Disclaimer: This is a sponsored conversation written by me on behalf of KitchenAid Elite Bloggers. All opinions and text are mine.
I am always looking for an excuse to eat cookies for breakfast. These Apple Cobbler Breakfast Cookies are the perfect example.
I created this recipe for KitchenAid for their #KitchenAidContest. It’s a really exciting contest that I highly suggest you enter! Food Network and Food.com invite passionate home cooks to show how to take simple to extraordinary!
You enter the apple recipe cooking challenge by submitting a photo and description of your best dish incorporating the use of an apple.
Submissions can be uploaded through Twitter or Instagram, FoodNetwork.com/applechallenge or food.com/applechallenge. Please use the hashtag #KitchenAidContest. You can review all the details here.
Food Network Kitchens will select the top 4 recipe submissions and the 4 finalist will win a trip for 2 to NYC to push their limits in a live cook-off to cook their dish to be judged by FN chef Geoffrey Zakarian
1 winner will receive the grand prize of a suite of KitchenAid Black Stainless Steel Appliances and a private cooking lesson with Geoffrey Zakarian!
The contest runs from 8/17/15- 9/15/15. Have you seen the new KitchenAid Black Stainless Appliances? They are pretty sweet. I love the clean look they have. I personally have a KitchenAid dishwasher and a KitchenAid stove and they are both great.
Apple Cobbler Breakfast Cookies
For the apple filling:
1 apple, peeled and cored
2 tablespoons water
1 tablespoon maple syrup
½ teaspoon cinnamon
For the cookie:
1 cup gluten free oat flour
2 cups rolled oats
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon sea salt
⅓ cup maple syrup
½ cup unsweetened applesauce
1 teaspoon vanilla extract
2 flax eggs (or real eggs if you eat them)
Preheat oven to 350.
Dice the apple. In a small saucepan, on medium heat, add the ingredients for the apple mixture. Cook until the apples soften. About 5-7 minutes. Once done, set aside.
In a large mixing bowl, add the dry ingredients and mix well.
In a small bowl, add all the wet ingredients. Add wet to dry and mix until combined.
Using a cookie scoop, drop cookies onto a lined baking sheet. Use your thumb to make a hole in the centers of each cookie. Fill the holes with the diced apple mixture.
Bake cookies in the oven for 10 to 12 minutes. Let the cookies completely cool before storing in an airtight container. Keep these stored in the fridge. Feel free to reheat them right before you eat. They are delicious warm! These should last a couple weeks in the fridge and up to 6 months in the freezer. Enjoy and good luck in the contest!
From the first-ever black stainless steel to the first-ever five-door refrigerator, KitchenAid pushes the limits with our appliances, so our home cooks can do the same with their cooking. See the revolutionary new line of KitchenAid appliances or visit the Kitchenthusiast™ blog for recipes, tips and more.
This is a sponsored conversation written by me on behalf of KitchenAid Elite Bloggers. The opinions and text are all mine.
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