Apple Cinnamon Oatmeal Breakfast Cookies

Monday, August 10, 2015

Apple Cinnamon Oatmeal Breakfast Cookies

This week's blog is from guest bloggers Lisa Riedl and Anna Schaber from Garnish with Lemon. Their love of cooking is second only to their love of eating. Years of answering SOS calls from friends and family about what to make for dinner spurred Lisa and Anna to launch Garnish with Lemon, a resource for approachable, seasonal recipes as well as tips that make everyday entertaining effortless. Their work has been featured in The Huffington Post, The Kitchn,, The Daily Meal and BuzzFeed. During Minnesota summers, you'll find them on the back porch, swatting mosquitoes, sampling new cocktails and solving the world's problems, including how to get their kids to eat more veggies.

Breakfast: it's by far my favorite meal of the day, but also my most challenging. 

I have no problem putting the time and effort into making a large breakfast on the weekend, but weekdays are a different story. Everyone is going in different directions, and we usually just need something quick and easy (and reasonably good for us) to last all morning long. I’m the first to admit that sugary cereals sometimes become our crutch on harried mornings, but these Apple Cinnamon Oatmeal Breakfast Cookies have given me a tasty new option for getting full bellies out the door on time.  

Softer than a traditional cookie, but packed with fiber-rich oatmeal, flax seed meal and chunks of real apple, these babies have staying power to keep you full until lunch. Plus they are kind of addictive, as my kids can attest. And who can argue with cookies for breakfast?  

P.S. These freeze well, too, so make a double batch to save your sanity during particularly busy weeks.

Apple Cinnamon Oatmeal Breakfast Cookies
Serves:  Makes 24 cookies
  • ½ cup whole wheat flour
  • 1 ½ cups old fashioned oats
  • 1/3 cup ground flax seed meal
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 4 tablespoons Kerrygold Unsalted Butter, room temperature
  • ¾ cup coconut sugar
  • 1 egg
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup unsweetened applesauce
  • ¾ cup diced, peeled apples (I used Granny Smith)

Preheat oven to 375 degrees. 

Combine first 8 ingredients (flour through cloves) in a small bowl. Whisk to combine. Set aside. 

Combine butter and coconut sugar in the bowl of a stand mixer. Mix on medium speed until thoroughly combined. Add egg, vanilla and applesauce and mix again. Pour in the flour mixture and stir until just combined. Gently stir in apples. 

Drop by rounded tablespoon on to cookie sheet and bake for 8-9 minutes. Allow to cool on pan for 2-3 minutes and then remove to wire rack to finish cooling. 


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