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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

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Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes

Yields 16 cookies     adjust servings

Whole wheat apple cinnamon breakfast cookies are a fun, healthy way to start the day!

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.

Recipe 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.

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Nutrition Facts
Serving Size	2 cookies
Amount Per Serving	As Served
Calories 119kcal Calories from fat 34
% Daily Value
Total Fat 4g	6%
Saturated Fat 2g	10%
Transfat 0g
Cholesterol 19mg	6%
Sodium 65mg	3%
Carbohydrate 21g	7%
Dietary Fiber 2g	8%
Sugars 10g
Protein 2g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g