Enjoy these Apple Pie Breakfast Cookies for breakfast, a snack or even a dessert!
Packed with oats, cinnamon and apples, you get the taste of an apple pie but in a soft muffin-like cookie.
They are perfect to meal-prep for the week ahead!
My zucchini oatmeal breakfast cookie recipe is such a hit that I knew I had to make an apple version for the cooler months!
These apple pie breakfast cookies are like a mashup between a cozy bowl of oatmeal and a classic apple pie. Chewy oats, diced fresh juicy apples and cozy spices make for the most delightful bite! The whole family will love them.
Why you’ll love these apple oatmeal cookies
- They’re easy to make and have the classic apple pie flavor!
- You can make them gluten-free as well!
- These wholesome breakfast cookies are a delightful healthy snack to make for the week ahead.
- They’re wonderful as a quick, portable breakfast with a hot cup of coffee on the side.
- They make for a delicious treat for dessert too!
Ingredients needed
Fresh Apples: I like to use a more sweet apple like a Gala Apple but if you prefer a little less sweetness, try a green apple like Granny Smith apples.
Rolled Oats: make sure to use rolled oats or old-fashioned oats (not quick oats) in this recipe; for a gluten-free option, simply use gluten-free oats.
Flour: all purpose flour helps make the base of these breakfast cookies; for a gluten-free cookie, use a 1:1 baking flour
Spices: Cinnamon and nutmeg are quintessential fall spices and go perfectly with the apples and oats
Butter: melted butter is the best to use in this recipe but you could also try coconut oil if desired.
Egg: holds this batter together.
Maple Syrup: For sweetness we use pure maple syrup which goes lovely with the warming spices in these soft cookies.
Step by step process to make these apple pie oatmeal breakfast cookies
Step 1: Preheat oven to 375F. Line a large baking sheet with parchment paper.
Step 2: Mix together melted butter, egg, maple syrup and vanilla extract in a large bowl and set aside. Mix the dry ingredients into the wet ingredients and using a wooden spoon or rubber spatula, stir to combine. Stir in the diced apple. You’ll get a thick dough.
Step 3: Scoop out about a 1/4 cup per cookie (or you could use a large cookie scoop) onto the parchment-lined baking sheet and then gently flatten each cookie to about a 3/4 inch on the cookie sheet. Makes 10 cookies.
Step 4: Bake 14-16 minutes until set and golden brown on the bottom / just around the edges of the cookie. Cool on the pan for 5 minutes and then remove to a cooling rack.
Step 5: Store in an airtight container on the counter for up to 2 days and in the fridge for 5 days. Freeze for up to 2 months.
Expert tips
- If you want to add-in any additional ingredients, I’d suggest adding in 1/2 cup of another favourite ingredient like chopped pecans or toasted walnuts; sunflower or pumpkin seeds; or you could add raisins if that’s something you like.
- When taking a cookie out of the freezer, defrost first before enjoying. I’ve packed them in a lunch bag in the morning and by lunch they’re usually the perfect temperature.
- Make a double batch of this recipe and freeze a batch so you can grab a breakfast cookie whenever you’d like!
FAQ
Can I make these apple breakfast cookies gluten-free?
YES! I’ve tested this recipe using 1:1 baking flour to replace regular flour and certified gluten-free oats instead of regular oats. Just substitute the same amounts and you’re all set.
What other kind of apples can I use?
I like to use a more sweet apple like a Gala or Ambrosia apple but you can use green apples too like Granny Smith if you prefer.
Can I grate the apples instead of dicing them?
I haven’t tested the recipe with grated apples but you can definitely try replacing the diced apple with the same amount of grated apple.
Storage
Store these apple cinnamon breakfast cookies as follows:
- Store in an airtight container on the counter for up to 2 days.
- Store in the fridge for up to 5 days.
- Freeze for up to 2 months.
More delicious apple recipe ideas to love from the blog:
Scrumptious Apple Cinnamon Oatmeal Muffins
Apple Pie Breakfast Cookies (Gluten Free Option!)
Ingredients
- 3 tbsp melted butter (or sub melted coconut oil)
- 1 egg
- 1/2 cup maple syrup
- 1 tsp 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 1/2 tsp baking powder
- 1 cup all-purpose flour (or sub 1:1 gluten-free baking flour)
- 1 1/2 cups rolled oats or large flake oats (or sub certified gluten-free rolled oats)
- 1 1/2 cups diced apple (about 1 large Gala apple)
Instructions
- Preheat oven to 375F. Line a large baking sheet with parchment paper.
- Whisk together the melted butter, egg, maple syrup and vanilla extract in a large bowl and set aside. Whisk in the ground cinnamon, ground nutmeg and baking powder. Switch to a wooden spoon or rubber spatula, and stir in the flour and oats until combined. Stir in the diced apple. You’ll get a thick dough.
- Scoop out about a 1/4 cup per cookie onto the parchment-lined baking sheet and then gently flatten each cookie to about a 3/4 inch on the cookie sheet. Makes 10 cookies.
- Bake 14-16 minutes until set and golden brown on the bottom / just around the edges of the cookie. Cool on the pan for 5 minutes and then remove to a cooling rack.
- Store in an airtight container on the counter for up to 2 days and in the fridge for 5 days. Freeze for up to 2 months.
Notes
- How to make these cookies gluten free: I've tested this recipe using 1:1 baking flour to replace regular flour and certified gluten-free oats instead of regular oats. Just substitute the same amounts and you're all set.
- I like to use a more sweet apple like a Gala or Ambrosia apple but you can use green apples too like Granny Smith if you prefer.
- If you want to add-in any additional ingredients, I'd suggest adding in 1/2 cup of another favourite ingredient like chopped pecans or toasted walnuts; sunflower or pumpkin seeds; or you could add raisins if that's something you like.
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