Cranberry Almond Breakfast Cookies

Ingredients

• 1/2 cup hulled sunflower seedsNutrition
• 1/3 cup vegetable oilNutrition
• 1 1/4 cups apple sauceNutrition
• 2 large eggsNutrition
• 1 cup whole wheat flourNutrition
• 1 cup dried cranberriesNutrition
• 1/2 tsp allspiceNutrition
• 2 tsps cinnamon powderNutrition
• 2 tsps ground gingerNutrition
• 3/4 tsp saltNutrition
• 2 tsps vanillaNutrition
• 1 tsp orange zestNutrition
• 3/4 cup whole almondsNutrition
• 1 tsp baking sodaNutrition
• 3/4 cup packed brown sugarNutrition
• 3 cups oatsNutrition

Directions

1. 1Combine whole wheat flour, baking soda, salt, allspice, cinnamon, and ginger. Stir well and set aside.
2. 2Place eggs, vegetable oil, unsweetened apple sauce, and brown sugar in a large bowl and beat together well.
3. 3Add orange zest, vanilla, oats, chopped almonds, and sunflower seeds and stir until well combined.
4. 4Add flour mixture and stir until just combined; don't over-mix.
5. 5Using a 1/4 cup of cookie dough at a time (or use a 1/4 cup ice cream scooper for ease) for each cookie, place rounded spoons of dough on a prepared cookie sheet. Press them down slightly with a fork to flatten.
6. 6Bake for 15-20 minutes or until lightly browned. Allow to cool on the cookie sheet before removing onto a cooling rack.
7. 7Note: you can replace the cranberries with chocolate chips if you prefer as well as walnuts for the almonds. In addition, instead of 2 large eggs, save some calories and use 5 egg whites instead.

Nutrition per serving

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