Apple Cinnamon Oatmeal Breakfast Cookies
Hey there! So, you know that feeling when you just want to have cookies for breakfast but also not feel guilty about it? That’s where these Apple Cinnamon Oatmeal Breakfast Cookies come in. I stumbled across this idea during a weekend brunch fiasco when my pancakes decided to stick to the pan (we’ve all been there, right?). Anyway, these cookies saved the day, and ever since, they’ve been my go-to for those rushed mornings.
Why You’ll Love This
I make these when I need a quick breakfast that doesn’t involve more than one hand (the other hand is usually holding coffee). My family goes crazy for these because they’re like a hug in a cookie, warm and comforting. And honestly, who doesn’t want a little sweetness to start the day? Plus, the smell of cinnamon in the morning – unbeatable!
Ingredients
- 1 cup unsweetened applesauce (I’ve swapped with mashed bananas in a pinch)
- 1/2 cup brown sugar (or coconut sugar if you’re feeling fancy)
- 2 cups rolled oats (quick oats work too, but they make a different texture)
- 1 tsp ground cinnamon (sometimes I add a pinch more for extra spice!)
- 1/2 cup raisins (optional, but my mom insists they’re essential)
- 1/4 cup chopped nuts (I love pecans, but walnuts work just as well)
Directions
- Preheat your oven to 350°F (or about 180°C for my metric-minded friends). Line a baking sheet with parchment paper.
- In a big ol’ bowl, mix the applesauce and sugar until it’s smooth-ish. This is where I usually sneak a taste (it’s applesauce, don’t judge).
- Add in the oats and cinnamon. Stir until everything’s just mixed. Don’t worry if it’s a bit sticky – it always is!
- Fold in the raisins and nuts. Or don’t, if you prefer your cookies plain. I sometimes get distracted and forget this step, and they still turn out great.
- Scoop spoonfuls onto your prepared sheet, spacing them out a bit. They don’t spread much, so you can fit a bunch.
- Bake for 12-15 minutes. They should be golden around the edges. Let them cool on the sheet for a bit – they firm up as they cool.
Notes
Fun fact: I once tried using dried cranberries instead of raisins, and they were a hit! On the other hand, using fresh apple chunks made them too moist. Lesson learned.
Variations
I once tried adding chocolate chips – great if you’re having one of those mornings. Another time, I swapped oats with quinoa flakes, and let’s just say I won’t be doing that again anytime soon.
Equipment
If you don’t have a cookie scoop, just use a couple of spoons or even your hands. I’ve done it; it works.
Storage
Keep these in an airtight container, but honestly, in my house, they never last more than a day! If you somehow have leftovers, they’ll stay good for a few days.
Serving Suggestions
I like mine with a dollop of Greek yogurt on the side. My kids prefer them dunked in milk. To each their own!
Pro Tips
Don’t skip the cooling time on the baking sheet. I once tried rushing this step and regretted it because they were too soft to handle. Patience is a virtue (even in cookie baking).
FAQ
Can I freeze these cookies? Sure thing! They freeze well. Just pop them in a freezer bag and thaw overnight in the fridge.
What if I don’t have applesauce? Try using pumpkin puree instead. It gives them a lovely fall flavor. Just adjust the sugar a bit.
Can I make these vegan? They already are! Just double-check your sugar source if you’re strict about it.
