I’m partnering with Bob’s Red Mill® to bring you today’s recipe! I absolutely love their healthy, top-quality products (flours, oats, protein powder, and more!). They ensure my recipes turn out perfectly and taste delicious every time I make them!
During the winter quarter of my first year of graduate school, I ended up with one class that started at 8 am three days a week, plus a spectroscopy lab at 7:30 am on a fourth day. Around twenty other organic chemistry grad students suffered through the same schedule, and we regularly headed to the closest coffee shop on campus for a caffeine boost as soon as the professors let us out of lecture.
For those four days each week, I set my alarm for 5:30 am (or o’dark thirty, as one of my close friends calls it!) to squeeze in a yoga session, shower, and blow dry my hair. But as a result, I barely ended up with enough time to boil water for tea before dashing out the door… Let alone make a decent breakfast. Staying warm was a much higher priority that winter!
So instead, I usually grabbed a banana to tuck into my backpack. Although a healthier option than the Pop-Tarts and bite-sized powdered sugar donuts that my classmates brought, the banana never kept me full all the way until lunch.
But these Healthy Apple Pie Oatmeal Breakfast Cookies totally would’ve done the trick! They’re full of hearty oats and plenty of cozy cinnamon—but no refined flour or sugar—and perfect for quick grab-and-go breakfasts!
And I’m always a huge fan of wholesome breakfast foods that taste like dessert!
This easy recipe is the next installment in my oatmeal breakfast cookies recipe series. ← Have you tried any of those other ones yet? They have the sweetness level of muffins yet the same chewy texture as traditional “dessert-style” oatmeal cookies. An irresistible combination in my book!
These wholesome breakfast cookies begin with Bob’s Red Mill quick cooking oats (these!) and Bob’s Red Mill whole wheat flour (this kind!). I’m completely obsessed with Bob’s Red Mill products and keep dozens of them in my pantry! Everything from whole wheat flour and oats to coconut flour and protein powder to almond meal and oat flour. All of the Bob’s Red Mill products that I’ve tried have been truly dependable and top-quality—and that makes my baked treats taste even better!
Tip: Quick cooking oats are also called instant or one-minute oats, and they’re smaller and thinner than old-fashioned oats. This means they soften a bit more while baking, which makes your cookies perfectly soft and chewy!
Tip 2: Use Bob’s Red Mill gluten-free quick cooking oats (these!) and Bob’s Red Mill gluten free 1-to-1 baking flour (this one!) to make your breakfast cookies gluten-free!
It’s extremely important to measure the flour and oats correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either will dry out your dough and make your cookies cakey or crumbly, especially the oats. They act like little sponges and soak up lots of moisture from your cookie dough!
You’ll sweeten your healthy breakfast cookies with pure maple syrup (like this!) instead of refined sugar. Make sure your maple syrup is the kind that comes directly from maple trees, not the fake pancake syrups! Because we’re only adding half the amount of sweetener compared to traditional “dessert-style” oatmeal cookies, you’ll also mix in some milk to compensate for the missing liquid and keep your cookies perfectly chewy.
Of course, we can’t forget the apples and spices that make these cookies taste like apple pie! I prefer red Fuji apples because they’re naturally sweet and have a great firm texture for baking. Plus they taste really comforting when paired with cozy cinnamon and nutmeg!
One final thing! These cookies do not spread while baking, so you must flatten the cookie dough before popping your tray in the oven. I just use a little spatula (like this!) to do so because the dough is usually too sticky to touch with my hands.
Quick, healthy, yummy… All of my breakfast problems are solved! ?? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your breakfast cookies!
| Healthy Apple Pie Oatmeal Breakfast Cookies | | Print |
- 1 cup (100g) Bob’s Red Mill quick cooking oats (measured like this)
- ¾ cup (90g) Bob’s Red Mill whole wheat flour (measured like this)
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 ½ tbsp (21g) unsalted butter or coconut oil, melted and cooled slightly
- 1 large egg white
- 1 tsp vanilla extract
- ¼ cup (60mL) pure maple syrup
- 5 tbsp (75mL) nonfat milk
- ¾ cup (94g) finely diced red apple
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the butter or coconut oil, egg white, and vanilla. Stir in the maple syrup and milk. Add in the flour mixture, stirring just until incorporated. Fold in the apple. Chill the cookie dough for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Bake at 325°F for 9-11 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Quick cooking oats are also known as instant or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal.
