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Healthy Apple Breakfast Cookies

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These hearty, nourishing oatmeal breakfast cookies are soft, chewy, and filled with delicious fresh apples. Made with protein-rich nut butter, high-fiber oats, and sweetened with maple syrup.

Ingredients

Scale
  • 1/2 cup almond butter, or sunflower seed butter (125 grams)
  • 1/4 cup pure maple syrup (or honey)
  • 1/2 cup apple sauce
  • 1 teaspoon vanilla
  • 1 1/4 cups old-fashioned whole rolled oats (or 3/4 cup rolled oats and 1/4 cup quick oats)*
  • 2 Tablespoons ground chia seeds or flax seeds
  • 1/4 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup dried cranberries* or chopped dates
  • 1/4 cup pumpkin seeds
  • 1/4 cup raisins
  • 1/2 cup apples, diced into small pieces, about 1/4“

Instructions

  1. Preheat oven to 350. Line a large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. In a medium bowl mix together the almond butter, maple syrup, apple sauce and vanilla until smooth.
  3. Put 1/2 cup of the oats into a food processor and pulse until you get a coarse meal. Add to the bowl with the wet ingredients. Alternately use ½ cup quick oats.
  4. Add the remaining oats, chia seeds, salt, cinnamon, cranberries, pumpkin seeds, raisins. Mix until all the ingredients are combined.
  5. Gently fold in the apples until evenly combined.
  6. Scoop 1/4 cup of the cookie dough onto the prepared baking sheet. Use your hands or the back of a spoon to slightly flatten out into a cookie shape about 3″. (The cookies will not spread in the oven.) You will get 10 cookies.
  7. Bake for 35-45 minutes or until the bottom and edges are lightly browned. Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  8. Cover leftover cookies and store at room temperature for up to 5 days or in the refrigerator for up to 10 days.

Equipment

Notes

For nut free use sunflower butter.

I use whole oats and process them, this way I only have to buy one ingredient. 

I recommend getting a pack of 4 ounce organic apple cups so there isn’t part of  a jar of left over in your refrigerator.

I use unsweetened dried cranberries for the tart taste but apple juice sweetened are also good. 

Find it online: https://eatwellenjoylife.com/healthy-apple-breakfast-cookies-gluten-free/