Need help finding the right product for you?
Apple + Cinnamon Breakfast Cookie
By Teresa Cutter
Healthy Recipes
Dressings Dips + Sauces Healthy Breakfast Healthy Chicken Recipes Healthy Dinners Healthy Drinks + Smoothies Healthy Fish Recipes Healthy Salads Healthy Side Dishes Healthy Slow Cooker Recipes Healthy Snacks Healthy Soups Quick + Healthy RecipesSpecial Diets
Dairy-Free Gluten-Free Grain-Free Healthy Drinks + Smoothies High Fibre High Protein Keto Low Carb Low GI Nut-Free Paleo Sugar-Free Vegan Vegetarian WholefoodHealthy Baking
Breads + Muffins Cakes Chocolate Cookies High Tea Raw Baking
What's great about it
These little cookies make a portable healthy breakfast or snack that go perfectly with your morning tea or coffee. I've combined my apple + cinnamon porridge recipe that contains rolled oats, hazelnut, vanilla + muscatel with a little apple and heart healthy macadamia nut oil to make these delicious cookies. You can pump up the protein by replacing the raisins with omega 3 rich walnuts and make them gluten free by using rolled quinoa in place of the oats. I often stuff a few of these cookies into my cycling jersey to enjoy with my coffee after the ride.
Ingredients
Makes 12 cookies
180 g (6 ¼ oz / 1 full cup) smashed ripe banana or apple puree (unsweetened)
½ teaspoon ground cinnamon
200 g (2 cups / 7 oz) rolled oats or barley + a little extra for decorating
50 g (½ cup / 2 oz) ground hazelnuts (or if you want to make this nut free - use desiccated coconut)
50 g (2 oz) rasins
50 g (2 oz) dried chopped apple
2 tablespoons raw honey
1 teaspoon vanilla bean paste or 2 teaspoons of vanilla extract
60 ml (2 fl oz / ¼ cup) macadamia nut oil or extra virgin olive olive oil
Method
- Preheat your oven to 160°C / 320°F (fan-forced).
- Combine smashed banana or apple puree, vanilla with the cinnamon, oil and honey.
- Add oats, hazelnuts, raisins and dried apple.
- Mix together well with your hands, squeezing the mixture together until it starts to bind.
- Form into 12 cookies and roll them in some oats for decoration. I like to use a small ice cream scoop for this, but you can also use a tablespoon or your hands.
- Flatten slightly.
- Bake for 30 - 35 minutes or until golden.
- Cool and enjoy.
Notes and Inspiration
To make these cookies gluten free, use rolled quinoa in place of the oats.
Alternatively you can also use almond meal - however you will need to reduce the banana or apple amount to 60 g.
Increase protein by adding 2 tablespoons Healthy Chef Protein. Both Organic Pea and Native WPI work really well!
More healthy recipes from Teresa Cutter
Shop The Story
Shop The Story
Related
Naked Chocolat Chip Cookies
This a great way of using up your left over almond mylk pulp if you regularly make...
