Aunt Joyce’s Breakfast-in-Disguise Oatmeal Cookies

These cookies are delicious, nutritious, and hard to keep around if you have little hands in your house. They are a special treat for breakfast on the go, or a great snack you can feel a little less guilty about turning into a meal.

(makes 28 cookies)
1 cup unsifted all-purpose flour
1 cup quick rolled oats
2 tablespoons finely chopped toasted walnuts (or whole flaxseeds)
1/3 cup chocolate chips (optional)
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup firmly packed light brown sugar
2 large egg whites (or 1/3 cup flaxseed mucilage)
2 tablespoons vegetable oil (or peanut oil)
2 tablespoons prune lekvar (prune puree) or apple butter or carrot juice
1 teaspoon vanilla extract

Heat over to 375. Spray foil-lined baking sheet with vegetable oil spray. In medium bowl, combine dry ingredients: flour, oats, walnuts (or flaxseed), cinnamon, baking soda, baking powder and salt.

In stand mixer, on medium speed, beat brown sugar, egg whites, oil, lekvar (or substitute) and vanilla until blended. Reduce mixer speed to low, and beat in dry flour mixture until just combined.

Drop dough by tablespoonfuls, 1 inch apart, onto prepared cookie sheet. Bake cookies 8 minutes, or until set but and barely browned around the edges. Cool cookies on wire racks until slightly warm. While still warm, store in airtight container to retain moisture.

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