Home » Course » Breakfast + Brunch » APPLE-CINNAMON OATMEAL BREAKFAST COOKIES

APPLE-CINNAMON OATMEAL BREAKFAST COOKIES

Healthy Apple Cinnamon Oatmeal Breakfast Cookies bake up soft & warm with little bits of baked apple throughout. Made with just 4 ingredients, these quick and easy apple oatmeal cookies are great for breakfast or snacking!

a top down view of a wire rack with cinnamon applesauce oatmeal breakfast cookies are cooking

Inspired by my 3 ingredient Banana Oatmeal Cookies, I thought I’d try something for the autumn season, and what better than a classic combination of apples & cinnamon!

These apple oatmeal breakfast cookies are simply delicious, easy to put together, and will be ready for your immediate enjoyment in about 30 minutes. They’re great for breakfast, snacking and make for a great grab-n-go snack!

Apple Oatmeal Cookies Ingredients

  • Oats. This recipe calls for old fashioned oats, but quick oats (or a combo of the two ) will work fine.
  • Apple. Make your own homemade unsweetened applesauce or use store bought for convenience. And, if you don’t have an apple on hand, these are just as great without the diced apple!
  • Sugar. Feel free to adjust the sugar. I’ve made these without and they were pretty good, just not very sweet. You may even like to use pure maple syrup as your sweetener. I tried it myself and it works well!
  • Cinnamon. Adds a nice flavor and works well with the oat and apple combination.

side by side photos showing the process of making apple oatmeal breakfast cookie dough.

How To Make Apple Oatmeal Breakfast Cookies

  • Prep: Preheat oven to 350 degrees F. Line a baking sheet with parchment, a silpat, or lightly grease with oil.
  • Mix: In a medium size mixing bowl, combine the oats, applesauce, cinnamon, mix well to combine. Prepare the apple, letting the mixture set a few minutes. Add the apple and mix again (shown above).

top down view of apple oatmeal breakfast cookies on a baking sheet ready for the oven.

  • Scoop: Using a tablespoon measurer, scoop out well-rounded mounds of the mixture, making sure to gently pack it with your fingers, place on cookie sheet (as shown above). If these aren’t packed well enough they may have a tendency to fall apart. Sprinkle the top of each cookie with sugar, this last step is optional.
  • Bake: Place cookie sheet in the oven, on middle rack, and bake for 17 – 20 minutes. Let cool on wire rack (shown below).

top down view of healthy apple oatmeal cooling on a wire rack. cookies

These healthy apple oatmeal breakfast cookies are:

Once baked and cooled a bit, they are ready to be devoured. These are best served warm and pair great with a cup of coffee, tea or glass of non-dairy milk.

Treat your family, and yourself, to a batch of flavorful, wholesome breakfast cookies!

More Healthy Applesauce Recipes

a top down view of three apple cinnamon oatmeal breakfast cookies on a white plate with glass of non-dairy milk

If you try this apple oatmeal cookie recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

CHUNKY APPLE-CINNAMON OATMEAL BREAKFAST COOKIES

Healthy Chunky Apple-Cinnamon Oatmeal Breakfast Cookies with only 4 ingredients are full of flavor and are best served warmed fresh from the oven!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: Makes 18 1x
  • Category: Breakfast, Cookie
  • Method: bake
  • Cuisine: American
  • Diet: Vegan

Ingredients

Units Scale
  • 2 1/2 cups old-fashioned oats (quick-oats or combo is ok too)
  • 1 1/2 cups unsweetened applesauce
  • 2 teaspoons cinnamon
  • 1/2 apple, cored and diced
  • 1/4 cup organic sugar, + more for sprinkling

Instructions

Prep: Preheat oven to 350 degrees F. Line a baking sheet with parchment, a silpat, or lightly grease with oil.

Mix: In a medium size mixing bowl, combine the oats, applesauce, cinnamon, mix well to combine. Prepare the apple, letting the mixture set a few minutes. Add the apple and mix again.

Scoop: Using a tablespoon measurer, scoop out well-rounded mounds of the mixture, making sure to gently pack it with your fingers, place on cookie sheet. If these aren’t packed well enough they may have a tendency to fall apart. Sprinkle the top of each cookie with sugar, this last step is optional.

Bake: Place cookie sheet in the oven, on middle rack, and bake for 17 – 20 minutes.

Let cool a few minutes and enjoy!

Makes about 16 – 18 cookies.

Store: Keep leftover cookies, covered, on the counter for 3 – 4 days.

Notes

For the apple, use your favorite, green or red. I used a Fuji apple here. If you don’t have an apple on hand, these are just as great without the diced apple!

Add in 2 tablespoons of chopped walnuts for nuttiness and extra nutrition.

