![]() ![]() A few years back, I heard a tip from Ina Gardenia to add salt to oatmeal (like you make for breakfast). The version I make for myself and Grandpa uses dates, as in the original recipe, and semi sweet chocolate chips in place of the raisins in the original recipe. Since then I have made them a few more times. Yes, Granny TL was a rock star and you know whenever I get the rock star award in the kitchen I’m going to take that award and run it around the block a few times! And all of them loved the taste of the cookies. When they came out they looked just like your photos. ![]() They loved measuring the ingredients out, learning how toasting coconut brings out the flavor and fragrance, taking turns mixing the ingredients in the bowl and, the messy part, dropping them out onto the cookie sheets. ![]() In this case I was making the 2X version, so I used 1 1/2 cups of raisins (instead of dates) and 2/3 cup toasted, unsweetened coconut (in place of the original portion of raisins). You don’t ask because you know you don’t want the details! So you just roll with it. However, as I was reading off the ingredients I was informed by one grandkid that he had had “an experience” with dates. I’m usually not one to alter a recipe the first time I make it. Your recipe fit the bill and the cookies were a hit! I also wanted a simple recipe that they could make under close supervision. I was looking for a healthy-ish afternoon snack with no added sugar. I first made these cookies for my grandchildren. You can’t go wrong when you have the trifecta. They are also kid-approved, toddler-approved, and husband-approved. Mix up the ingredients, pop them in the oven, and you’re done! These healthy cookies could not be easier. They are a perfect little nutritious treat for a school lunch! These healthy cookies are vegan, gluten-free (if you use certified GF oats), refined sugar-free, and nut-free. I called these breakfast or snack cookies because we had them for breakfast and Meghan brought some in her lunch box the following day, too. Necessity breeds invention, right? Something like that. I knew I was going to be making cookies of some sort. Now you don’t tell a five-year-old little girl you’re having cookies for breakfast and then not give her cookies for breakfast. Who doesn’t have pumpkin stocked in their pantry in October?! I guess I’ve made one too many pumpkin concoctions this fall. ![]() I had already told Meghan we were having cookies for breakfast. The other day, I wanted to make my pumpkin breakfast cookies. The rest of the post is going to be my 2013 self–enjoy these new-to-most-of-you Applesauce Breakfast Cookies! The smaller size is great if you have a toddler around, the bigger size is great for adults and big kids. I have also made these bigger through the years, so I note in the recipe that you can make them small or medium depending on your preference. A reader commented that she may try adding oat flour along with the rolled oats, and so I gave that a try one day and realized it gave the cookies more structure and helped them stay together a little better. I also made a minor change to the original recipe. □ I changed the original name because Applesauce Breakfast Cookies is just better than “Healthy Apple Spiced Breakfast or Snack Cookies.” Umm.what was I thinking with that title?! Instead I decided to republish it and let it have a moment on my homepage. If I make a whole new post, I then have two posts with the same recipe, and that’s kind of weird. I could just update the pictures, but it’s still buried in the recipe index. This is one of those recipes that I wanted to bring forth into the light. When you’ve been blogging as long as I have and have over 850 posts (!!) published, there are bound to be some recipes that get lost in the archives. This post was originally published in October 2013. ![]()
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