Tangerine Breakfast Cookies – a delicious recipe with whole wheat pastry flour, baking powder, ground ginger, ground cinnamon, salt, unsweetened applesauce. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a large bowl, sift together the flour, baking powder, cinnamon, ginger, and salt.
2
Squeeze the juice out of your fruit. I used two tangerines to get the 1/3 cup needed. Had a little left over to sip myself!
3
Whisk together the tangerine juice, applesauce, and honey. Then pour into your dry ingredients, mix with spatula until well combined.
4
Stir in the walnuts and chocolate chips.
5
Drop huge, heaping tablespoons of dough onto a cookie sheet prepared with parchment. Refrigerate for 30 minutes.
6
Preheat oven to 250 degrees F.
7
Bake for 20 minutes. Then raise the oven temperature to 350 degrees F and bake for another 10 minutes. Until golden brown. Let cool.
8
Enjoy for breakfast, lunch, and/or dinner!
510
kcal
Calories
23
g
Fat
69
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 1/4 cups whole wheat pastry flour, 2 teaspoons baking powder, 1/2 teaspoon ground ginger, 1 teaspoon ground cinnamon, and more.
Yes, Tangerine Breakfast Cookies falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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