Description
These soft and chewy Apple Breakfast Cookies are a wholesome morning treat made with oats, freshly grated apples, warm autumn spices, and natural sweeteners like maple syrup and applesauce. Free from refined sugar, they’re a nutritious option for a quick breakfast or snack that combines comforting flavors with heart-healthy ingredients.
Ingredients
Wet Ingredients
- 1/4 cup creamy almond butter
- 1/4 cup unsweetened applesauce
- 1/4 cup pure maple syrup
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 cup oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup old fashioned oats
Mix-ins
- 1 cup grated apple (Honeycrisp or Granny Smith preferred)
- 1/3 cup toasted chopped walnuts
- 1/4 cup raisins
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the creamy almond butter, unsweetened applesauce, pure maple syrup, large egg, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: To the wet mixture, add oat flour, baking soda, kosher salt, ground cinnamon, ground cloves, and ground nutmeg. Stir gently until just combined to avoid overmixing.
- Incorporate Oats and Mix-ins: Fold in the old fashioned oats, freshly grated apple, toasted chopped walnuts, and raisins evenly throughout the dough.
- Shape Cookies: Using approximately 2 tablespoons of dough per cookie, scoop onto the prepared baking sheet, spacing them evenly to allow for slight spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the cookies are set but remain soft to the touch.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely before serving.
Notes
- Oat flour can be made by grinding rolled oats in a food processor or blender until fine.
- Use tart apples like Granny Smith for a tangier flavor or sweeter varieties like Honeycrisp depending on preference.
- To make the cookies nut-free, omit the walnuts or substitute with seeds such as pumpkin seeds.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- These cookies can be reheated briefly in a microwave or toaster oven for a warm breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
