These Apple Pie Breakfast Cookies are filled with whole grain oats, apples, and cinnamon. They make a delicious quick breakfast or healthy snack!
During back to school time, we need all the help we can get with preparing healthy, quick breakfasts and school lunch ideas. Breakfast cookies are one of my favorite easy options because we can make them ahead and freeze the cookies until we need them. A few weeks ago I made a big batch of these Apple Pie Breakfast Cookies and popped them in my freezer. These healthy cookies have been a lifesaver during these busy back to school days!
If we have a particularly busy morning, we’ll serve these Apple Pie Breakfast Cookies, along with some fruit or yogurt, for breakfast. After a quick defrost in the microwave the cookies are ready to be enjoyed. If you pack one of these cookies in your lunchbox as a treat, it will defrost on its own by the time you’re ready to eat it!
The first time I made these cookies, the kids and I couldn’t wait to try them. Julia ate one… and then another. And THEN she said, “Mom, they’re so good, I want another one!” Tomorrow, I said.
One of my favorite things about these cookies is that they’re packed with oats. Oats are an incredibly versatile whole grain, and I use them in so many of my recipes. I love to Bob’s Red Mill oats, and I used their old-fashioned oats in these cookies. All Bob’s Red Mill oats are kiln roasted to give them a wholesome flavor that you can come to expect from their oats.
Nutrition information is an estimate.
Source: https://kristineskitchenblog.com/apple-pie-breakfast-cookies/
During back to school time, we need all the help we can get with preparing healthy, quick breakfasts and school lunch ideas. Breakfast cookies are one of my favorite easy options because we can make them ahead and freeze the cookies until we need them. A few weeks ago I made a big batch of these Apple Pie Breakfast Cookies and popped them in my freezer. These healthy cookies have been a lifesaver during these busy back to school days!
If we have a particularly busy morning, we’ll serve these Apple Pie Breakfast Cookies, along with some fruit or yogurt, for breakfast. After a quick defrost in the microwave the cookies are ready to be enjoyed. If you pack one of these cookies in your lunchbox as a treat, it will defrost on its own by the time you’re ready to eat it!
The first time I made these cookies, the kids and I couldn’t wait to try them. Julia ate one… and then another. And THEN she said, “Mom, they’re so good, I want another one!” Tomorrow, I said.
One of my favorite things about these cookies is that they’re packed with oats. Oats are an incredibly versatile whole grain, and I use them in so many of my recipes. I love to Bob’s Red Mill oats, and I used their old-fashioned oats in these cookies. All Bob’s Red Mill oats are kiln roasted to give them a wholesome flavor that you can come to expect from their oats.
Are you wondering what makes these delicious little cookies worthy of the name “Apple Pie” Breakfast Cookies? Did you see that bowl of sweet, juicy apples?
Before adding the apples to the cookie dough, we’re turning them into apple pie filling by cooking them down with some pure maple syrup and cinnamon. Not too much- just enough to add more flavor and sweetness to the apples. While we’re talking sweetness, you’ll also want to know that these cookies are refined sugar free. You can use either pure maple syrup or honey to sweeten the cookie dough; use whichever you prefer!
The kids and I made another batch of these Apple Pie Breakfast Cookies yesterday, and the smell of them baking got us thinking about fall. Sweet apple pie filling, cinnamon, nutmeg… these breakfast cookies are a delicious, healthier way to satisfy your apple pie craving.
Apple Pie Breakfast Cookies
These Apple Pie Breakfast Cookies are filled with whole grain oats, apples, and cinnamon. They make a delicious quick breakfast or healthy snack!
Prep Time20 mins
Cook Time24 mins
Total Time44 mins
Servings large cookies
Calories141kcal
Ingredients
For the apples:
- 2 cups finely chopped apple ¼-inch pieces (no need to peel)
- 2 tablespoons pure maple syrup
- 1 teaspoon cinnamon
For the cookies:
- 2 cups old-fashioned rolled oats gluten free if needed
- 1 cup oat flour*
- ½ cup ground flaxseed
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsweetened applesauce
- 1/3 cup honey or pure maple syrup
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup 4 tablespoons unsalted butter, melted and cooled slightly
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a small saucepan, combine the apples, 2 tablespoons pure maple syrup, and 1 teaspoon cinnamon. Cook over medium-low heat, about 10 minutes, until apples have softened.
- Meanwhile, in a large bowl, stir together oats, oat flour, flaxseed, 1 teaspoon cinnamon, nutmeg, baking soda, and salt. Set aside.
- In a medium bowl or measuring cup, whisk together the applesauce, honey or maple syrup, egg, and vanilla. Whisk in the melted butter.
- Pour the wet ingredients into the bowl with the dry and stir until combined. Fold in the cooked apples and their syrup.
- Scoop rounded ¼ cup portions of dough onto the prepared baking sheet, using your hands to shape the dough into uniform balls as needed. (I used my large cookie scoop.) Gently flatten each cookie a bit as they won't flatten on their own during baking. Bake for 12-14 minutes, until cookies are set and lightly golden.
- Once completely cooled, cookies can be stored in an airtight container in the freezer for up to two months.
Notes
*You can make your own oat flour in your food processor or blender. For 1 cup of oat flour, process 1 heaping cup of old-fashioned rolled oats until finely ground, about 1 minute.
Nutrition
Serving: 1cookie | Calories: 141kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 72mg | Fiber: 3g | Sugar: 9g
Source: https://kristineskitchenblog.com/apple-pie-breakfast-cookies/
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