Super moist oatmeal breakfast cookies. Gluten free and nut free.

You will need:

A baking tray lined with parchment paper

An ice cream scooper

½ cup vanilla flavor Greek yogurt

1 egg well beaten

½ cup sweetened mott’s applesauce

1 tablespoon vanilla extract

1 tablespoon pure maple syrup

2 tablespoons unflavored ancient nutrition collagen powder (add this with the wet ingredients)

1 cup quick oats

¼ cup chia seeds

1 tablespoon baking soda

3/4 tablespoon your choice of caramel sauce or sundae topping. For this I would prefer caramel sauce made from dates (your favorite recipe for that)

Add the wet ingredients to a medium size bowl and mix well then add in the ancient nutrition collagen powder. Mix it well. Then add the chia seeds and mix it well. Then add the baking soda and mix it well. Then add the quick oats and mix it well. Let it sit in the fridge for an hour to let the chia seeds set. This is an important step. At the end of the hour, get your ice cream scooper and fill it with the oats mixture plop it on the parchment lined baking sheet. Once you have all the batter scooped (be sure to space them out because they will get bigger as they cook) flatten the top of each cookie a bit with the bottom of a spoon and put it back I. The fridge to chill for another half hour. When you do that, preheat the oven to 350 degrees F.

After the chill time is done take ¾ tablespoon of the caramel sauce for each cookie and fill in the cavity of the cookie with it. You will have 6 large cookies.

Bake for 25 minutes (these cookies are extremely moist in general and have the feeling of a breakfast more than a dessert but could go either way depending on your taste for sweet level)

Let cool for 39 minutes to an hour (preferably closer to an hour).