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.
Want to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
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.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
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
This post may contain affiliate links which won’t change your price but will share some commission.
I’ll just switch out the raisons for some chocolate chips! haha
Awesome site ladies. As a registered dietitian and a “real food” connoisseur, I appreciate your hard work and delicious recipes. Thank you, I’ll be sharing this site with my clients. 💙
Thank you, Victoria! That means a lot to us coming from another real food RDN!
A few things here…you list salt twice when mixing dry ingredients…assume the first salt was supposed to be baking soda? Also, you list vanilla extract in the ingredients list, but don’t say when to put it in? I’m a neophyte baker here, but assume when you either mix the wet ingredients or when you combine the dry and wet?
Hi Kevin, thanks for the catch! The recipe has been updated.
Can we use all old fashion oats for this recipe?
Hi Rebecca,
The cookies may not hold together quite as well so I’d recommend pulsing the old-fashioned oats in a food processor and blender first to increase their surface area which will allow them to soak up more moisture and stay together better.
Can I use honey instead of maple syrup and what if I don’t use the dried apples (couldn’t find any)? Thanks
Honey would work, too! And feel free sub fresh apples for the dried apples.