Tart cherry-almond breakfast cookies

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F.

Step 2

Line two baking sheets with parchment paper and coat the paper with the cooking spray.

Step 3

In a medium bowl, mix together the oats, flour, baking soda, and salt.

Step 4

In a large bowl, whisk together the applesauce and Greek yogurt until well combined.

Step 5

Add the brown sugar and maple syrup and continue whisking until the mixture is smooth. Add eggs and vanilla extract and continue whisking until mixture is smooth and creamy.

Step 6

Gently fold the dry ingredients into the wet ingredients, and stir until just combined. Fold in the cherries and almonds, making sure to evenly distribute them throughout the batter.

Step 7

For each cookie, drop 2 tablespoons of batter onto the baking sheet, leaving about 2 inches around each cookie. Using clean hands, gently press down on the top of each cookie to slightly flatten them.

Step 8

Bake until the cookies are soft and golden brown, and a toothpick inserted into the center of 1 or 2 cookies comes out clean, 15 to 20 minutes.

Step 9

Let the cookies cool for 5 minutes before eating.

Step 10

STORAGE: Keep the cookies in a resealable glass or plastic container at room temperature for up to 5 days.