse and the perfect way to start your morning. Three kinds of oats, chia seeds, walnuts, raisins, peanut butter, and that apple give tons of different flavors and textures. Every bite is a new adventure! Plus, they can be easily made gluten free with certified gluten free oat products.
Be sure not to over bake these cookies, so they stay moist, not dry like some breakfast cookies can become. The fall apple is the star of these cookies with each little piece offering a burst of flavor. I might not be ready for fall, but I am definitely ready for more apple recipes.
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Apple Peanut Butter Breakfast Cookies #SundaySupper
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Yield: 12 cookies
Ingredients
1 ¼ cups old fashioned rolled oats (gluten free, if necessary)
¾ cup quick cooking oats (gluten free, if necessary)
1 cup oat flour (gluten free, if necessary)
3 tablespoons chia seeds
2 teaspoons ground cinnamon
¾ teaspoon baking soda
1 cup creamy peanut butter
½ cup pure maple syrup
4 tablespoons extra virgin olive oil
1 large egg
2 teaspoons pure vanilla extract
¾ cup walnuts
½ cup raisins
1 medium apple, peeled and diced
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment.
In a medium bowl, stir together both kinds of oats, oat flour, chia seeds, cinnamon, and baking soda.
In a large bowl, stir together peanut butter, maple syrup, olive oil, egg, and vanilla until well combined. Add in the oat mixture and stir until a dough is formed. Add walnuts, raisins, and the apple and mix until fully combined. You may need to use your hands, as this is a thick dough.
Using a regular sized ice cream scoop, scoop batter onto the prepared baking sheet. Pack each scoop into a ball with your hands and press the top down slightly. The cookies should not be touching but do not to be spaced too far apart, as they will not spread during baking.
Bake for about 14 minutes, until very light golden brown and set on top. Cool completely on pan. Cookies may be stored at room temperature in an airtight container for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.
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Original article: Apple Peanut Butter Breakfast Cookies #SundaySupper
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