Isn’t fall baking the best? It’s hard to decide what I like best about fall baking, the aromas or the flavors of all those warm, savory spices. Or maybe it’s the feeling of coziness I get when I look out the kitchen window onto the colorful trees in the distance. Actually, its all of these things together that make fall my favorite time to be in the kitchen.
Harvest Spice Breakfast Cookies
makes 12 cookies
1 medium pear, peeled, cored, and diced (about 1 cup)
1 cup unsweetened applesauce
1 Tablespoon plus 1 teaspoon molasses
1/3 cup coconut oil, melted
1″ piece of fresh ginger root, finely grated
1 1/3 cup of all purpose flour or gluten free baking mix (such as Pamela’s Amazing Baking Mix)
1/3 cup old fashioned oats (use gluten free if necessary)
2 Tablespoons ground flax seed
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon aluminum free baking powder
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl mix together the diced pear, applesauce, molasses, coconut oil, and ginger. Set aside.
In another mixing bowl whisk together flour, oats, flax seed, cinnamon, salt, and baking powder.
Add dry ingredients to the wet ingredients and stir together using a spatula.
Drop batter onto baking sheet in 1/4 cup mounds, about 1″-2″ apart. Bake for 18-20 minutes. Let cool completely on wire rack. Store in an airtight container for up to 5 days. You can also wrap individual cookies in plastic wrap then place in a freezer bag. Store in the freezer for up to one month.