Oatmeal Breakfast Cookies Recipe
Ingredients
3/4 cup unsifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup no-sugar-added apricot jam
3 tablespoons vegetable or olive oil
2 tablespoons honey
2 large egg whites
1 1/2 cups old-fashioned rolled oats
3/4 cup wheat germ
1/4 cup chopped walnuts or pecans (optional)
Directions
1 Preheat the oven to 350° F.
Line 2 baking sheets with aluminum foil.
On a sheet of wax paper, sift together the flour, baking soda, and salt.
2 In a large bowl, stir together the jam, oil, honey, and egg whites until well combined.
Stir in the flour mixture, oats, wheat germ, and walnuts if desired.
Drop the dough by heaping tablespoons on the baking sheet, spac-ingthe mounds 1 inch apart.
Bake for 17 minutes or until the cookies are set and browned.
Let cool for 1 to 2 minutes on the baking sheets, then, using a spatula, transfer to wire racks to cool completely.
The cookies can be frozen or stored in the refrigerator for up to 3 days.
Line 2 baking sheets with aluminum foil.
On a sheet of wax paper, sift together the flour, baking soda, and salt.
2 In a large bowl, stir together the jam, oil, honey, and egg whites until well combined.
Stir in the flour mixture, oats, wheat germ, and walnuts if desired.
Drop the dough by heaping tablespoons on the baking sheet, spac-ingthe mounds 1 inch apart.
Bake for 17 minutes or until the cookies are set and browned.
Let cool for 1 to 2 minutes on the baking sheets, then, using a spatula, transfer to wire racks to cool completely.
The cookies can be frozen or stored in the refrigerator for up to 3 days.
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