If you happen to use sweetened applesauce, omit the sugar in the mixture or they may be too sweet.

Replace the sugar with pure maple syrup if you prefer.

FOLLOW TSV on FacebookInstagramPinterest or RSS for more updates and inspiration!

25 Comments

  1. Just made these today, and my girls and I LOVED them! I’m on a new quest to move our vegan family to more whole foods (we all love processed foods like white bread/bagels/pasta a little too much, but I’m moving away from them for my own gut health and it’s bringing healthier food into our family’s diet as a result). There were a perfect alternative to other, more processed snacks!

    Just wanted to note that we’re living in Japan right now, where applesauce is insanely expensive, so I easily made my own. I just boiled 1 chopped apple until it was soft enough to mash, then mashed it with a fork until it was as liquidy as possible. It worked fine! Just in case anyone else is lacking applesauce but has apples on hand :)

    Excited to keep trying more of your recipes! I haven’t used recipes for cooking in a while, but trying to do more WFPB meals brought me here. Thanks!

  2. Hi Julie,
    I just made these cookies, and they turned out great. Thanks for this lovely, simple recipe. One question: do you know whether they freeze well? I’m having a hard time guessing whether they’ll crumble after a freeze-thaw – in which case I suppose I’ll at least end up with some tasty muesli :)
    Tegan

    1. Julie | The Simple Veganista says:

      So glad you loved these! Honestly, I’ve never frozen them so I can’t say for sure. Usually they are gone too quickly. They will stay fresh a little longer in the refrigerator. If you do try, please let us know so we can add it to the recipe for others. And if it ends up as tasty muesli at least we know! :)

      1. They held together perfectly! These cookies were a perfect snack to prepare in advance for a day hike :D Thanks again.

  3. I love your blog, especially the nut-free section – not many blogs offer this.

    I love the idea of this recipe but I’m not a fan of apples, do you think I could replace the applesauce with something else?

    Thanks

    Laura

  4. Hi Julie, I don’t know if I’ve ever written a comment, but I’ve enjoyed your beautiful blog for a good while. Beyond the recipes, it’s lovely and clean to look at which such such gorgeous photos. These cookies look wonderfully simple and would be a great recipe for my mom. I’m wondering if you think date paste could work instead of the sugar or maple syrup? I’m guessing yes, if we add some water. Thoughts?

    Thanks much,
    Mary

    1. Julie | The Simple Veganista says:

      Hi Mary, I think date paste would be great here. I would be careful with the maple syrup because it may be too wet. I tried it once and it didn’t seem to work very well for me. Maybe I added too much. I didn’t play around with it after my first try. If you do use maple syrup, I would suggest letting the mixture set for 30 minutes before scooping out your mounds to let the moisture soak into the oats. That is what I was going to try but never got around to it. You could also add a little ground flaxseed to the cookies, that might also help soaking up some of the moisture. Hope that helps. I do hope you enjoy the cookies! And thank you so much for the kind words. ❤️ Cheers :)

  5. Let’s add 1/4 c ground flax and 1 tsp ground ginger!

    1. Julie | The Simple Veganista says:

      I like your thinking. That sounds delicious!

  6. Delicious! Used a crimson crisp apple, 2 T. of sugar and 2 T. chopped walnuts. Simple and quick! Thanks!!

    1. Julie | The Simple Veganista says:

      Yay, makes my day to know they worked for you! Your version sounds just perfect. Cheers :)

  7. Applesauce? Is this what I call apple puree?
    I can see why its best sweetened if only a little.
    I will try these cookies!

    1. Julie | The Simple Veganista says:

      Yes, same thing. I love applesauce right from the jar and think it tastes sweet. I was hoping I wouldn’t need any added sugar in this recipe like my other 4 ingredients oatmeal bites that uses mashed bananas. But I think the chocolate chips make up for the lack of sugar. So yeah, these apple cinnamon oatmeal cookies are best with a little added sugar. Hope you enjoy them! Cheers :)

      1. I forgot about the choc chips!

  8. VEGAN4LYFE says:

    WOW! Again you outdone yourself. I applaud you.

    Excited to make these tonight! :) Thank you

    1. Julie | The Simple Veganista says:

      Thank you, and I hope you love these! Would love to know how it goes. Cheers :)

  9. Can you use steel cut oats?

    1. Julie | The Simple Veganista says:

      I wouldn’t suggest it, steel cut oats won’t soften up as much as regular or quick oats will for this recipe.

  10. You list baking powder in the instructions but not in the ingredients list. Is it required? Thanks!

    1. Julie | The Simple Veganista says:

      Thank you for bringing that to my attention. I tested baking soda but it didn’t do much, and forgot to remove it from the directions. I’ve fixed it. :)

Leave a Reply

Your email address will not be published.

Recipe rating