Healthy Apple Pie Oatmeal Breakfast Cookies Recipe

Introduction

These Healthy Apple Pie Oatmeal Breakfast Cookies are a delicious and wholesome way to start your day. Packed with oats, warm spices, and tender apple pieces, they combine the comforting flavors of apple pie with the convenience of a grab-and-go breakfast. Perfect for busy mornings or a nutritious snack.

Ingredients

• 1 cup (100g) Bob’s Red Mill quick cooking oats
• ¾ cup (90g) Bob’s Red Mill whole wheat flour
• 1 ½ tsp baking powder
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 1 ½ tbsp (21g) unsalted butter or coconut oil, melted and cooled slightly
• 1 large egg white (room temperature)
• 1 tsp vanilla extract
• ¼ cup (60mL) pure maple syrup (room temperature)
• 5 tbsp (75mL) nonfat milk (room temperature)
• ¾ cup (94g) finely diced red apple

Instructions

1. Step 1: In a medium bowl, whisk together the oats, whole wheat flour, baking powder, cinnamon, nutmeg, and salt until evenly combined.
2. Step 2: In a separate bowl, whisk the melted butter or coconut oil with the egg white and vanilla extract. Stir in the maple syrup and nonfat milk until smooth.
3. Step 3: Add the dry flour mixture to the wet ingredients, stirring just until incorporated. Gently fold in the finely diced apple pieces.
4. Step 4: Chill the cookie dough in the refrigerator for 30 minutes to help the cookies hold their shape during baking.
5. Step 5: Preheat your oven to 325°F (165°C) and line a baking sheet with a silicone baking mat or parchment paper.
6. Step 6: Using a spoon and spatula, scoop 15 rounded portions of dough onto the prepared baking sheet. Flatten each cookie to about ⅜ inch thick with the spatula.
7. Step 7: Bake the cookies at 325°F for 9 to 11 minutes until they are lightly golden around the edges.
8. Step 8: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use a tart apple like Granny Smith for a tangy contrast, or a sweeter apple like Fuji for a milder flavor.
• For a vegan version, substitute the egg white with a flax egg and use coconut oil instead of butter.
• Add chopped nuts or raisins for extra texture and flavor.
• If the dough feels too wet, add a little more oats to help it firm up before baking.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week or freeze in a sealed container for up to 3 months. To enjoy, warm briefly in the microwave or oven to restore their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular oats instead of quick cooking oats?

Yes, but regular rolled oats will result in a chewier cookie texture. You may want to pulse them briefly in a food processor to break them down slightly for a more consistent texture.

Can I make these cookies gluten-free?

Absolutely. Substitute the whole wheat flour with a gluten-free all-purpose flour blend and make sure your oats are certified gluten-free for best results.

Healthy Apple Pie Oatmeal Breakfast Cookies Recipe

Print Recipe

★★★★★

5 from 74 reviews

These Healthy Apple Pie Oatmeal Breakfast Cookies are a nutritious and delicious way to start your day. Combining wholesome oats, whole wheat flour, and finely diced apples with warm spices like cinnamon and nutmeg, these cookies offer the cozy flavors of apple pie in a convenient breakfast form. Sweetened naturally with pure maple syrup and made with simple, clean ingredients, they are perfect for a quick, on-the-go breakfast or a tasty snack.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Total Time: 56 minutes
• Yield: 15 cookies 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup (100g) Bob’s Red Mill quick cooking oats
• ¾ cup (90g) Bob’s Red Mill whole wheat flour
• 1 ½ tsp baking powder
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt

Wet Ingredients

• 1 ½ tbsp (21g) unsalted butter or coconut oil, melted and cooled slightly
• 1 large egg white (room temperature)
• 1 tsp vanilla extract
• ¼ cup (60mL) pure maple syrup (room temperature)
• 5 tbsp (75mL) nonfat milk (room temperature)

Add-ins

• ¾ cup (94g) finely diced red apple

Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the quick cooking oats, whole wheat flour, baking powder, ground cinnamon, ground nutmeg, and salt until evenly combined.
2. Combine Wet Ingredients: In a separate bowl, whisk melted and slightly cooled unsalted butter or coconut oil with the egg white and vanilla extract until smooth. Then stir in the pure maple syrup and nonfat milk, mixing well to combine.
3. Form the Dough: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until incorporated. Carefully fold in the finely diced red apple pieces to distribute them evenly throughout the dough.
4. Chill the Dough: Cover the cookie dough and chill it in the refrigerator for 30 minutes. This helps the dough firm up, making it easier to shape and bake.
5. Preheat the Oven: Set your oven to 325°F (163°C) and prepare a baking sheet by lining it with a silicone baking mat or parchment paper to prevent sticking.
6. Shape the Cookies: Using a spoon and spatula, drop 15 rounded scoops of dough onto the prepared baking sheet. Flatten each cookie dough mound to about ⅜ inch thick with a spatula to ensure even baking.
7. Bake: Place the baking sheet in the preheated oven and bake the cookies for 9 to 11 minutes, or until the edges are lightly golden and the centers are set.
8. Cool: Remove the cookies from the oven and let them cool on the pan for 10 minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

• Chilling the dough before baking helps maintain the cookie shape and improves texture.
• Use a red apple variety like Fuji or Honeycrisp for a sweet, crisp bite.
• Substitute nonfat milk with any plant-based milk for a dairy-free version.
• Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• For a vegan version, substitute the egg white with a flax egg or aquafaba and use coconut oil instead of butter.

Keywords: healthy apple pie cookies, oatmeal breakfast cookies, whole wheat cookies, maple syrup cookies, apple cinnamon cookies, nutritious breakfast cookie