Soft and chewy Apple Cinnamon Breakfast Cookies are a delicious answer to mornings on the go. Packed with oats, warm cinnamon, and diced apple, these breakfast cookies taste just like your favorite loaded bowl of oatmeal!
Apple Oatmeal Cookies
Mix up mundane breakfasts with soft-baked apple cinnamon breakfast cookies! They’re everything we love about spiced oatmeal in cookie form, quick to grab on your way out the door.
Made with cozy spices like cinnamon and nutmeg, apple chunks, and old-fashioned oats, there’s so much flavor packed into each cookie. They pair perfectly with a hot cup of coffee and keep you full until lunch. These cookies always disappear quickly, so be sure to make a double batch!
Why You’ll Love this Breakfast Cookies Recipe:
- EASY: These breakfast cookies come together quickly and easily with simple ingredients and steps.
- VERSATILE: Homemade breakfast cookies make a great breakfast on the go, as a lunchbox treat, for an after school snack, or dessert before bed.
- KID FRIENDLY: Kids of all ages love cookies for breakfast!
I love these breakfast cookies straight from the refrigerator with a little peanut butter on top!
How to Make Apple Cinnamon Breakfast Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk the dry ingredients together.
- Cream the wet ingredients together.
- Combine the wet and dry ingredients.
- Gently fold in the diced apple.
- Scoop cookie dough onto a prepared baking sheet.
- Freeze the cookie dough balls for 10 minutes.
- Bake and enjoy.
Tart apples offer a welcome contrast to the sweet cookies, but use your favorite! I love using Granny Smith apples, but Braeburn and Fuji apples are also delicious choices.
Make sure the apple is diced into very small pieces so they mix into the cookies well. If the pieces are too big, it will be hard to form the dough into balls for cookies.
I don’t recommend it. Chilling the cookie dough prevents the cookies from spreading too much while they bake.
Yes! To freeze the cookie dough, flash freeze the raw cookie dough balls in a flat layer (so they don’t stick together), place the frozen cookie dough balls into an airtight container, and freeze for up to 3 months. To bake the frozen cookie dough balls, add an extra 2 minutes of baking time.
Store baked cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, and in the freezer for up to 3 months.
Bake a batch of apple cinnamon breakfast cookies for your whole family to enjoy all week long. They’re a delicious make ahead grab-and-go breakfast for the busiest mornings!
Tips!
- Finely dice the apple so the chunks easily mix into the cookie dough.
- For consistent, uniform cookies, I love using a cookie scoop! A 2 tablespoon-size cookie scoop is perfect for these breakfast cookies.
- These cookies are done baking when the edges are just set and the bottoms are slightly browned, about 10-12 minutes. Try not to overbake them!
While delicious for breakfast, these apple cinnamon cookies make a great anytime snack, lunchtime treat, or dessert!
Can I add other nuts or dried fruits to this recipe?
Yes! Keep total add-ins to 1 cup, including the diced apple. I recommend adding ¼ cup of chopped nuts, dried fruit, or chocolate chips and reducing the diced apple to ¾ cup.
Can I double this cookie recipe?
Absolutely! Simply double all of the ingredients and continue with the recipe as written.
Can I make these breakfast cookies gluten free?
While I haven’t personally tested a gluten free version of this recipe, try replacing the flour with a 1:1 gluten free flour replacement and make sure you are using certified gluten free oats.
More Homemade Cookie Recipes We Love
More Easy Breakfast Recipes to Try:
- Butterscotch Monkey Bread
- Chocolate Chip Banana Bars
- Super Easy Banana Pancakes
- Pecan Caramel Rolls
- Sticky Buns
- Air Fryer Bacon
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Apple Cinnamon Breakfast Cookies Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 1 tablespoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter slightly melted
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup finely diced apple peeled
Instructions
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In a medium bowl, whisk the flour, oats, cinnamon, baking soda, nutmeg, and salt together. Set aside.1 ½ cups all-purpose flour, 2 cups old-fashioned rolled oats, 1 tablespoon ground cinnamon, ½ teaspoon baking soda, ¼ teaspoon nutmeg, ¼ teaspoon salt
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Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Beat together until well mixed, about 2 minutes.½ cup unsalted butter, ¾ cup brown sugar, ¼ cup granulated sugar
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Add the egg and vanilla extract and beat until fully incorporated.1 large egg, 2 teaspoons pure vanilla extract
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Pour the dry ingredients into the wet ingredients and beat just until mixed. Do not overmix.
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Stir in the diced apple.1 cup finely diced apple
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Line 2 baking sheets with parchment paper. Set 1 aside. Use a 2-tablespoon sized cookie scoop to scoop cookies onto the baking sheet. Try to fit all of the cookie dough balls in a single layer on the baking sheet. If the cookies aren’t holding their round shape, use your hands to press the dough balls together to form round cookies. Do not flatten cookies.
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Once all of the dough has been scooped, place the baking sheet of cookie dough balls in the freezer for 10 minutes. This prevents the cookies from spreading too much while they bake.
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While the cookie dough chills, preheat oven to 350°F.
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Once the dough has chilled, place some of the chilled cookie dough balls 2 inches apart onto the second prepared baking sheet.
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Bake for 10-12 minutes or until the cookie edges are just set and bottoms are slightly browned.
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Let cookies cool completely on the baking sheet before storing. Repeat until all cookies are baked. Serve and enjoy!
Notes
- Storage: Store baked cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, and in the freezer for up to 3 months.
- Frozen Cookie Dough: To freeze the cookie dough, flash freeze the raw cookie dough balls in a flat layer (so they don’t stick together), place the frozen cookie dough balls into an airtight container, and freeze for up to 3 months. To bake the frozen cookie dough balls, add an extra 2 minutes of baking time.
Nutrition
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