Oatmeal N Apples Breakfast Cookies
Start your day on a wholesome and delicious note with Oatmeal N Apples Breakfast Cookies! These soft, chewy cookies are packed with the natural sweetness of grated apples, a touch of maple syrup, and a burst of flavor from cinnamon and vanilla. Made with hearty rolled oats, whole wheat flour, and the added crunch of chopped walnuts or pecans, these breakfast cookies are the perfect blend of nutrition and indulgence. The recipe combines the smooth moisture of unsweetened applesauce with shredded coconut for an irresistibly satisfying bite, while optional raisins add an extra pop of sweetness. Ready in just 35 minutes and perfect for on-the-go mornings, these oatmeal breakfast cookies are a high-fiber, naturally sweetened alternative to sugary cereals. Whether paired with your coffee or served as a mid-morning snack, these cookies are sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Whole wheat flour
- 1 medium Fresh apple (grated, skin on)
- 1 cup Unsweetened applesauce
- 0.5 cup Maple syrup
- 0.25 cup Unsweetened shredded coconut
- 0.5 cup Chopped walnuts or pecans
- 1 teaspoon Cinnamon
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins (optional)
- 1 large Egg
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, whole wheat flour, cinnamon, baking powder, salt, and shredded coconut. Stir to mix evenly.
In a separate bowl, whisk together the applesauce, maple syrup, egg, and vanilla extract until smooth.
Fold the wet ingredients into the dry ingredients until fully combined.
Gently fold in the grated apple, chopped walnuts or pecans, and raisins (if using). Mix until evenly distributed.
Using a cookie scoop or large spoon, drop 2-tablespoon portions of the batter onto the prepared baking sheet, leaving about 1 inch of space between each cookie.
Flatten each mound of batter slightly with the back of the spoon to form a cookie shape.
Bake the cookies in the preheated oven for 18–20 minutes, or until the edges are lightly golden and the cookies feel set.
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. Enjoy them as a wholesome breakfast or snack!
Nutrition Facts
Calories |
208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 96 mg | 4% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 17.1 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 204 mg | 4% | |
*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.
