Print

Apple Cinnamon Back to School’ Breakfast Cookies: 1 Grand Treat

Apple Cinnamon 'Back to School' Breakfast Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Apple Cinnamon ‘Back to School’ Breakfast Cookies are a fun, make-ahead treat, perfect for busy mornings. They are relatively healthy and packed with the comforting flavors of apple and cinnamon, making them an easy, portable, and celebratory way to start the school day.

Ingredients

Scale
  • 1 cup unsweetened applesauce
  • ½ cup packed light brown sugar
  • ¼ cup melted unsalted butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup finely diced apple (about 1 medium apple)
  • ½ cup rolled oats

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk together the applesauce, brown sugar, melted butter, egg, and vanilla extract until well combined.
  3. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in the diced apple and rolled oats.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
  7. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Store cooled cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
  • These cookies are freezer-friendly. Freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months. Thaw at room temperature or warm gently in the microwave.
  • For extra flavor, consider adding a pinch of nutmeg or allspice to the dry ingredients.
  • If you prefer a chewier cookie, use quick oats instead of rolled oats.

Nutrition