Um, who is going to say no to a cookie for breakfast? Certainly not me. And these Soft Apple Cinnamon Breakfast Cookies are the perfect thing to have on hand for mornings when life is moving a bit faster than you are.
Make sure to pin this recipe for later!
I love meal prepping, there is no secret about that (read about my tips & tricks for making it part of your life). Especially for breakfast. Some days, breakfast is one of those meals people just can’t seem to get their acts together to make happen (and some days, that is absolutely me). For those mornings, it’s nice to have a few items prepped ahead of time to make getting a nourishing, filling, and wholesome breakfast into your and/or your family’s bellies doable….or at least until the cup of coffee kicks in. These breakfast cookies are exactly perfect for those crazy, hectic, under-caffeinated mornings.
“So, why are these ‘breakfast cookies’ instead of just regular cookies?” is a question someone is bound to ask. And an answer to that is because these cookies actually taste like a muffin. They are lower in sugar than most dessert cookies, sweetened and given their flavor by cinnamon and applesauce, making them the perfect piece to a healthy breakfast. Yet, they are soft like the top of a muffin!
The funny thing is, this recipe actually started off as a muffin recipe that I just couldn’t nail. So, during “just one more round of testing” this recipe, I got the bright idea to bake them like cookies! And they came out as perfections! Soft, slightly chewy, and oh-so yum.
Pair these cookies with a few hard boiled eggs, a green smoothie, half an avocado, and/or a little fresh fruit…and breakfast has never tasted so good or been easier to get together.
Makes about 16 cookies
2 cups almond meal
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 tablespoon cinnamon
3/4 cup unsweetened applesauce
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
1/4 cup honey or maple syrup
1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or silicone baking mat.
2. In a large bowl, combine all of the dry ingredients. Use a fork to mix them together, being sure to break up an lumps in the almond meal or coconut flour. Once well mixed, set aside.
3. In a medium bowl, combine wet ingredients. Mix with a whisk until the mixture has a smooth and even consistency.
4. Pour the wet ingredients into the bowl containing the dry ingredients. Mix with a spoon until all of the batter is smooth and has an even consistency, the coconut flour has a chance to absorb liquids (this takes a couple of minutes), and the there are no lumps.
5. Carefully roll the batter into 16 golf ball size portions and arrange them on the lined baking sheet, with about 1 1/2 inch space between them.
6. Using a clean mason jar or another glass container with a flat bottom, carefully flatten the balls of dough to about 1/2 inch thickness. If the flattened dough sticks to the container, gently shake it a little and the dough should easily come off.
7. Bake in a 350 degree oven for 20-22 minutes or until the cookies are no longer completely soft and are turning slightly golden brown on the top.
8. Once done baking, transfer the cookies to a wire cooling rack. Allow cookie to cool completely before enjoying and/or storing in an air-tight container.
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