Healthy Apple Breakfast Cookies – Easy, Wholesome, and Perfect for Busy Mornings

If you love the idea of cookies for breakfast but still want something nourishing, these Healthy Apple Breakfast Cookies are your new go-to. They’re soft, cozy, and just sweet enough, with warm cinnamon and tender bits of apple in every bite. Make a batch on Sunday and you’ve got grab-and-go breakfasts for the week.

They’re kid-friendly, freezer-friendly, and made with simple pantry staples. No mixer, no fuss—just a bowl, a spoon, and about 30 minutes.

Healthy Apple Breakfast Cookies - Easy, Wholesome, and Perfect for Busy Mornings

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings 12 servings

Ingredients

  

• 2 cups old-fashioned rolled oats (not quick oats)
• 1/2 cup oat flour (or finely blended oats)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1 large egg (or 1 flax egg: 1 tbsp ground flax + 3 tbsp water)
• 1/3 cup unsweetened applesauce
• 1/4 cup pure maple syrup
• 2 tablespoons melted coconut oil (or neutral oil or melted butter)
• 1 teaspoon vanilla extract
• 1 medium apple, finely chopped (about 1 cup; Honeycrisp, Gala, or Fuji work well)
• 1/3 cup chopped walnuts or pecans (optional)
• 1/3 cup raisins or dried cranberries (optional)
• 1–2 tablespoons chia seeds (optional, for extra fiber)

Instructions

 

• Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
• Mix the dry ingredients. In a large bowl, stir together the rolled oats, oat flour, cinnamon, baking powder, and salt.
• Whisk the wet ingredients. In a separate bowl, whisk the egg, applesauce, maple syrup, melted coconut oil, and vanilla until smooth.
• Combine. Pour the wet mixture into the dry ingredients and stir until evenly moistened. Fold in the chopped apple, nuts, raisins, and chia seeds (if using). The dough will be thick and sticky.
• Rest the dough for 5 minutes. This lets the oats hydrate for a better, chewier texture.
• Scoop the cookies. Use a heaping tablespoon or cookie scoop to portion 12–14 mounds onto the baking sheet. Flatten gently with damp fingers; these don’t spread much.
• Bake for 13–16 minutes, until the edges are set and lightly golden. The centers should be just firm to the touch.
• Cool completely. Let the cookies rest on the sheet for 5 minutes, then move to a wire rack. They firm up as they cool.
• Enjoy now or store for later. They’re great warm, but even better the next day as the flavors meld.

What Makes This Special

These cookies strike the sweet spot between wholesome and satisfying. They’re made with oats instead of flour, apples for natural sweetness, and just a touch of maple syrup.

The texture is hearty and chewy, not cakey, so they feel like a real breakfast—not a dessert pretending to be one.

They’re also highly customizable. Swap nuts for seeds, add raisins, or keep them nut-free for school lunches. Plus, they freeze beautifully, so you can bake once and enjoy all week.

What You’ll Need

• 2 cups old-fashioned rolled oats (not quick oats)
• 1/2 cup oat flour (or finely blended oats)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1 large egg (or 1 flax egg: 1 tbsp ground flax + 3 tbsp water)
• 1/3 cup unsweetened applesauce
• 1/4 cup pure maple syrup
• 2 tablespoons melted coconut oil (or neutral oil or melted butter)
• 1 teaspoon vanilla extract
• 1 medium apple, finely chopped (about 1 cup; Honeycrisp, Gala, or Fuji work well)
• 1/3 cup chopped walnuts or pecans (optional)
• 1/3 cup raisins or dried cranberries (optional)
• 1–2 tablespoons chia seeds (optional, for extra fiber)

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
2. Mix the dry ingredients. In a large bowl, stir together the rolled oats, oat flour, cinnamon, baking powder, and salt.
3. Whisk the wet ingredients. In a separate bowl, whisk the egg, applesauce, maple syrup, melted coconut oil, and vanilla until smooth.
4. Combine. Pour the wet mixture into the dry ingredients and stir until evenly moistened.

   Fold in the chopped apple, nuts, raisins, and chia seeds (if using). The dough will be thick and sticky.

