Start your day with one of these high protein, naturally sweetened Apple Cinnamon Oatmeal Breakfast Cookies. One totally satisfies! Vegan.
If you're ever rushed in the morning, grabbing one of these Apple Cinnamon Oatmeal Breakfast Cookies on the way out the door is a better choice than stopping at your favourite coffee shop for a muffin or a sugary donut. Right? Of course, I'm right! And all it takes is a little planning in advance to have these ready and waiting for you.
Making breakfast cookies has become a regular routine lately, as I can cram them full of healthy whole-food ingredients like oats, quinoa and seeds like pumpkin, flax and chia. They're so full of fiber that one will keep me feeling full for hours. Not only that, I can bake them on the weekend and refrigerate or freeze them.
This recipe contains less sugar than a typical oatmeal raisin cookie, more fiber, more protein and it's vegan-friendly, too!
So let's make a batch today.
To make these protein-packed oatmeal breakfast cookies, you will need:
- Oats: old-fashioned rolled oats (gluten-free if necessary)
- Quinoa flakes: substitute more rolled oats if you don't have these
- Oat flour: Just grind oats in your blender.
- Organic raisins: any type: Thompson, sultanas, your choice. Or sub your favourite dried fruit.
- Seeds: for flavour, fiber and nutrition! raw pumpkin seeds, flax seeds, chia seeds
- Spices: cinnamon, nutmeg
- Applesauce: homemade or store-bought
- Maple syrup: for natural sweetness. You can substitute other sweeteners if you like.
- Coconut oil: or butter if not on a paleo or vegan diet
- Almond milk: or any type of milk
- Coconut manna: for the oh-so-good frosting that adds some natural sweetness and puts these fiber-rich breakfast cookies over the top!
How to make
This is a quick overview of what you'll do to make these cookies. Detailed instructions are in the recipe card below.
- To make these energy-rich breakfast cookies, simply combine the dry ingredients in one bowl, whisk the wet ingredients in another, then combine the two. No mixer needed!
- Next, stir until well combined.
- Then use a cookie scoop (or a quarter cup measuring cup) to plop them on to a parchment-paper lined baking sheet and pop them in the oven!
- While they're baking, mix up the frosting (I highly recommend not skipping this step).
- Once the cookies have cooled completely, drizzle with the naturally sweetened icing and enjoy!
One of these high-protein breakfast cookies with a cup of coffee or tea is a great way to start my day. They're also delicious as a pick-me-up snack later in the day.
I hope you like them, too. Just remember that these are NOT overly sweet, so add that little bit of coconut-maple syrup frosting on top to sweeten them a little. And if you make this recipe, let me know how you liked it and give it a star rating in the comments section below!
And if you love make-ahead breakfast recipes, you'll love these Gluten-Free Blackberry Oatmeal Breakfast Bars. They're tender, soft bars loaded with healthy berries!
Looking for more healthy breakfast ideas? Try these:
- Mango Turmeric Overnight Oats with Chia
- Warm Cranberry-Apple Pumpkin Baked Oatmeal
- Mixed Berry Baked Oatmeal Cups with Chia
- Chocolate Espresso Baked Oatmeal
For more recipe ideas for using rolled oats, see 30 Healthy Oatmeal Recipes.
Vegan Apple Cinnamon Oatmeal Breakfast Cookies
- ½ cup rolled oats (not quick oats) gluten-free if necessary
- ½ cup oat flour
- ½ cup quinoa flakes
- ½ cup pumpkin seeds, raw
- ¼ cup flax seeds
- 1 tablespoon chia seeds
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- ½ cup organic raisins
- ½ cup applesauce
- ¼ cup maple syrup
- 2 tablespoon coconut oil melted and cooled slightly
- 2 tablespoon almond milk or other non-dairy milk
- Preheat oven to 325°F. and line a baking sheet with parchment paper or a silpat baking mat.
- In a large bowl, combine oats, oat flour, quinoa flakes, pumpkin seeds, flax seeds, chia seeds, spices, salt and raisins. Stir to mix evenly.
- In a medium bowl, combine applesauce, maple syrup, coconut oil and almond milk.
- Add the wet ingredients to the dry ingredients and stir thoroughly to combine. Check to make sure there are no pockets of dry ingredients at the bottom of the bowl. Let stand for 5 minutes to allow the batter to soften and thicken slightly. (Great time to clean up the kitchen.)
- Using a large cookie scoop or a ¼ or ⅓ cup measuring cup, scoop cookie dough on to lined baking sheet. Press down with bottom of measuring cup or with your fingers to flatten to ½ inch thickness.
- Bake for 15 - 20 minutes or until cookies are beginning to brown around the edges. Remove to a cooling rack to cool completely before frosting.
- Meanwhile, combine frosting ingredients in a small bowl, stirring with a spoon and adding almond milk one tablespoon at a time until smooth. Sometimes this combination "breaks" and separates. Just stir it again to re-combine, or reheat for a few seconds in a microwave to soften if it hardens too quickly.
- Once cookies are cool, either drizzle or spread frosting with a knife on top of each cookie. Chill to set the frosting.