Porridge Oats Breakfast Cookies

This recipe is taken from the back of the Roger’s Porridge Oats bag. You need the porridge oats for the recipe, so you’ll always have the recipe if you have the main ingredient! These are not quite as filling as my other breakfast cookie, but they are still delicious.

1 cup whole wheat flour
1 tsp baking soda
3/4 tsp salt
1/2 tsp allspice
2 tsp cinnamon
2 tsp ginger
2 eggs
1/3 cup vegetable oil
1 1/4 cup unsweetened applesauce
3/4 cup brown sugar
1 Tbsp grated orange rind
2 tsp vanilla
3 cups porridge oats
3/4 cup chopped almonds (I left these out so that I could send them to school (nut-free) for my kids)
1/2 cup sunflower seeds (because I left out the almonds, I doubled the sunflower seeds)
1 cup dried cranberries

Preheat oven to 350*F. Combine flour, baking soda, salt, allspice, cinnamon and ginger. Stir well and set aside. Place eggs, oil, applesauce, and brown sugar in a large bowl and beat well together. Add orange rind, vanilla, oats, almonds, seeds and stir until well combined. Add flour mixture and stir well. Add dried cranberries. Stir well. Use 1/4 cup dough per cookie. Place on a greased cookie sheet and press down with fork to approximately 3.5″ diameter. Bake for 15-20 minutes. Makes 20-24 cookies.

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