One of the regular “healthy” ingredients that I missed while doing Whole30 was oats. I love a good bowl of oatmeal in the morning to keep me full and satisfied and these Apple Cinnamon Oat Breakfast Cookies are the perfect portable recipe!
Since finishing Whole30, we’ve cut down majorly on dairy, but have added in some of the other non-compliant foods, like oats. Oat milk is by far my favorite non-dairy milk to use for frothing in my lattes and it doesn’t make me feel sluggish like dairy can.
These cookies + my oat milk latte have been my g0-to breakfast as of late. Bonus: Norah loves them too! I’m a big fan of the breakfast cookie. I mean, who doesn’t want a cookie for breakfast?
If you still have some summer zucchini laying around, my Zucchini Chocolate Chunk Breakfast Cookies are SO good. But I’ve been getting some pretty good apples lately, and I’m definitely in the mood for all things cinnamon-spiced.
I am beyond ready for fall. For some reason, it seems like this has been a never-ending summer and I’m sure the weather will continue to be warm for quite some time. But I can’t wait for the cool crisp air and all of the yummy fall food!
One of the regular "healthy" ingredients that I missed while doing Whole30 was oats. I love a good bowl of oatmeal in the morning to keep me full and satisfied and these Apple Cinnamon Oat Breakfast Cookies are the perfect portable recipe!
- Serves: 12 cookies
- 3 cups rolled oats
- 3/4 cups almond flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon sea salt
- 1/2 cup applesauce
- 1/4 cup coconut sugar
- 1/4 cup honey
- 1/2 cup oat milk
- 1 egg
- 1 cup peeled and grated apple (Rave, Jazz, or pink lady preferred)
- For the icing *optional
- 1/8 teaspoon ground cinnamon
- 1/2 cup powdered sugar
- 2-3 tbsp fresh apple juice (from shredded apples)
- Preheat oven to 350ºF.
- Line the baking sheet with a non-stick silicone mat or parchment paper.
- Add rolled oats, almond flour, baking powder, ground cinnamon, and sea salt to a large bowl, stir to combine.
- In a separate bowl, combine applesauce, coconut sugar, honey, milk, and egg, whisk until well combined.
- After you've grated apples, remove all liquid by squeezing with a clean paper towel prior to measuring. Reserve juice for icing. Add grated apples to wet ingredients and stir again to combine.
- Combine wet ingredients with dry ingredients, and gently mix together.
Use a 1/4 cup measuring cup to scoop the cookie mixture onto the baking sheet and gently flatten each cookie.
- Bake cookies for 18-20 minutes or until cooked through and golden brown.
- For the icing
- Whisk all of the ingredients together. The consistency should be thick but drizzlable. If it's too thick, add more apple juice, too thin add more powdered sugar. Drizzle over cooled cookies.
Store in an airtight container for 3-5 days.
Did you make this recipe?
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