The recent weather in NYC has made me question if the first day of fall really did just happen. I’m ready for some sweater weather- 8 AM sweat stains on the way to work is really just not that cute. Either way with the fall spirit comes these cookies. I am always trying to find small ways to make baked good a touch healthier, even though all that browned butter always makes everything better. These are great since they can be altered a bit by throwing in some dried fruit in replacement for the chocolate and toffee and BAM- you got yourself some dang good breakfast cookies. Otherwise these would make a great accompaniment to those Pumpkin Spice Lattes. So cozy up to the fall weather and bake some cookies!
Inspired by Half Baked Harvest
FALL HARVEST OATMEAL COOKIES
- 2 cups Old Fashioned Oats
- ½ cup Brown Sugar
- 2 tablespoons Unsweetened Apple Sauce
- 1 teaspoon vanilla bean paste
- 2 tablespoon Maple Syrup
- ½ cup melted Coconut Oil
- 2 Eggs
- 1 ½ teaspoons Pumpkin Pie Spice
- 1 ½ cups White Whole Wheat Flour
- ½ teaspoon Salt
- 1 teaspoon baking powder
- ½ cup Toffee Bits
- ¾ cup Chopped Dark Chocolate
- ¾ cup Toasted Chopped Pecans
- ½ cup Toasted Pumpkin Seeds
- 2 tablespoons Flaxseeds
- Preheat your oven to 350 degrees.
- In a mixer, cream together the coconut oil, brown sugar, applesauce, and maple syrup.
- Next add in the eggs and vanilla.
- In a separate bowl, combine the oats, flour, salt, baking powder, and pumpkin pie spice. In batches, add these to the wet ingredients in the mixer.
- Next, stir in by hand the toffee, chocolate, pecans, pumpkin seeds, and flaxseeds.
- Line a baking sheet with parchment paper. Place about 1 tablespoon of batter, or use a cookie scoop, of the dough along the paper. Bake for 12 minutes.
- Let the cookies cool for about 5 minutes before transferring to a wire rack to cool completely.