Apple Cinnamon Oat Breakfast Cookies
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 12 cookies
  • 3 cups rolled oats
  • ¾ cups almond flour
  • 1 teaspoon baking powder
  • 1½ teaspoons ground cinnamon
  • ⅛ teaspoon sea salt
  • ½ cup applesauce
  • ¼ cup coconut sugar
  • ¼ cup honey
  • ½ cup oat milk
  • 1 egg
  • 1 cup peeled and grated apple (Rave, Jazz, or pink lady preferred)
For the icing *optional
  • ⅛ teaspoon ground cinnamon
  • ½ cup powdered sugar
  • 2-3 tbsp fresh apple juice (from shredded apples)
  1. Preheat oven to 350ºF.
  2. Line baking sheet with a non-stick silicone mat or parchment paper.
  3. Add rolled oats, almond flour, baking powder, ground cinnamon, and sea salt to a large bowl, stir to combine.
  4. In separate bowl, combine applesauce, coconut sugar, honey, milk, and egg, whisk until well combined.
  5. 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.
  6. Combine wet ingredients with dry ingredients, and gently mix together.
  7. Use a ¼ cup measuring cup to scoop the cookie mixture onto the baking sheet and gently flatten each cookie.
  8. Bake cookies for 18-20 minutes or until cooked through and golden brown.
For the icing
  1. Whisk all of the ingredients together. The consistency should be thick but drizzlable. If its too thick, add more apple juice, too thin add more powdered sugar. Drizzle over cooled cookies.
  2. Store in and airtight container for 3-5 days.
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