Golden brown oats with notes of cinnamon, a dash of honey, and bursting with delicious apricot flavor—these cookies are what dreams are made of and you get to eat them for breakfast! Simply add this quick & easy recipe to your meal prep, storing the cookies in a container. Breakfast is ready in a flash for those busy weekday mornings. Jam-packed with wholesome oats, apricot spread, and whole wheat goodness guaranteed to make your tummy full, taste buds satisfied, and ready to start the day. The best part, these Apricot Breakfast Oat Cookies make your house smell amazing!
1 Cup Rolled Oats
¾ Cup Whole Wheat Flour
½ Tsp Ground Cinnamon
1 ½ Tsp Baking Powder
½ Tsp Salt
1 Large Egg (Room Temp)
1 Tsp Vanilla Extract
2 Tbsp Coconut Oil (Melted)
½ Cup Raw Honey
1-2 Tsp Raw Coconut Sugar (For Sprinkling)
- Preheat oven to 325°F and line a baking tray with parchment paper or tin foil. Set aside.
- In a medium sized bowl, combine the rolled oats, whole wheat flour, cinnamon, baking powder and salt. Mix well using a whisk or spoon. In another medium size bowl, combine the egg, vanilla extract, coconut oil, raw honey and the Crofter’s Organic Premium Apricot Fruit Spread. Whisk the ingredients until smooth.
- Combine the dry ingredients with the wet ingredients. Stir together until just mixed. Scoop out roughly 2 Tbsp of the cookie dough and place it on the prepared baking tray. Lightly press down on the cookie dough to give it some shape. Repeat this process until all the cookie dough is used up. Lightly sprinkle coconut sugar on top of the cookie dough.
- Bake the cookies in the oven for 15 minutes (until the cookies turn a golden color). You’ll definitely smell these once they are getting close! Once ready, remove from the oven. Allow cookies to cool for 10-15 minutes on a wire rack. Enjoy!