Cookies for breakfast? Of course when they are Apple Oatmeal Breakfast Cookies. These are loaded with high energy, great for you ingredients. This cookie batter comes together quick. It’s got gluten free oat flour, fresh apples, almond butter, thick greek yogurt and sweet potato purée. You can also add in a handful of toasted nuts, dried fruit or chocolate chips. Or you can smear a giant dab of peanut or almond butter on top.
I came up with this cookie recipe on our recent ski trip to Telluride, CO. We love having huge batches of whole grain baked goods to grab for active, busy days on the slopes. One of the mornings when I was up at my usual 4am I decided to experiment with cookies for breakfast and came up with these.
These were stashed in the pockets of my ski jacket and were munched throughout the day. They would be great for summertime hikes too.
I am a big fan of healthy cookies for breakfast. They are decadence in disguise. Two more breakfast cookie we love are Cranberry Pumpkin Ricotta Cookies and Peanut Butter Maple Oatmeal Cookies which are another gluten free option. It is very important in this house that we sit at the table to enjoy our meals. On the off chance that time is too tight, these cookies can easily be packed and brought on the road. They are also great packed in lunch boxes.
Do you ever have a cookie recipe that you make for breakfast?
- 1 cup Apples, diced & skin on
- 2 tablespoons unsalted Butter
- 1 teaspoon Cinnamon
- 1/4 teaspoon fine Sea Salt
- 1/2 cup unsweetened fat free Greek Yogurt
- 1/4 cup Sweet Potato Purée
- 1/2 cup fat free Milk
- 1 large Egg, lightly beaten
- 4 tablespoons crunchy Almond Butter or Peanut Butter
- 2 cups Oat Flour
- 1 teaspoon Baking Powder
- Vanilla Stevia Drops to taste (I used a 3/4 full dropper)
- Preheat oven to 350 degrees F with the rack in the middle. Prepare a baking sheet with parchment paper.
- Melt butter in a medium non stick skillet over medium high heat. Add apples, cinnamon and salt, stir to combine. Reduce heat to medium and cook for about 5-8 minutes until apples soften. Transfer mixture to heat proof bowl to cool.
- In a medium sized bowl mix together yogurt, sweet potato purée, milk, egg and almond butter. In a separate bowl whisk together oat flour and baking powder. Combine the yogurt mixture, flour, apples and vanilla stevia. Drop heaping tablespoons of cookie dough onto the baking sheet. Bake about 18 minutes until the bottoms are golden brown. Let cookies cool on racks.
- I used my favorite Barney Butter crunchy almond butter in these cookies. You can use any favorite nut or seed butter. Peanut butter and sunflower seed butter would taste great too.
- If you don't have sweet potato purée you can use 1/4 cup pumpkin purée or applesauce instead.
- You can either purchase gluten free oat flour or make it yourself. To make your own just grind GF old fashioned rolled oats (not quick cook oats) in the food processor until you have oat flour.
- I have not tried honey, maple or sucanat in these but I bet they would taste great. If you go that route,sweeten to taste with a few tablespoons. If you try this let me know how they turn out.
- Not only for breakfast: enjoy these cookies as a guilt free dessert, anytime snack or pre/post workout mini meal.
- Have them crumbled over thick greek yogurt, frozen yogurt or lightly sweetened ricotta cheese.
- You could also go “guilt” if you serve ’em up with a big bowl of ice cream!
Breakfast Cookies Recipe Links