Apple Pie Breakfast Cookies

The warm fall flavors of apples and cinnamon are packed into these cookies healthy enough to eat for breakfast or a snack any time of day. Apple Pie Breakfast Cookies are full of whole grain goodness, fruit, and you can even add some veggies (grated carrot) if you’d like. What kiddo wouldn’t want cookies for breakfast, right? 

Kids in the Kitchen: Apple Pie Breakfast Cookies

  • Chop the apples: cut apples into sliced then have kids help cut them into a small dice. If kids don’t cut them small enough, that’s ok. Just go back and chop them smaller after they’re done. If you want to use thinly sliced apples for the top of the cookies, I would do those on your own ahead of time, since that part would be a little tricky for kids to do.
  • Measure: If you want to cut down on the amount of mess you make while cooking with kids (And it can be super messy, right?), pre-measure some ingredients before inviting your little one in the kitchen. Even measuring one or two ingredients together can be a great learning experience.
  • Mix: make sure to use a large bowl so everything stays inside while kids help mix.
  • Top: kids can help sprinkle the cinnamon-sugar over the top of the cookies then add the apple slices if you’re using those.

Subs and Tips:

  • Apple: any kind of apple you like works in this recipe. I recommend chopping the apple really small so the cookies stay together better and you get lots of apple in each bite. You can also grate the apple if you’d prefer, but I would squeeze some of the excess liquid out of the grated apple before adding it to the dough.
  • Oat flour: you can make your own oat flour by blending rolled oats in a blender until finely ground into a powder. If you don’t have oat flour or would prefer using a different flour, you can use whole wheat or all-purpose flour. See recipe for amount.
  • Gluten-free?: Make sure to use gluten-free rolled oats and oat flour.
  • Egg-free? I haven’t tested these with any egg substitutes but I think using a flax “egg” would work well. Comment below if you make this recipe without eggs, so I can pass the info along.
  • Sugar/Sweetener: I like using maple syrup to sweeten these cookies. However, you can use honey or agave if you’d prefer. The cookies are not very sweet, so if you are not used to lower sugar baking, you can add a couple tablespoons of granulated sweetener to the batter as well.
  • Add-ins: you can get creative and add whatever you’d like to these cookies. I love adding grated carrot for some extra sweetness and veggie goodness as well as chopped walnuts for some crunch. You can add whatever nuts and/or seeds you like or even dried fruit like raisins or dried cranberries.
  • Helpful tools:  Parchment Paper Sheets: these precut, unbleached parchment paper sheets make clean-up a breeze and ensure your cookies never stick to the pan. Plus, cutting the right sized piece of parchment paper from the roll is such pain! That’s why I can’t live without these sheets that fit perfectly in a baking pan. Cookie Scoop: make your cookies look more uniform and professional by using a portion scoop to measure the dough. It makes scooping the cooking dough so much easier and kids love to help use these tools too! I really recommend investing in a high quality scoop because the less expensive ones tend to break really quickly. You can also buy a set of three scoops to use for all kinds of baking projects.

Apple Pie Breakfast Cookies

Wholesome cookies packed with goodness.
5 from 2 votes
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Breakfast
Cuisine American
Servings 10 large cookies


  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/4 cup avocado or vegetable oil
  • 1/4 cup maple syrup or honey
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine salt
  • 1 cup rolled oats
  • 1 1/4 cups oat flour or 3/4 cup whole wheat flour
  • 2 Tbsp hemp seeds or chia seeds or both
  • 1 cup finely chopped apple (about 1 medium apple), plus another 1/2 apple thinly sliced for the top (optional)
  • 1 Tbsp coconut sugar or granulated sugar

Optional Add-ins

  • 1/4 cup finey chopped walnuts
  • 1/2 cup finely grated carrot
  • 1/4 cup raisins or dried cranberries


  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, whisk eggs, applesauce, oil, maple syrup, and vanilla until blended.
  • Mix in cinnamon, baking powder, and salt. Using a spatual or wooden spoon, mix in oats, flour, seeds, and 1 cup finely chopped apple. Stir in any additonal add-ins that you'd like.
    In a small bowl, mix the 1 tablespoon of sugar with a spinkle of cinnamon.
  • Using a large scoop or a 1/4 cup measuring cup, scoop batter into 10 large cookies. Sprinke a pinch of cinnamon-sugar over each cookie. Top with slices of apple, if desired.
  • Bake until cookies are lightly browned around the edges and cooked through, 10 to 12 minutes. Cool then enjoy.
    Store in an airtight container at room temperature for a day then store in the refigerator for up to 5 days. Freeze cookies for up to a month.
Keyword apple, breakfast, cooking with kids, healthy snack

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Want more apple recipes to make with kids? Check out my blog post Healthy Apple Recipes to Cook with Kids for some fun ideas.

Other recipes to try:

Strawberry Oatmeal Snack Cake

Banana-Pumpkin Blender Muffins

No-Bake PB+J Cookies




  1. Courtney on September 17, 2020 at 4:22 pm

    5 stars
    These are absolutely AMAZING…my son and I made these this morning..we made them vegan by using the maple syrup instead of honey and 2 ground flaxseed eggs instead of regular eggs…we also didnt have any hemp seeds so we just used chia seeds…we also used cinnamon apple sauce since we didn’t have any unsweetened…these are a pretty fall breakfast! And so easy to make

    • Heather on September 17, 2020 at 9:46 pm

      Hi Courtney! Thank you so much for leaving this review and for taking the time to share your vegan adjustments. I know others will really appreciate it. 🙂 Heather

  2. Chasity Johnson on September 21, 2020 at 3:33 pm

    I just have white flour. How much would I use for this recipe?

    • Heather on September 21, 2020 at 3:41 pm

      Hi! Thanks for asking! 3/4 cup should work. If the batter doesn’t scoop into cookies very well then add a little bit more. Let me know how it works out!

  3. Jolie on September 13, 2021 at 11:16 am

    5 stars
    Made these today with my daughter and they are fantastic! We are always on the hunt for healthier snacks that still seem fun and these definitely hit the mark! We can’t wait to try more of your recipes!!!

    • Heather on September 15, 2021 at 10:57 am

      Hi Jolie! I’m so glad you all enjoyed the recipe and made it together! Thank you so much for taking the time to write a comment here. 🙂 Heather

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