Cinnamon Apple Breakfast Cookies
Cookies for breakfast? Yes please.
These Cinnamon Apple Breakfast Cookies are the answer to busy mornings. They’re basically baked oatmeal in a convenient on-the-go portion. You can have them baking in the oven in less than 10 minutes and ready to grab on your way out the door for the week.
They are naturally sweetened with fruit, so there’s no added sugar to be found in these (but you can add a little maple syrup for flavor). They’re also loaded with filling fiber thanks to the oats, almond flour, banana, apple, and ground flaxseed. The flaxseeds also add anti-inflammatory essential omega-3 fatty acids and replaces eggs to make this recipe naturally vegan. Spread some almond or peanut butter on top for a satisfying breakfast.
It can be a busy time of year. Make life easier with these easy and nutritious breakfast cookies.
Makes 6 cookies
Ingredients:
2 bananas, mashed
2 tbsp plain almond butter
2 tbsp ground flaxseed*
optional: 1 tsp maple syrup for flavor
1 apple, finely chopped (about 1 cup)
1 cup rolled oats
1/3 cup almond flour
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp sea salt
Optional additions/toppings: dried cranberries, chopped walnuts or pecans
Instructions:
Preheat oven to 325 °F and line a baking sheet with parchment paper.
In a large bowl, mash bananas and add almond butter, ground flaxseed, and optional maple syrup. Stir until combined.
Add baking soda, cinnamon and sea salt to the wet ingredients and mix. Slowly stir in the oats and almond flour.
Add the apples and mix until combined.
Scoop approx. 1/3 cup portions of batter and place on the parchment lined baking sheet. Press down slightly on each cookie to make a flat disk.
Bake for 15-20 minutes (or until the surface is golden brown and springs back slightly when touched. They should still be moist). Store in an air-tight container in the fridge or freezer. Enjoy cold or reheated in the microwave.
*If you don’t have ground flaxseed, you can substitute with 1 egg
