These hearty, wholesome oatmeal breakfast cookies are a nourishing way to start your day — soft and chewy, bursting with delicious fresh apple taste. They’re gluten-free, vegan, and low in sugar. Easy to make in one bowl and ready in 30 minutes. Perfect for busy mornings or a quick grab-and-go breakfast.
I created these oatmeal breakfast cookies because I wanted something nourishing to eat in the morning without a lot of fuss. It’s also fun to eat cookies for breakfast.
These are not chocolate chip cookies they are nutritious breakfast cookies made with with protein-rich nut butter, high-fiber oats, fresh apples and sweetened with maple syrup. This is not a sweet cookie, it’s a healthy breakfast cookie.
It’s like eating a cozy bowl of oatmeal loaded with whatever add-ins you enjoy, only in a fun, portable cookie form. Perfect to make in advance to have on hand all week long. I like to eat them with a little coconut yogurt or you can enjoy them on the go.
Why You’ll Love These Apple Breakfast Cookies
- Soft, chewy, and full of apple flavor — like your favorite cozy bowl of oatmeal in cookie form.
- Naturally sweetened and nutrient-rich — made with fresh apples, almond butter, oats, dried fruits and seeds for steady energy.
- Customizable — mix in your favorite nuts, seeds, or dried fruit to make them your own.
- One-bowl and ready in 30 minutes — simple, quick, and easy to make.
- Make in advance — they keep beautifully for days and are perfect for meal prep.
- Perfect for busy mornings — a healthy grab-and-go breakfast or satisfying mid-morning snack.
- Kid-and travel-friendly — great for lunch boxes, road trips, or hiking trips.
- Freezer-friendly — make a batch ahead and enjoy anytime you need a nourishing bite.
- Gluten-free, vegan, and low in sugar — a wholesome treat that makes you feel good inside and out.
Ingredients and Substitutions
The cookies are made with nutrient-dense ingredients, which also gives them the perfect chewy texture. Here’s what you’ll need to make them:
- Oats: We’re using whole rolled oats as the base of these cookies for a boost of fiber and iron. In this recipe we process 1/2 cup of the oats to give the cookies a smoother texture. If you don’t have a food processor use rolled oats and quick oats. Get gluten free oats.
- Almond Butter (Sunflower Seed or Peanut Butter) – Adds rich flavor, healthy fats, and protein to keep you satisfied. It also binds the ingredients together for a soft, chewy texture.
- Maple Syrup (or Honey) – Naturally sweetens the cookies while helping them stay moist and tender.
- Applesauce – Replaces oil or eggs, adding natural sweetness, apple taste, fiber, and moisture. Mashed ripe bananas can be substituted but there will be a banana flavor. I recommend getting a pack of 4 ounce organic apple cups so there isn’t a jar left over in your refrigerator.
- Fresh Diced Apples – Juicy pops of flavor that make each bite fresh, moist, and naturally sweet.
- Vanilla Extract – Enhances the warm, comforting flavor of the apples and spices.
- Ground Chia or Flax Seeds – Works as a natural binder and adds omega-3 fats, protein, and fiber.
- Sea Salt – Balances the sweetness and deepens the flavor.
- Cinnamon – Infuses cozy warmth and natural sweetness that pairs perfectly with apple.
- Dried Cranberries and Raisins– Brings chewy texture and bursts of fruity sweetness in every bite. Dates, figs or dried apricots can be substituted.
- Pumpkin Seeds – Adds crunch, minerals, and a lovely contrast to the soft cookie base. Pecans, walnuts, sunflower seeds or any nut or seed you like can be used. Chocolate chips can be used but they won’t be as healthy.
How to Make Apple Breakfast Cookies
- Combine the wet ingredients together in 1 bowl – Mix together the almond butter, maple syrup, apple sauce and vanilla until smooth.
- Process 1/2 cup of the oats – Put 1/2 cup of the oats into a food processor and pulse until you get a coarse meal. Add to the bowl.
