Made these last night and they are tastyyyy Here’re my changes (for you gluten free folks :): -Subbed whole wheat for 3/4c oats ground with my coffee grinder, 1/4 buckwheat, 1/4 whole unground old fashioned oats. -Chia egg for real egg -added some almond extract and raisins Rolled the whole thing in plastic wrap and froze it, now I slice it off when I want fresh cookies! Reduced the sugar so they’re breakfest-y but sometimes I roll them in cinnamon-sugar like snickerdooodles 😛 Happy baking! Recipe >> Apple Pie Oatmeal Cookies @ amyshealthybaking.com
I had this recipe in an older Southern Living cookbook… but I sure am glad you brought it to mind just now. I’d had a ton of apples left over from a work event, two weekends in a row. I made the first cake and took it back to work the second weekend… wow! Did it get scarfed up, with many accolades for my baking talents! Made it round two, to the same results and am setting up to make it for Thanksgiving. I find that it’s better if made a day or two ahead and allowed to sit.. and the first time, I didn’t have any 10x sugar on hand, so I made straight-up pralines and poured on top. ;) Recipe >> Apple-Cream Cheese Bundt Cake @ bakedbyrachel.com
I love this recipe! Instead of leaving them with just the powdered sugar, I like to enrobe my truffles in white chocolate. It takes a bit longer, but it’s worth it. Recipe >> White Chocolate Lemon Truffles @ Omgchocolatedesserts.com
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