For a gluten-free version, use Bob's Red Mill gluten-free quick cooking oats and Bob’s Red Mill gluten free 1-to-1 baking flour.
Any milk may be substituted for the nonfat milk.
I use Fuji apples because they’re naturally sweet and have a great texture for baking. Make sure the apples are diced to be no larger than the size of mini chocolate chips to ensure they bake all the way through!
For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookie FAQ page.
{gluten-free, clean eating, low fat}
This post was sponsored by Bob’s Red Mill. As always, all text, photographs, recipes, and opinions are my own.
You may also like Amy’s other recipes…
♡ Healthy Oatmeal Raisin Breakfast Cookies
♡ Healthy Carrot Cake Oatmeal Breakfast Cookies
♡ Healthy Blueberry Oatmeal Breakfast Cookies
♡ Healthy Chocolate Chip Banana Oatmeal Breakfast Cookies
♡ Healthy Chocolate Chip Peanut Butter Oatmeal Breakfast Cookies
♡ Healthy Pumpkin Chocolate Chip Oatmeal Breakfast Cookies
♡ …and the rest of Amy’s healthy oatmeal cookie recipes!
I LOVE these as a starting base for cookies in general bc I wanted to find a healthier sweet alternative for myself!! That being said I wanted to create my own variation of different oatmeal cookies but I didn’t want to mess up the recipe. If I were to put in an ingredient that was more on the liquid side or a puree or anything along those lines how would I have to alternate the recipe?? Less liquid?? More oats or flour?? Thanks 🙂
I’m so glad you’re enjoying these cookies, Stephanie! That truly means a lot to me! 🙂 I actually have 13 different oatmeal breakfast cookies recipes (and counting!) on my blog, and you can find all of those here. I also have 65+ different oatmeal cookie recipes (including both “breakfast” and regular “dessert” oatmeal cookies!) on my blog, and you can find all of those here. I’d recommend going through some of those recipes first, before trying to experiment on your own, so you don’t waste your time or ingredients! 😉
If you can’t find exactly what you’re looking for within those other recipes of mine, then I’m happy to answer any questions you have any substituting specific ingredients too. 🙂 I can’t wait to hear what fun flavor you decide to try making next!!
Why can’t I print the recipe? All I get is a blank page.
I’m honored that you’d like to try my recipe, Jean! Are you trying to print from a mobile device, by any chance? It seems like certain mobile devices (especially Android phones!) tend to have issues with printing recipes from my blog. If that’s true for you and your mobile device, then try tapping and holding down on the blue printer icon in the top right corner of the recipe box with your finger for a few seconds. That should bring up a menu on your phone with options to open in a new tab, download a file, add to a reading list, etc. If you select the option to open it in a new tab, that should bring up the printable PDF and allow you to print!
Otherwise, I believe all regular computers are able to print my recipes. They don’t seem to have the same issues that certain mobile devices have!
If you end up trying to make these breakfast cookies, I’d love to hear what you think of them!
Tried these today and they’re delicious, but the consistency isn’t quite right. They’re kind of rubbery. What have i done wrong?
I’m honored that you tried my recipe, Maddy! That sounds disappointing and not like how these breakfast cookies are supposed to be, so I’d love to help figure out what happened. 🙂
Did you make any modifications to the recipe, including those listed in the Notes section?
Did you use a kitchen scale or measuring cups to measure all of the ingredients, especially the oats, flour, maple syrup, and milk? Did you use a hand-held mixer or stand mixer to make the cookie dough?
How long did you chill the cookie dough, and how long did you bake the cookies? Did you flatten them before baking?
I know I just asked a LOT of questions, but once I know your answers to all of them, I’ll have a much better idea of the potential culprit and how to fix it!
I can’t wait to try these!! I also pinned your carrot cake oatmeal cookies. I’m wondering if you’ve ever tried peaches?? It’s peach season here, plus I have some frozen.
Thank you😊
I’m so honored that you’d like to try making this recipe and that you’ve pinned my carrot cake oatmeal cookies too, Jeannette! I have a peach oatmeal breakfast cookie recipe here, as well as a regular “dessert” peach oatmeal cookie recipe here. I actually have 65+ different oatmeal cookie recipes on my blog, and you can find all of those here!
