Name: Recipe "Apple Breakfast Cookies"
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 0.25 cup creamy almond butter; 0.25 cup unsweetened applesauce; 0.25 cup pure maple syrup; 1 large egg; 2 tsp vanilla extract; 1 cup oat flour; 0.5 tsp baking soda; 0.5 tsp kosher salt; 1 tsp ground cinnamon; 0.25 tsp ground cloves; 0.25 tsp ground nutmeg; 1 cup old fashioned oats; 1 cup grated apple (grated); 0.333 cup walnuts (toasted and chopped); 0.25 cup raisins

More ways to enjoy vegetarian: Flourless Almond Butter Chocolate Chip Cookies, Crispy Chocolate Chip Oatmeal Cookies, and Almond Cranberry Oatmeal Cookies.

Why These Apple Breakfast Cookies Work So Well

I developed these apple breakfast cookies as a quick, healthy morning option that tastes like fall. They’re built around grated apple, cinnamon, cloves, and nutmeg, with no refined sugar, just maple syrup and applesauce for sweetness. I usually double the batch and stash most in the freezer. My kids grab them frozen on school mornings, and I love that they’re wholesome enough for breakfast but taste like a treat.

Reasons You’ll Love These Apple Breakfast Cookies

They’re naturally sweetened with maple syrup and applesauce, no refined sugar.
Mix everything in one bowl, so cleanup is fast.
They freeze beautifully and taste great cold or warm.

Key Ingredients for Apple Breakfast Cookies

Almond butter: contributes creaminess and healthy fats. Use creamy, well-stirred almond butter. You can substitute peanut butter, but the flavor will differ.
Oat flour: gives a tender texture. Make your own by blending rolled oats until fine. For gluten-free cookies, use certified gluten-free oats.
Grated apple: adds moisture and natural sweetness without making the batter watery. Honeycrisp or Granny Smith work best. No need to peel.

Kitchen Tools for Apple Breakfast Cookies

Baking sheet and parchment paper
Large bowl and whisk
Cookie scoop (2 tablespoon) for even portions
Box grater for grating apple
Blender or food processor for making oat flour
Skillet for toasting walnuts
Wire cooling rack for cooling cookies

Tips for Perfect Apple Breakfast Cookies

Make your own oat flour by pulsing rolled oats in a blender until they form a fine powder, it’s fresher and cheaper than store-bought. Grate the apple directly into the wet ingredients so the juice incorporates evenly, and don’t bother peeling it. For the walnuts, toast them in a dry skillet over medium heat for 5 to 7 minutes, shaking often, until fragrant. Let them cool before mixing in.

Stir the batter just until the dry ingredients are moistened, overmixing makes the cookies tough. Use a 2-tablespoon cookie scoop to portion the dough onto a parchment-lined baking sheet. Bake at 350°F for about 10 minutes, until the edges are set. They’ll continue to firm up as they cool on the sheet, so don’t overbake.

Expert Tips for the Best Apple Breakfast Cookies

If your dough seems too dry and crumbly, add an extra tablespoon of applesauce. If it’s too sticky, add a tablespoon of oat flour. The dough should be scoopable but not wet. For the strongest apple flavor, use a tart apple like Granny Smith and don’t squeeze out the juice after grating, let that moisture help keep the cookies soft. Also, measure your almond butter accurately by spraying the measuring cup with nonstick spray so it slides right out.

You can customize these cookies easily. Stir in a handful of chocolate chips for a sweeter treat, or swap the raisins for dried cranberries or chopped dates. For a nut-free version, leave out the walnuts. If you don’t have almond butter, creamy peanut butter works as a 1:1 substitute. To make these vegan, use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water). For gluten-free cookies, be sure to use certified gluten-free oats for both the oat flour and the old-fashioned oats.

How to Serve Apple Breakfast Cookies

These cookies are great on their own, but you can dress them up. Crumble one over a bowl of Greek yogurt with a drizzle of honey for extra staying power. Or serve them alongside a hot mug of spiced chai or coffee. For a fruit-forward breakfast, pair with a sliced apple or pear.

How to Store Apple Breakfast Cookies

Store the baked cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They’ll stay soft and chewy. For longer storage, freeze them.

How to Freeze Apple Breakfast Cookies

Freeze the cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. You can eat them straight from the freezer, they’re naturally chewy and satisfying cold, or thaw at room temperature for a softer texture.

Best Way to Reheat Apple Breakfast Cookies

If you’d like your cookies warm, microwave one for 10 to 15 seconds, or place them in a 300°F oven for about 5 minutes. This softens them and brings out the apple and spice aroma. But honestly, they’re delicious straight from the fridge or freezer too.

Apple Breakfast Cookie FAQs

Can I use quick oats instead of old-fashioned oats?

I don’t recommend it, quick oats absorb more moisture and can make the cookies dense. Stick with old-fashioned oats for the best chewy texture.

Can I use all-purpose flour instead of oat flour?

Oat flour gives the cookies a tender, slightly nutty flavor and is naturally gluten-free if you use certified oats. All-purpose flour will work but will change the texture and make them less tender. If substituting, use the same amount but expect a different result.

Why did my cookies turn out dry?

A few reasons: the almond butter may have been too thick (stir it well), the apple might not have been grated finely enough, or you overbaked them. Make sure to measure the almond butter accurately and bake just until set, about 10 minutes.

Can I use honey instead of maple syrup?

Yes, honey works as a 1:1 substitute, but it will change the flavor slightly. The cookies will still be sweet and moist.

Recipe

Apple Breakfast Cookies

These soft and chewy Apple Breakfast Cookies are made with oats, grated apple, warm spices, and no refined sugar—perfect for a quick and healthy breakfast or snack!

easyVegetarian

15 min

Prep Time

10 min

Cook Time

25 min

Total Time

Servings

Breakfast

Course

American

Cuisine

203 kcal

Calories

Ingredients

Servings

0.25 cup creamy almond butter
0.25 cup unsweetened applesauce
0.25 cup pure maple syrup
1 large egg
2 tsp vanilla extract
1 cup oat flour
0.5 tsp baking soda
0.5 tsp kosher salt

1 tsp ground cinnamon
0.25 tsp ground cloves
0.25 tsp ground nutmeg
1 cup old fashioned oats
1 cup grated apple, grated
0.333 cup walnuts, toasted and chopped
0.25 cup raisins

Instructions

1
Preheat the oven to 350

Nutrition (per serving)

203kcal

Calorie breakdown

Protein9%20 kcal

Fat42%96 kcal

Carbohydrates49%112 kcal

How this was calculated — 15 of 15 ingredients matched

creamy almond butterButter, salted430 kcal

unsweetened applesauceApplesauce, canned, unsweetened, with added ascorbic acid25 kcal

pure maple syrupSyrup, Cane161 kcal

large eggEgg, whole, raw, fresh1 kcal

vanilla extractVanilla extract29 kcal

oat flourOat flour, partially debranned970 kcal

baking sodaLeavening agents, baking soda0 kcal

kosher saltSalt, table0 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)23 kcal

ground clovesSpices, cloves, ground3 kcal

ground nutmegOil, nutmeg butter11 kcal

old fashioned oatsOat bran, raw590 kcal

grated appleApples, raw, without skin115 kcal

walnutsOil, walnut706 kcal

raisinsRaisins, seeded178 kcal

Serving size ≈ 66 g · 16 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: dairy-free, Oven Baked, refined-sugar-free, vegetarian

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