Apple Cinnamon Breakfast Cookies

Directions

1. Preheat the oven to 350 F. degrees and line a cookie sheet with parchment paper.
2. Mix the PB2 with the cool water until smooth and creamy. Set aside. 
3. In a large bowl measure the old fashioned oats and quick oats. Add the ground cinnamon and salt to the bowl with the oatmeal. Mix with a spoon until the cinnamon is evenly coating the oats.
4. Add the chopped walnuts, golden raisins and diced apples to the bowl. Mix with a spoon to combine.
5. Add the PB2 Peanut Butter, agave and apple sauce to the bowl. Mix with a wooden spoon until all of the oats are moistened with the wet ingredients. Add up to a tablespoon more of agave if the mixture seems dry.
6. Use a 1 1/2 inch dough scoop or a tablespoon to form each cookie. Leaving about 2 inches between each cookie. Gently press down on the center of each cookie with the back of a spoon. Bake for 12 to 14 minutes or until lightly golden.
7. Place the cookies on a cooling rack, allowing the cookies to cool for 5 minutes.
8. Enjoy!