These Apple Cinnamon Breakfast Cookies are perfect for your busy fall mornings. They come together in just 25 minutes from all real-food ingredients, and they have the nutrition you need to start your day right. Low in sugar and sweetened naturally with pure maple syrup, these oversized cookies feature energy-filled mix-ins, such as real diced apples, healthful nuts, and dried cranberries or raisins.
Are hectic mornings a norm in your household?
Make a batch of these Apple Cinnamon Breakfast Oat Cookies on the weekend and you’ll be covered for those busy weekday mornings. These cookies are complete with healthy fats, fiber and no refined sugar and are totally delicious. They are a soft & chewy cookie for all to love – kids and adults. The toasted walnuts give them a nice crunch and the dried fruit makes the perfect blend of tart and sweet.
Freezer-friendly, too!
This recipe makes 9 or 10 Apple Cinnamon Breakfast Oat Cookies but by all means, feel free to double it up so you can stock your freezer in preparation for weeks to come!
Make these Apple Cinnamon Breakfast Cookies your own
The recipe calls for apples, raisins, walnuts and apple pie spice, but if you want to give them your own twist, you totally can. It’s a super versatile recipe. Use what you have on hand in your pantry or create your own special combination with what sounds best to you! Don’t you just love recipes like this?! No special trips to the grocery store needed.
It’s time to get baking!
Whip up a batch of Apple Cinnamon Breakfast Oat Cookies and you’ll be set for the unpredictable (or maybe not) hectic mornings ahead. These cookies also make for great after-school snacking or real food fuel before sports practices or games for older kids.
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Apple Cinnamon Breakfast Oat Cookies
These breakfast cookies are both healthy AND delicious. They’re freezer-friendly and make an excellent option for breakfast on the go or an afternoon snack whenever you need them.
Ingredients
- 1¼ cup old-fashioned rolled oats
- 3/4 cup quick-cooking oats (may substitute 3/4 cup old-fashioned rolled oats)
- 2 Tbsp. ground flax seed (optional)
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1/3 cup plain or vanilla Greek yogurt (may substitute unsweetened applesauce)
- ¼ cup unsalted butter, softened (may substitute coconut oil for dairy-free)
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup finely diced apple (about 1 small apple) or 1/3 cup chopped dried apple rings
- 1/3 cup raisins and/or dried cranberries (optional)
- 1/4 cup chopped walnuts (optional – omit for nut-free)
*May substitute: 1 1/4 teaspoon of apple pie spices
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
- In a large bowl, mix together the oats, ground flax (optional), cinnamon, nutmeg, ginger, baking powder, salt, eggs, yogurt, butter, maple syrup, and vanilla. Stir until well combined.
- Fold in apples, raisins or dried cranberries, and walnuts (optional).
- Scoop the cookie dough with a ¼ cup measuring cup and drop onto baking sheet. Flatten to about ½-inch thickness (10-12 cookies).
- Bake cookies for 15-18 minutes or until cooked through and edges are golden brown and slightly crisp. Transfer to a wire rack to cool before storing in an airtight container.
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Notes
Pro tip: Store in an airtight container in the fridge for up to 1 week. This recipe is perfect for weekend meal preps and is freezer-friendly.
Nutrition Information
- Serving Size: 1 cookie (with optional ingredients)
- Calories: 175
- Fat: 8 g
- (Sat Fat: 3 g)
- Sodium: 160 mg
- Carbohydrate: 23 g
- (Fiber: 2 g
- Sugar: 5 g)
- Protein: 4 g
Dietary
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Delicious! Definitely don’t skip out on the dried fruit for a bit of sweetness but a nice, hearty, fall inspired cookie. I grated my apples to get more of an apple taste throughout. Otherwise left the recipe exactly the same 🙂 freezing for postpartum snack!
Yay, we’re so glad this recipe came in handy for you, Taylor!
Hi. These are delicious cookies – but I would like to increase the protein to at least 15g. Can I add vanilla protein and milk?
You can but since we have not tested the recipe with protein powder, we cannot say for sure how much protein powder you would need to add or how much you’ll have to increase the liquid. If you try it, we’d love to hear what you did and how they turned out.
Mine don’t look like yours. What did I do wrong? We used only the rolled oats. We didn’t use any quick. Is that why they look different? I promise we followed the directions exactly. They just look like granola cookies, not like what your photo looks like.
Can you make a soft baked one like the zucchini breakfast cookie?
Hi Emily! The oats could have made a difference in the outcome. These cookies are a different texture then the zucchini ones. We appreciate your feedback, and we are always working on new recipes!
wow these looks so humble but are so good! they’ve been great as travel or trail snacks. love the flavor and texture. I used fresh apples and dried diced apricots (that’s what I had on hand) and really liked the combo of fresh and dried fruits.
We appreciate your feedback and 5-star review! This sounds delicious!