A couple days ago I posted a little baking project that Wes and I did on Instagram and got a lot of questions asking if he really liked the cookies…and y’all? The answer to that is YES, my sweet picky eater really got excited about them! To the point that he even started eating raw rolled oats. I don’t even know what to do with that!
It’s so funny; I used to think that because I love food so much and always enjoyed a large variety that of course my offspring would feel the same way. I don’t say this to discourage any of you moms out there, but I was proven very very very wrong. Luckily he’s the cutest child on the planet so I forgive him daily, but it’s definitely forced me to be creative in getting a variety of food in him.
One of the biggest things we’ve found is that turning ourselves into big fat liars and calling everything a “cookie” is one way to get him to at least attempt a bite of most things. Y’all, you do what you have to do. And usually if we can get him to try one bite then he’ll likely eat more of it – so I think in this instance that a white lie may be worth it!
I love the addition of dates in this for the added sweetness (let’s face it, that’s probably what keeps the dude eating ’em), but if you make them and have them the next day the dates actually melt slightly into the cookie and make it soft and delicious. I’d say his mother enjoys ’em as much as he does!
APPLE DATE BREAKFAST COOKIES
Adapted only slightly from my apple pecan breakfast cookies
Makes 8 large breakfast cookies
- 1/4 cup unsweetened apple sauce
- 1/3 cup brown sugar
- 1 whole egg
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 1 cup whole old-fashioned rolled oats
- 1 Tbsp honey
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup shredded fresh apple (whichever apple you prefer or have on hand)
- 1 cup chopped pitted dates
- Preheat oven to 375.
- In a large bowl whisk together the applesauce, sugar, egg and vanilla.
- Stir in the whole wheat flour, oats, honey, baking powder, cinnamon and salt. The mixture will be very thick at this point; don’t worry!
- Gently fold in the fresh shredded apples and chopped dates until everything is well combined.
- Using an ice cream scoop (or a 1/4 cup measure) scoop the cookies onto a baking sheet lined with parchment paper or a Silpat and gently flatten the tops.
- Bake at 375 for 15-18 minutes until the bottoms are golden.
- Let cool slightly before eating and enjoy!
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