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Apple Cinnamon Breakfast Oat Cookies

Enjoying cookies for breakfast seems a bit decadent, but don’t worry. These dietitian-approved breakfast cookies are both healthy AND decadent. They’re freezer-friendly and make an excellent option for breakfast on the go or an afternoon snack whenever you need them.

  • Author: Stacie Hassing
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 9 cookies 1x
Apple Cinnamon Breakfast Oat Cookies


*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.


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
  2. In a large bowl, mix together the oats, ground flax, apple pie spice (or cinnamon, nutmeg, ginger) baking powder and salt.
  3. 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.
  4. Fold in dried apples, walnuts and raisins (if using).
  5. Scoop the cookie dough with a ¼ cup measuring cup and drop onto baking sheet. Flatten to about ½-inch thickness.
  6. 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