Apple Pie Breakfast Cookies are like having apple cinnamon oatmeal, pie, cookies, and granola all rolled into one on-the-go apple breakfast treat! They taste decadent, but really just have the same ingredients as oatmeal, with some added protein from the egg! It's like taking a bowl of oatmeal on the road! The apple pie flavor is super comforting and easier than making a whole pie! They are so fast and easy to make! You can freeze them and let them defrost as you make your morning coffee! You can also store them in an air-tight container and enjoy them all week long!
I like to use regular old-fashioned oats, but if you like a softer texture, you can use instant oats. The consistency of the dough will be very similar. If you don't have some of the spices on hand, they also taste delicious with just the cinnamon! Using farm fresh apples during the fall season, make these breakfast cookies especially delicious.
It's important to chill the dough before you bake them, so that they don't flatten out and maintain their chewy texture. Also make sure to use real maple syrup! If you don't have real maple syrup, you could use another kind of natural syrup, like agave. The base of this recipe is from Amy's Healthy Baking.
- 1 cup old fashioned oats
- 3/4 cup all purpose flour
- 2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoon butter (melted and cooled slightly)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup maple syrup
- 1 large apple (peeled, cored, diced)
- For the Icing:
- 1 cup powdered sugar
- 1 teaspoon milk
- Preheat the oven to 325 F.
- Stir together the oats, flour, cinnamon, cloves, allspice, baking powder, and salt in a large bowl.
- In a measuring cup, whisk together the maple syrup, egg, melted butter, and vanilla extract. Stir in the peeled and chopped apple.
- Slowly mix the wet ingredients into the dry ingredients until it is totally incorporated and the dry ingredients are completely moistened.
- Cover and let the dough chill in the refrigerator for about 20 minutes.
- Line a baking sheet with parchment paper. Scoop tablespoon amounts of dough onto the parchment paper. Flatten each round ball slightly.
- Bake for about 12 minutes.
- While the cookies are baking whisk together the icing ingredients.
- Let the breakfast cookies cool on a wire rack and then drizzle them with the icing. Serve the breakfast cookies immediately or place in an airtight container and keep for a few days.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||2 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||2 g|