Apple cinnamon breakfast cookies

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!


  • 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)


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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