Make these Apple Raisin Breakfast Cookies on the weekend and have them to grab and go in the morning or for a healthy snack. They are low in fat and sugar with plenty of fiber to keep you going.
Yes, you can have cookies for breakfast. Especially if they are these oatmeal apple raisin breakfast cookies.
I like to make a double batch and then freeze them individually on a baking sheet. Once frozen I pop them in a zip-to-lock bag. Then I can grab a few frozen cookies to take along with me while I am running errands.
The fiber in the oatmeal, apples and raisins plus the protein in the nuts helps fill us up and keep us going, especially on those long all day band competition days.
Variations for Apple Raisin Breakfast Cookies
There are plenty of ways to customize these. A few suggestions:
- pick your favorite kind of nuts, or skip them like I did.
- swap cranberries, dates or other dried fruit for the raisins.
- add honey or agave syrup instead of the maple syrup.
- go with coconut oil and egg substitute to make them vegetarian.
Apple Raisin Breakfast Cookies
- ¼ cup unsalted butter (room temperature)
- ½ cup dark brown sugar
- ½ cup applesauce
- 2 large eggs
- ¼ cup pure maple syrup or honey
- 1 ½ cup whole wheat flour
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- 1 ½ cup quick cook oats (or old fashioned if you like them a bit chewier)
- ½ cup apple (peeled and finely chopped)
- ½ cup raisins
- ½ cup walnuts
- Preheat oven to 350℉
- In a large bowl, cream butter and brown sugar together until light and fluffy. Add eggs, applesauce and syrup/honey and mix until combined.
- In a medium bowl combine flour, salt, cinnamon, soda, and oatmeal with a whisk. Slowly add to wet ingredients until blended (do not over mix!). Gently stir in fruit and nuts.
- Using a large cookie scoop, or two tablespoons, drop cookie dough onto baking sheet and press until about a ½ inch thick.
- Bake 10-12 minutes until just firm.
Until next time, happy eating.