Healthier Apple Peanut Butter Breakfast Cookies
Start your morning with a wholesome treat that feels indulgent but is packed with nourishing ingredients—these Healthier Apple Peanut Butter Breakfast Cookies are perfect for busy mornings or guilt-free snacking! Made with rolled oats, whole wheat flour, and creamy peanut butter, these soft and chewy cookies are naturally sweetened with applesauce and a touch of maple syrup. Grated apple adds a burst of fresh, fruity flavor, while cinnamon gives them a warm, cozy spice. Customize your batch by folding in walnuts or mini chocolate chips for extra texture and richness. Ready in under 30 minutes, these one-bowl cookies are not only quick and easy but also perfect for meal prepping. Enjoy them with your morning coffee or as an energy-boosting midday snack—your taste buds and body will thank you!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 0.5 cups Whole wheat flour
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cups Creamy peanut butter
- 0.5 cups Unsweetened applesauce
- 0.25 cups Maple syrup
- 1 teaspoon Vanilla extract
- 1 medium Grated apple (peeled and cored)
- 0.25 cups Chopped walnuts (optional)
- 0.25 cups Mini chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the rolled oats, whole wheat flour, ground cinnamon, baking powder, and salt.
In a separate mixing bowl, combine the peanut butter, applesauce, maple syrup, and vanilla extract. Stir until smooth and well blended.
Add the wet ingredients to the dry ingredients and mix until just combined.
Fold in the grated apple. If using, also fold in the chopped walnuts and mini chocolate chips.
Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, leaving about 1 inch between each cookie. Flatten slightly with the back of a spoon or your fingers.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies should still be soft in the center.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1587 mg | 69% | |
| Total Carbohydrate | 273.7 g | 100% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 117.2 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2022 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
