While everyone loves an ooey-gooey chocolate cookie in the afternoon, a morning cookie should be less decadent. One perfect solution: These delicious cookies with oaty goodness, sweetness from apples and maple syrup, and the apple-pie spices cinnamon and nutmeg.

Apple-Cinnamon Breakfast Cookies

apple,

applesauce

coconut oil, warm enough to be liquid

maple syrup

all-purpose flour

oats

cinnamon

baking powder

nutmeg

salt

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. 

Grate the apple, and squeeze out the excess liquid. (This is a great snack for the kids; they love the fresh apple juice!) Mix the grated apple with the applesauce, coconut oil and maple syrup in a large bowl. 

Stir together the flour, oats, cinnamon, baking powder, nutmeg and salt in a medium bowl. Mix the dry ingredients into the wet ingredients until just combined. 

Scoop the batter onto the prepared baking sheet using a 1/4-cup measuring cup. Leave 2 inches between each cookie. Bake until lightly golden, 10 to 13 minutes.

I love these cookies. I just made them and they are delicious cookies.

The ingredient proportions are perfect as is.  My only change was to stir in the oatmeal by itself to the wet ingredients and wait 5 minutes before adding the remaining dry ingredients. Cookies were delicious!

<div>These sounded like such a good idea and when I search the Internet there were many similar versions, yet I had a hard time finding any real reviews as confirmation it was worth trying. Just a lot of people commenting how delicious they sounded.</div><div><br /></div><div>This version was basic and straightforward so I figured I'd give it a whirl.  </div><div>I made them exactly as described but I did add chopped walnuts and lightly dusted the cookies with coconut sugar in hopes of giving them a little color and caramelization. Oh, and I did take another's recipe tip and did not bother peeling the apple, and diced very small.  A lot of nutrients in the peel and adds to rustic look. :)</div><div><br /></div><div>I was a little leery of the regular old-fashioned oats since other recipes had said instant would absorb the excess liquid from the apples better, but I never use instant and rarely have a problem so this recipe seemed more my style.  </div><div>I added a picture here from when they were baking to give you an idea of the liquid. This pic was from the 10m mark and you can see juices pooling around the edges of the cookies.  </div><div>At 13 min they were still under baked.  I ended up cooking them for 18m.  Then the second tray I did 20 min.  </div><div>Even then, the final product has a raw quality to it.  If you are a cook who is fine with the texture  applesauce gives you'll be fine.  I've never been a fan of subbing it for oil but I was hopeful the coconut oil would balance it.  </div><div><br /></div><div>They aren't bad at all and considering they are a breakfast alternative and are easy to throw together I think they are worth trying.  Just don't expect regular crispiness.  </div>

apple-cinnamon breakfast cookies

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 24

Cost: $1.85 /serving

Author : Amanda Rettke

Ingredients

Instructions

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