Gluten Free Apple Oatmeal Breakfast Cookies!

I didn't take any pictures of the cookies. But I leave you with pictures of SPRING!! Look at this beautiful Magnolia tree by a 2bit house.

These breakfast cookies were pretty fluffy and muffin like. They were really cookie muffins- cuffins or mookies if you like. These were a great healthy and pretty hearty breakfast cookie and not something you would eat for dessert (I tried). My favorite part about this recipe is that I made the oatmeal flour from scratch! It sounds impressive, but it was so easy and that's what is so exciting about it.

If you have someone in your life that has gluten allergies, these will be the perfect start to their day!

The Recipe:

• 2 Tablespoons Unsalted Butter
• 1 cup Apples, Diced with or without the skin on
• 1 teaspoon Ground Cinnamon
• ¼ teaspoons Fine Sea Salt
• ½ cups Unsweetened Fat Free Greek Yogurt
• ¼ cups Apple Sauce (optional swap: sweet potato puree / or pumpkin puree)
• ½ cups Almond Milk
• 1 whole Large Egg, Lightly Beaten
• 4 Tablespoons Crunchy Peanut Butter (optional swap: almond butter)
• 2 cups Gluten-Free Oat Flour******
• 1 teaspoon Baking Powder
• 1 drop Vanilla
• Around 3 tablespoons of honey or agave or maple syrup (do it to taste)
• I also added chocolate chips to my cookies because I believe that anything called a "cookie" should have some sort of chocolate in it. That is my only dream for this world, that every cookie would have chocolate in it. You may call me a dreamer, but I am not the only one.

Preheat oven to 350˚F with the rack in the middle.

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 bowl to cool.

In a medium sized bowl mix together yogurt, apple sauce, milk, egg and peanut butter. In a separate bowl whisk together oat flour and baking powder. Combine the yogurt mixture, flour / baking powder mixture, apples and your sweetener (agave / honey). 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.

******To make your own oat flour, grind old fashioned rolled oats in a food processor. Make sure to use gluten free oats such as these (Bob's Red Mill Oats). (Oats are naturally gluten free, but they can become contaminated if they are stored or processed in places that also process foods containing gluten.) Use a little bit more than the recipe calls for (place about 2 1/2 cups in the processor where recipe calls for 2 cups). So easy and sooo exciting! It's gotta be cheaper to do this than to buy gluten free oat flour. It's just gotta! And that, my friends, is exciting.