Breakfast Cookies – Apple Oatmeal & Gluten Free

Notes:
I used my favorite Barney Butter crunchy almond butter in these cookies. You can use any favorite nut or seed butter. Peanut butter and sunflower seed butter would taste great too.

If you don’t have sweet potato purée you can use 1/4 cup pumpkin purée or applesauce instead.

You can either purchase gluten free oat flour or make it yourself. To make your own just grind old fashioned rolled oats (not quick cook oats) in the food processor until you have oat flour.

I have not tried honey, maple or sucanat in these but I bet they would taste great. If you go that route, sweeten to taste with just a few tablespoons. If you try this let me know how they turn out.

Method:

Preheat oven to 350˚F with the rack in the middle. Prepare a baking sheet with parchment paper.

Melt butter in a medium non stick skillet over medium high heat. Add apples, cinnamon and salt, stir to combine. Reduce heat to medium and cook for about 5-8 minutes until apples soften. Transfer mixture to a heat proof bowl to cool.

In a medium sized bowl mix together yogurt, sweet potato purée, milk, egg and almond butter. In a separate bowl whisk together oat flour and baking powder. Combine the yogurt mixture, flour, baking powder, apples and vanilla Stevia. Drop heaping tablespoons of cookie dough onto the baking sheet. Bake about 18 minutes until the bottoms are golden brown. Let cookies cool on racks.