Paired with fruit, these soft, muffin-like cookies make a great breakfast-to-go.
Protein 8 g (11%)
Fat 15 g (49%)
Carbohydrate 30 g (40%)
Fibre 4.7 g
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In large bowl, combine first 11 dry ingredients. Set aside.
In large mixing bowl, cream butter and sugar. Add eggs, vanilla and milk and mix well. Blend in apple.
Add dry ingredients to wet and blend well to combine.
On a baking sheet lined with parchment paper or sprayed with cooking oil spray, place about ¼ cup of cookie dough, allowing about 1 inch between cookies.
Bake at 350°C (180°F) for 12 minutes. Transfer to cooling rack. Store in sealed container and use within 3 days, or freeze.