In the future, the best way to find a specific recipe is to click on the “Recipes” tab at the top of my blog or use the Search Bar (located on the right side, if you’re viewing on a computer, or the bottom of my blog, if you’re viewing on a mobile device). That will give you an answer much faster than waiting on a response from me! 😉
I can’t wait to hear what you think of any of my oatmeal cookie recipes you decide to try making! 🙂
Can I use almond flour instead of whole wheat flour
I’m honored by your interest in my recipe, Michelle! I’ve actually covered this exact question on my Oatmeal Cookie FAQ Page, and there’s a link to that FAQ Page in the Notes section of the recipe (located directly underneath the Instructions!). I know it can be easy to miss! 😉 I’d love to hear what you think of these breakfast cookies if you try making them!
I just finished making these and they are so perfect!!! I am in love w/ them. I used unsweetened almond milk and sugar free syrup and it’s just the right amount of sweetness! This will forever be a staple cookie for me
Oh my goodness, Liz!! I’m SO honored that you’d call these perfect and already think they’ll be a staple — that is the BEST kind of compliment there is! Thank you so much for taking the time to let me know. You just made my entire day!! 🙂
Could I substitute Kodiak cakes baking mix for the whole wheat flour do you think?
I’m honored that you’d like to try my recipe, Jordan! I’ve never used any of Kodiak Cakes’ mixes, so I don’t actually know and really don’t want to lead you astray. However, I have had good luck with substituting whey protein powder in place of the whole wheat flour (the cookie dough was just a little stickier and didn’t spread!), so your Kodiak Cakes baking mix substitution might be worth a shot! 🙂 If you decide to try making these breakfast cookies, I’d love to hear what you think of them!
Our favorite way to eat oatmeal is w/ cooked, cinnamon-spiced apples on top and maple syrup mixed in, so these were bascially that in cookie form–yum! My mistake was missing the part about QUICK cooking oats and I used rolled oats as that is what we keep on hand. I ended up mixing in some hemp seeds and an extra tablespoon of oats when I realized the batter was too liquidy. I know quick-cooking oats absorb more liquid as they sit so next time I may just process my oats a bit first, or use 3 TBS of milk instead of 5. Either way, we still enjoyed them and will try following it more precisely next time 😉 Thanks!
I’m so glad you enjoyed these breakfast cookies, Allison! Thank you so much for taking the time to let me know — that really means a lot! 🙂 The cookie dough is actually supposed to be on the liquidy side before chilling! That’s part of what helps make these cookies so soft and chewy. Chilling gives the oats time to soak up some of that moisture. (And if you pop over to my Oatmeal Cookie FAQ Page [there’s a link to it in the Notes section of the recipe!], then I’ve actually shared what to do if you only have rolled oats, not quick cooking or instant oats! 😉 )
Hey Amy. Is it possible to replace the maple syrup with honey, how would that work, would the same measurements apply?
I’m honored that you’d like to try my recipe, Kat! Yes, and I’ve actually covered this on my Oatmeal Cookie FAQ Page. There’s a link to that FAQ Page in the Notes section of the recipe — I know it can be easy to miss! 😉 I’m excited to hear what you think of these breakfast cookies!
Hi Amy, thanks for posting a very very delicious and healthy cookie.
Long after I’ve eaten and savoured the cookie, the cinnamon and apple linger on my tastebuds. I’m on WW and this is the perfect little ‘sweet’ to end a meal or as an afternoon snack with tea. Yum! ❤️
I’m so glad you enjoyed these cookies, Earlyne! That means so much that you’d call them the perfect snack or ending to a meal. Thank you so much for taking the time to let me know! 🙂
not on the sweet side, but is a decent cookie
I’m honored that you tried my recipe, Ann! These are breakfast cookies, so they’re supposed to have the sweetness level of muffins or scones. If you prefer sweeter cookies, ones that taste like true dessert cookies, then I recommend this regular “dessert” version of my apple pie oatmeal cookies instead. They’re twice as sweet as these! 🙂 If you decide to try making those, I’d love to hear what you think of them.
