overhead closeup photo of Apple Cinnamon Breakfast Cookies as the cool on a cooling rack

Apple Cinnamon Breakfast Cookies Recipe

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 20 Minutes
  • Cook Time: 12 Minutes
  • Total Time: 32 minutes
  • Yield: 30 Breakfast Cookies 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


Apple Cinnamon Breakfast Cookies Recipe



  • 8 tablespoons PB2 Peanut Butter Powder with Madagascar Vanilla
  • 6 tablespoons cool water
  • 2 cups old fashioned oats
  • 1 cup quick oats
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup walnuts, chopped
  • 1/3 cup golden raisins
  • 1/2 cup diced apple
  • 1/2 cup honey
  • 1/2 cup unsweetened applesauce


  1. Preheat the oven to 350 F. degrees and line a cookie sheet with parchment paper.
  2. Mix the PB2 Peanut Butter Powder with Madagascar Vanilla with the cool water until smooth and creamy. Set aside.
  3. In a large bowl measure the old fashioned oats and quick oats. 
  4. Add the ground cinnamon and salt to the bowl with the oatmeal. Mix with a spoon until the cinnamon is evenly coating the oats.
  5. Add the chopped walnuts, golden raisins and diced apples to the bowl. Mix with a spoon to combine.
  6. Add the PB2 Peanut Butter, honey and apple sauce to the bowl. Mix with a wooden spoon until all of the oats are moistened with the wet ingredients. Add up to a tablespoon more of honey if the mixture seems dry.
  7. Line a cookie sheet with parchment paper. Use a 1 1/2 inch dough scoop or a tablespoon to form each cookie. Leaving about 2 inches between each cookie. Gently press down on the center of each cookie with the back of a spoon.
  8. Once the cookie sheet is filled bake the breakfast cookies for 12 to 14 minutes or until lightly golden.
  9. Remove the baked breakfast cookies from the oven and place the cookie sheet on a cooling rack.
  10. Allow cookies to cool for 5 minutes.
  11. Transfer the baked cookies from the cookie sheet to a cooling rack to cool completely before storing.
  12. Makes 30 two inch breakfast cookies.
  13. Store the Apple Cinnamon Breakfast cookies in an airtight container for up to one week in the refrigerator.
  14. For longer storage individually wrap each cookie in plastic wrap and place in a freezer bag. The breakfast cookies will last about 3 months in the freezer.
  15. To thaw frozen breakfast cookies remove from the freezer about an hour before eating.


  • Serving Size: 2 Breakfast Cookies
  • Calories: 69
  • Sugar: 6.73g
  • Sodium: 66.4g
  • Fat: 1.5g
  • Saturated Fat: 0.2g
  • Unsaturated Fat: 0.2g
  • Trans Fat: 0
  • Carbohydrates: 13.7g
  • Fiber: 9.1g
  • Protein: 3g
  • Cholesterol: 0

Keywords: Apple Cinnamon Breakfast Cookies, Breakfast Cookie Recipe,

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