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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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.
Just found this one and tried it this morning …. Used the apple pie spice and they turned out sooooo yummy ! Will be a nice grab and run out the door with my coffee all week! Thanks!
Awesome! So great to hear that! Thank you for leaving a 5-star rating and review!