5. Rest the dough for 5 minutes. This lets the oats hydrate for a better, chewier texture.
6. Scoop the cookies. Use a heaping tablespoon or cookie scoop to portion 12–14 mounds onto the baking sheet. Flatten gently with damp fingers; these don’t spread much.
7. Bake for 13–16 minutes, until the edges are set and lightly golden. The centers should be just firm to the touch.
8. Cool completely. Let the cookies rest on the sheet for 5 minutes, then move to a wire rack.

   They firm up as they cool.

9. Enjoy now or store for later. They’re great warm, but even better the next day as the flavors meld.

Keeping It Fresh

Once fully cooled, store the cookies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 1 week. They’ll stay chewy and moist.

To freeze, place the cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag. Freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 15–20 seconds.

If stacking in a container, add small squares of parchment between layers to prevent sticking.

Health Benefits

• Whole grains: Rolled oats provide fiber, especially beta-glucan, which supports steady energy and heart health.
• Fruit-forward sweetness: Apples and applesauce add natural moisture and mild sweetness, reducing the need for added sugar.
• Balanced energy: Healthy fats from coconut oil and nuts help keep you full longer and support stable blood sugar.
• Micronutrients: Apples bring vitamin C and antioxidants, while oats offer iron and B vitamins.
• Flexible for dietary needs: Easy to make dairy-free and gluten-free (use certified GF oats); a flax egg makes them egg-free and vegan-friendly.

What Not to Do

• Don’t use quick oats. They make the cookies mushy and less satisfying.
• Don’t skip flattening. These cookies won’t spread on their own; flattening ensures even baking.
• Don’t overload with wet add-ins. Too much applesauce or large, juicy apple chunks can lead to soggy cookies.
• Don’t overbake. They should be lightly golden with a soft center.

  Overbaking makes them dry.

• Don’t store warm. Trapping steam creates condensation and a gummy texture.

Alternatives

• Gluten-free: Use certified gluten-free oats and oat flour. Everything else stays the same.
• Vegan: Swap the egg for a flax egg and use coconut oil or another plant oil.
• No nuts: Replace nuts with pumpkin or sunflower seeds for crunch without allergens.
• No coconut oil: Use olive oil (light/extra light) or melted butter for a different flavor profile.
• Extra protein: Add 2 tablespoons hemp hearts or 1 scoop unflavored or vanilla protein powder. If using protein powder, add 1–2 tablespoons more applesauce if the dough seems dry.
• Different spices: Try apple pie spice, add a pinch of nutmeg, or swap cinnamon for cardamom for a cozy twist.
• Mix-ins: Mini dark chocolate chips, shredded coconut, or finely diced dried apples all work nicely.

FAQ

Can I make these without any added sweetener?

Yes.

Increase the applesauce by 2 tablespoons and add an extra 1/4 cup finely chopped apple or a few more raisins for natural sweetness. Expect a less sweet cookie, but still very tasty.

What type of apple is best?

Firm, sweet-tart apples like Honeycrisp, Pink Lady, or Fuji hold texture and flavor during baking. Avoid mealy apples; they can turn mushy.

Can I use almond flour instead of oat flour?

Not directly.

Almond flour absorbs moisture differently and can make the cookies crumbly. If you must, replace only half the oat flour with almond flour and add 1–2 tablespoons more oats if the dough seems loose.

How do I keep them from sticking to the scoop or my hands?

Lightly oil your scoop or dampen your fingers before flattening. A silicone spatula also helps handle the sticky dough.

Do these taste like traditional cookies?

They taste like soft, lightly sweet oatmeal cookies with apple-cinnamon flavor.

They’re less sugary and buttery than dessert cookies but more satisfying for breakfast.

Can I double the recipe?

Absolutely. Use two baking sheets or bake in batches. Rotate sheets halfway through for even browning if your oven has hot spots.

What if I only have quick oats?

You can use 1 1/2 cups quick oats plus 1 cup rolled oats in a pinch, but the texture will be softer.

Try not to use quick oats exclusively.

How do I know they’re done?

The edges should look set and slightly golden, and the tops should feel dry to the touch. If the centers feel wet or squish, give them another 1–2 minutes.

Wrapping Up

Healthy Apple Breakfast Cookies are an easy way to start the day with something warm, filling, and genuinely good for you. With basic ingredients and simple steps, you’ll have a batch ready in no time.

Keep them on the counter for quick mornings, or stash some in the freezer for later. Customize the mix-ins, tweak the sweetness, and make them your own. Breakfast just got a whole lot simpler—and a lot more delicious.