- Add the dry ingredients – Add remaining oats, chia seeds, salt, cinnamon, cranberries, pumpkin seeds, and raisins to the bowl. Mix until combined.
- Fold in the apples. Gently mix until evenly combined. The dough will be thick.
- Use 2 heaping Tablespoons of dough per cookie. Arrange on a parchment lined baking sheet. This recipe yields 10 cookies.
- Slightly flatten the tops of each cookie. Use the back of a spoon or your hands to slightly flatten them out into a cookie shape. The cookies won’t spread.
- Bake 25-30 minutes until the edges are lightly browned. Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Serving Making Ahead and Freezing
Even though they’re called breakfast cookies, I enjoy them any time of day — for an easy grab-and-go breakfast or a satisfying afternoon pick-me-up.
Each batch makes about a 10 cookies but I often double the recipe to have plenty on hand. They stay fresh covered at room temperature for up to 5 days or in the refrigerator for 10 days.
They freeze beautifully! Just let them cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm briefly, but they’re also good straight from the freezer, cold and chewy.
These Healthy Apple Breakfast Cookies make it easy to nourish yourself with a ready made delicious nutritious breakfast. They’re full of protein, healthy carbs and fiber with a satisfying chewy texture. You’ll feel energized and uplifted throughout the day.
More Healthy Breakfast Recipes
- Healthy Blueberry Breakfast Cookies – A healthy cookie packed with protein, omega 3’s and fiber from chia, flax, walnuts and more, but no oats. They’re paleo, vegan and gluten free.
- Healthy Apple Muffins – moist, tender and full of flavor, thanks to fresh, fiber-rich apples, caramel flavored coconut sugar, and fruity olive oil.
- Pumpkin Breakfast Cookies – delicious high protein cookies with a thin, crispy exterior and a soft middle. Nut free and paleo.
- Paleo Morning Glory Bread – packed full of carrots, fruits and nuts with a sweet, moist, dense flavor.
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Healthy Apple Breakfast Cookies
Print Recipe
Pin RecipeThese hearty, nourishing oatmeal breakfast cookies are soft, chewy, and filled with delicious fresh apples. Made with protein-rich nut butter, high-fiber oats, and sweetened with maple syrup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 cookies
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: Gluten Free, Dairy Free, Vegan
Ingredients
- 1/2 cup almond butter, or sunflower seed butter (125 grams)
- 1/4 cup pure maple syrup (or honey)
- 1/2 cup apple sauce
- 1 teaspoon vanilla
- 1 1/4 cups old-fashioned whole rolled oats (or 3/4 cup rolled oats and 1/4 cup quick oats)*
- 2 Tablespoons ground chia seeds or flax seeds
- 1/4 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/4 cup dried cranberries* or chopped dates
- 1/4 cup pumpkin seeds
- 1/4 cup raisins
- 1/2 cup apples, diced into small pieces
Instructions
- Preheat oven to 350. Line a large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium bowl mix together the almond butter, maple syrup, apple sauce and vanilla until smooth.
- Put 1/2 cup of the oats into a food processor and pulse until you get a coarse meal. Add to the bowl with the wet ingredients. Alternately use ½ cup quick oats.
- Add the remaining oats, chia seeds, salt, cinnamon, cranberries, pumpkin seeds, raisins. Mix until all the ingredients are combined.
- Gently fold in the apples until evenly combined.
- Scoop 2 heaping tablespoons of the cookie dough onto the prepared baking sheet. Use your hands or the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.) You will get 10 cookies.
- Bake for 30-35 minutes or until the edges are lightly browned. Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Cover leftover cookies and store at room temperature for up to 5 days or in the refrigerator for up to 10 days.
Equipment
Notes
For nut free use sunflower butter.
I use whole oats and process them, this way I only have to buy one ingredient.
I recommend getting a pack of 4 ounce organic apple cups so there isn’t part of a jar of left over in your refrigerator.
I use unsweetened dried cranberries for the tart taste but apple juice sweetened are also good.
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