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Healthy Breakfast Cookies

These healthy breakfast cookies are full of fiber, healthy fats, and omega-3 fatty acids, and sweet, juicy Autumn Glory apples. Perfect for an on-the-go breakfast or snack.

  • Total Time: 35 mins
  • Yield: 12-16 1x


Units Scale
  • Dry ingredients:
  • 2 cups old-fashioned rolled oats
  • 1/2 cup oat bran or flax meal
  • 1/2 cup almond flour (or almond meal)
  • 1/4 cup chia seeds
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Wet ingredients:
  • 1/2 cup almond or cashew butter, at room temperature
  • 1/4 cup coconut oil, melted
  • 1/4 cup pure maple syrup, at room temperature
  • 1/4 cup non-dairy milk, at room temperature
  • 2 large eggs (or flax eggs), at room temperature
  • 1 tsp. vanilla extract
  • Add-ins:
  • 1 medium large organic Autumn Glory apple, grated
  • 1 medium large organic Granny Smith apple, grated
  • 1/2 cup pecans, chopped
  • 1/2 cup dried cranberries


  1. Preheat oven to 350°F. Line a baking sheet with parchment or a silicone baking mat.
  2. Combine dry ingredients in a large mixing bowl.
  3. Whisk together the wet ingredients. Pour into the dry ingredients. Stir until combined. Fold in the grated apples, pecans, and dried cranberries.
  4. Place 12-16 mounds of dough/batter onto the baking sheet. (I use a regular-sized spring loaded ice cream scoop.) Gently press down and shape edges so the cookies are round.
  5. Bake for 18-20 minutes, or until cookies are golden around the edges and set in the middle. Allow cookies to cool completely on the baking sheet or they may crumble. When completely cool, transfer to a freezer-proof container or bag and freeze until ready to eat. To reheat, place one cookie on a paper towel or plate in the microwave and heat on 50% power for 30-45 seconds. Or allow to sit at room temperature.


To make a flax egg, combine 1 tablespoon flax meal plus 3 tablespoons water. Mix and let stand until thickened. Use as you would an egg.

  • Author: Lindsey Rose Johnson
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Breakfast, Snack