Apple Crisp Breakfast Cookies
Posted: 12/02/2013
This post may contain affiliate links. Please read my disclosure policy.
These apple crisp breakfast cookies give you all the flavors of apple crisp in one tasty, portable, healthy little package. Eat one for breakfast and your day is already off to a great start.
This is a sponsored post on behalf of United Dairy Industry of Michigan.
December. The time of year where I always have at least 5 pounds of butter in my fridge. You never know when you might need to bake up a batch of cookies.
Okay.
I’ll be honest with you. Even when it isn’t December, I still usually have at least 3 pounds of butter in my freezer. I go into panic mode if I have less than that. Not only because I need it for baking cookies, but umm…hello? POPCORN. I’m strictly a butter and salt girl for my popcorn. Yeah, I’ll dabble in the different flavors and some fun combinations like peppermint crunch popcorn, peanut butter popcorn and cool ranch popcorn, but in my heart, I’ll always be a butter girl. If I’m snacking on popcorn and it’s not related to recipe development, you can bet your bottom dollar I’ll be pouring on a good dose of butter.
REAL butter does no wrong. I’m getting sidetracked though. Popcorn and butter — I tell you, I start thinking about those two things and my mind travels to a different place. A place that involves a big metal bowl full of popcorn, salty and buttery and hot.
Ugh. There I go again!
For these breakfast cookies, butter plays an important role, but I still wanted to make these cookies something that you could feel good about starting your day with. A little indulgent but a whole lot of good healthy stuff. Whole wheat flour, oats, flax seed, yogurt, apples, cinnamon, walnuts.
My husband begs me to make more of these. I should probably get around to doing that soon…Actually making a double batch of breakfast cookies and freezing one batch is a great idea. Why not make a double batch when you already have everything out?
Apple crisp is one of my favorite desserts. I love that I can have the flavors of my favorite dessert as a delicious breakfast. Plus these breakfast cookies are portable for breakfast on the go. It’s a win-win situation.
Enjoy the cookies! And go out and buy some butter, we have some holiday baking to do. Make sure to check out Go Bold with Butter, and United Dairy Industry of Michigan’s (UDIM) website.
Love the flavors of apple crisp?
I sure do! The combination of apples and cinnamon can’t be beat! Here’s more luscious recipes, including some breakfast ideas:
- Apple Crisp with Ginger–You’ll love the unique addition of fresh ginger and lemon.
- Apple Blueberry Crisp
- Apple Crisp Granola
- Healthy Apple Muffins (with cinnamon, of course)
- Apple Quinoa Pancakes
- Apple Compote with Cinnamon
- Instant Pot Applesauce
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
cookies
These apple crisp breakfast cookies give you all the flavors of apple crisp in one tasty, portable, healthy little package. Eat one for breakfast and your day is already off to a great start.
Ingredients
- 3/4 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 1/2 cups rolled oats
- 1/4 cup ground flax seed
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon freshly grated nutmeg
- 1/4 cup unsalted REAL butter, softened
- 1/2 cup plain Greek yogurt
- 2/3 cup dark brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup chopped walnuts
- 1 cup chopped Granny Smith apple (about one small apple)
Instructions
- Preheat oven to 350°F. Prepare baking sheet by lining with parchment paper or Silpat.
- In a medium bowl, stir together both types of flour, oats, flax seed, salt, baking powder, baking soda, cinnamon, and nutmeg until combined. Set aside.
- In the bowl of a stand mixer, cream together softened butter and yogurt. Add brown sugar and mix until combined. Add eggs and vanilla, mixing again until combined. With the mixer on low, gradually add in the dry ingredients until just combined.
- By hand, fold in the walnuts and apples.
- Scoop by 1/4 cup spoonfuls onto prepared baking sheet. Bake for 15-17 minutes or until firm to the touch.
Notes
- Make a double batch and freeze one batch to use later.
- If you don't have a stand mixer, a hand mixer will work. You may have to stir in the dry ingredients if your mixer doesn't have enough power.
Nutrition Information
Serving: 1cookie, Calories: 172kcal, Carbohydrates: 20g, Protein: 5g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Cholesterol: 28mg, Sodium: 160mg, Fiber: 2g, Sugar: 8g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: He craves these, and loves to grab a couple on his way out the door to work.
Changes I would make: None!
Difficulty: Easy!
Disclosure: This post is a collaboration with United Dairy Industry of Michigan. I was paid to develop and photograph this recipe but my love for butter and breakfast cookies is 100% the real thing.
DuAnne says
Do you have the nutrition content?
Rachel Gurk says
Your wish is my command! I added a nutrition label. I’m slowly adding them to all of my recipes. Please do be advised that I am not an RD and nutrition info might change depending on how you prepare the recipe. Enjoy!
DuAnne says
Thank you. I love these. Low sodium & doesn’t spike my blood sugar
Rachel Gurk says
So happy you like them!
sitter of 2 says
Hi Rachel. These cookies look absolutly wonderful. I’d love these as they are but my mom is allergic to whole wheat flour. Could I use all, all- purpose flour? I’d love to make these. Thanks in advance.
Rachel Gurk says
I think that this recipe would definitely work with all-purpose flour, although I have no personally tested it that way.
Katie Anne says
Just made these. My family loves them! I had to skip the walnuts (I didn’t know I was out!) and had to use salted butter. Turned out really great, thank you for the recipe! It’s just what I like in the morning with my coffee.
Rachel Gurk says
So glad you liked them! I need to make them again soon – my husband adores them.
alicia says
About to make these cookies- but the recipe calls for “1/4 ground flax seed”.
What should the measurement for flax seed be?
Rachel Gurk says
So sorry about that! 1/4 cup! Hope it isn’t too late — I’m not around my computer much on Sundays.
Mackenzie {SusieFreakingHomemaker} says
These are absolutely perfect for breakfast! I’m tempted to make a huge batch and freeze them a couple at a time. Then, I can pull them out and microwave ’em!