Can you have cookies for breakfast? With these Apple Cinnamon Breakfast Cookies, yes you can!
My kiddos never like eating breakfast first thing when they wake up in the morning. They always need a little time to wake up and settle in before they will even look at food! This means that, for better or worse, breakfast often is eaten on the go. We go through cereal and granola bars at an alarming rate. Even more alarming: the amount of sugar in those handy on-the-go options!
I decided to try the DIY route and make our own breakfast cookies!
Apple Cinnamon Breakfast Cookies
These cookies are incredibly soft, and are better described as a cross between a muffin and a cookie.
These apple cinnamon breakfast cookies are the perfect weekday breakfast solution! Store in an airtight container in the fridge to eat this week, or freeze for later.
- 1 1/2 cup quick cook steel cut oats
- 1/2 cup flax seed
- 1/2 cup whole wheat flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 eggs
- 3/4 cup apple sauce (unsweetened)
- 1/3 cup maple syrup
- 2 tsp vanilla
- 4 tbsp coconut oil
- 1/2 cup dried cranberries
- 2 small apples (peeled and chopped)
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk together first 7 dry ingredients.
- In a small bowl, beat eggs. Add apple sauce, maple syrup, and vanilla. In a small bowl, heat coconut on low power in the microwave until just melted but not hot. Slowly pour into wet ingredients and stir to combine.
- Add wet ingredients to dry ingredients. Stir just to combine. Fold in dried cranberries and apples.
- Using a large ice cream scoop, place batter on a greased cookie sheet. Gently flatten with a spatula. Bake 15 minutes.
- Store in an airtight container and refrigerate.