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

Apple Cinnamon Breakfast Cookies Recipe

Arlene Mobley - Flour On My Face
Apple Cinnamon Breakfast Cookies are easy to make and are perfect for those busy mornings when you need a grab and go breakfast option.
5 from 1 vote
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Breakfast
Cuisine American
Servings 30 Breakfast Cookies
Calories 81 kcal


  • 4 tablespoons smooth Peanut Butter (warmed and melted for 10 seconds in microwave)
  • 6 tablespoons cool water
  • 2 cups old fashioned oats
  • 1 cup quick oats
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon salt
  • ½ cup walnuts chopped
  • cup golden raisins
  • ½ cup diced apple
  • ½ cup honey
  • ½ cup unsweetened applesauce
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  • Preheat the oven to 350 F. degrees and line a cookie sheet with parchment paper.
  • In a large bowl measure the old fashioned oats and quick oats. 
  • Add the ground cinnamon and salt to the bowl with the oatmeal. Mix with a spoon until the cinnamon is evenly coating the oats.
  • Add the chopped walnuts, golden raisins and diced apples to the bowl. Mix with a spoon to combine.
  • Add warmed 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.
  • Line a cookie sheet with parchment paper.
  • Use a 1 ½ 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.
  • Once the cookie sheet is filled bake the breakfast cookies for 12 to 14 minutes or until lightly golden.
  • Remove the baked breakfast cookies from the oven and place the cookie sheet on a cooling rack. Allow cookies to cool for 5 minutes.
  • Transfer the baked cookies from the cookie sheet to a cooling rack to cool completely before storing.
  • Makes 30 two inch breakfast cookies.
  • Store the Apple Cinnamon Breakfast cookies in an airtight container for up to one week in the refrigerator.
  • 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.
  • To thaw frozen breakfast cookies remove from the freezer about an hour before eating.


Serving: 2Breakfast Cookies | Calories: 81kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 50mg | Potassium: 72mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
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