Apple Cinnamon Breakfast Cookies – the perfect healthy make-ahead, portable breakfast (or dessert) for busy fall mornings. Best of all, easy to customize & made with oats, almond butter, cinnamon & maple syrup. Gluten free and refined sugar free.
Cookies for breakfast? “Yes please!” – is what both my kids will shout with enthusiasm if you asked them. Especially when they’re these yummy Apple Cinnamon Breakfast Cookies which are full of cozy fall spices.
Breakfast cookies are perfect for those busy back-to-school mornings since they’re easy to make ahead and freezer friendly. Plus, you can easily customize them with whatever ingredients you have in your pantry. And the best part? They taste like dessert so you won’t have a problem with even picky eaters.
We love switching things up up and if you’re looking for more fun flavors, be sure to check out all 12 Breakfast Cookie Flavors in this post HERE.
BREAKFAST COOKIE FLAVOR COMBINATIONS:
- Almond Joy (Chocolate & Coconut)
- Apricot Pistachio
- Banana Nut Breakfast Cookies – (No Bake – Vegan)
- Blueberry Breakfast Cookies
- Carrot Cake
- Keto Breakfast Cookies
- Key Lime Coconut
- Strawberry with Low Carb / Paleo / Vegan options
- Peanut Butter with Chocolate Chips
- Pumpkin Breakfast Cookies (Nut free) (Vegan Option)
- Tahini Maple (Nut Free)
WHAT INGREDIENTS DO I NEED TO MAKE BREAKFAST COOKIES:
There’s really no rules when it comes to making breakfast cookies. You can make them with as little as two ingredients like just banana and oats or pack them with as many healthy and wholesome ingredients you like or have in your pantry.
Remember that you are more than welcome to customize the ingredients and brands with the ones you love and have on hand.
- Dry coarse base: oats – old fashioned or quick oats, shredded coconut, chopped or sliced nuts
- Sticky liquid binder and sweetener – maple syrup, honey, agave nectar, coconut nectar, date paste, coconut syrup, yacon syrup
- Liquid binder: oil, butter, nut butter, eggs, flax eggs (for vegan)
- Dry binder: flour / almond meal / coconut flour / flaxseeds / shredded coconut / protein powder
- Fillers – add-ins for crunch, crispy texture or sweetness: seeds / chopped nuts / chopped chocolate / chocolate chips / dried fruit
- Additional toppings: fresh fruit, chocolate chips, coconut chips, banana chips, apple chips, freeze-dried berries
HOW TO MAKE APPLE CINNAMON BREAKFAST COOKIES:
Today’s breakfast cookies are made with wholesome oats, unsweetened apple sauce, warm spices and some hearty quinoa. They’re like a healthier apple pie in cookie form.
- You’re going to start by lining a large baking sheet with parchment paper.
- In a large bowl, whisk together the egg, almond butter and coconut oil until creamy.
- Add the maple syrup, vanilla, cinnamon, salt and baking powder. Beat until combined.
- Stir in the flour, followed by the coconut and oats until everything is just combined. Fold in chopped apples.
- Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. Sprinkle tops with quinoa and chopped apples, if desired.
- Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
- Allow to cool on the cookie sheets completely before storing in an airtight container.
ARE BREAKFAST COOKIES FREEZER-FRIENDLY?
Yes, the great thing about breakfast cookies is that you can make a big batch on meal prep Sunday and store them in your freezer to enjoy when you’re ready.
- Place the cookies on a large baking sheet and place the pan in the freezer for at least 30 minutes – or until they’re firm.
- Remove the tray and store in clear zip-top bags or an air-tight freezer-friendly container.
ARE BREAKFAST COOKIES HEALTHY?
These Apple Cinnamon Breakfast Cookies can certainly be enjoyed for breakfast some mornings as part of a healthy balanced diet. They’re packed with whole grains, healthy fats and protein, and would make an ideal make-ahead breakfast or lunch box treat.
More easy brekfast recipes:
Apple Cinnamon Breakfast Cookies - the perfect healthy make-ahead, portable breakfast (or dessert) for busy mornings. Easy to customize & made with oats, almond butter, cinnamon & maple syrup. Gluten free and refined sugar free.
- 1 large egg , room temperature (sub flax-egg for VEGAN)
- 1/3 cup drippy almond butter
- 1/2 cup coconut oil , softened at room temperature
- 1/2 cup maple syrup , coconut nectar OR honey
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/3 cup superfine almond flour OR superfine oat flour
- 1/3 cup unsweetened shredded coconut
- 3 1/4 cups old fashioned rolled oats , use gluten free as needed
- 3/4 cup very finely diced red apple
- 2 tablespoons toasted quinoa OR puffed quinoa , optional for garnish
- 2 tablespoons dried apples, chopped , optional for garnish & crunch
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the maple syrup, vanilla, cinnamon, salt and baking powder. Beat until combined.
Stir in the flour, followed by the coconut and oats until everything is just combined. Fold in chopped apples.
Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. Sprinkle tops with quinoa and , if desired.
Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.