Whole wheat apple cinnamon breakfast cookies are a fun, healthy way to start the day and a great recipe to make ahead for busy, on-the-go mornings!
It’s starting to feel like fall where I am – chilly mornings, a slow changing of the leaves, and just the whole feel in the air is shifting. How about for you?
On my to-do list this weekend is getting all of our closets switched over for the season.
The kids’ leggings and pants are still packed away, and we’ve had some chilly days where they could have used them! I’ll be excited to bring out my favorite sweaters, too, even if I’m a few weeks away from wearing them.
I’m sure that’ll also mean a little inventory taking and some shopping. Mostly for them, but I might need something new too, don’t you think?! 😉
Speaking of fall…
Today’s recipe is for some soft, just sweet enough whole wheat apple cinnamon breakfast cookies! 🍎🍪❤️
They are perfect for an easy, portable breakfast or morning snack and definitely a fun way to start the day!
I made these apple cinnamon breakfast cookies for my son’s preschool bake sale last year.
Everyone brings goodies and packages them in individual wrappings for people to buy.
I, of course, wanted to make healthier treats and I thought breakfast cookies would help another family out on a busy morning.
Guess I was right.
We got to the bake sale 10 minutes after it started and these cookies had all already been bought! 😳
I’ll have to make a double batch this year!
A few notes on these whole wheat apple cinnamon breakfast cookies:
- I use white whole wheat flour and old fashioned rolled oats but you could substitute all-purpose flour if you prefer and I think quick cook oats would work fine here, too.
- I use a sweet red apple for this. Fuji, Gala, Honey Crisp or Cripps Pink all work.
- I’ve included walnuts in the recipe, but they are optional. They would make these more like apple pie cookies, but my daughter doesn’t like nuts in her cookies, so I omit when making them.
- I store extras of these in the refrigerator after the third day. (And actually, I prefer them cold!)
- These freeze great! Just put them in a freezer storage bag and they’ll keep up to 5 months.
M wanted one right away:
So did I!
And if you love chocolate for breakfast, like I do (see my chocolate breakfast oatmeal, chocolate chip oatmeal waffles and chocolate pumpkin granola), feel free to add 1/2 cup chocolate chips to these cookies instead of the walnuts.
These apple cookies seem especially perfect for fall but you can of course make them any time of year!
Have a wonderful weekend (and make some of these cookies!)
XO,
Kathryn
Psst… check out my new VIDEO for this recipe!
Apple cinnamon breakfast cookies
Whole wheat apple cinnamon breakfast cookies are a fun, healthy way to start the day and a great recipe to make ahead for busy, on-the-go mornings!
Ingredients
- 1 1/4 cups white whole wheat flour
- 1 cup old fashioned rolled oats
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 1/4 cup unsalted butter, softened
- 1/2 cup honey
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla
- 1/2 cup chopped apple (see notes)
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350. Line two baking sheets with silpat or parchment paper and set aside.
- In a large bowl, mix together the flour, oats, cinnamon baking powder and salt until combined.
- Make a well in the center and add egg, butter, honey, applesauce and vanilla. Mix the wet ingredients together in the well a little and then mix into the dry ingredients until just combined.
- Fold in the chopped apple and walnuts, if using.
- Spoon dough onto lined baking sheets in two even rows, about 8 cookies per baking sheet. These don't spread out very much while baking, so I sort-of arrange them and press them down into a cookie shape before baking.
- Bake at 350 for 18-22 minutes, until golden brown.
- Let cool completely. Store at room temperature for up to 3 days, in the fridge for up to 5 days or freeze for up to 5 months.
Notes
I use white whole wheat flour and old fashioned rolled oats but you could substitute all-purpose flour if you prefer and I think quick cook oats would work fine here, too.
I use a sweet red apple for this. Fuji, Gala, Honey Crisp or Cripps Pink all will work.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 119Total Fat: 5gSaturated Fat: 2gUnsaturated Fat: 3gCholesterol: 19mgSodium: 70mgCarbohydrates: 21gFiber: 2gSugar: 10gProtein: 3g
Cheyanne @ No Spoon Necessary says
It is definitely starting to feel like fall here too! Well, it certainly was super chilly for a few days and then yesterday it got warmer again. BUT, you know I’m starting to be okay with fall coming when I start to look at boots online. lol. I already gave the hubs a heads up that I have a new pair picked out. 😉 Anyways, cookies are ALWAYS a great way to start the day and these look FAB!!! LOVE the apple cinnamon combo! And since these are whole wheat I can eat at least 12… right? Cheers, dear! I hope you and the fam have a wonderful weekend! XO
Kathryn says
Yay for new boots! And yay for cookies at breakfast! 😊
Luci's Morsels says
There’s no better breakfast than a cookie! Such a fun seasonal recipe, apple and cinnamon is one of my favorite flavor combos!
Luci’s Morsels | fashion. food. frivolity.
Kathryn says
Agreed all around! 😊
Edwina says
These look so delicious. I love the idea of freezing some of these ahead of time. I’m just not sure whether there’d be any left over to freeze. They look so good.
Kathryn says
Thanks Edwina! I hope you give them a try! 😊
Cindy says
Yum. Making these tomorrow. I’ll definitely use the walnuts. Great ingredients. My kids are going to devour these too!
Kathryn says
Yay, I hope you all love them Cindy! 😊
Adina says
I bet my son would love to take such cookies to school as well. I have never made breakfast cookies, I wouldn’t mind having some for breakfast myself.
Kathryn says
I hope you give them a try Adina – they’re a hit with our whole family!
Dimitri Z. says
Cookies are so versatile, and with that cinnamon flavor they are wonderful.
Kathryn says
Agreed! Thanks Dimitri!
diane says
Cookies for breakfast? Yes please and extra for lunch too. These look fantastic!
Kathryn says
They really are great ANY time of day! 😊
Amy Nash says
We are feeling changing temps here too. I’m going to have to make a double batch and freeze some because it seems like at least once a week my girls sleep in and we get in a rush.
Kathryn says
A double batch is definitely a good idea Amy! I love having some of these on hand in the freezer to pull out whenever we need them. 🙂
Toni | Boulder Locavore says
This is a perfect grab and go breakfast!
Kathryn says
Yes, it’s super portable!
Margey says
Mine came out kinda dry. What did I do wrong? Egg, applesauce, butter and honey, don’t think I missed an ingredient.
Kathryn says
Hi Margey, I’m sorry to hear they were a little dry. If you followed the ingredients and instructions, I’m guessing it might be the oven/cooking time. There should be plenty of moisture otherwise to keep these soft. You could try them again and check them a few minutes earlier in the baking time to see if they are cooked through and remove them so they don’t overcook. I hope that helps!
Margey says
Thank you. I’ll definitely be making them again, my husband loves them. He’s been getting chemo treatments and for some reason they go down easily. I’ll cut the time, that should do it. Thanks again.