These cookies are great for breakfast, snack, or desert. They are a perfect collection of fall flavors, such as apples, raisins, spices and oatmeal.
Mine turned out crisp on the outside and warm and soft on the inside. An added bonus? This was a perfect ‘breakfast on the go’ for myself, little munchkin, and visiting grandmother… which was something that I desperately needed this week!
I was fortunate enough to be sent a nice big jar of Mussleman’s Apple Butter, at no expense to me. The theme of the challenge was to put a new twist on a classic recipe by using apple butter in a recipe that you normally wouldn’t find it.
Last time, I made a Healthified Apple Butter BBQ Sauce that is to die for. I’ve made it several times since then.
If you’re looking for more inspiration on ways that you can use apple butter, check out this NEW Apple Butter e-recipe book! It’s free and full of yummy sounding recipes.
Servings: 18 • Size: 1 Cookie • Calories: 87.3 • Fat: 1 g • Carb: 20.5 g • Fiber: 1 g • Protein: 1 g • Sugar: 14.1 g • Sodium: 42.1 mg
2 Tbsp. Light Butter
1/4 C. Brown Sugar
2 Tbsp. Stevia (I used Stevia in the Raw.)
1/4 C. Apple Butter (I used Mussleman’s!)
1 Large Egg White
3/4 C. Old Fashioned Oatmeal
1/2 C. Whole Wheat White Flour
1/2 Tsp. Cinnamon
1/2 C. Raisins
1/4 Tsp. Baking Soda
1/8 Tsp. Baking Powder
1/8 Tsp. Salt
Maple Glaze Drizzle:
3/4 C. Confectioners Sugar
1 1/2 Tbsp. Maple Syrup
1 Tbsp. Fat Free Milk
Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper. Set the pan aside.
In a large bowl, combine the butter, brown sugar, sweetener, apple butter and egg white.
Next, add in the oatmeal and flour.
Stir together just until combined.
Add in the cinnamon, raisins, baking soda, baking powder and salt.
Mix it all together until just combined.
You don’t want to over-stir.
Scoop the batter out by rounded tablespoons onto the prepared baking sheet.
I used my handy 1 1/2″ scoop.
Using clean fingers or the back of a spoon, lightly flatten the cookies down just a bit.
Bake in the oven for 12-14 minutes until the edges are just starting to turn brown and crisp.
While the cookies are baking, mix together the ingredients for the maple glaze and set aside.
I used 1 tbsp. of milk, but you may want to start with less and add slowly to reach your desired consistency for drizzling.
Once done, remove from the oven and transfer from the baking sheet to a wire rack for cooling.
When the cookies have cooled slightly, drizzle the frosting over the top.
Allow them to sit for a few minutes, if you can.
The frosting should start to harden.
Store leftovers in an airtight container in the fridge for 3-5 days.