I had some apricots that were really ripe, so I decided to use them in a batch of Breakfast Cookies. The new flavor I come up with is ~ Double Apricot Almond Breakfast Cookies. I added a little bit of honey to this recipe to enhance the flavor of the fruit, but you could leave it out (or use another type of sweetener), if desired. I really enjoy the combination of the flavors of apricot & almond together ~ they seem made for each other. I decided to include a spin on 'icing' for this cookie, because I was in the mood for something that was a bit fancier this time around. Since I was already using almond extract, almond butter was the logical choice. Besides, I'm a big fan of sweetened almond butter ever since I made ~ Semla. (the much loved Swedish Almond Cream Pastry Bun ~ check out my easy version of the traditional Semla recipe here)
Having all this fresh seasonal fruit around really makes for some tasty & unusual Breakfast Cookies ~ Enjoy!
Double Apricot Almond Breakfast Cookies ~ with Sweet Almond Buttermakes 16 cookies
- 1 1/2 cups old fashioned oatmeal ~ uncooked
- 1 ripe banana, mashed with fork until creamy
- 2/3 cup unsweetened applesauce
- 2/3 cup pureed apricots (about 4-5 fresh or canned (drained)
- 1/4 cup dried apricots, chopped (regular or unsulfured)
- 3 Tbsp almonds, or to taste ~ slivers, sliced or chopped (or nut of your choice)
- 2 Tbsp honey (optional)
- 1 tsp almond extract
- 1 tsp cinnamon (or more, to taste)
Sweet Almond Butter
- 3 Tbsp Almond Butter (or your favorite nut butter)
- 3 Tbsp Greek yogurt, non-fat or low-fat
- 4 packets Equal, or to taste (or your favorite sweetener of choice)
- 12 whole almonds for garnish (optional)
Preheat heat oven to 350 degrees.
Mix mashed banana, pureed apricot, honey, almond extract & cinnamon into the applesauce ~ until completely combined.
Combine the applesauce mixture with all remaining ingredients & let sit for 10 minutes
Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds.
Bake cookies approx. 30 minutes, or until golden & done. While the cookies are baking, mix all of the Sweet Almond Butter ingredients together & store in the fridge until ready to use.
Remove cookies from the oven & let rest on cookie sheet for 5 minutes, then move to cooling rack. Cookies will firm up/sweeten up as they cool. When cool, serve with the optional Sweet Almond Butter & garnish each cookie with an almond ~ if using.
Store completely cooled cookies in a covered container. Store any remaining Sweet Almond Butter in the fridge.
* If serving the cookies with the optional ~ Sweet Almond Butter ~ wait until you are ready to serve the cookies before spreading the nut butter on top.