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Apricot Oat Breakfast Cookies

April 24, 2015 by Dawna Stone

Apricot Oat Breakfast Cookies
Servings
4large cookies (or 6 small cookies)
Servings
4large cookies (or 6 small cookies)
Apricot Oat Breakfast Cookies
Servings
4large cookies (or 6 small cookies)
Servings
4large cookies (or 6 small cookies)
Ingredients
  • 1/2cup gluten-free oats
  • 1small bananamashed
  • 2 egg whites
  • 6tablespoons pure apricot jam(no sugar added)
Servings: large cookies (or 6 small cookies)
Instructions
  1. Pre-heat oven to 350°F.
  2. In a medium bowl mash the banana. Add the oats and egg whites and mix well. Let mixture sit for 3-5 minutes so oats become moist.
  3. Line a cookie sheet with parchment paper. With a small ice cream scoop or spoon, transfer batter to cookie sheet.
  4. With a spoon make a small impression in the top of each cookie. Place a tablespoon of jam on top of each cookie.
  5. With a spoon make a small impression in the top of each cookie. Place a tablespoon of jam on top of each cookie.
  6. Bake 12-15 minutes. Let cookies cool briefly and then transfer to a wire rack.
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