Apple Pie Breakfast Cookies
Apple Pie Breakfast Cookies
Rating: (1 rated)
Recipe Yield: Makes 12 cookies

1 1/4 cups (150 grams) diced apple chunks (from 1 small apple, cored)
2 tablespoons packed light brown sugar
1/2 teaspoon lemon juice
1 teaspoon ground cinnamon, divided
1 cup (120 grams) whole-wheat pastry flour
3/4 cup (90 grams) all-purpose flour
3/4 cup (75 grams) rolled oats (not quick-cooking)
2/3 cup (70 grams) almond meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 large egg, beaten
1 teaspoon vanilla extract
1/3 cup (50 grams) raisins
1/3 cup (35 grams) pecans, toasted and chopped

In a small saucepan over medium heat, add the apples, brown sugar, lemon juice, and 1/2 teaspoon cinnamon. Cook down until apples become soft, about 5 minutes. Set aside.

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

In a medium-sized bowl, whisk together both flours, oats, almond meal, baking soda, baking powder, nutmeg, 1/2 teaspoon cinnamon, and salt.

In another medium bowl, whisk together melted coconut oil, maple syrup, egg, and vanilla. Fold in cinnamon-apple mixture.

Add the wet ingredients to the bowl of dry ingredients and stir until incorporated. Fold in the raisins and pecans. Let dough sit and rest 10 minutes.

Using between 2 to 3 tablespoons of dough, scoop balls onto cookie sheet, leaving about 2 inches between cookies. Use the palm of your hand to gently flatten the cookies until about 1/2-inch thick.

Bake for 10 to 12 minutes, or until cookies are firm on the outside, but still slightly soft in the center. Allow cookies to cool at least 5 minutes before transferring to wire rack to cool completely.

Recipe Notes

  • I don't bother peeling the apples for this recipe because I like the rustic texture and, in truth, you just don't notice them much anyway, so I save the trouble.
  • With the generous amount of cinnamon-y apples, these cookies have quite a bit of moisture, so they're really best enjoyed the day you bake them. That being said, you can certainly cover and store leftovers for 1 additional day.
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