Go Back
+ servings
apple cinnamon breakfast cookies

Apple Cinnamon Breakfast Cookies Recipe

Course: Breakfast, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 10 minutes
Total Time: 40 minutes
Servings: 30 cookies
Calories: 104kcal
Author: Becky Hardin
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!
Print Recipe

Ingredients

  • cups all-purpose flour 180 grams
  • 2 cups old-fashioned rolled oats 200 grams
  • 1 tablespoon ground cinnamon 9 grams
  • ½ teaspoon baking soda 3 grams
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter 113 grams, slightly melted (1 stick)
  • ¾ cup brown sugar 160 grams
  • ¼ cup granulated sugar 50 grams
  • 1 large egg 50 grams, room temperature
  • 2 teaspoons pure vanilla extract 8 grams
  • 1 cup finely diced apple 113 grams, peeled (from 1 apple)

Instructions

  • In a medium bowl, whisk the flour, oats, cinnamon, baking soda, nutmeg, and salt together. Set aside.
    1½ cups all-purpose flour, 2 cups old-fashioned rolled oats, 1 tablespoon ground cinnamon, ½ teaspoon baking soda, ¼ teaspoon ground nutmeg, ¼ teaspoon kosher salt
  • 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
  • Add the egg and vanilla extract and beat until fully incorporated.
    1 large egg, 2 teaspoons pure vanilla extract
    wet ingredients in a glass bowl, dry ingredients in a glass bowl, and diced apple in a glass bowl
  • Pour the dry ingredients into the wet ingredients and beat just until mixed. Do not overmix.
  • Stir in the diced apple.
    1 cup finely diced apple
  • 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.
    apple cinnamon breakfast cookie dough with a cookie scoop
  • 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.
    apple cinnamon breakfast cookie dough balls on a parchment paper lined baking sheet
  • While the cookie dough chills, preheat oven to 350°F.
  • Once the dough has chilled, place some of the chilled cookie dough balls 2 inches apart onto the second prepared baking sheet.
  • Bake for 10-12 minutes, or until the cookie edges are just set and bottoms are slightly browned.
  • Let cookies cool completely on the baking sheet before storing. Repeat until all cookies are baked. Serve and enjoy!

Video

Notes

  • 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!
  • 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.
Storage: Store apple cinnamon breakfast cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 104kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 43mg | Potassium: 43mg | Fiber: 1g | Sugar: 8g | Vitamin A: 107IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 1mg