Why You’ll Love This Recipe

Healthy Apple Cinnamon Breakfast Cookies are a nutritious and delicious way to start your day. These soft, chewy cookies are packed with wholesome ingredients like oats, apples, cinnamon, and a touch of honey or maple syrup. They’re perfect for meal prepping, grabbing on the go, or enjoying with a cup of coffee or tea. A great balance of sweetness, fiber, and protein—this breakfast cookie will satisfy your cravings and keep you energized throughout the morning.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:
old-fashioned rolled oats
whole wheat flour (or gluten-free flour)
baking soda
ground cinnamon
salt
unsweetened applesauce
maple syrup or honey
egg (or flax egg for vegan option)
coconut oil (or butter)
fresh apple (peeled, cored, and chopped)
vanilla extract
chia seeds (optional)
chopped nuts or raisins (optional)

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, combine the oats, flour, baking soda, cinnamon, and salt.

In a separate bowl, whisk together the applesauce, maple syrup (or honey), egg (or flax egg), melted coconut oil, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir to combine.

Fold in the chopped apples, chia seeds (if using), and nuts or raisins (if desired).

Scoop tablespoon-sized portions of dough and form into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.

Flatten each cookie slightly with the back of a spoon.

Bake for 10–12 minutes or until the edges are lightly golden and the cookies are firm to the touch.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 12–15 cookies.
Preparation time: 10 minutes
Baking time: 10–12 minutes
Total time: 20–25 minutes

Variations

Use almond flour or coconut flour for a gluten-free version.
Add ground flaxseed for added fiber and omega-3s.
Substitute dried cranberries, currants, or goji berries for raisins.
Add a pinch of nutmeg or allspice for extra warmth.
Swap the apples for mashed bananas or pears for a different fruit flavor.

storage/reheating

Store cookies in an airtight container at room temperature for up to 4–5 days.
For longer storage, refrigerate for up to a week or freeze for up to 2 months.
To reheat, warm in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5 minutes.

FAQs

Can I make these cookies vegan?

Yes! Just use a flax egg and maple syrup instead of honey.

Can I use quick oats instead of rolled oats?

Rolled oats work best for texture, but quick oats can be used in a pinch—your cookies might be a little softer.

What can I use instead of coconut oil?

Butter, olive oil, or another neutral oil can be used instead of coconut oil.

Can I make these cookies gluten-free?

Yes, simply use a gluten-free flour blend in place of whole wheat flour.

Can I add protein powder?

Yes, you can add a scoop of your favorite protein powder. You may need to adjust the wet ingredients slightly if the dough becomes too dry.

Can I double the recipe?

Absolutely! Double the ingredients and bake as usual. Just be sure to bake in batches if you don’t have a large enough baking sheet.

How do I keep the cookies soft?

Do not overbake them. Once they start to turn golden at the edges, they’re done. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

Conclusion

Healthy Apple Cinnamon Breakfast Cookies are the perfect grab-and-go breakfast or snack. They’re loaded with fiber, natural sweetness, and warming spices—making them a comforting and nourishing way to start your day. Quick to make and easy to customize, they’re sure to become a staple in your healthy breakfast routine.