Healthy Apple Pie Oatmeal Breakfast Cookies

Healthy Apple Pie Oatmeal Breakfast Cookies are ideal for quick breakfasts on-the-go or even snacks! Like the well-known dessert, they are soft and chewy and packed with delicious apples and warming spices. If kept in an airtight container in the refrigerator, leftover cookies will last for at least a week. They also freeze quite well.

A simple recipe for chewy oatmeal cookies that have apple pie-like flavors! Warming spices, sweet fruit, and no refined sugar or flour! Perfect for quick grab-and-go breakfasts at only 71 calories!

Healthy Apple Pie Oatmeal Breakfast Cookies Ingredients

• Bob’s Red Mill quick cooking oats, one cup (100g) (measured like this)
• 90g or 3/4 cup of Bob’s Red Mill wheat flour, whole (measured like this)
• A teaspoon of baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 tsp. salt
• 1 1/2 tbsp (21g) melted and slightly cooled unsalted butter or coconut oil
• Large egg white, one
• Vanilla extract, 1 teaspoon
• Pure maple syrup, 1/4 cup (60 mL).
• 5 tbsp (75mL) (75mL) nonfat dairy
• 3/4 cup (94g) of red apple, coarsely diced

Instructions

1. Mix the oats, flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Whisk the egg white, vanilla, and butter or coconut oil in a separate bowl. Add the milk and maple syrup and stir. Stir in the flour mixture just until it is fully incorporated. Incorporate the apple. The cookie dough is chilled for 30 minutes.
2. Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 325°F.
3. Drop the cookie dough in 15 rounded scoops onto the prepared sheet with a spoon and a spatula, and flatten to the desired thickness and width.
4. Bake for 9 to 11 minutes at 325°F. Before transferring to a wire rack, allow to cool for ten minutes on the pan.

Notes

• Using either this method or a kitchen scale, accurately measuring the oats and flour is crucial. That one is mine, and I adore it!) The cookies will become cakey rather than chewy if they contain an excessive amount of either.
• Oats that cook quickly are also referred to as instant or minute oats. Similar to traditional oats, they are sold in large cans. They are not the ones in the little enhanced parcels of cereal.
• Use gluten-free quick cooking oats and gluten-free 1-to-1 baking flour from Bob’s Red Mill for a gluten-free version.
• The nonfat milk can be replaced with any milk.
• Fuji apples are my choice because they have a great texture for baking and are naturally sweet. To ensure that the apples bake all the way through, dice them so that they are no bigger than mini chocolate chips!