I tried this recipe because I am a big skipper of breakfast and want to try and start eating it in the morning. They are very good. They don’t look quite like the picture though and am wondering if they are supposed to be on the softer cake side of a cookie?
I’m honored that you tried making my recipe, Ashley! These are supposed to be soft and chewy, just like regular cookies. I’ve actually covered the main things that will give them a cakey texture on my Oatmeal Cookie FAQ Page, and there’s a link to that FAQ Page in the Notes section of the recipe (located directly underneath the Instructions!). I know it can be easy to miss! 😉
How did your breakfast cookies look compared to my photos? Could you describe them in a bit more detail?
Do you think this recipe could be altered to make a bread? If so, how? Or do you have another breakfast bread recipe that I could use with these spices and apples?
Thank you!
Perhaps this recipe with chopped apple pieces substituted for the carrot?
I’m honored that you’d like to try my recipe, Brie! I actually have more than 40 breakfast quick bread recipes, which you can find here. I have a cinnamon apple oatmeal breakfast cake recipe here, a carrot breakfast bread recipe here, a cinnamon apple banana bread recipe here, and a blueberry oatmeal breakfast bread here (you could easily substitute diced apple for the blueberries!), all which may be of interest to you!
In the future, the best way to find a specific recipe is to click on the “Recipes” tab at the top of my blog or use the Search Bar (located on the right side, if you’re viewing on a computer, or the bottom of my blog, if you’re viewing on a mobile device). I have more than 1200 recipes on my website, so there’s a very good chance that I have something that fits the exact tastes and textures that you’re craving! 😉
If you end up trying any of those recipes, I’d love to hear what you think of your breakfast treats! 🙂
Amy, you are amazing! Thanks for all the help and tips. My sister and her bf are coming home this weekend, and it was suggested I make a monkey bread for the mornings. I didn’t want to make something with all of those unnecessary and over processed ingredients, and so I knew that Amy’s Healthy Baking was the place to turn to!
It’s my pleasure, Brie! I’m happy to help. 🙂 You’re so sweet to bake for your sister and her boyfriend — they’re so lucky to have you! I’m really excited to hear which recipe you make and what they think of it too. Have a wonderful time with them this weekend! (And I actually have a healthy monkey bread recipe here, if you’re at all interested!)
Wanted to follow up, Amy…I made your Healthy Oatmeal Raisin Breakfast Quick Bread, and it was a big hit! I love that it’s whole wheat and my family enjoyed it, it was still so moist. Thanks for the suggestions!
You’re just the sweetest, Brie! I’m so happy everyone loved the breakfast quick bread. Thank you so much for taking the time to come back and share — you just made my day! 🙂
Thanks
I’ll take a look at the faq.
They were much lighter, they didn’t look rich and warm like yours and they looked a lot fluffier.
It’s my pleasure, Ashley! Did you substitute a different flour, by any chance? Did you use a kitchen scale or measuring cups to measure all of the ingredients, especially the oats, flour, maple syrup, and milk?
I did sub it with regular flour because all my local stores were out of the whole wheat. I used a kitchen scale for all of the ingredients
Thanks for this information, Ashley! So to confirm, you used a kitchen scale for the milk and maple syrup? If so… That’s what caused the issues with your batch of cookies!
Kitchen scales can’t actually measure liquids (ie ingredients given in mL or fluid ounces). I know many of them say they can, but it’s not true… and it drives me nuts. 😉 Scales can only measure weights, not volumes! This is because the weight of liquids like milk, honey, maple syrup, etc actually depends on their density, and every liquid’s density is different. There’s no way to program every different density into a kitchen scale, so that’s why it doesn’t work for measuring liquids.
If you used the scale for milk and maple syrup, you were unintentionally measuring it by weight instead of volume, for the reasons I shared above, and that resulted in adding LESS than the recipe called for! That’s why your cookies looked a lot fluffier. If you measure the milk and maple syrup with a measuring cup or measuring spoons, your cookies should look (and taste!) much better because you’ll be adding the full amount!
So for my recipes, I always recommend using a scale for solid ingredients (or mostly solid ingredients, like yogurt!) with measurements given in grams, and then using measuring cups or spoons for all liquid ingredients (given in mL) AND small amount solid ingredients (like baking powder, baking soda, salt, etc where you just need teaspoons!).
Does that make sense? 🙂