Healthy Apple Pie Oatmeal Breakfast Cookies
Yields: 15 cookies
These breakfast cookies are perfect for quick grab-and-go breakfasts—or even snacks! They’re soft and chewy, and they’re full of sweet apples and cozy spices, just like the iconic dessert. Leftover cookies will keep for at least one week if stored in an airtight container in the refrigerator, and they also freeze really well!
  1. 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.
  2. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. 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.
Notes: It’s extremely important to measure both the oats and flour correctly using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either will dry out the cookies and leave them cakey instead of chewy.

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}
Recipe by Amy's Healthy Baking at