Breakfast soft ginger cookies with apple cream cheese

I made them bite size and muched on in my car on my way to work.

Breakfast soft ginger cookies with apple cream cheese

Ingredients 

1/3 cup                                                               Room temperature butter

2 1/2 tablespoons                                             Peanut butter

2 1/2 tablespoons                                             Oil  

3/4 cup                                                               Maple syrup    

1/2 cup                                                               Oatmeal

1/2 cup                                                               Almond meal

1/4 cup                                                               Buckwheat 

3/4 cup                                                               Whole wheat flour

1/4 cup                                                               Tapioca flour

1/4 cup                                                               Milk of choice

1 teaspoon                                                         Baking soda

2 teaspoons                                                       Cinnamon

2 teaspoons                                                       Ginger 

1/4 teaspoon                                                     Clove

1/4 teaspoon.                                                    Turmeric 

A few grind of black pepper. 

Directions 

Mix the 1/3 cup of butter with the 2 1/2 tablespoons of peanut butter, 2 1/2 tablespoons of oil and 3/4 cup of maple syrup.

Add 1/2 cup of oatmeal, 1/2 cup of almond meal, 1/4 cup of buckwheat flour and mix to combine.  Add 3/4 cup of whole wheat flour,  1/4 cup of tapioca flour and mix to combine.

Add 1 teaspoon of baking soda, 2 teaspoons of cinnamon, 2 teaspoons of ginger, 1/4 teaspoon of turmeric and a few grind of black pepper.

Mix, separate in 2, put in 2 plastic bags, shape in discs and chill in the fridge for 3 hours or in the freezer for about 1 hour.  

Preheat the oven at 350°F. (175°C.).  Line 2 large baking sheets with parchment paper. 

Remove 1 disc of dough from fridge or freezer.  Flour work surface, hands and rolling pin and reflour as needed.  Roll down to 1/4 inch, cut out with a 1 inch round (I used a vitamin water bottle) dipping in water every 3 or 4 cut to prevent sticking. 

Place 1 inch apart on baking sheet.  Reroll dough scraps until all the dough is used. ( no waste, yeah! )

Bake 7 minutes or until it's cooked. Cool 5 minutes on the sheet, then flip on a plate and cool completely before storing.  (I don't have a cooling rack.)

Apple cream cheese

Ingredients

8 oz.                                                                      Mascarpone

1                                                                            Apple

1/4 cup                                                                 Apple sauce

1 tablespoon                                                       Maple syrup

1 teaspoon                                                          Cinnamon 

A pinch of salt.

Directions 

Cook the apple with the apple sauce,  the maple syrup, cinnamon and a splash of water on medium heat, for about 5 minutes.  Mix with the cheese then let cool.

Well I suggest you have some now.