Dessert

Apple Breakfast Cookies Recipe

BySophie Carsel March 18, 2026March 18, 2026

Introduction

Start your day with these wholesome Apple Breakfast Cookies that are naturally sweetened and packed with warm spices. They’re soft, chewy, and filled with fresh apple and oats, making them a perfect grab-and-go morning treat.

The image shows a close-up of five oatmeal cookies placed on a black wire cooling rack over a white marbled surface. Each cookie is thick and round, with a textured top full of visible oats and small dark raisins, giving a rough and chewy appearance. The cookies have a warm golden brown color, showing slight cracks across the surface that emphasize their homemade look. Around the rack, small crumbs and oats are scattered casually. In the background, there is a glass jar of milk, a white bowl with some powder, a white bowl with raisins, and a red apple, all resting on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup creamy almond butter
1/4 cup unsweetened applesauce
1/4 cup pure maple syrup
1 large egg
2 teaspoons vanilla extract
1 cup oat flour*
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup old fashioned oats
1 cup grated apple (use Honeycrisp or Granny Smith)
1/3 cup toasted chopped walnuts*
1/4 cup raisins

Instructions

Step 1: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
Step 2: In a large bowl, combine the almond butter, applesauce, maple syrup, egg, and vanilla extract. Whisk until smooth.
Step 3: Add the oat flour, baking soda, salt, cinnamon, cloves, and nutmeg. Stir until just combined. Then fold in the oats, grated apple, walnuts, and raisins.
Step 4: Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them evenly.
Step 5: Bake for 10 to 12 minutes, until the cookies are set but still soft in the center.
Step 6: Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

You can substitute walnuts with pecans or almonds for a different crunch.
For a gluten-free option, make sure to use certified gluten-free oat flour and oats.
Try adding a handful of dark chocolate chips for a sweeter twist.
If you prefer a moister cookie, use a sweeter apple variety like Fuji or Gala.
Oat flour can be made at home by grinding rolled oats in a food processor until fine.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. To reheat, warm gently in the microwave for about 15 seconds or until soft.

How to Serve

The image shows five round oatmeal cookies stacked and placed on a black wire cooling rack over a white marbled surface. The cookies are light brown with visible oat flakes and some darker spots, showing a rough texture with a homemade feel. Around the cookies, there are small pieces of walnuts and dried fruit bits scattered on the surface. In the top left corner, there is a glass of milk, and near the edge of the frame, a wooden bowl with walnuts can be seen, along with part of a red apple on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies vegan?

Yes, you can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and ensure your maple syrup and almond butter are vegan-friendly.

Can I use fresh apples instead of grated?

Grated apples work best as they blend into the dough and add moisture evenly. Diced apples can make the cookies more chunky and may alter the texture.