Enjoying cookies for breakfast seems a bit decadent, but don’t worry. These gluten-free Apple Cinnamon Breakfast Oat Cookies are both healthy & decadent and perfect for grab-and-go.
Are hectic mornings a norm in your household?
If so, I’ve got your back! Make a batch of these Apple Cinnamon Breakfast Oat Cookies on the weekend and you’ll be covered for those busy weekday mornings when making a hot breakfast (or even pouring a bowl of cereal) just ain’t happenin’. These cookies are complete with healthy fats, fiber and no refined sugar and are totally delicious. They are a soft & chewy cookie for all to love – kids and adults. The toasted walnuts give them a nice crunch and the dried fruit makes the perfect blend of tart and sweet.
Shane, my husband, has been grabbing one along with a hard-boiled egg for protein on his way out the door for work each morning. Unlike myself (early riser, here), he prefers sleeping as long as he can in the morning, therefore there’s no sitting down for breakfast or enjoying coffee on the porch for him. Exactly why I like to have some healthy grab-and-go options on hand that he can easily take with him.
This recipe makes 9 Apple Cinnamon Breakfast Oat Cookies but by all means, feel free to double it up so you can stock your freezer in preparation for weeks to come!
Made with Made In Nature Dried Fruit & Organic Valley Grassmilk Yogurt.
This recipe features two trusted and go-to organic food brands. Made In Nature, the makers of delicious, refined sugar-free, dried fruits & snacks and Organic Valley, the makers of our favorite dairy products including the Grassmilk line that’s made from 100% grass-fed cows. You can read all about why we choose grass-fed dairy here.Enjoying cookies for breakfast seems a bit decadent, but don’t worry. These dietitian-approved breakfast cookies are both healthy AND decadent. Click To Tweet
Change ’em up! Make ’em your own!
The recipe calls for dried apples, raisins, walnuts and apple pie spice, but if you want to give them your own twist, you totally can. It’s a super versatile recipe in that any dried fruit will work as well as your choice of nuts and seeds. Substitute the apple pie spice for cinnamon, nutmeg or pumpkin pie spice. Use what you have kickin’ around in your pantry or create your own special combination with what sounds best to you! Don’t you just love recipes like this?! My hope is that it will save you a trip or two to the grocery store.
It’s time to get baking!
Whip up a batch of Apple Cinnamon Breakfast Oat Cookies and you’ll bet set for the unpredictable (or maybe not) hectic mornings ahead. These cookies also make for great after-school snacking or real food fuel before sports practices or games for older kids.
This eBook is an incredible resource for packing lunches for kids AND adults! Grab a copy here.
- 1¼ cup old-fashioned rolled oats
- 3/4 cup quick-cooking oats
- 2 Tbsp. ground flax seed
- 1 tsp. apple pie spice*
- ½ tsp. baking powder
- ½ tsp. salt
- 2 organic large eggs, beaten**
- 1/3 cup Organic Valley Plain Grassmilk Yogurt (may substitute unsweetened applesauce or vanilla yogurt, if desired)
- ¼ cup pure maple syrup
- 1 tsp. pure vanilla extract
- ¼ cup Organic Valley Unsalted Butter, softened
- 1/3 cup chopped Made In Nature Dried Apple Rings
- 1/3 cup Made In Nature Raisins (optional)
- ½ cup walnuts, toasted and chopped (optional – omit for nut-free)
*May substitute: ½ tsp. Cinnamon + ¼ tsp. nutmeg + ¼ tsp. ground ginger
** To make Egg-Free we recommend using this Bob’s Red Mill Egg Replacer mixed according to package directions PLUS 1 extra tablespoon of water in place of the eggs.
- Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
- In a large bowl, mix together the oats, ground flax, apple pie spice (or cinnamon, nutmeg, ginger) baking powder and salt.
- In another bowl, combine the eggs, yogurt, maple syrup and yogurt. Whisk. Add egg mixture and softened butter to the dry ingredients and stir until well combined.
- Fold in dried apples, walnuts and raisins (if using).
- Scoop the cookie dough with a ¼ cup measuring cup and drop onto baking sheet. Flatten to about ½-inch thickness.
- Bake cookies for 15 minutes or until cooked through and edges are golden brown and slightly crisp. Transfer to a wire rack to cool before storing in an airtight container.
Pro tip: Store in an airtight container in the fridge for up to 1 week. This recipe is perfect for weekend meal preps and is freezer-friendly.
- Serving Size: 1 cookie (with optional ingredients)
- Calories: 238
- Sugar: 13 g
- Sodium: 35 mg
- Fat: 13 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 5 g
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