Enjoying cookies for breakfast seems a bit decadent, but don’t worry. These gluten-free Apple Cinnamon Breakfast Oat Cookies are both healthy & decadent and perfect for grab-and-go.
Are hectic mornings a norm in your household?
If so, I’ve got your back! Make a batch of these Apple Cinnamon Breakfast Oat Cookies on the weekend and you’ll be covered for those busy weekday mornings when making a hot breakfast (or even pouring a bowl of cereal) just ain’t happenin’. 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.
Shane, my husband, has been grabbing one along with a hard-boiled egg for protein on his way out the door for work each morning. Unlike myself (early riser, here), he prefers sleeping as long as he can in the morning, therefore there’s no sitting down for breakfast or enjoying coffee on the porch for him. Exactly why I like to have some healthy grab-and-go options on hand that he can easily take with him.
Freezer-friendly, too!
This recipe makes 9 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!
Change ’em up! Make ’em your own!
The recipe calls for dried 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 in that any dried fruit will work as well as your choice of nuts and seeds. Substitute the apple pie spice for cinnamon, nutmeg or pumpkin pie spice. Use what you have kickin’ around in your pantry or create your own special combination with what sounds best to you! Don’t you just love recipes like this?! My hope is that it will save you a trip or two to the grocery store.
It’s time to get baking!
Whip up a batch of Apple Cinnamon Breakfast Oat Cookies and you’ll bet 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.
Apple Cinnamon Breakfast Oat Cookies
Enjoying cookies for breakfast seems a bit decadent, but don’t worry. These dietitian-approved breakfast cookies are both healthy AND decadent. 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
- 2 Tbsp. ground flax seed
- 1 tsp. apple pie spice*
- ½ tsp. baking powder
- ½ tsp. salt
- 2 organic large eggs, beaten**
- 1/3 cup plain yogurt (may substitute unsweetened applesauce or vanilla yogurt, if desired)
- ¼ cup pure maple syrup
- 1 tsp. pure vanilla extract
- ¼ cup unsalted butter, softened
- 1/3 cup chopped dried apple rings
- 1/3 cup raisins (optional)
- ½ cup walnuts, toasted and chopped (optional – omit for nut-free)
*May substitute: ½ tsp. Cinnamon + ¼ tsp. nutmeg + ¼ tsp. ground ginger
** To make Egg-Free we recommend using this Bob’s Red Mill Egg Replacer mixed according to package directions PLUS 1 extra tablespoon of water in place of the eggs.
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, apple pie spice (or cinnamon, nutmeg, ginger) baking powder and salt.
- In another bowl, combine the eggs, yogurt, maple syrup, and vanilla. Whisk. Add egg mixture and softened butter to the dry ingredients and stir until well combined.
- Fold in dried apples, walnuts and raisins (if using).
- Scoop the cookie dough with a ¼ cup measuring cup and drop onto baking sheet. Flatten to about ½-inch thickness.
- Bake cookies for 15 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: 238
- Fat: 13 g
- Sodium: 35 mg
- Carbohydrate: 27 g
- (Fiber: 3 g
- Sugar: 13 g)
- Protein: 5 g
Dietary
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You have vanilla in the ingredients list but it’s never mentioned in the instructions therefore I always forget to add it in.
Thanks for the catch, Martha. The recipe has been updated to include vanilla in the directions. Happy baking!
I didn’t have flax so I added hemp seeds instead (plus a few extra tbsp to up the protein). I also subbed in 1/2 cup cottage cheese for half of the yogurt (I made a 3x batch). All in all, delicious! Thank you for making breakfast a little more exciting for my children and, whose kidding, myself too!
As much as this batter smelled fabulous, I just wasn’t a fan of the cookies. I may have overcooked them a bit. They were kind of dry and didn’t have nearly as much flavor as I thought they would when I smelled the batter.
A few things I changed and/or would do differently next time. I used golden raisins and really like them. I left out the nuts and would do that again. I would try unsweetened applesauce instead of the thick, Greek yogurt I used. That would probably add the much needed moisture I needed.
Thanks for the honest and constructive feedback, Barbara. We always appreciate when there is explanation behind why someone didn’t especially care for a recipe. Super helpful for future development of recipes. They definitely aren’t a sweet cookie since they are intended for breakfast so maybe that’s why they didn’t have the flavor your were hoping for. We would love to know if you give them a try with the applesauce and how they turn out for you!
You mentioned yogurt twice in #3. Do you mix softened butter with the wet ingredients?
The 2nd ‘yogurt’ was a typo. The softened butter gets added to the bowl with the dry ingredients and the egg-yogurt mixture then everything gets mixed together from there.