These soft apple oatmeal breakfast cookies are a hit with the kids! They’re healthy and filling and make the perfect breakfast or snack!
If you’re looking for something different for breakfast this week, these cookies are perfect! These easy to make, soft cookies are filled with oats, apples, raisins, and pecans for a healthy breakfast that tastes great.
These cookies mix up in just a few minutes, with ingredients you probably already have on hand. They even freeze well if you want some healthy snacks ready to go in the freezer. I love having these in the freezer for easy lunch box snacks for the kids.
Make some of these tasty apple cookies today for the perfect breakfast or snack. The kids will love them!
What do you eat with breakfast cookies?
These apple oatmeal breakfast cookies make a great breakfast all on their own, especially if you are grabbing breakfast on the way out the door.
We like having them with hard boiled eggs, or yogurt, and fruit for a more complete breakfast.
Are oatmeal cookies good for breakfast?
These oatmeal cookies are good for breakfast! These are a healthier version of an oatmeal cookies, but definitely don’t taste the same as your typical oatmeal cookie. For example, they’re not the same as these peanut butter oatmeal cookies!
These breakfast cookies use a small amount of sugar and oil to make a healthier cookie that is perfect for breakfast. They’re actually more similar to a muffin than a cookie. But if you like soft, cake-like cookies, you will enjoy these cookies.
They’re perfect for breakfast as they’re healthy and filling, with good for you ingredients like oats, whole wheat flour, shredded apple, raisins, and pecans.
How to make Apple Oatmeal Breakfast Cookies:
- Use a silicone baking mat or parchment paper to line your cookie sheets, or grease the cookie sheets so the cookies don’t stick.
- I like to freeze the baked cookies in these freezer bags as this makes for an easy to grab, healthy snack for the kids lunches.
- Shred the apple with the small holes of a box grater. These cookies are better with finely shredded apple.
- Feel free to omit the raisins or pecans if you like, or use just one instead of both.
Here are some more great grab and go breakfast ideas for you:
- Banana Blueberry Oatmeal Muffins
- Peach Scones
- Oatmeal Raisin No Bake Granola Bars
- Refrigerator Raisin Bran Muffins
- Oatmeal Raisin Energy Balls
Apple Oatmeal Breakfast Cookies
These soft apple oatmeal breakfast cookies are a hit with the kids! They're healthy and filling and make the perfect breakfast or snack!
Ingredients
- 1 1/2 cups old fashioned rolled oats
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup canola oil (or vegetable oil)
- 1/2 cup unsweetened applesauce
- 1/4 cup brown sugar, lightly packed
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup shredded apple
- 1/2 cup raisins
- 1/2 cup pecans, chopped
- cinnamon sugar for sprinkling (optional, 1 teaspoon sugar:1/4 teaspoon cinnamon)
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, stir together the oats, flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
- In another bowl, whisk together the oil, applesauce, brown sugar, eggs, and vanilla until combined. Stir in the shredded apple.
- Add this mixture to the dry ingredients and stir until just combined.
- Stir in the raisins and pecans.
- Drop the dough onto the prepared baking sheet. I use a 1.5 tablespoon cookie scoop to portion out the dough (it will be very sticky).
- Using damp hands, flatten the cookies a bit so they are about 1/2” thick (they won’t flatten in the oven).
- Sprinkle the tops of the cookies with cinnamon sugar, if you like.
- Bake for 9-11 minutes, or until the cookies are lightly browned and set in the middle.
- Allow the cookies to cool for 10 minutes on the cookie sheet before removing them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days. Place layers of paper towel between the cookies to absorb any excess moisture so they don’t get too sticky.
- These cookies can also be frozen in an airtight container for up to 3 months.
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Nutrition Information:
Yield:
28Serving Size:
1Amount Per Serving: Calories: 117Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 76mgCarbohydrates: 19gFiber: 2gSugar: 10gProtein: 2g
Nutrition Information is estimated based on ingredients used and may not be exact.
I’ve also shared these Apple Oatmeal Breakfast Cookies over on Food Fanatic.
Hannah Sandberg
Sunday 7th of January 2018
Can I use old fashioned quick oats instead of the rolled oats?
Stacey
Monday 8th of January 2018
I think that would be okay, although I haven't tried it myself! Let me know how they turn out if you try it!
Neha Pitti
Wednesday 1st of February 2017
Hie can you please tell me the substitute of egg.
Sonya
Thursday 3rd of January 2019
Use 3 tbsp of apple sauce per egg. I use apple sauce in recipes all the time due to my sons allergies
stacey
Wednesday 1st of February 2017
Hi Neha - I have never made these without eggs. If you google "what to substitute for eggs" you can find a lot of resources that will give you various substitutes. That would be the best place to start. A lot of people use "flax eggs" in place of eggs in baking, which is 1 tablespoon of ground flax seeds mixed with 3 tablespoons of water until fully absorbed, in place of one egg. Having never tried it in this recipe though I couldn't say for sure how that would turn out. Good luck!
Amanda
Tuesday 10th of January 2017
If I don't have wheat flour, could I just double up on the regular flour?
stacey
Thursday 12th of January 2017
Yes you can just use all purpose flour instead. Hope you enjoy them!
Karen
Tuesday 2nd of August 2016
Could the flour and the whole wheat flour be replaced with coconut flour and rice flour or something else for gluten free cookies?
Ashlee
Thursday 25th of April 2019
Hi Karen did you ever try this recipe with the coconut flour? I am looking to do the same.
stacey
Tuesday 2nd of August 2016
Hi Karen, I haven't actually used coconut flour or rice flour myself so I couldn't say how they would work in this recipe. From what I've read about them they absorb different amounts of liquid then wheat flour does so the cookies wouldn't end up the same. I think if you want to make them gluten free you would have better luck with a gluten free flour blend, but as I've never tried it I couldn't say for sure that they would turn out. If you decide to try it out, let me know how it goes!
Corinne
Tuesday 19th of April 2016
These cookies are delicious! The whole family loved them. I'm making a second batch today.
stacey
Tuesday 19th of April 2016
So glad you liked them Corinne! I need to make those again too, haven't in a while! :)