Apple Crisp Breakfast Cookies
Posted: 12/02/2013
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Apple crisp breakfast cookies give you all the flavors of apple crisp in one tasty little package. Eat one for breakfast and your day is off to a great start.
Recipe Overview
Why you’ll love it: Breakfast cookies are a portable and healthy breakfast. Great for mornings when a grab-and-go breakfast is all you can manage!
How long it takes: just over a half hour
Equipment you’ll need: mixing bowl, mixer, baking sheet
Servings: 18 cookies
Cookies for breakfast? Sure, why not? Breakfast cookies are cookies that you can feel good about starting your day with. They feel a little indulgent but they’re made with a whole lot of healthy stuff like whole wheat flour, oats, flax seed, yogurt, apples, cinnamon, walnuts.
Apple crisp is one of my favorite desserts. I confess that often I eat leftover apple crisp with plain Greek yogurt for breakfast. These apple crisp breakfast cookies are another way I can have my favorite dessert as a delicious breakfast. (Try my blueberry apple crisp smoothie bowl, too!)
More About Breakfast Cookies
- They’re healthy and nutritious. Breakfast cookies are made with healthy ingredients like oats, whole grain flour, flax seed, walnuts, plain Greek yogurt, and apples. They are lightly sweetened and don’t contain a lot of fat. Each cookie has 5 grams of protein, a good amount of fiber, and just 180 calories. Since they are homemade, there are no preservatives or artificial ingredients.
- Kids and adults love them. If you struggle to find breakfast ideas that kids go for, this isn’t a bad option. Serve them with a glass of milk or a cup of yogurt and you can be assured that your child will have a good start to their day. Adults love them because they are convenient and can be eaten on the go.
- Breakfast cookies are perfect for busy mornings. You can make a batch (or a double batch) of cookies on the weekend. They’ll be ready to serve all week long with no cooking involved.
How To Make Breakfast Cookies
The process is the same as any type of cookie. Cream together butter, sugar, yogurt and eggs. Add the flour, oats, spices, and flax seed. Stir in the walnuts and apples.
Bake on a cookie sheet until the cookies are firm. Cool them on a wire rack until they are completely cool. Store in an airtight container.
More Breakfast Cookies
Make Ahead Idea
Make a double batch of breakfast cookies and freeze one batch. It’s just as easy to make a double batch when you already have everything out!
Storage Tips
Cool cookies completely before storing in an airtight container. They’ll keep at room temperature for up to five days; refrigerate for longer storage. Cookies can be frozen in a freezer-safe container or bag for up to 3 months.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
cookies
Apple crisp breakfast cookies give you all the flavors of apple crisp in one tasty little package. Eat one for breakfast and your day is off to a great start.
Ingredients
- ¾ cup whole wheat flour
- ½ cup all-purpose flour
- 1 ½ cups rolled oats
- ¼ cup ground flax seed
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon freshly grated nutmeg (or ground nutmeg)
- ¼ cup unsalted butter, softened (½ stick)
- ½ cup plain Greek yogurt
- ⅔ cup dark brown sugar (light brown is okay, too)
- 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 (see note), 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 the dry ingredients until just combined. Fold in walnuts and chopped apple.
- Scoop by ¼ cup spoonfuls onto prepared baking sheet. Bake for 15 for 17 minutes or until firm to the touch.
- Cool on baking sheet for 5 minutes; transfer to wire rack to cool completely before storing in an airtight container.
Notes
- Make a double batch and freeze one batch for easy breakfasts or snacks.
- 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: 180kcal, Carbohydrates: 22g, Protein: 5g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 28mg, Sodium: 151mg, Potassium: 129mg, Fiber: 3g, Sugar: 9g, Vitamin A: 115IU, Vitamin C: 0.4mg, Calcium: 49mg, Iron: 1mg
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.
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!